The present study was carried out to evaluate the effect of grape marc flour addition

to the laying hens’ diet on their egg production, egg quality, total yolk lipids and yolk total fatty acid

composition, cholesterol content in the yolk and blood serum as well as on the yolk lipid oxidation.

An experiment was conducted with a total of 90 laying hens (at 40 weeks old) from Lohmann Classic

Brown breed, randomly divided into three groups, 30 hens in each (3 replications x 10 layers per

group). The diet of the experimental hens was supplemented with 1% and 3% of grape marc flour.

The trial duration was 48 days. Grape marc flour addition to the laying hens’ compound feed did not

significantly (P > 0.05) affect their live body weight, egg production, egg morphological properties as

well as total yolk lipids content, total cholesterol content in the yolk and blood serum and yolk fatty

acids composition. However, the egg yolk malondialdehyde (MDA) level during egg storage for 30 days

at room temperature significantly decreased (P < 0.01) in comparison with control eggs. The addition

of grape marc flour has the potential to extend the shelf life of eggs.