The relationship between the physical and lipid characteristics of eggs from hens that were fed a diet supplemented with fat

Abstract

The aim of this study was to investigate the potential correlations between certain physical and lipid characteristics of eggs from hens fed diets supplemented with three different types of fat. A six-week-last experiment was conducted on 45 Brown Lohman laying hens, 56 weeks of age. Animals were randomly divided into three groups of 15, and fed one of three experimental diets supplemented with either 3% of fish oil, palm olein, and lard. Samples of 10 eggs per group were collected at the start and at the end of the experiment to determine four physical and six lipid characteristics in boiled eggs. The supplementation of the hens' diet with fat at significantly affected the physical characteristics of the biggest impact on such finding for total sample of investigated eggs had palm olein as a supplement in hen diet. Among the three investigated fat supplements, the addition of 3% lard to the laying hen diet resulted in the smallest total number of significant correlations between investigated physical and lipid traits. Comparing the end to the start of our experiment, supplementation of hen diet with fat decreases the number of correlations among egg physical and lipid characteristics, what can be considered as a positive result from both egg producer and consumer interests.