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Nutrients 2019, 11(4), 813;

Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens’ Egg Yolk Fatty Acids Profile and Health Lipid Indexes

Laboratory of Improvement & Integrated Development of Animal Productivity & Food Resources, Higher School of Agriculture of Mateur, University of Carthage, Tabarka Road, Mateur, Bizerte 7030, Tunisia
National Agronomy Institute, University of Carthage, Avenue de la République, P.O. Box 77, Amilcar, Tunis 1054, Tunisia
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
CREA—Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Author to whom correspondence should be addressed.
Received: 21 February 2019 / Revised: 2 April 2019 / Accepted: 3 April 2019 / Published: 10 April 2019
(This article belongs to the Special Issue Dietary Fat and Human Health)
PDF [292 KB, uploaded 10 April 2019]


This study evaluated the effect of linseed incorporation in laying hens’ feed (alone or along with a tomato-red pepper mix) on laying hens’ egg yolk fatty acids profile, as well as on their atherogenic (IA) and thrombogenic (IT) health lipid indexes, and the ratio between the hypocholesterolemic and hypercholesterolemic fatty acids (HH). Sixty 27 weeks-old Novogen White laying hens were divided into three groups and given 100 g/hen/day of a standard diet (Control, C) containing 4.5% of ground linseed (Linseed diet, L), containing 1% of dried tomato paste and 1% sweet red pepper (Lineseeds-Tomato-Pepper, LTP). The linseed dietary inclusion significantly reduced the egg yolk content of palmitic acid from 25.41% (C) to 23.43% (L) and that of stearic acid from 14.75% (C) to 12.52% (L). Feeding 4.5% ground linseed did not affect the egg yolk content of α-Linolenic acid but significantly increased the egg yolk concentration of eicosapentaenoic acid (EPA) from 0.011% (C) to 0.047% (L) and that of docosahexaenoic acid (DHA) from 1.94% (C) to 2.73% (L). The IA and the HH were not affected (p > 0.05) by the dietary addition of linseed, whereas the IT decreased (p < 0.05) from 1.16 (C) to 0.86 (L). Adding tomato-sweet red pepper mix to the linseed-supplemented feed did not affect the measured parameters as compared to the linseed dietary treatment. View Full-Text
Keywords: fatty acids; yolk; pepper; tomato; thrombogenic; atherogenic fatty acids; yolk; pepper; tomato; thrombogenic; atherogenic
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Omri, B.; Chalghoumi, R.; Izzo, L.; Ritieni, A.; Lucarini, M.; Durazzo, A.; Abdouli, H.; Santini, A. Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens’ Egg Yolk Fatty Acids Profile and Health Lipid Indexes. Nutrients 2019, 11, 813.

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