Effect of Different Dietary Oil Sources on Enrichment of Omega -3 Poly Unsaturated Fatty Acids in Japanese Quail Meat

Abstract

An experiment was conducted to assess the effect of inclusion level of different feed ingredients rich in omega-3 fatty acids tooptimizethe production of omega-3 enriched Japanese quail meat. The feeding trial was conducted in Japanese quail broiler chicks for five weeks (0–5 week) period. The experiment had six treatments (T1-PO 4%; T2 LO 4%: T3 LO 3% + SO 1%; T4 LO 2% + SO 2%; T5 LO 1% + SO 3%; T6 SO 4%) with various inclusion levels of different sources of omega-3 fatty acids (linseed oil/sardine oil) with six replicates in each treatment and each replicate had ten birds. Inclusion level of 3% linseed oil and 1% sardine fish oil was optimum for producing omega-3 fatty acids enriched Japanese quail meat. Japanese quail meat was enriched with ALA-12.67%; EPA-2.11%; DHA-2.16% and n-3-16.95% (% of total fatty acids). Omega-3 fatty acids were enriched by 9.79 times and Omega-6: Omega-3 ratio was narrowed by 9.8 times than that of control which is ideal for human consumption.