The omega‐3 fatty acid (FA) enrichment of yolk is a key means one of the main objectives to improve the nutraceutical properties of eggs. We evaluated the effect of the dietary inclusion of extruded linseed fed to laying hens on the fatty acid composition of the polar and non‐polar lipid classes of the eggs. Two groups of 36 Lohmann White Leghorn layers (65 weeks old) were each fed one of two different diets for a period of 12 weeks. The two diets consisted of a conventional cereal‐based diet concentrate (C) and a diet concentrate containing 5% linseed (L). The inclusion of linseed in the diet increased the content of α‐linolenic (C18:3n‐3), eicosapentaenoic (C20:5n‐3) and docosahexaenoic (C22:6n‐3) acids in neutral lipids, while a concomitant decrease in arachidonic acid (C20:4n‐6) was observed. As regards the polar fraction, the fatty acid composition was slightly affected by the dietary treatments except for C18:0 (+1.14 fold), C18:2n‐6 (+1.23 fold), C18:3n‐3 (+2.8 fold) and C22:6n‐3 (+1.41 fold). Principal component analysis demonstrated that very long‐chain FAs were more representative of polar lipids, except for C20:5n‐3, while neutral lipids were characterized by dietary n‐3 FA (C18:3n‐3).

中文翻译：

---

富含 omega-3 脂肪酸的食用鸡蛋的脂肪酸脂质成分分布图

蛋黄中富含 omega-3 脂肪酸 (FA) 是改善鸡蛋营养特性的主要目标之一。我们评估了饲喂蛋鸡的挤压亚麻籽对蛋的极性和非极性脂质类别的脂肪酸组成的影响。两组 36 只 Lohmann White Leghorn 蛋鸡（65 周龄）各喂食两种不同饮食中的一种，持续 12 周。这两种日粮由传统的谷类日粮浓缩物 (C) 和含有 5% 亚麻籽的日粮 (L) 组成。在饮食中加入亚麻籽会增加中性脂质中 α-亚麻酸 (C18:3n-3)、二十碳五烯酸 (C20:5n-3) 和二十二碳六烯酸 (C22:6n-3) 的含量，同时花生四烯酸的含量随之减少观察到酸 (C20:4n-6)。至于极性部分，除了 C18:0（+1.14 倍）、C18:2n-6（+1.23 倍）、C18:3n-3（+2.8 倍）和 C22:6n-3（ +1.41 倍）。主成分分析表明，除 C20:5n-3 外，极长链 FA 更能代表极性脂质，而中性脂质的特征在于膳食 n-3 FA (C18:3n-3)。