Effect of supplementing laying feed rations with various fat sources on lipid profile, antioxidant status, and sensory traits of Table eggs

The major objective of this research paper was to investigate the effect of enrichment with different oil sources on the egg quality traits in laying hens. A total of 300 one-day-old pullets were used. There were seven dietary treatments of 10 % diet of the following: soybean oil (SO), sunflower oil (SFO), canola oil (CO), flaxseed oil (FLO), fish oil (FO), a mix of fish oil and soya oil (SO+FO), and DHA algal biomass oil. Each treatment contained six replicates with seven birds each. Random samples of 10 eggs per treatment were used for analysis. The organoleptic parameters included tests on smell, taste, color, and texture. The results revealed that there were no significant differences between the eggs from hens fed the different dietary treatments in terms of the organoleptic parameters used. Fatty acid composition analysis by gas chromatography revealed reflects the fatty acid composition of the used experimental diets. Flaxseed oil, Fish oil and a mixture of Soy oil +Fish oil can be efficiently used to enrich poultry eggs with n-3 PUFA. However, FLO and flaxseeds can be safely used to avoid the fishy smell of poultry products, if present upon reheating.