Abstract
Simple SummaryIn this review, we discuss previous studies, state-of-the-art technology, and the potential implications of utilizing omega-3 and omega-6 fatty acids in poultry diets, as well as the application of these fatty acids in the poultry industry for improving poultry production and health. Essential roles are played by these fatty acids in development and metabolism, growth and productive performance, immune response and anti-oxidative properties, improving meat quality, bone growth and development, and improving fertility rates and semen quality.Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality.
Highlights
Fatty acids, especially essential fatty acids, are gaining importance in poultry feeding systems for improving the health and productivity of birds, and because of our health-conscious society that prefers properly balanced diets to minimize adverse health issues [1,2,3]
The present review revealed that ω-3 and ω-6 fatty acids could be successfully utilized in poultry feeds to promote immune responses and improve the nutritional value of eggs, meat quality and growth in poultry
Omega-3 fatty acids have anti-inflammatory or inflammation-reducing properties because they can reduce the liberation of cytokines
Summary
Especially essential fatty acids, are gaining importance in poultry feeding systems for improving the health and productivity of birds, and because of our health-conscious society that prefers properly balanced diets to minimize adverse health issues [1,2,3]. Oils are the main source of energy for the birds and have the highest caloric value among all dietary nutrients They can enhance the absorption of fat-soluble vitamins, increase diet palatability, and improve the utilization of the consumed energy. Omega-3 fatty acids EPA and DHA have shown many health benefits; they are helpful in fetal development and cardiovascular function, and prevent Alzheimer’s disease [25]. They play a role in modulating immunity [26,27]. The objective of the present review is to assess the influence of dietary ω-6 and ω-3 PUFAs on the productive performance, antioxidant properties, immunity, carcass traits, bones, egg and meat quality, and semen quality of poultry, as well as their limitations in the poultry industry
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