Componente lipidica ed antiossidante in uova di specie avicole domestiche

Fatty acids and pigment are very important chemical compounds in eggs evaluation under a productive and reproductive point of view. This thesis is divided in three experimental sections each one concerning different aspects of poultry eggs and production. The first experimental trial is about the evaluation of fatty acids profile of omega-3 enriched hen eggs and the feeds for their production (incapsulated fish oil added) in order to determine the trend of the fatty acid content in a commercially high value product. The fatty acids profile was corresponding to the labelled one and constant during the months of production. The second experimental trial deals with the fatty acids profile of hen eggs from alternative production systems : litter and organic. The analysis concerned fresh and stored eggs. The fatty acids component of these eggs is very similar to eggs produced in cages. The third experimental trial is about the effect of different diets on the content of total carotenoids and vitamins in quail (Coturnix coturnix japonica) eggs. It was determined the time needed to reach the plateau in total carotenoids concentation and the differences within the production of birds fed with different diets (lipids source and pigments integration).