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
Keywords:
LAYER CHICKENS, ANIMAL FEEDING, DIET, SUPPLEMENTS, SEAWEEDS, FISH OILS, FEED ADDITIVES, EGG YOLK, LIPID CONTENT, POLYUNSATURATED FATTY ACIDS, FOOD ENRICHMENT
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.Downloads
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Published
2005-06-01
How to Cite
Cachaldora, P., De Blas, J., de Blas, J., García-Rebollar, P., Álvarez, C., & Méndez, J. (2005). 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. Spanish Journal of Agricultural Research, 3(2), 209-212. https://doi.org/10.5424/sjar/2005032-146
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