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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:[email protected]
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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 

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