ABSTRACT This study aimed to produce table eggs enriched with n-3 polyunsaturated fatty acids by diet modification and at the same time, determine the fatty acid profile and cholesterol content in egg yolk, and compare them with that of conventionally produced eggs. Eighty laying hens of Tetra SL hybrids were allocated into two experimental groups. The diets were balanced at the level of 11.60 MJ/kg ME and 16.63% crude protein. The experiment lasted 5 weeks. In the n-3 PUFA eggs, yolk cholesterol levels were 1179.25 mg/100 g compared to the 1287.46 mg/100 g measured in the control eggs. The difference of 108.21 mg/100 g i.e. 8.4% was not statistically significant (p>0.05). The fatty acid profile in n-3 PUFA versus control eggs was as follows: SFA 30.55 vs 35.89% (p<0.001), MUFA 42.61 vs 42.28%, n-6 PUFA 22.10 vs 21.40% (p>0.05), and n-3 PUFA 4.74 vs 0.82% (p<0.001). Furthermore, ALA content was 2.28 vs 0.26%, EPA 0.31 vs 0.14%, and DHA 2.20 vs 0.43% (p<0.001) in n-3 PUFA vs control eggs, respectively. The n-6/n-3 PUFA ratio in the enriched eggs was 5.11 and in the conventional ones 23.73 (p<0.001). Based on the results of our study, it can be concluded that in n-3 PUFA-enriched eggs, the n-6/n-3 PUFA ratio is significantly improved compared to the conventional eggs. Thus, n-3 PUFA eggs are nutritionally and functionally more favorable than conventional eggs for human nutrition.

ABSTRACT The objective of this study was to compare the internal and external quality of conventional and designer eggs. In total, 120 Tetra SL laying hens were randomly allotted to two treatments (K and P groups), with 12 replicates of five hens each. The control group (K) was fed a standard layer diet, producing conventional eggs, and the P group was fed a modified diet supplemented with 5% of an oil mixture, 0.5 mg organic selenium/kg, 200 mg lutein/kg and 200 mg vitamin E/kg, producing designer eggs. Treatments did not influence (p>0.05) egg weight or egg component weights. Designer eggs presented higher albumen proportion and lower eggshell proportion than conventional eggs (p<0.01). Relative to egg quality parameters, designer eggs presented higher HU values (83.99 vs. 80.81; p=0.042), more intense yolk color (14.38 vs. 8.70; p<0.01), and lower albumen pH (8.39 vs. 8.67; p=0.007). Feeding treatments and duration of egg storage did not significantly influence egg yolk lipid oxidation (p>0.05).