摘要：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.
