Redressing the balance: including DHA-rich
            <i>Aurantiochytrium limacinum</i>
            in broiler diets increases tissue omega-3 fatty acid content and lowers the n-6:n-3 ratio

Keegan, Jason D.; Currie, Dorothy; Knox, A.; Moran, C. A.

doi:10.1080/00071668.2019.1605153

Cited by 19 publications

(19 citation statements)

References 36 publications

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“…Concomitant with the increases of total n-3 PUFA in breast and thigh, the total n-6 PUFA contents (especially LNA and ARA) linearly decreased with MA supplementation. Our results are in accordance with several recent reports on pigs and broilers with MA supplementation [22,23]. The reduction in n-6 PUFA contents probably resulted from the competition of substrates and biosynthesis enzymes between the n-3 and n-6 PUFAs [24].…”

Section: Discussionsupporting

confidence: 93%

Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

Liu

Jiang

et al. 2020

Foods

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The present study is conducted to investigate the effects of dietary docosahexaenoic acid (DHA)-rich microalgae (MA, Aurantiochytrium sp.) on health lipid indices, stability, and quality properties of meat from laying hens. A total of 450 healthy 50-wk-old Hy-Line Brown layers were randomly allotted to 5 groups (6 replicates of 15 birds each), which received diets supplemented with 0, 0.5, 1.0, 1.5, and 2.0% MA for 15 weeks. Fatty acid contents and quality properties of breast and thigh muscles from two randomly selected birds per replicate (n = 12) were measured. The oxidative stability of fresh, refrigerated, frozen, and cooked meat was also determined. Results indicated that supplemental MA produced dose-dependent enrichments of long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFA), predominantly DHA, in breast and thigh muscles, with more health-promoting n-6/n-3 ratios (1.87–5.27) and favorable lipid health indices (p < 0.05). MA supplementation did not affect tenderness (shear force) and color (L*, a*, and b* values) of hen meat nor muscle endogenous antioxidant enzymes and fresh meat oxidation (p > 0.05). However, the n-3 LC-PUFA deposition slightly increased lipid oxidation in cooked and stored (4 °C) meat (p < 0.05). In conclusion, MA supplementation improves the nutritional quality of hen meat in terms of lipid profile without compromising meat quality attributes. Appropriate antioxidants are required to mitigate oxidation when such DHA-enriched meat is subjected to cooking and storage.

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Section: Discussionsupporting

confidence: 93%

Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

Liu

Jiang

et al. 2020

Foods

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“…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%

“…Previous work indicated that AURA is well tolerated by broilers with no negative impact on broiler health or productivity observed when broiler diets were supplemented at a level of 5% for their whole life [16]. Significant increases of tissue DHA concentrations were also observed when feeding broilers for the final 21-day fattening period only [17]. When comparing these similar studies, the results suggested that feeding for the entire life of the broiler may represent a more cost efficient use of dietary AURA, reaching higher levels of enrichment potentially due to the accumulation of DHA in the tissues over the whole life of the bird [17].…”

Section: Introductionmentioning

confidence: 99%

“…Significant increases of tissue DHA concentrations were also observed when feeding broilers for the final 21-day fattening period only [17]. When comparing these similar studies, the results suggested that feeding for the entire life of the broiler may represent a more cost efficient use of dietary AURA, reaching higher levels of enrichment potentially due to the accumulation of DHA in the tissues over the whole life of the bird [17]. These comparisons were drawn from studies of similar design, carried out in the same facility, but at different times.…”

Section: Introductionmentioning

confidence: 99%

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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%

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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Redressing the balance: including DHA-rich Aurantiochytrium limacinum in broiler diets increases tissue omega-3 fatty acid content and lowers the n-6:n-3 ratio

Cited by 19 publications

References 36 publications

Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

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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