SUMMARY
Lipid composition of shell eggs from hens red marine protein and fat products
This study describes the composition of shell eggs produced by hens fed marine sources of feeds and eggs from hens red only vegetable ingredients, as a control group. The nutritional characteristics of eggs, yolk fatty acids profile and their cholesterol, triglyceride and phospholipid contents, were determined. Hens fed marine feeds produced eggs with significantly less cholesterol and more triglycerides and phospholipids, than those produced by hens red only vegetable feeds. Even though there were no significant diferences between saturated, mono and polyunsaturated fatty acids, marine products significantly increased n-3 fatty acids (7,13±,83 in marine fed hen's eggs vs. l,77±0,55 g/l00g in vegetable fed hen's eggs) and n-6 fatty acids (15,71±2 in marine fed hen's eggs vs. 20,88±2,32 g/l00 in all vegetable red hen's eggs).The eggs produced from hens red marine products compares favorably with eggs known as "enriched" can have an important place in the diet especially for high risk population groups.

Key words: Eggs, chemical composition, cholesterol.



Recibido: 28/08/1997
Aceptado: 15/01/1998

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