Short communication. Effects of type and level of supplementation with dietary n-3 fatty acids on yolk fat composition and n-3 fatty acid retention in hen eggs

P. Cachaldora, J.C. De Blas, J.C. de Blas, P. García-Rebollar, C. Álvarez, J. Méndez

Abstract


A marine algal oil (MAO) with a high docosahexaenoic acid content (46.7%) was evaluated for the production of n-3 fatty acid (FA) enriched eggs. To determine its effects, laying hens were fed one of two diets containing different amounts of MAO, or a control diet containing marine fish oil (MFO). The efficiency of retention of total n-3 FA in the yolk fat depended both on the type and level of dietary n-3 substrate. Per unit weight of dietary oil added, MAO was better than MFO in terms of total n-3 FA retention by the yolk fat. However, the efficiency of retention of total n-3 FA, expressed as g FA retained per g of FA intake, was higher for MFO than for MAO.

Keywords


LAYER CHICKENS; ANIMAL FEEDING; DIET; SUPPLEMENTS; SEAWEEDS; FISH OILS; FEED ADDITIVES; EGG YOLK; LIPID CONTENT; POLYUNSATURATED FATTY ACIDS; FOOD ENRICHMENT

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DOI: 10.5424/sjar/2005032-146