Biofortification of Hens Eggs with Polyunsaturated Fatty Acids by New Dietary Formulation: Supercritical Microalgal Extract
Izabela Michalak , Marita Andrys , Mariusz Korczyński , Sebastian Opaliński , Bogusława Łęska , Damian Konkol , Radosław Wilk , Edward Rój , Katarzyna Chojnacka
AbstractThe aim of the study was to evaluate the effect of Spirulina platensis, formulation containing microalgal extract, post-extraction residue, and formulation without algal extract (containing only emulsifier) on the content of FAs in the eggs of laying hens. The experiment was conducted on 90 laying hens (ISA Brown) as a completely randomized design. Hens were assigned to five experimental groups (six replicates). The FAs content in eggs was determined after 30, 60, 90, and 120 days of the experiment. There were no statistically significant differences in FA profiles after 30 days of the experiment. It was shown that after 60, 90, and 120 days of the experiment, the investigated additives had a significant impact on the content of such acids as: dodecanoic acid (C12:0), C15:0, nonadecanoic acid (C19:0), myristoleic acid (C14:1 n-5), α-linolenic acid (ALA, C18:3 n-3), DPA, C20:2 n-6, and decosahexaenoic acid (DHA C22:6 n-6). There were also significant differences in total PUFA n-3, PUFA n-6, and n-6/n-3 ratio in eggs. The obtained results suggest that the use of algae extract and emulsifier in laying hens nutrition has the greatest impact on the FA profile in the eggs.
|Journal series||Animals, ISSN 2076-2615, e-ISSN 2076-2615, (N/A 100 pkt)|
|Publication size in sheets||0.65|
|Keywords in English||Functional food, biofortified eggs, dietary feed supplement, supercritical fluid extraction, Spirulina platensis, algae extract|
|License||Journal (articles only); published final; ; with publication|
|Score||= 100.0, 29-06-2020, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 1.148; : 2018 = 1.832 (2)|
|Citation count*||1 (2020-07-03)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.