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Nutritional Effect of Flaxseeds on Cholesterol Profile and Fatty Acid Composition in Egg Yolk

^†Corresponding author. Phone: +92 03157080951. E-mail: rifatullahkhhan@gmail.com
¹Faculty of Animal Husbandry and Veterinary Sciences, University of Agriculture, Peshawar, Khyber Pakhtunkhwa, Pakistan. ²PCSIR Laboratories, Peshawar, Pakistan.

This experiment investigated the effect of a supplementary dietary source (flaxseed) on egg yolk cholesterol contents and fatty acid profile. Flaxseeds at three different levels (5, 10, and 15%) were supplemented to 84 Rhode Island Red × Fayoumi cross layers during 21–24 weeks of age. The birds were divided randomly into four groups. Flaxseeds were supplemented in the diet at the level of 5% (FS-5), 10% (FS-10), and 15% (FS-15), and one group served as the control (FS-0). Cholesterol content of eggs was not significantly affected by flaxseed. The amount of monounsaturated fatty acids was significantly decreased with the increase in the flaxseed level, and the highest reduction was observed in FS-15. The highest total polyunsaturated fatty acid (PUFA) and total omega-3 PUFA were recorded in FS-15. These findings reflect that unsaturated healthy fatty acid content in poultry eggs can be increased with dietary supplementation of flaxseed.