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Istraživanje je provedeno na 160 nesilica komercijalnog hibrida Isa brown s ciljem utvrđivanja utjecaja lanenog ulja na kvalitetu konzumnih jaja. Nesilice su raspoređene u četiri skupine (K0, K1, K2 i K3) te hranjene hranom koja je sadržavala 1,5 % sojinog ulja za kontrolnu K0, 1,5 % lanenog ulja za pokusnu skupinu K1, 3,0 % lanenog ulja za K2 i 4,5 % lanenog ulja za K3. Tijekom pokusa praćeni su parametri: tjelesna masa nesilica, proizvodnja jaja, postotak proizvodnje i masa jaja. S ciljem utvrđivanja kvalitete jaja dobivenih od različitih skupina nesilica iz pokusa, utvrđen je sadržaj masti i masnih kiselina uzoraka jaja. Statistički značajno (p<0,01; p<0,05) veći sadržaj masti u jajima utvrđen je kod pokusne skupine K1 u odnosu na kontrolnu skupinu K0 i pokusnu skupinu K3, dok u odnosu na K2 nije bilo statistički značajne razlike. Analizom masnih kiselina u jajima utvrđene su statistički značajne razlike (p<0,01; p<0,05) u sadržaju zasićenih, mononezasićenih, polinezasićenih ω-6 te polinezasićenih ω-3 masnih kiselina, kao i u omjeru ω-6/ω-3., The research was conducted using 160 laying hens of Isa brown commercial hybrid in order to determine impact of flaxseed oil on production parameters and quality of table eggs. Hens were divided into four groups (K0, K1, K2 i K3), and were fed with diet that included 1,5 % of soybean oil for control group K0, 1,5 % of flaxseed oil for experimental group K1, 3 % of flaxseed oil for K2 and 4,5 % of flaxseed oil for K3. During the experiment, the parameters of body weight of laying hens, egg production, percentage of production and egg weight were observed. In order to determine the quality of eggs obtained from groups of laying hens from the experiment, examination of content of fat and fatty acids was conducted. Statistically significant (p<0,01; p<0,05) higher amount of fat were observed in eggs in experimental group K1 compared to control group K0 and experimental group K3, while compared with eggs from K2 no statistically significant difference was observed. The analysis of fatty acids in eggs showed statistically significant (p<0,01; p<0,05) differences in content of saturated, monounsaturated, poliunsaturated ω-6 and poliunsaturated ω-3 fatty acid as well as in ratio of ω-6/ω-3., Die Untersuchung wurde an 160 Legehennen des kommerziellen braunen Isa-Hybrids durchgeführt, um den Einfluss von Leinsamenöl auf die Produktionsparameter und die Qualität von Konsumeiern zu bestimmen. Die Hennen wurden in vier Gruppen (K0, K1, K2 und K3) aufgeteilt und mit Futter gefüttert, das 1,5 % Sojaöl für die Kontrollgruppe K0, 1,5 % Leinsamenöl für die Versuchsgruppe K1, 3 % Leinsamenöl für K2 und 4,5 % Leinsamenöl für K3 enthielt. Während des Versuchs wurden die Parameter: Körpergewicht der Legehennen, Eierproduktion, prozentualer Anteil der Produktion und Eiergewicht beobachtet. Um die Qualität der Eier aus den Legehennengruppen zu bestimmen, wurde der Gehalt an Fett und Fettsäuren untersucht. Statistisch signifikant (p<0,01; p<0,05) wurde in der Versuchsgruppe K1 im Vergleich zur Kontrollgruppe K0 und zur Versuchsgruppe K3 eine höhere Fettmenge in den Eiern beobachtet, während im Vergleich zu den Eiern aus K2 kein statistisch signifikanter Unterschied festgestellt wurde. Die Analyse der Fettsäuren in Eiern zeigte statistisch signifikante (p<0,01; p<0,05) Unterschiede im Gehalt an gesättigten, einfach ungesättigten, mehrfach ungesättigten ω-6 und mehrfach ungesättigten ω-3 Fettsäuren sowie im Verhältnis von ω-6/ω-3., La investigación fue hecha en 160 gallinas ponedoras del híbrido comercial Isa brown con el objetivo de determinar la influencia del aceite de linaza en la calidad de los huevos comerciales. Las gallinas ponedoras fueron divididas en cuatro grupos (K0, K1, K2 y K3) y alimentadas con alimentos que contenían 1,5% de aceite de soja para el grupo de control K0, 1,5% de aceite de linaza para el grupo experimental K1, 3,0% de aceite de linaza para K2 y 4,5% de aceite de linaza para K3. Durante el experimento fueron monitoreados los siguientes parámetros: el peso corporal de las gallinas ponedoras, la producción