Study of the Effects of Dietary Supplementation of Linseeds, Fenugreek Seeds and Tomato-Pepper Mix on Laying Hens Performances, Egg Yolk Lipids and Antioxidants Profiles and Lipid Oxidation Status

This study aimed at improving the egg quality through cholesterol reduction and enrichment with natural pigments, which could prevent lipids oxidation. Eighty 27 week-old Novogen White laying hens were divided into four groups and given 100 g/hen/d of a standard diet (Control, C), standard diet containing 4.5% ground linseed (Linseed diet, L), linseed diet containing 1% dried tomato and 1% sweet pepper (LTP) or linseed diet containing 2% ground fenugreek (LF). LTP and LF were associated with higher feed consumption (P<0.05). Laying rate and feed conversion ratio were not affected (P>0.05) by dietary treatment. LF was associated with lower (P<0.05) egg weight than L and LTP. All eggs physical characteristics were not affected by dietary treatment (P>0.05). Egg yolks carotenoids concentrations in yolks from hens on L and LTP diets were not different (P>0.05) and both were higher (P<0.05) than those from hens on C and LF. Total phenols concentrations in yolks from hens fed LF were higher (P<0.05) than other treatments. Yolks flavonoids concentrations in the LTP and LF groups were not different (P>0.05) and both were higher (P<0.05) than the C and L groups. Egg yolk triglycerides and total cholesterol concentrations were not affected (P>0.05) by dietary treatment. Egg yolks antioxidant activity of the C groups was lower (P<0.05) than that of the other groups. Lipids oxidation was also not affected (P>0.05). There was a significant enrichment of eggs with carotenoids and an enhancement of their antioxidant status in response to linseed supplementation. There was no beneficial effect of further supplementation with sweet red pepper and dried tomato or fenugreek seed. Further investigations are needed to evaluate the impact of these supplements on fatty acids profile and lipid oxidation status of eggs after their storage