Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-27T22:37:42.109Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of dietary microalgae (Schizochytriumspp.) and fish oil in layers on docosahexaenoic acid omega-3enrichment of the eggs

Published online by Cambridge University Press:  17 November 2016

M. Kaewsutas Open the ORCID record for M. Kaewsutas [Opens in a new window] ,
A. Sarikaphuti ,
T. Nararatwanchai ,
P. Sittiprapaporn  and
P. Patchanee
M. Kaewsutas*
Affiliation:
Department of Anti-Aging and Regenerative Science, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Bangkok, Thailand 10110
A. Sarikaphuti
Affiliation:
Department of Anti-Aging and Regenerative Science, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Bangkok, Thailand 10110
T. Nararatwanchai
Affiliation:
Department of Anti-Aging and Regenerative Medicine, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Bangkok, Thailand 10110
P. Sittiprapaporn
Affiliation:
Department of Anti-Aging and Regenerative Science, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Bangkok, Thailand 10110
P. Patchanee
Affiliation:
Department of Food Animal Clinics, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai, Thailand 50100
*
Corresponding author:mongkol53@hotmail.com
Get access Rights & Permissions [Opens in a new window]

Summary

Nutritional manipulation of diets for layers can help to naturally modify thenutritional content of eggs. The objective of this study was to increase theconcentration of the omega-3 fatty acid, docosahexaenoic acid (DHA), in the eggyolk by feeding a diet rich in omega-3 fatty acids from microalgae compared toone containing fish oil to layers. A total of 480 layers (Babcock B308) aged 28weeks old were divided into four treatment groups with four replicates pertreatment. The layers were fed a control diet, a diet containing 4% crudesalmon oil, or microalgae (Schizochytrium spp.) at 1% or2% in the diet for eight weeks. Feed intake and egg production wererecorded daily and egg quality tested every two weeks. There were no significantdifferences between the control and treatment groups as regards feed intake, eggproduction, egg weight, egg mass, albumin height, and Haugh unit of the eggs.The egg samples were obtained at the start of the trial, four weeks and eightweeks for the analysis of the fatty acid profile in the eggs. The DHA level inthe eggs from layers fed even 1% or 2% algae was higher (P< 0.05) compared to the level from those fed with the control diet and4% fish oil supplementation. The omega 6:3 ratio in eggs wassignificantly reduced (P < 0.05) compared to the control diet and thefish oil groups. Feeding 2% microalgae (Schizochytriumspp.) in hen diet resulted in an increase in the DHA level (above100 mg/egg) and a decrease in the omega 6:3 ratio to the optimal level. Thetrial demonstrated that DHA concentration in eggs can be enriched throughnutritional management of layers by using algae supplementation in order toprovide more favourable fatty acids for consumers.

Keywords

Omega-3DHA eggmicroalgaefish oilSchizochytriumomega 6:3 ratiolayers
Type
Original Research
Information
Journal of Applied Animal Nutrition , Volume 4 , 2016 , e7
Copyright
Copyright © Cambridge University Press and Journal of Applied Animal Nutrition Ltd. 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Ahmad, S., Ahsan-ul-Haq, , Yousaf, M. and Nawaz, H. (2010) Effect of feeding canola oil and vitamin A on the fatty acid profile of egg yolks in laying hens. Pakistan Journal of Nutrition, 9 (2): 191–194.Google Scholar
Ahn, D.U., Sunwoo, H.H., Wolfe, F.H. and Sim, J.S. (1995) Effects of dietary α-Linilenic acid and strain of hen on the fatty acid composition, storage stability, and flavour characteristics of chicken eggs. Poultry Science, 74: 1540–1547.CrossRefGoogle ScholarPubMed
Abril, J.R., Barclay, W.R. and Abril, P.G. (1999) Safe use of microalgae (DHA GOLD™) in laying hen feed for the production of DHA-enriched eggs. Egg Nutrition and Biotechnology, 197–202.Google Scholar
Ceylan, N., Ciftci, I., Mizrak, C., Kahraman, Z. and Efil, H. (2011) Influence of different dietary oil sources on performance and fatty acid profile of egg yolk in laying hens. Journal of Animal and Feed Sciences, 20: 71–83.Google Scholar
European Food Safety Authority. (2010) Scientific opinion on dietary reference values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA Journal, 8(3): 1461.Google Scholar
Herber, S.M. and Van Elswyk, M.E. (1996) Dietary marine algae promote efficient deposition of n-3 fatty acids for the production of enriched shell eggs. Poultry Science, 75: 1501–1507.CrossRefGoogle ScholarPubMed
Lawlor, J.B., Gaudette, N., Dickson, T. and House, J.D. (2010). Fatty acid profile and sensory characteristics of table eggs from laying hens fed diet containing microencapsulated fish oil. Animal Feed Science and Technology, 156: 97–103.Google Scholar
Lemahieu, C., Bruneel, C., Termote-Verhalle, R., Muylaert, K., Buyse, J. and Foubert, I. (2013). Impact of feed supplementation with different omega-3 rich microalgae species on enrichment of eggs of laying hens. Food Chemistry, 141: 4051–4059.Google Scholar
Mazalli, M.R., Faria, D.E., Salvador, D. and Ito, D.T. (2004). A comparison of the feeding value of different sources of fats for laying hens: 2. Lipid, cholesterol and vitamin E profiles of egg yolk. Journal of Applied Poultry Research, 13: 280–290.Google Scholar
McNamara, R.K., Able, J., Jandacek, R., Rider, T., Tso, P., Eliassen, J.C., Alfieri, D., Weber, W., Jarvis, K., Delbello, M.P., Strakowski, S.M., and Adler, C.M. (2010). Docosahexaenoic acid supplementation increases prefrontal cortex activation during sustained attention in healthy boys: A placebo-controlled, dose-ranging, functional magnetic resonance imaging study. American Journal of Clinical Nutrition, 91: 1060–1067.Google Scholar
Simopoulos, A.P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmacother, 56(8): 365–79.Google Scholar
Songarj, M., Ruangpamit, Y. and Attamangkune, S. (2013). Effects of feeding Schizochytrium sp. On laying hen performance and egg yolk omega-3 content. Agricultural Science Journal, 44:1 (Suppl.): 87–90.Google Scholar
Van Elswky, M.E. (1997). Comparison of n-3 fatty acid sources in laying henrations for improvement of whole egg nutritional quality: a review. British Journal of Nutrition, Suppl. 1, S61–S69.Google Scholar
Van Elswky, M.E., Dawson, P.L. and Sams, A.R. (1995). Dietary menhaden oil influences sensory characteristics and headspace volatiles of shell eggs. Journal of Food Sciences, 60: 85–89.Google Scholar
Yannakopoulos, A.L., Tserveni-Gousi, A.S., Yannakakis, S. and Yamoustaris, A. (2005). Yolk fatty acid composition of n-3 eggs during the laying period. XIth European Symposium on the Quality of Eggs and Egg Products, The Netherlands.Google Scholar