Vol. 6, Issue 11 (2017)
Influence of linseed oil supplementation on egg cholesterol content, fatty acid profile, and shell quality
Promila, Nand Kishore, Rakesh Verma, Jyoti Shunthwal and Sajjan Sihag
An experiment was conducted to evaluate the effect of supplementing different levels of linseed oil in the laying hens’ diet on cholesterol content, fatty acid profile and shell quality of egg during a period of 16 weeks. One hundred forty White Leghorn layers were randomly allocated into seven experimental groups having 5 replications of 4 birds in each and sited in individual cages from 22 to 38 weeks of age. The laying hens of control group (T1) were fed a basal diet formulated as per  standards. The layers of treatment groups T2, T3, T4, T5, T6 and T7 were fed basal diet supplemented with linseed oil at levels of 1, 2, 2.5, 3, 3.5 and 4%, respectively. The results indicated a significant (p<0.05) decrease in cholesterol content in layers fed @ 1, 2.5, 3, 3.5 and 4% linseed oil as compared to control. Birds fed linseed oil had significant (p<0.05) decrease in palmitic (C: 16), stearic(C: 18) &oleic acid (18:1) being lowest in T7 (4% linseed oil). Linoleic acid (C18:2) linolenic acid (18:3) & arachidonic acid (C20:4) significantly (p<0.05) increased being highest in T7 (4% linseed oil) and lowest in T1 (control). The results showed significant (P<0.05) decrease in egg shell thickness in treatment groups T6and T7 as compared to T1, T2& T3.Egg shell weight percentage decreased but, egg shell weight increased due to increased level of linseed in the diet. Thus, from the present study it can be concluded that supplementation of linseed oil at different levels in laying hens’ diet significantly (P<0.05) decreased egg cholesterol, egg shell thickness, egg shell weight percentage and saturated fatty acid whereas there was significant increase in polyunsaturated fatty acid (PUFA) and egg shell weight.
How to cite this article:
Promila, Nand Kishore, Rakesh Verma, Jyoti Shunthwal, Sajjan Sihag. Influence of linseed oil supplementation on egg cholesterol content, fatty acid profile, and shell quality. Pharma Innovation 2017;6(11):174-178.