期刊
JOURNAL OF APPLIED POULTRY RESEARCH
卷 28, 期 2, 页码 329-338出版社
ELSEVIER
DOI: 10.3382/japr/pfy075
关键词
Algae; Layers; DHA; EPA; Omega-3
Changes in modern human diets have resulted in a deficiency in omega-3 fatty acids. Rectifying this deficiency and increasing dietary levels of omega-3 fatty acids, such as docosahexaenoic acid (DHA), can improve overall human health. Fish are a rich source of omega-3 fatty acids; however, low levels of consumption in many parts of the world, coupled with declining fish stocks, mean that alternative dietary omega-3 sources are required. The enrichment of commonly consumed foods has been suggested as a strategy that could increase omega-3 consumption. Eggs are an obvious target for enrichment as they are consumed worldwide and can have their omega-3 content altered through dietary manipulation of hens. In the current study, algae were included in the diet of hens, at 3 inclusion levels, in order to increase the omega-3 content of their eggs. For each treatment, the DHA content of eggs reached a plateau, proportional to the level of inclusion in the diet, which was then maintained for the duration of the experimental period. Higher inclusion levels reached this plateau quicker; however, the efficiency of transfer was reduced with increased dietary DHA. This maintenance of an increased egg DHA content over a prolonged period of time emphasizes the suitability of dietary supplementation with algae as a means to improve the nutritional value of hen's eggs.
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