Effect of the dietary combination of flaxseed and Ricinodendron heudelotii or Punica granatum seed oil on the fatty acid profile of eggs
Monique T. Ngo Njembe, E. Dormal, Cécile Gardin, Éric Mignolet, Cathy Debier, Yvan Larondelle
Abstract
The health promoting omega-3, -7, and -5 fatty acids, α-linolenic acid (ALA), docosahexaenoic acid (DHA), rumenic acid (RmA), and α-eleostearic acid (α-ESA)/punicic acid (PunA), are not currently combined in frequently consumed food items. We have evaluated the impact of supplementing laying hens' feeds with flaxseeds combined with oil derived from seeds of either Ricinodendron heudelotii, an α-ESA source, or Punica granatum, a PunA source, on the egg fatty acid profile. The supplemented diets increased the egg content in ALA, DHA, RmA, as well as α-ESA or PunA. The combination of dietary lipids did not affect the conversion rate of ALA into DHA. Hens fed on R. heudelotii or P. granatum seed oil both accumulated RmA in egg yolk, indicating an efficient conversion from the α-ESA or PunA precursors through a Δ-13 reductase activity. The accumulation of PunA in eggs was largely higher than that of α-ESA.