[Lipid composition of eggs from hens fed with marine protein and fat products]

This study describes the composition of shell eggs produced by hens fed marine sources of feeds and eggs from hens fed only vegetable ingredients, as a control group. The nutritional characteristics of eggs, yolk fatty acids profile and their cholesterol, triglyceride and phospholipid contents, were determined. Hens fed marine feeds produced eggs with significantly less cholesterol and more triglycerides and phospholipids, than those produced by hens fed only vegetable feeds. Even though there were no significant differences between saturated, mono and polyunsaturated fatty acids, marine products significantly increased n-3 fatty acids (7.13 +/- 0.83 in marine fed hen's eggs vs. 1.77 +/- 0.55 g/100 g in vegetable fed hen's eggs) and n-6 fatty acids (15.71 +/- 2 in marine fed hen's eggs vs. 20.88 +/- 2.32 g/100 in all vegetable fed hen's eggs). The eggs produced from hens fed marine products compares favorably with eggs known as "enriched" can have an important place in the diet especially for high risk population groups.