LIPID-COMPOSITION OF SHELL EGGS FROM HENS FED MARINE PROTEIN AND FAT PRODUCTS

This study describes the composition of shell eggs produced by hens fe d marine sources of feeds and eggs from hens fed only vegetable ingred ients, as a control group. The nutritional characteristics of eggs, ye ll; fatty acids profile and their cholesterol, triglyceride and phosph olipid contents, were determined. Hens fed marine feeds produced eggs with significantly less cholesterol and more triglycerides and phospho lipids, than those produced by hens fed only vegetable feeds. Even tho ugh there were no significant diferences between saturated, mono and p olyunsaturated 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/ 100g in vegetable fed hen's eggs) and n-6 fatty acids (15,71+/-2 in ma rine fed hen's eggs vs. 20,88+/-2,32 g/100 in ail vegetable fed hen's eggs). The eggs produced from hens fed marine products compares Favora bly with eggs known as ''enriched'' can have an important place in the diet especially for high risk population groups.