Increasing the Omega-3 Content of Hen's Eggs Through Dietary Supplementation with Aurantiochytrium limacinum Microalgae: Effect of Inclusion Rate on the Temporal Pattern of Docosahexaenoic Acid Enrichment, Efficiency of Transfer, and Egg Characteristics

Moran, C. A.; Morlacchini, M.; Keegan, Jason D.; Fusconi, G.

doi:10.3382/japr/pfy075

Cited by 35 publications

(25 citation statements)

References 25 publications

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“…No significant differences ( P > 0.05) were observed in albumen percentage, yolk percentage, shell percentage, albumen height, HU, eggshell strength, or eggshell thickness among treatments ( Table 4 ). Results from similar trials on laying hens ( Moran et al. 2019 ; Yonke and Cherian, 2019 ) agreed that DHA-enriched MA supplementation did not affect the egg quality parameters (except for yolk color), indicating the suitability of MA as a feed ingredient.…”

Section: Resultsmentioning

confidence: 74%

Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

et al. 2020

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Marine microalgae ( MA ) has received wide attention as a promising source of omega-3 long-chain polyunsaturated fatty acids ( n-3 LC-PUFA ) enrichment in animal products to improve the health status and wellbeing of the consumers. This study evaluated dynamic changes in n-3 LC-PUFA, color, and functional properties as well as atherogenic and thrombogenic health lipid indices of egg yolk from hens fed graded levels (0, 0.5, and 1.0%) of docosahexaenoic acid ( DHA )–rich MA ( Aurantiochytrium sp.) during a 56-D feeding period. Egg freshness parameters and yolk lipid oxidative stability were also measured after 0, 14, and 28 D of refrigerated storage. The hen performance and egg quality (except for yolk color) were not affected ( P > 0.05) by MA supplementation. Docosahexaenoic acid contents in yolk from hens fed 1.0% MA increased quadratically with feeding time with a plateau at about 30 D ( P < 0.05). Afterward, the DHA content leveled off to a constant value (946.3 mg/100 g yolk) with the n-6/n-3 ratio at 3.5: 1. Dietary inclusion of 1.0% of MA also significantly decreased the atherogenic and thrombogenic indices of yolk lipid ( P < 0.05). Because the microalgal carotenoids incorporated into egg yolk, the L ∗ value of yolk from hens fed MA decreased whereas a ∗ value increased ( P < 0.05), corresponding to yolk Roche color scores. As expected, there were no significant changes in yolk functional properties (e.g., viscosity and emulsifying activity) related to DHA enrichment ( P > 0.05). Microalgal carotenoids enrichment also helped attenuate fatty acid oxidation of the DHA-enriched yolk and increase their lipid oxidative stability. In conclusion, dietary supplementation with up to 1.0% of MA significantly increased DHA contents with more health-promoting n-6/n-3 ratio and atherogenic and thrombogenic indices, as well as more intense yolk color within consumers' acceptability, and the feeding strategy had a minimal impact on yolk physical and functional properties or oxidative stability during subsequent refrigerated storage.

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Section: Resultsmentioning

confidence: 74%

Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

et al. 2020

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“…When supplementing the diets of broilers with fish oil accompanied by either flaxseed, lard or rapeseed, Konieczka et al, [32] found that feeding for a duration of three weeks before slaughter resulted in significantly higher EPA + DHA concentrations than feeding for one or two weeks only. Our previous work in laying hens indicated that supplementation at a level of 1% of the diet increased the DHA content of eggs for the first 24 days, with no significant increase in the concentration of egg DHA after that point [18]. Overall, these results, using a variety of different n-3 PUFA sources, indicate that feeding for periods longer than 2–4 weeks is not a cost-effective use of the supplemental ingredient.…”

Section: Discussionmentioning

confidence: 68%

“…Various authors have used Schizochytrium as a dietary supplement for broilers, and have detected increased tissue n-3 PUFA concentrations without any major impact on the organoleptic properties of the meat or on broiler productivity [14,15]. A. limacinum (AURA) is a closely related species that can be provided as a dietary supplement and has been shown to increase the DHA concentrations of cows milk, pork, chicken meat and eggs [16,17,18,19,20,21].…”

