The current study investigated the effect of heat processing or carbohydrase enzyme addition on egg production, egg quality, egg fatty acid composition, tocopherol content, and lipid oxidation products in eggs from layer hens fed flaxseed. A total of ninety-six 23-wk-old white leghorn laying hens were kept in individual cages and were randomly allocated to 4 treatment groups, with 6 replicates containing 4 hens per each replicate. The hens were fed corn soybean meal-based diet containing 15 g/100 g raw flaxseed (Flax), 15 g/100 g heated (60°C for 8 h) flaxseed (HFlax), Flax+0.1% enzyme (Flax+E), and HFlax+0.1% enzyme (HFlax+E). The experimental diets were fed for a period of 120 d. Hen-day egg production and egg mass (g/hen/d) were highest for HFlax and HFlax+E and lowest for Flax+E (P < 0.05). No difference was noted in egg, yolk or shell weight, or Haugh unit (P > 0.05). Albumen weight as percentage of egg weight was lower in Flax when compared to HFlax, Flax+E, or HFlax+E (P < 0.05). The yolk:albumen ratio was higher in Flax that in HFlax, Flax+E, and HFlax+E (P < 0.05). Yolk color score was highest for HFlax+E and lowest for Flax+E (P < 0.05). No effect of diet on egg total lipid, palmitic, stearic, α-linolenic, eicosapentaenoic, docosahexaenoic, and arachidonic acid content as mg/egg or as percentage of fatty acid methyl esters was observed (P > 0.05). Hens fed HFlax had lower concentration of linoleic acid (mg/egg) than Flax+E and HFlax+E (P < 0.05). The concentrations of oleic acid and total monounsaturated fatty acids (mg/egg) were higher in Flax than those in other treatments (P < 0.05). Eggs from hens fed HFlax+E had lower thiobarbituric acid reactive substances than Flax+E (P < 0.05) and was not different from Flax or HFlax (P > 0.05). No difference was observed in the α-tocopherol content of the eggs (P > 0.05). Enzyme supplementation and heating of flaxseed increased γ-tocopherol content in Flax+E and HFlax+E eggs (P < 0.05). It is concluded that heating flaxseed prior to consumption increases egg production while reducing oleic acid and linoleic acid (mg/egg). Heating flaxseed or enzyme supplementation had no effect on egg weight, α-linolenic acid, total n-3 fatty acids, total lipid, or total tocopherol content of eggs.

当前的研究调查了热处理或添加碳水化合物酶对产自亚麻籽母鸡的鸡蛋的产蛋量，蛋品质，蛋脂肪酸组成，生育酚含量和脂质氧化产物的影响。将总共​​九十六只23周龄的白色来亨鸡放置在单独的笼子里，并随机分为4个处理组，每组6头，每只重复4只母鸡。给母鸡饲喂玉米豆粕型日粮，其中包含15 g / 100 g原始亚麻籽（Flax），15 g / 100 g加热（60°C 8小时）亚麻籽（HFlax），亚麻+ 0.1％酶（亚麻+ E） ）和HFlax + 0.1％的酶（HFlax + E）。实验饮食喂养了120天。母鸡天产蛋和蛋质量（g /鸡/ d）为最高HFlax和HFlax + E和最低亚麻+ E（P<0.05）。鸡蛋，蛋黄或蛋壳重量或Haugh单位无差异（P > 0.05）。与HFlax，Flax + E或HFlax + E相比，亚麻中的蛋白重量占鸡蛋重量的百分比较低（P <0.05）。亚麻的蛋黄：白蛋白比例高于HFlax，Flax + E和HFlax + E（P <0.05）。HFlax + E的蛋黄色评分最高，而亚麻+ E的蛋黄色评分最低（P <0.05）。饮食对鸡蛋总脂质，棕榈酸，硬脂酸，α-亚麻酸，二十碳五烯酸，二十二碳六烯酸和花生四烯酸含量（mg / egg或脂肪酸甲酯百分比）没有影响（P > 0.05）。馈送HFlax母鸡具有比亚麻+ E和HFlax + E（亚油酸（毫克/蛋）的较低浓度的P<0.05）。亚麻中的油酸和总单不饱和脂肪酸的浓度（mg / egg）高于其他处理中的浓度（P <0.05）。饲喂HFlax + E的母鸡产的蛋的硫代巴比妥酸反应性物质低于Flax + E（P <0.05），与亚麻或HFlax相同（P > 0.05）。鸡蛋的α-生育酚含量没有差异（P > 0.05）。亚麻籽中酶的添加和加热会增加亚麻+ E和HFlax + E卵中的γ-生育酚含量（P<0.05）。结论是在食用前加热亚麻籽可提高鸡蛋产量，同时减少油酸和亚油酸（mg /鸡蛋）。加热亚麻籽或添加酶对蛋重，α-亚麻酸，总n-3脂肪酸，总脂质或总生育酚含量没有影响。