Production of Egg with Low Cholesterol and High Omega-3 Fatty Acid through Dietary Manipulation

In order to produce egg, containing low cholesterol and high n3 fatty-acid (FA) an experiment with three groups (n=54) of laying WLH hens was undertaken for a period of 45 days. Group-1 (T1) was provided with standard layer ration (control). In T2 group diet was supplemented with chromium picolinate (1.0 ppm), Spirulina (0.02%), fish oil (1.5%) and α-tocopherol (250 ppm) and T3 group diet was supplemented with Atorvastatin (0.02%), EDTA (0.25%), Niacin (375 ppm), α-tocopherol (250 ppm) and fish oil (1.5%). The fish oil was prepared from abdominal content of the local fish. The results showed that daily feed intake was low (P≤0.05) in T3, compared to control. Egg quality or the performances of hens were not affected by the treatments. The total cholesterol was reduced (P≤0.05) by about 20% in T2 and T3 than the control. A significant increase in omega-3 fatty acid was noted in the eggs from T3. Eggs from T2 group was found to have higher (P≤0.05) linolenic acid (C18: 3n3) concentration than the control. On the other hand, concentration of linoleic acid (C18: 2n6), an omega-6 fatty acid was significantly higher in control compared with T2 and T3. Hence, for producing low cholesterol egg which has been preferred by health conscious consumers, dietary supplements as used in the T2 and T3 may be used without affecting production efficiency of laying hen. Fish oil from local fish may be effectively used for production of n3 FA enriched egg.