Effects of an extruded flaxseed meal on egg production and quality, nutrient digestibility, and yolk cholesterol and fatty acid compositions of laying hens

The consumption of n-3 polyunsaturated fatty acids (PUFA)-rich eggs is associated with human health benefits because dietary PUFA reduces the risks of cardiovascular diseases, inflammation and cancer. Flaxseed is an excellent source of PUFA, especially linolenic acid. However, flaxseed contains anti-nutritional factors (i.e., cyanogenic glycosides, mucilage and phytic acid), which causes liver hemorrhage in laying hens, and reduces secretions of pancreatic enzymes, feed intake and yolk weights. But, the dry-extrusion processing, which involves seed rupture and heat treatment, of flaxseed is able to inactivate the heat-labile antinutritional factors of flaxseed. The objective of this study will be to evaluate the effects of 4 dosages (0%, 7.5%, 15% and 22.5% of diet) of a new locally-produced extruded flaxseed meal (Omega Plus) on egg production, egg quality, nutrient digestibility, and fatty acid and cholesterol depositions in egg yolks. We hypothesize that feeding Omega Plus to laying hens will generate omega 3-labelled eggs (minimum of 300 mg of PUFA / 50g egg), without compromising egg production and chicken health. Data generated from this study about the efficacy and optimal dosage of the Omega Plus are necessary for the industrial partner to market this new product.

Faculty Supervisor:

Arif Mustafa

Student:

Partner:

Bélisle Solution Nutrition Inc

Discipline:

Life Sciences

Sector:

Agriculture

University:

McGill University

Program: