THE EFFECT OF BIOMASS FROM GREEN ALGAE OF CHLORELLA GENUS ON THE BIOCHEMICAL CHARACTERISTICS OF TABLE EGGS

• Main Authors: SVETLANA GRIGOROVA, SABKA SURDJIISKA, VENETA BANSKALIEVA, GEORGI DIMITROV
• Format: Article
• Language: Bulgarian
• Published: University of Zagreb, Faculty of Agriculture 2006-10-01
• Series: Journal of Central European Agriculture
• Subjects: alga biomass; chlorella; fatty acids; egg quality
• Online Access: http://jcea.agr.hr/articles/334_THE_EFFECT_OF_BIOMASS_FROM_GREEN_ALGAE_OF_CHLORELLA_GENUS_ON_THE_BIOCHEMICAL_CHARACTERISTICS_OF_TABLE_EGGS_en.pdf

An analysis was made of the fatty-acid content of the dry biomass from green algae of Chlorella genus cultivated in Bulgaria, with the aim of establishing its effect on the content of total lipids, cholesterol, phospholipids and the fattyacid content of the table eggs. The fatty-acid composition of the dry biomass from green microalgae of Chlorella genus was characterized by its high content of α linolenic acid – 36,5 %, palmitic acid – 20,4 %, linoleic acid – 15 % and oleic acid – 10,3 % of the total amount of fatty acids in the product. Omega-3/Omega-6 fatty acids ratio in the biomass was 0,4. When adding 2 % and 10 % of alga biomass to the forage for the laying hens the total cholesterol content in 100 g of yolk decreased in the experimental groups compared to the control one, however, the differences were statistically insignifi cant. The supplement of 2 % and 10 % of the studied product exerted an effect on the fatty-acid content of the egg yolk and it led to the increase of the amount of palmitic and linoleic acids and to the decrease of the docosatetraenic acid.