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Effects of flaxseed and spirulina biomass in layer diet on lipid profile and quality characteristics of egg yolk

Rajesha, Madhusudhan and Mahadevaswamy, M. Jagannatha Rao and Ravishankar, G. A. and Rangarao, A. (2009) Effects of flaxseed and spirulina biomass in layer diet on lipid profile and quality characteristics of egg yolk. Journal of Food Science and Technology, 46 (6). pp. 509-514.

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Abstract

The single comb 'White Leghorn' layers, aged 32 weeks were fed with diets containing normal diet (control, D1 20% (w/w) flaxseed (D2) and 20% (w/w) flaxseed + 5% (w/w) spirulina (D3). The inclusion of flaxseed into the layers' diet had no effect on egg and yolk weight (p>0.05). D2 and D3 diets increased linoleic and linolenic acids content by 11.6, 13.6% and 6.6, 8.0%, respectively. The ratios of ω-6: ω-3 fatty acids were 1.6, 1.6 and 22.7 in the egg yolk of birds fed with D3, D2 and T)] diet. There was appreciable reduction in cholesterol content of egg yolks (176.0 mg/egg in D3 when compared to 190.4 mg/egg in D,). Albumen index, Haugh units score and United States Department of Agriculture grade were better in birds fed D3than D2or Dt diet. The secoisolariciresinol diglucoside content in flax seed was 2.1% (w/w) and pigments such as P-carotene (40%), astaxanthin (14%), lutein (25%) and zeaxanthin (4%) in spirulina biomass were also quantified by HPLC method. Feeding layer birds with flaxseed and spirulina, reduced cholesterol levels and ω-6: ω-3 ratio and increased fatty acid profile, Haugh units score and albumen index. Enhancement of polyunsaturated fatty acid content in poultry eggs was achieved by feeding the birds with flaxseed and spirulina based diets.

Item Type: Article
Uncontrolled Keywords: Flaxseed, Spirulina, ω-3-fatty acids, Albumen content, Yolk colour score, Layer diets
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 04:04
Last Modified: 30 Dec 2016 13:01
URI: http://ir.cftri.com/id/eprint/9305

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