Rajesha, J. and Madhusudhan, B. and Mahadeva Swamy, M. and Rao, Jagannatha R. and Ravishankar, G. A. and Rangarao, A. and Karunakumar, M. (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-MYSORE, 46 (6). pp. 509-514. ISSN 0022-1155
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The single comb `White Leghorn' layers, aged 32 weeks were fed with diets containing normal diet (control, D(1)) 20% (w/w) flaxseed (D(2)) and 20% (w/w) flaxseed + 5% (w/w) spirulina (D(3)). The inclusion of flaxseed into the layers' diet had no effect on egg and yolk weight (p>0.05). D(2) and D(3) diets increased linoleic and linolenic acids content by 11.6, 13.6% and 6.6, 8.0%, respectively. The ratios of omega-6:omega-3 fatty acids were 1.6, 1.6 and 22.7 in the egg yolk of birds fed with D(3), D(2), and D(1) diet. There was appreciable reduction in cholesterol content of egg yolks (176.0 mg/egg in D(3) when compared to 190.4 mg/egg in D(1)). Albumen index, Haugh units score and United States Department of Agriculture grade were better in birds fed D(3) than D(2) or D(1) diet. The secoisolariciresinol diglucoside content in flax seed was 2.1% (w/w) and pigments such as beta-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 omega-6:omega-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; omega-3-fatty acids; Albumen content; Yolk colour score; Layer diets |
| Subjects: | C Chemical Science > Biochemistry |
| Divisions: | Yuvaraj college > Bio-Chemistry |
| Depositing User: | Users 19 not found. |
| Date Deposited: | 14 Aug 2019 09:39 |
| Last Modified: | 14 Aug 2019 09:39 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/6376 |
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