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- Title
Potential use of seaweeds in the laying hen ration to improve the quality of n-3 fatty acid enriched eggs.
- Authors
S. Carrillo; E. López; M. Casas; E. Avila; R. Castillo; M. Carranco; C. Calvo; F. Pérez-Gil
- Abstract
Abstract An association between dietary fish oil and decreased yolk weight and reduced sensory quality of eggs has been reported when eggs are enriched with n-3 FA from fish oil. Seaweeds are an important source of compounds that seem to increase egg weight when included in the laying hen diet. The objectives of this study were to determine the influence of the dietary seaweeds Macrocystis pyrifera, Sargassum sinicola and Enteromorpha sp. on the physical quality, lipid composition and consumer acceptability of n-3 FA enriched eggs. One-hundred and forty-four 35-week-old Leghorn hens were randomly distributed in four treatments that consisted of the inclusion of 2% of sardine oil (SO) and 10% of each marine alga (MA) in laying hens' diets; a control diet (C) was also prepared. The study lasted 8 weeks and egg physical quality, egg lipids and sensory attributes were evaluated. The results showed that incorporation of 10% M. pyrifera in the diets is an effective way of increasing the n-3 FA content, the albumen height and yolk color, but not the egg weight, when these are enriched with n-3 FA from fish oil. The egg flavor was also not affected.
- Subjects
QUALITY; AIR quality; EDUCATIONAL quality; QUALITY assurance; QUALITY control; ENVIRONMENTAL quality
- Publication
Journal of Applied Phycology, 2008, Vol 20, Issue 5, p721
- ISSN
0921-8971
- Publication type
Article
- DOI
10.1007/s10811-008-9334-4