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The aim of this study was to determine if the inclusion of seaweeds in laying hen diets contibute for amaintaining the physical quality and the sensorial characteristicsw of egg enriched with n3 fatty acids stored for long time under different conditions. During 8 weeks 144 Leghorn laying hens were distibuted in four treatments: T1 (control), T2 (2% fish oil + 10% M. pyrifera), T3 (2% fish oil + 10% Sargassum spp.) T2 (2% fish oil + 10% Enteromorpha spp.). At the end of the trial 122 eggs were taken; 61 were storage at 20°C abd itger 61 at 4°C. The egg physical quality was evaluated at 0, 15, 30 and 45 days of storagement; the sensorial characteristics (flavor and yolk color) were evaluated at 0, 15 and 30 days. The results showed a low egg weight loss when the eggswere stored at 4°C (P<0.05), mainly with M. pyrifera and Enteromorpha spp. Haug Units were reduced (from 0 days until 45 days) when the eggs were stored at 20°C (87 vs 40 UH, respectively). However, when the eggs were stored at 4°C a less reduction was observed (87 vs 63 UH, respectively), mainly with Sargassum spp. and Enteromorpha spp. The flavour was no affected by the seaweeds. Treatment with Enteromorpha spp showed a less acceptation for yolk colour because the egg yolk colour was low (8 Roche Color Fan). It is concluded, that the egg weight and Haugh Units of eggs enriched with n3 fatty acids, are preserved when seaweeds are included in laying hens diets.

Palabras clave: Macrocystis; egg; Sargassum; seaweed; aceite de atún; Enteromorpha; quality

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