Effect of designer diets on egg yolk composition of ‘White Leghorn’ hens

A study was made on 96 ‘White Leghorn’ hens on the influence of designer diets enriched with omega-3 fatty acids and antioxidants from natural sources on egg yolk composition. The birds were divided into four equal groups viz. Control (without enrichment); FSE − (150 g flaxseeds + 200 mg vitamin E + 3 g spirulina/kg diet); FOSe (20 g fish oil + 0.2 mg organic Se (Sel-Plex) + 3 g spirulina/kg diet) and FSE + FOSe (75 g flaxseed + 10 g fish oil + 100 mg vitamin E + 0.1 mg organic Se + 3 g spirulina/kg diet). All three designer diets increased (p < 0.01) the yolk carotenoid pigments and omega-3 fatty acid levels with proportionate reduction in saturated fatty acid levels and no significant change in the oleic acid levels in the yolk lipids. The three diets also reduced (p < 0.01) the yolk cholesterol levels. Boiled eggs from all four groups had comparable sensory acceptability. Dietary Se and vitamin E supplementation acted synergistically in increasing omega-3 fatty acid levels in the egg.