Fatty acid composition of egg yolk phospholipid fractions following feed supplementation of Lohmann Brown hens with humic-fat preparations

• Published in: Food chemistry 2011-06, Vol.126 (3), p.1013-1018
• Main Authors: Gładkowski, Witold, Kiełbowicz, Grzegorz, Chojnacka, Anna, Gil, Marta, Trziszka, Tadeusz, Dobrzański, Zbigniew, Wawrzeńczyk, Czesław
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; docosahexaenoic acid; Egg yolk; egg yolk composition; fatty acid composition; Feed and pet food industries; feed supplements; Feeding. Feeding behavior; food composition; Food industries; Fundamental and applied biological sciences. Psychology; hen feeding; humic acids; Humic preparations; laying hens; linolenic acid; Lipids; omega-3 fatty acids; omega-6 fatty acids; phosphatidylcholines; phosphatidylethanolamines; Phospholipids; Polyunsaturated fatty acids; triacylglycerols; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.11.112

► Supplementation of feeds with humic-fat preparations results in the enrichment of eggs with n-3 PUFA. ► The n-6/n-3 ratio can be decreased to the range of 2.3–3.1. ► α-Linolenic acid is deposited in TAG whereas DHA in pure PL fractions (PC and PE). ► PUFA are incorporated in the sn-2 position of glycerol backbone. The 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.