Tables
Table 1. Fatty acid composition of chia, flax, menhaden fish and algae oils | ||||||||||||
Fatty acids | 14:0 | 16:0 | 16:15 | 18:0 | 18:16 | 18:27 | 18:38 | 20:38 | 20:48 | 20:58 | 22:58 | 22:68 |
Oil | % of total fatty acids | |||||||||||
Menhaden1 | 7.9 | 15.2 | 10.5 | 3.8 | 14.5 | 2.2 | 1.5 | 0.4 | 1.2 | 13.2 | 4.9 | 8.6 |
Algae2* | 17 | 32.2 | 7.8 | 1.1 | 4.8 | —– | —– | —– | —– | 0.7 | 8.4 | 27.6 |
Chía3 | —– | 6.9 | —– | 2.8 | 6.7 | 19 | 63.8 | —– | —– | —– | —– | —– |
Flaxseed4 | —– | 5.5 | —– | 1.4 | 19.5 | 15 | 57.5 | —– | —– | —– | —– | —– |
1:USDA, 1999; 2:Abril and Barclay., 1998; 3: Coates and Ayerza, 1998; 4: Sultana (1996); 5: ω-7; 6:ω-9; 7:ω-6; 8:ω-3; *: DHA Gold™ (Schizochytrium sp.) |
Table 2. Total content of saturated, monounsaturated and polyunsaturated fattyacids of chia, flax, menhaden fish and algae oils | ||||
Fatty acids |
∑ SFA |
∑ MUFA |
∑ ω-6 |
∑ω-3 |
Oil | % of total fatty acids | |||
Menhaden | 26.9 | 25 | 2.2 | 29.8 |
Algae | 50.3 | 12.6 | —- | 36.7 |
Chía | 9.7 | 6.5 | 19 | 63.8 |
Flaxseed | 6.9 | 19.5 | 15 | 57.5 |
Back to text |
Table 3. Total ω- fatty acids and α-linolenic:DHA ratios in the eggs from two strains of laying hens fed two levels of chia diets. | |||
Fatty acid1 | α-linolenic | DHA | Total ω-3 |
Diet | mg/egg | ||
Chia 7% | 231 | 123 | 354 |
Chia 14% | 438 | 138 | 576 |
1Average of eggs from H&N brown and H&N white hens at 27 weeks age; Source: Ayerza and Coates, 2000. Back to text |
Table 4. Cholesterol, total fat and ω-3 fatty acid contentof egg yolk, from commercial omega-3 enriched eggs. | |||||||||
Brand | Country | Cholesterol | Total Fat | Omega-3 | α-Linolenic | DHA | EPA | DHA+EPA | Omega-3 Source |
(mg/100 g)* | (g/100 g)* | (mg/100 g)* | (mg/100 g)* | (mg/100 g)* | (mg/100 g)* | (mg/100g)* | |||
Avine | Brazil | N/A | 9.00 | 418 | N/A | N/A | N/A | N/A | Flaxseed |
Columbus | U.K. | N/A | 10.5 | 1200 | N/A | N/A | N/A | N/A | N/A |
Egg plus | USA | 430 | 9.00 | 400 | 200 | 200 | 0.00 | N/A | Flaxseed+Fish oil |
Gold Circle | USA | 430 | 9.00 | 350 | 0.00 | 350 | 0.00 | N/A | Algae |
Golden Premium | USA | 450 | N/A | 378 | 46 | 239 | 93 | N/A | Fish oil |
Eggland́s Best | USA | 380 | 8 | 100 | N/A | N/A | N/A | N/A | N/A |
Mega-3 | Argentina | 384 | 9.18 | 1120 | 964 | 156 | 0.00 | N/A | Chía |
Naturegg | Canada | 370 | 9.80 | 760 | N/A | N/A | N/A | N/A | Flaxseed |
Maple | Canada | 354 | 9.60 | 620 | N/A | N/A | N/A | N/A | Flaxseed |
Born 3 | Canada | 312 | 9.80 | 800 | N/A | N/A | N/A | N/A | Flaxseed |
Maritime Pride | Canada | 354 | 9.3 | 620 | N/A | N/A | N/A | N/A | N/A |
Dietazul | Spain | 328 | 9.00 | 266 | 0.00 | N/A | N/A | 266 | Fish oil |
