FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The effect of green forage supplements to diet of a common pheasant (Phasianus colchicus colchicus L.) on the fatty acid profile and content of some selected elements in eggs


We have analysed the effect of fresh green forage added to a pheasant basic diet, which was a Ph-3 mixture, on the fatty acid profile in the lipids of egg-yolk and on the amount of Ca, Mg, Na, K, Fe, Mn, Cu, and Zn contained in the egg yolk. The investigation showed that the green forage supplements to the birds’ diet increase the level of linoleic and linolenic acids, as well as of some saturated fatty acids in the yolk lipids. The supplementation applied reduced the level of Mn, Cu, and Zn, increased the amount of Fe, however, it did not affect the concentration rate of Ca, Mg, Na, or K in the egg yolk and egg white.


pheasant, diet, egg, fatty acids, and metals