Section: Introductionmentioning

confidence: 99%

Whole-Life or Fattening Period Only Broiler Feeding Strategies Achieve Similar Levels of Omega-3 Fatty Acid Enrichment Using the DHA-Rich Protist, Aurantiochytrium limacinum

Keegan

Fusconi²,

Morlacchini³

et al. 2019

Animals

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The fatty acid composition of broiler chicken tissues can be increased by adding omega-3 rich ingredients to their diets. The purpose of this study was to compare the levels of tissue enrichment observed following the supplementation of broilers with the docosahexaenoic acid (DHA)-rich protist, Aurantiochytrium limacinum (AURA) for their whole life (42 days) or for the final 21-day fattening period. Day-old chicks (n = 350) were distributed among 35 pens (10 birds per pen) with each pen randomly assigned to one of five treatments: Control; 0.5% AURA from day 0–42; 1% AURA from day 0–42; 0.5% AURA from day 21–42; 1% AURA from day 21–42. Production parameters were recorded over the course of the study and the fatty acid profile of the breast, thigh, liver, kidney and skin with adhering fat was quantified at the end of the feeding period. The level of supplementation had a significant impact on the degree of omega-3 tissue enrichment, however, no differences were observed when the same dose was provided for 21 or 42 days. These results indicate that supplementation with AURA for a period of 21 days does not negatively affect broiler productivity and is the most efficient strategy to increase the nutritional value of broiler products.

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“…The biofortification of common foods with DHA and other LC-PUFA is seen as a key approach by which to seamlessly boost consumption of these essential nutrients in human populations [3] [10]. DHA intake for example, can be increased in household foods, such as chicken eggs, by supplementing poultry dietary rations with feeds like microalgae or fish oil which are rich in DHA [11] [12] [13] [14].…”

Section: Introductionmentioning

confidence: 99%

“…Gas chromatography with flame ionization detection (GC-FID) has been established as the principle technique for analyzing fatty acids in foods, with the original method of fatty acids extraction and methylation to yield methyl ester derivatives being described by Folch et al [15]. The method has been referenced in several publications in the analysis of DHA and fatty acids in eggs [11] [16]. In addition, variations of the method have been examined with a view to further developing the method in the analysis of eggs [17] [18].…”

Section: Introductionmentioning

confidence: 99%

Matrix Extension with Fitness for Purpose and Stability Assessment of DHA and Additional Fatty Acids in Individual Whole Chicken Eggs

Dillon¹,

Yiannikouris²,

Brandl³

et al. 2019

FNS

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The consumption of long chain polyunsaturated fatty acids (LC-PUFA) is associated with several human health benefits. Most notable of these LC-PUFA is docosahexaenoic acid (DHA C 22:6) whose inclusion is considered essential for optimum human health. Biofortification of common foods such as eggs with DHA has emerged as a specific approach to increase the intake of DHA in human populations. This can be achieved by supplementing poultry rations with feeds like microalgae or fish oil that are rich in DHA, which results in an increased uptake in the egg. Gas chromatography with flame ionization detection (GC-FID) is the method of choice when analyzing food such as eggs for DHA and other fatty acids. For regulatory studies it is desirable to demonstrate that the method is specifically suitable for the analysis of DHA and fatty acids in eggs. The purpose of this paper is to further extend the scope of the AOAC 996.06 methodology examined in the paper by Dillon et al., and to demonstrate the fitness for purpose of the method by examining specific validation parameters. It is a further objective to investigate the stability of DHA and other fatty acids of short and long timepoints. A validation of the method for the determination of DHA and three other fatty acids in eggs is thus presented.

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Increasing the Omega-3 Content of Hen's Eggs Through Dietary Supplementation with Aurantiochytrium limacinum Microalgae: Effect of Inclusion Rate on the Temporal Pattern of Docosahexaenoic Acid Enrichment, Efficiency of Transfer, and Egg Characteristics

Cited by 35 publications

References 25 publications

Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

Whole-Life or Fattening Period Only Broiler Feeding Strategies Achieve Similar Levels of Omega-3 Fatty Acid Enrichment Using the DHA-Rich Protist, Aurantiochytrium limacinum

Matrix Extension with Fitness for Purpose and Stability Assessment of DHA and Additional Fatty Acids in Individual Whole Chicken Eggs

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