Effect on the nutritional composition of blue eggs from Huilliche Creole hens through the inclusion of natural compounds from southern Chile rich in antioxidants and omega 3

Abstract

The egg is a food that has high nutritional value, provides a high proportion of proteins, vitamins and minerals, relatively low in energy, which makes it a food with high nutrient density. The objective of this study was to determine the effect of the inclusion of native raw materials from southern Chile that contain bioactive compounds in the feed of Creole hens on the fatty acid composition and antioxidant capacity of their eggs. For this, 8 experimental diets were developed and a commercial grain diet and a control diet, the experimental diets were formulated based on three levels of inclusion of omega 3 sources (salmon meal, mussel and microlala) and three levels of sources of antioxidants (blackberry flour, strawberry and grape seed). The experimental trial lasted eight weeks, where 360 hens were fed, distributed in 9 poultry farms. At the end of this period, the eggs of the treatments were lyophilized and the fatty acids were determined by gas chromatography and antioxidant capacity by the ABTS and DPPH method. The eggs, where the hens were fed diets 7 and 8, composed of algae and grape seed meal, were those that presented a higher content of docosahexaenoic acid (DHA), 3.43 and 3.46 / 100 g respectively. On the other hand, the eggs laid by hens that were fed diet 5, composed of salmon meal, mussel, blackberry and strawberry, were those that presented the highest antioxidant capacity.