Fatty acid composition of egg yolk phospholipid fractions following feed supplementation of Lohmann Brown hens with humic-fat preparations
Witold Gładkowski , Grzegorz Kiełbowicz , Anna Chojnacka , Marta Gil , Tadeusz Trziszka , Zbigniew Dobrzański , Czesław Wawrzeńczyk
AbstractThe effect of feed supplementation with humic-fat preparations on the fatty acid composition of egg yolk phospholipid fractions was studied. The Lohmann Brown was the experimental hen strain and two feeding mixtures were applied – the standard feed and the mixture supplemented with humic-fat preparations. The fatty acid profile of yolk lipids was significantly affected (P = .05) by the supplementation of feed and total increase of n-3 polyunsaturated fatty acids (PUFA) was established. A different distribution of n-3 PUFA in egg yolk lipid fractions was observed: α-linolenic acid (18:3) was found in the triacylglycerol fraction, whereas docosahexaenoic acid (22:6) was detected in the phospholipid fractions. Supplementation of the hen’s diet with humic-fat preparations resulted in the production of n-3 enriched eggs with decreased n-6/n-3 ratio in all phospholipid fractions in comparison to the eggs from the control group.
|Journal series||Food Chemistry, ISSN 0308-8146, (A 45 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||egg yolk, lipids, phospholipids, polyunsaturated fatty acids, humic preparations|
|ASJC Classification||; ;|
|Publication indicators||= 42; = 39; : 2011 = 2.382; : 2011 = 3.655 (2) - 2011=4.268 (5)|
|Citation count*||65 (2021-01-25)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.