Omega-3 fatty acid levels and sensory quality of eggs following consumption of alpha-linolenic acid enriched diets

Kartikasari L.R., . and Geier, M.S. and Hughes, R.J. and Bastian, S.E.P. and Gibson, R.A. (2021) Omega-3 fatty acid levels and sensory quality of eggs following consumption of alpha-linolenic acid enriched diets. Food Research (Malaysia), 5 (S2). pp. 57-64. ISSN 2550-2166

The aim of the study was to increase the levels of omega-3 fatty acids in eggs, mainly in the form of eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) as EPA and DHA have beneficial health effects. This study tested whether the inclusion of a vegetable source of omega-3 (n-3) fat in the form of alpha-linolenic acid (ALA, 18:3n-3) in the diets of laying hens (Hy-Line brown) would improve n-3 fat accumulation, without altering the product performance or the sensory characteristics of eggs. In this study, the ALA levels of the diets were varied from 0.3 to 6% energy (%en). In order to optimize the conversion of ALA into n-3 long chain polyunsaturated fatty acids (LCPUFA), grain-based diets containing a low linoleic acid (LA, 18:2n-6) level were chosen as a basal diet, and the level of competing substrate, LA, in the dietary treatments was also kept constant. Results showed that increasing the levels of dietary ALA increased all n-3 LCPUFA (EPA, DPA, and DHA) in the eggs. Importantly, diets enriched with ALA did not impair the sensory quality of the eggs. In conclusion, brown laying hens fed ALA enriched diets produced eggs higher in n-3 fatty acids, and met the requirement needed for labelling as n-3 PUFA sources, which provides an alternative n-3 rich food for consumers.

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Abstract

The aim of the study was to increase the levels of omega-3 fatty acids in eggs, mainly in the form of eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) as EPA and DHA have beneficial health effects. This study tested whether the inclusion of a vegetable source of omega-3 (n-3) fat in the form of alpha-linolenic acid (ALA, 18:3n-3) in the diets of laying hens (Hy-Line brown) would improve n-3 fat accumulation, without altering the product performance or the sensory characteristics of eggs. In this study, the ALA levels of the diets were varied from 0.3 to 6% energy (%en). In order to optimize the conversion of ALA into n-3 long chain polyunsaturated fatty acids (LCPUFA), grain-based diets containing a low linoleic acid (LA, 18:2n-6) level were chosen as a basal diet, and the level of competing substrate, LA, in the dietary treatments was also kept constant. Results showed that increasing the levels of dietary ALA increased all n-3 LCPUFA (EPA, DPA, and DHA) in the eggs. Importantly, diets enriched with ALA did not impair the sensory quality of the eggs. In conclusion, brown laying hens fed ALA enriched diets produced eggs higher in n-3 fatty acids, and met the requirement needed for labelling as n-3 PUFA sources, which provides an alternative n-3 rich food for consumers.

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Item Type:	Article
Additional Information:	The 3rd International Conference on Food Science and Engineering (ICFSE) 2020
AGROVOC Term:	eggs
AGROVOC Term:	poultry feeding
AGROVOC Term:	feeding
AGROVOC Term:	laying hens
AGROVOC Term:	nutritional value
Geographical Term:	Australia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Feb 2026 09:02
Last Modified:	04 Feb 2026 09:02
URI:	http://webagris.upm.edu.my/id/eprint/3218

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