Pitas Pitas | Spain | N/A | N/A | 280 | 0 | 260 | 20 | N/A | Fish oil |
Newstart | South Africa | 280 | 9.5 | 620 | 300 | 250 | 70 | 320 | Fish oil |
SuperEgg | Ireland | N/A | 11 | 228 | 0 | 228 | 0 | 228 | Fish oil |
Ovito Piu | Italy | N/A | 8.7 | 350 | N/A | 280 | N/A | N/A | Algae |
N/A: Not Available.* Per 100 g of egg, without shell Back to text |
Table 5. Hen weight, egg production, egg weight, feed consumption andfeed conversion from two lines of lying hens fed 5 different ω-3 diets | ||||||
Diet | Hen Line | Hen Weight | Egg Weight | Egg production | Feed consumption | Feed conversion |
(Lbs.) | (g) | (%/hen/day) | (lbs/hen/day) | (lbs. Feed/doz.eggs) | ||
Commercial | Brown | 4.5 | 62.9 | 88 | 0.272 | 3.72 |
White | 3.4 | 63.1 | 84 | 0.232 | 3.32 | |
Average | 4 | 63 | 86 | 0.252 | 3.52 | |
14 % Flax | Brown | 4 | 67.2 | 84 | 0.269 | 3.83 |
White | 3.1 | 62.8 | 79 | 0.243 | 3.7 | |
Average | 3.6 | 65 | 82 | 0.256 | 3.77 | |
Fish meal | Brown | 4.6 | 64.6 | 83 | 0.268 | 3.91 |
White | 3.2 | 59.2 | 81 | 0.217 | 3.21 | |
Average | 3.9 | 61.9 | 82 | 0.242 | 3.56 | |
14 % Chía | Brown | 4.2 | 65.7 | 83 | 0.261 | 3.8 |
White | 3.2 | 65.7 | 82 | 0.218 | 3.19 | |
Average | 3.7 | 65.7 | 82 | 0.24 | 3.5 | |
Purina | Brown | 4 | 63 | 82 | 0.309 | 4.55 |
White | 3.2 | 61.6 | 81 | 0.265 | 3.97 | |
Average | 3.6 | 62.3 | 81 | 0.287 | 4.26 | |
N/A: Not Available. Source: Ayerza et al. (1999). Propietary information, not to be reproduced or disclosed without permission of the authors Back to text |
Table 6. Cholesterol, total fat, saturated fatty acids, and ω-3 fatty acidscontent from two lines of lying hens fed 5 different ω-3 diets | |||||||
Diet | Hen Line | Cholesterol | Total Fat | Saturated Fat | Omega-3 | α-Linolenic | DHA |
(mg/100 g)* | (g/100 g) * | (g/100 g)* | (mg/100 g)* | (mg/100 g)* | (mg/100 g)* | ||
Commercial | Brown | N/A | 7.52 | 2.32 | 206 | 76 | 126 |
White | N/A | 8.16 | 2.7 | 208 | 84 | 116 | |
Average | 368 | 7.84 | 2.5 | 206 | 80 | 122 | |
14 % Flax | Brown | N/A | 6.98 | 2.1 | 512 | 350 | 138 |
White | N/A | 7.24 | 2.28 | 584 | 426 | 136 | |
Average | 354 | 7.1 | 2.18 | 548 | 388 | 138 | |
Fish meal | Brown | N/A | 7.18 | 2.3 | 400 | 140 | 232 |
White | N/A | 8.64 | 2.92 | 476 | 180 | 266 | |
Average | 380 | 7.92 | 2.6 | 438 | 160 | 248 | |
14 % Chía | Brown | N/A | 7.38 | 2.14 | 794 | 596 | 164 |
White | N/A | 8.08 | 2.44 | 1102 | 904 | 150 | |
Average | 362 | 7.72 | 2.28 | 948 | 750 | 158 | |
Purina | Brown | N/A | 7.5 | 2.38 | 228 | 132 | 80 |
White | N/A | 8.86 | 2.9 | 182 | 96 | 82 | |
Average | 412 | 8.18 | 2.64 | 204 | 114 | 82 | |
