Omega-3 enriched eggs:: The influence of dietary α-linolenic fatty acid source on egg production and composition

A study was conducted to assess the effect of replacing chia with flaxseed as a source of a-linolenic acid in laying hen feed. Five diets, identified as TO through T4, containing 0-0, 7-3, 9-5, 11.5-2.5 and 14-0% whole chia seed and whole flaxseed, respectively, were fed to 240 White Shaver laying hens, at 60 wk of age. No difference (P > 0.05) in egg production, egg weight, yolk weight and albumen weight were found among treatments. Total w-3 acid percentage was higher (P < 0.05) in the yolks from the hens fed the a-linolenic acid-enriched diets, than in those fed the control diet. Of the three treatments that had any combination of chia and flaxseed comprising 14% of the diet, T2 yielded a lower (P < 0.05) w-3 content in the yolk, than did T3 and T4. A taste panel found no difference (P > 0.05) in flavor or off-flavor among treatments; however, panel preferences were lower for eggs produced by hens fed the highest level of flaxseed (T2). This study showed no advantages to replacing chia with flaxseed to produce w-3 enriched eggs. Greater availability of flaxseed, however, might make it more attractive in some markets.