Title
ENRICHMENT OF HEN EGGS WITH OMEGA-3 POLYUNSATURATED FATTY ACIDS – PHYSIOLOGICAL AND NUTRITIONAL ASPECTS
Autor
Fabiola Bubel, Zbigniew Dobrzański, Piotr Bykowski, Bożena Patkowska-Sokoła, Tadeusz Trziszka
Keywords
egg, polyunsaturated fatty acid, feed
Abstract
The biological role of omega-3 acids, α-linolenic (ALA, C18:3 n-3), eicosapentaenoic (EPA, C20:5 n-3), docosapentaenoic (DPA, C22:5 n-3) and docosahexaenoic (DHA, C22:6 n-3) in human organism was described. The sources (sea organisms – fish and algae as well as oily plants, mainly linseed) and their possible applications in feeding layer poultry in order to enrich hen yolks with the acids was described. Moreover, the problem of the so called fish-taste and smell as well as the methods of limiting such negative sensory features were discussed.
Pages
5-18
Cite
Bubel, F., Dobrzański, Z., Bykowski, P., Patkowska-Sokoła, B., Trziszka, T. (2011). ENRICHMENT OF HEN EGGS WITH OMEGA-3 POLYUNSATURATED FATTY ACIDS – PHYSIOLOGICAL AND NUTRITIONAL ASPECTS. Acta Sci. Pol. Med. Vet., 10(3), 5-18.
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