Influence of different layer rations on atherogenesis and thrombogenesis indices in egg yolks

The level of fatty acids in human diets, affecting the atherogenic and thrombogenic indices, which has an important role in the function and healthiness of cardiovascular system. Due to high level of cholesterol, eggs are risky regimen for cardiovascular patients. This study was conducted to modify the composition of layer ration for reducing the risk of cardiovascular disease resulting form consumption of eggs.

In this experimental study. 288 Leghorn hens were selected to 12 groups, receiving different level of linseed, safflower seed, palm olein oil and fish oil in the rations and control group. After three 28-day periods, level of blood cholesterol of hens and also level of cholesterol and fatty acids of egg yolks were evaluated.

The cholesterol and saturated fatty acid concentrations of yolks did not significantly change (P>0.05). Omega-9 and omega-6 fatty acids increased in the groups that were fed with palm olein oil and safflower see, respectively. Linolenic acid and long chain omega-3 fatty acids were higher in linseed and fish oil groups, respectively (P<0.05). The atherogenic (AI) and thrombogenic indices (TI) decreased significantly in higher level of these rations compare to control group. The highest amount of TI was observed with high level of safflower seed rations. The lowest amount of AI and TI were obtained in the fish oil and linseed rations (P<0.05).

Modifying the level of fatty acids in the rations of hens, may introduce the egg as a good and safe source of protein for the cardiovascular patients.