de huevos, el porcentaje de producción y la masa del huevo. Para determinar la calidad de los huevos obtenidos de diferentes grupos de gallinas ponedoras del experimento, fue determinado el contenido de grasa y de ácidos grasos de las muestras de los huevos. Se encontró un contenido aumentado de grasa estadísticamente significativo (p <0.01; p <0.05) en los huevos del grupo experimental K1 en comparación con el grupo de control K0 y el grupo experimental K3, mientras que no hubo diferencia estadísticamente significativa en comparación con K2. El análisis de ácidos grasos en los huevos reveló diferencias estadísticamente significativas (p <0.01; p <0.05) en el contenido de ácidos grasos saturados, monoinsaturados, poliinsaturados ω-6 y poliinsaturados ω-3, así como en la relación ω-6 / ω- 3., La ricerca è stata messa appunto su 160 galline ovaiole appartenenti all’ibrido commerciale Isa brown al fine di accertare l’impatto dell’olio di lino sulla qualità delle uova da tavola. Le galline ovaiole sono state suddivise in quattro gruppi (K0, K1, K2 e K3) e nutrite con un mangime contenente l’1,5% di olio di lino per il gruppo di controllo K0, l’1,5% per il gruppo di prova K1, il 3,0% d’olio di lino per il grup po K2 e il 4,5% d’olio di lino per il gruppo K3. Nel corso dell’esperimento sono stati monitorati i seguenti parametri: massa corporea delle galline ovaiole, produzione di uova, tasso di produzione e massa delle uova. Al fine di accertare la qualità delle uova ottenute dai differenti gruppi di galline ovaiole coinvolte nell’esperimento, è stato accertato il contenuto di grassi e degli acidi grassi nei campioni di uova. È stato evidenziato un maggior contenuto di grassi statisticamente significativo (p<0,01; p<0,05) nelle uova provenienti dal gruppo di prova K1 rispetto al gruppo di controllo K0 e al gruppo di prova K3, mentre, rispetto al gruppo K2, non è stata riscontrata alcuna differenza statisticamente significativa. Dall’analisi degli acidi grassi nelle uova sono state accertate differenze statisticamente significative (p<0,01; p<0,05) nel contenuto di acidi grassi saturi, monoinsaturi, polinsaturi ω-6 e polinsaturi ω-3, così come nel rapporto tra ω-6 e ω-3.

Although the nutritional value of eggs in human nutrition is well known, efforts are still being made to increase it. That can be achieved by selecting nutrients and supplements for laying hens feed rations. The aim of this study was to examine the effect of different amounts of flaxseed oil in the diet of laying hens on the fatty acid composition of eggs. To achieve that goal, experimental groups (three groups) of laying hens were supplemented with 1.5%, 3% and 4.5% flaxseed oil (as a substitute for corn). The control group of laying hens was fed without the addition of flaxseed oil. Feed rations were formulated according to recommendations for the ISA Brown hybrid. Each group comprised 40 individuals raised in the same conditions. Samples for analysis of the fatty acid composition of eggs were taken on days 14, 35 and 70 of the experiment, which lasted 10 weeks (from week 23to week 32). The fatty acid composition of eggs was examined using a standard procedure. On all days of the study (days 14, 35 and 70), the content of SFA was higher in eggs of the control groups of laying hens than in experimental groups and decreased with an increase in the amount of flaxseed oil in the feed. The content of MUFA was higher in the eggs of experimental groups of laying hens than in the eggs of the control group on all days of the study. The content of PUFA was found to increase with an increase in the amount of flaxseed oil in feed rations given to experimental groups and was higher than in the control group of laying hens. The ratio of n-6/n-3 fatty acids, as the most important indicator of nutritional value of any food, including eggs, was significantly more favorable on all days of the study in the eggs of experimental groups of laying hens than in the eggs of the control group. The use of flaxseed oil in the diet of laying hens can increase the nutritional value of eggs to such an extent that eggs produced in that way can be declared functional food.