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.
Highlights
Efecto del tipo y nivel de suplementación con ácidos grasos n-3 en la ración sobre la composición de la grasa de la yema y la retención de ácidos grasos n-3 en huevos de gallinas ponedoras
marine algal oil (MAO) is more expensive than Marine fish oil (MFO), but its docosahexaenoic acid (DHA) content is about double (46.8 compared to 22.0%), while its concentration of eicosapentaenoic acid (EPA) is similar (8.4 and 8.0% respectively)
The efficiency of retention of total LCn-3 fatty acid (FA) might be greater with MAO than MFO (Herber-McNeill and Van Elswyk, 1996)
Summary
Efecto del tipo y nivel de suplementación con ácidos grasos n-3 en la ración sobre la composición de la grasa de la yema y la retención de ácidos grasos n-3 en huevos de gallinas ponedoras. Marine fish oil (MFO) is the preferred source of dietary long-chain n-3 fatty acids (LCn-3 FA) on the basis of its cost and efficiency of retention in yolk fat.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
