Modulation in egg fatty acids composition when laying hens diets are supplemented with sardine oil and conjugated linoleic acid

Abstract

The regular intake of omega 3 fatty acids (C18:3 ALA, C20:5 EPA, C22:6 DHA) and conjugated linoleic acid (C18:2 CLA) is currently recommended due to their importance in the prevention and control of cardiovascular diseases, diabetes and several types of cancer. The aim of this study was to determine the effect of supplementing laying hens diets with sardine oil and CLA on egg fatty acid composition. 240 Bovans White hens were randomly distributed into four treatments with 5 replicates of 12 hens each one. The treatments consisted in a control diet (T1), T1 plus 2.5% of sardine oil (T2), and T2 padded with 1% and 2% of CLA (T3 and T4 respectively). The experimental trial was carried out during four weeks. At the end of that period, 50 eggs from each treatment were taken to determine fatty acids through gas chromatography. As opposed to the control treatment, the results showed an increase in omega 3 fatty acid (6.0% vs 1.6% total fatty acids) and CLA (3-5% vs 0.7% total fatty acids) concentration in eggs, and n6:n3 ratio of 1.3:1 vs 11:1, observed in T2, T3 and T4 (P < 0.05). It is concluded that supplementation of laying hen diets with sardine oil and CLA makes it possible to produce eggs with a double added value.