Research Note: Dietary Flax and Egg Composition

Abstract

A trial was conducted to investigate the effect of the addition of ground flax seed to the diets of laying hens. Of particular interest was the effect of ground flax on the omega-3 fatty acid (FA) content of eggs. Mature commercial laying hens were fed diets containing ground flax seed at the 0, 10, 20, and 30% level. Diets were fed for a 28-day period, and eggs were collected for chemical analysis on the last 3 days of the period. Fatty acid profiles obtained from gas-liquid chromatography resulted in a large increase of omega-3 and some omega-6 FA at all dietary levels of ground flax (P<.01), although 20% appeared most effective. Estimation of milligrams of cholesterol per egg show no effect from dietary flax (P>.05). Dietary manipulation of egg content to produce a product high in omega-3 FA and a change in the ratio of linolenic to linoleic acid seems feasible and desirable in order to meet the needs of individuals concerned about health benefits associated with unsaturated FA.