N/A: Not Available.* Per 100 g of egg, without shell. Source: Ayerza et al. (1999). Propietary information, not to be reproduced or disclosed without permission of the authors. Back to text |
Table 7. Cholesterol, total fat, total ω-3 fatty acids, α-linolenic and DHAin eggs from HR white and HR brown hens fed 5 different chia levels | ||||||
Chia | Hen | Cholesterol | Total Fat | Omega-3 | α-Linolenic | DHA |
(mg/100 g)* | (g/100 g)* | (mg/100 g)* | (mg/100 g)* | (mg/100 g)* | ||
0 % | White | 412 | 9.92 | 107 | 38 | 68 |
Brown | N/A | 8.57 | 82 | 26 | 55 | |
Average | 412 | 9.25 | 95 | 32 | 62 | |
7 % | White | 318 | 9.41 | 665 | 421 | 244 |
Brown | N/A | 8.55 | 547 | 330 | 217 | |
Average | 318 | 8.98 | 606 | 376 | 231 | |
14 % | White | 384 | 9.18 | 1120 | 964 | 156 |
Brown | N/A | 8.06 | 845 | 659 | 185 | |
Average | 384 | 8.62 | 983 | 812 | 171 | |
21 % | White | 368 | 10.09 | 1418 | 1237 | 181 |
Brown | N/A | 8.79 | 1153 | 984 | 169 | |
Average | 368 | 9.44 | 1286 | 1111 | 175 | |
28 % | White | 355 | 10.15 | 1808 | 1663 | 145 |
Brown | N/A | 8.42 | 1351 | 1244 | 108 | |
Average | 355 | 9.29 | 1580 | 1454 | 127 | |
* Per 100 g of egg, without shell. Source: Ayerza and Coates, 1999. Back to text |
Table 8. Cholesterol, total fat, saturated fatty acids, and ω-3 fatty acidscontent from Shaver white laying hens fed 4 different flax-chia rate diets | |||||||
Chia | Flax | Cholesterol | Total Fat | Saturated Fat | Omega-3 | α-Linolenic | DHA |
(%) | (%) | (mg/100 g)* | (g/100 g)* | (g/100 g)* | (mg/100 g)* | (mg/100 g)* | (mg/100 g)* |
0 | 0 | 405 a | 10.75 ab | 3.63 ab | 199 c | 81 c | 118 ab |
9 | 5 | 351 a | 9.25 c | 3.02 c | 1009 b | 846 b | 164 a |
11.5 | 2.5 | 407 a | 9.75 bc | 3.08 c | 1250 a | 1143 a | 107 b |
14 | 0 | 359 a | 9.50 c | 3.19 bc | 1209 a | 1112 a | 97 b |
cr | 104.8 | 1.21 | 5.61 | 157.1 | 145.7 | 53.75 | |
* Per 100 g of egg, without shell. Source: Ayerza and Coates, 2001. Means within a grouping lacking a common subscript differ (P<0.05) according Duncańs Multiple range Test; cr: critical range for mean separation. Back to text |
Table 9. Fatty acid composition percentage of fresh and stored egg yolk lipids from hens fed fish oil (1.6%) and chia seeds (14%) as ω-3 fatty acid’s source | ||||
Fatty acids | Dietscontrol fish oil chia | Statistical significance | ||
∑ SFA | 41.27a1 | 41.17a | 37.01b | *** |
∑ MUFA | 32.74a | 34.83b | 28.56c | *** |
∑ ω- 3 | 5.05a | 7.21b | 16.16c | *** |
∑ ω- 6 | 18.88a | 14.41b | 16.32c | *** |
∑ PUFA | 23.93a | 21.61b | 32.48c | *** |
1: Means within a row with no common superscript are significantlydifferent (P<0.05) according to the Least Significant Difference (LSD);*** P < 0.001; Source: Neely, 1999. Back to text |