Dietary Inclusion of Linseed (Linum usitatissimum) Oil on Fatty Acid Profile of Egg Yolk in Layer Chicken

Background: Linseed contains exceptionally high content of alpha –linolenic acid (18:3, n-3) considered as unique among oilseeds. Depending upon the hens feeding, the nutrient composition of eggs varies. Egg is considered as a good source of quality protein and holds several vitamins and minerals that are important parts of a healthy diet. Due to its high nutritive value with appropriate price, eggs are taking place in one of the most accepted food in the diet of human. Methods: A total of 156 numbers of 23 weeks age layer chickens (Inbrobrown) were randomly selected and divided into 4 treatment groups; having 3 replicates with 13 hens in each. The hens of control group (T1) were fed a diet containing no linseed oil. The hens of treatment groups T2, T3 and T4 were fed with a diet contained linseed oil at levels of 1.5%, 2.5% and 3.5 % respectively. Hens were fed the experimental diet for 18 weeks of experimental period (23 to 40 weeks of age). For fatty acid analysis 15 fresh egg samples per treatment were randomly collected at 30th and 40th week of age. Result: Dietary supplementation of linseed oil increased (P less than 0.01) omega 3 fatty acid and decreased the total SFA, MUFA and n6: n3 fatty acid ratio in egg yolk. Further, the hen day egg production was not affected by supplementation of linseed oil up to 3.5% although it lowered (P less than 0.05) the feed consumption. Production cost was highest in T4 group and lowest in control group. Hence, it is concluded that from the point of omega 3 fatty acid content and economics of production supplementation of 2.5 % linseed oil in the diet of laying hens can be recommended as production of omega 3 fatty acid enriched egg.