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Table 3.
Evaluating the quality of eggs in this experiments it was found that the protein 
content in yolk and white of eggs lays fed with V+FM was higher compared with 
control group of about 2-3% (group D and E). The amount of protein in eggs of the 
experimental groups showed significant increase by 0.5-1.0 % in group B, C and D 
and the highest differences were observed between control and E group (2-3%, yolk 
and white). The lipid percent in yolk were observed to be 31.1% for control group 
and for: 30.3% B; 29.8% C; 34.5 D and 35.8% E, respectively and increased by 3.4% 
and 4.7% in group D and E, respectively compared to the control group. The 
moisture content was significantly lower in all experimental groups than the moisture 
content of control yolk and white. Contrary, the carbohydrates in yolk and white of 


80 
hens group D and E were the highest. The dry matter in the experimental groups of 
yolk was practically at the same level (in the control group was 45.2% in the first test 
group was 45.5%).
Thus, the study of chemical composition and nutritional value of eggs from 
hens supplementation with mineral and fish meal additives in diet has showed the 
positive influence on some eggs quality indicators. A higher content of protein, 
carbohydrates and energy value of eggs were observed. That allowed us to conclude 
that high nutritional value gives a perspective of the use of this feed additive in the 
production of high quality poultry products.
Fatty acid composition of egg`s yolk 
Many authors have studied the effect of different fat sources in the broilers diet 
on type of concentration of fatty acid, mainly PUFA in the meat (S
ANZ 
et. al
1999;
C
RESPO
,
G
ARCIA 
2001,
C
ASTELLINI 
et. al
2002). However, there are no reports of the 
effect of levels FA in eggs mineral diet of hens and this study showed the influence 
of vermiculite supplementation on the fatty acid level of egg`s yolk. The hens have 
the ability to deposit dietary lipids into the egg yolk and to modify the fatty acid (FA) 
composition of the egg (C
ASTELLINI 
et. al
2002). However, the eggs of hens provided 
standard feed are poor in linolenic acid (LNA; 18:3n-3) and did not contain 
eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6 n-3) fatty acids. 
The aim of many studies on laying hens was to enrich eggs with n-3 polyunsaturated 
FA (PUFA) because of their health improving effects on humans. Less research is 
performed regarding the enrichment of broiler breeder egg. However, it is 
hypothesized that these n-3 PUFA can express similar health improving effects on the 
broiler offspring. Increased consumption of n-3 PUFA should benefit heart function, 
brain development, mental health and prevention of cancer, autoimmune diseases and 
diabetes (S
ANZ 
et. al
2010). 


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