PO25 Enrichment of polyunsaturated fatty acids in chicken eggs using sacha inchi cake (Plukenetia volubilis) in the Colombian Amazon.
DOI:
https://doi.org/10.3407/mpggn346Keywords:
Chromatography, yolk, sacha inchi, fatty acids, egg, Plukenetia volubilisAbstract
This study evaluated the effect of including sacha inchi cake (SIC) in the diet of laying hens on yolk lipid composition and egg sensory perception. Four levels of SIC (0%, 5%, 10%, and 15%) were used, finding a significant increase in alpha-linolenic acid and a reduction in the n6:n3 ratio, benefiting nutritional quality. Sensorially, the 10% inclusion was most widely accepted. The inclusion of SIC improves the lipid profile without affecting flavor, suggesting its viability in the production of functional eggs. Evaluation of its oxidative stability is recommended.
References
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[2] RAMOS-ESCUDERO, F., et al. (2018). Perfil de ácidos grasos de aceite de Sacha inchi (Plukenetia volubilis) en comparación con otros aceites vírgenes comestibles. Campus, 21(21): 101–108.
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[5] FAO. (2019). Producción y productos avícolas. Organización de las Naciones Unidas para la Alimentación y la Agricultura. URL
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