The tuna oil as ω-3 fatty acids source for egg of laying hens

Abstract

RESUMENEl aceite de atún como fuente de ácidos grasos ω-3 en el huevo de gallina.Los aceites de pescado son una fuente de lípidos poliinsaturados de origen animal, principalmente de los ácidos grasos omega-3 (AGω3), eicosapentaenoico (EPA) y docosahexaenoico (DHA), beneficiosos para la salud. En este trabajo se utilizó el aceite de atún como fuente de estos nutrientes en el huevo para consumo. Se utilizaron 120 gallinas blancas Leghorn IsaBabcock B-300 de 90 semanas de edad, distribuidas al azar en tres tratamientos, con cuatro réplicas cada uno. Los tratamientos consistieron en adicionar 1% y 2% de aceite de atún en la dieta de las gallinas ponedoras. Se determinaron los lípidos totales y AGω3 en el huevo, obteniéndose 300% más de EPA (0,40, 1,37, 1,54 mg/g lípidos) y DHA (7,90, 24,67, 24,50 mg/g lí-pidos) al adicionar 1 y 2% de aceite de atún en la dieta de las aves, que en el grupo testigo. La relación ω6:ω3 en el huevo disminuyó con el suplemento dietético de aceite de atún (11,4:1, 3,8:1, 3:1), lo mismo ocurrió con el peso del huevo. Otras variables de productividad de las aves y la calidad del huevo no se afectaron (p>0,05). PALABRAS-CLAVE: Aceite de atún -Ácidos grasos ω3 -Gallina -Huevo para consumo. SUMMARYThe tuna oil as ω-3 fatty acids source for egg of laying hens.Fish oils are a source of polyunsaturated omega 3 fatty acids (AGω3), mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which supply many benefits to human health. Tuna oil was used as a source of marine 3ωFA to enrich eggs by supplementing the diet of egg-laying hens with tuna oil. One hundred and twenty White Leghorn hens of 90 weeks old were allocated on three treatments with four replicates each, on a completely random design. Treatments consisted of adding 1% and 2 % of tuna oil to the diets. The total lipids and ω3FA of the eggs were determined. The egg-laying hen dietary tuna oil supplement (1 and 2%) enriched eggs with 300% more EPA (0.40, 1.37, 1.54 mg/g lipids) and DHA (7.90, 24.67, 24.50 mg/g lipids) versus the control egg. The ω6:ω3 ratio decreased (11.4:1, 3.8:1, 3.0:1) as dietary tuna oil increased. There were no differences (p>0.05) among treatments in productive performance and egg quality, except egg weight which decreased with the tuna oil.

Effects of adding vitamin E to diets supplemented with sardine oil on the production of laying hens and fatty- egg acid composition

“…The behavior of the fatty acid composition of the diet and content in eggs, may be related to the fact that in hens, as in mammals, EPA is converted to DHA and viceversa through lipid metabolism as a result of elongation and desaturation processes, with a preference for DHA deposition (González-Esquerra and Leeson, 2001;Cachaldora et al, 2006). These results agree with the observations of other authors using menhaden oil (Huang et al, 1990;Van Elswyk et al, 1995;González-Esquerra and Leeson, 2000) and tuna oil (Castillo-Badillo et al, 2005).…”

“…The increase of n3FA in eggs accompanied by a noticeable decrease in n6 concentration when diets are supplemented with 2.5% SO occurs because Δ 6desaturase delta-6 is more active in the n3 pathway than in the n-6 pathway (Meluzzi et al, 2000;Castillo-Badillo et al, 2005). However, maintaining an appropriate n6:n3 ratio in the diet, and in the birds, is more important than the total concentrations of these fatty-acid types because the n6:n3 ratio determines membrane composition and, consequently, the types and quantities of eicosanoids that are produced.…”

“…Many studies have been conducted (Marshall and Van Elswyk 1994;Van Elswyk et al, 1995, 1997Castillo-Badillo et al, 2005) in which laying hen diet were supplemented with fish oil in order to increase the n3 PUFAs content of their eggs (1.02% ALA, 15.54% EPA and 10.70% DHA / percent of total fatty acids). Although the results have been satisfactory, one drawback has been that n3 PUFAs fast oxidize due to the long-chain hydrocarbons they contain, causing rancidity in the product and, as a result, reducing their shelf life.…”

Effect of marine by‐product meals on hen egg production parameters, yolk lipid composition and sensory quality

“…However, only around 5% of 18:3n‐3 is used in humans to synthetize docosahexaenoic acid (DHA, 22:6n‐3; Brenna, ; Gerster, ), essential for neural development, among others. In contrast to terrestrial plants that mostly have 18‐carbon n‐3, marine fish oils are rich in n‐3 highly unsaturated fatty acids (HUFA) such as DHA, and they have also been used in hen feed to increase n‐3 HUFA in eggs (Castillo‐Badillo et al., ; Coorey, Novinda, Williams, & Jayasena, ; Gonzalez‐Esquerra & Leeson, ). However, with the use of fish oil, eggs often have an off‐flavour (Gonzalez‐Esquerra & Leeson, ).…”

“…TOYES-VARGAS ET Al. also been used in hen feed to increase n-3 HUFA in eggs (Castillo-Badillo et al, 2005;Coorey, Novinda, Williams, & Jayasena, 2015;Gonzalez-Esquerra & Leeson, 2000). However, with the use of fish oil, eggs often have an off-flavour (Gonzalez-Esquerra & Leeson, 2000).…”