Biofortification of Hens Eggs with Polyunsaturated Fatty Acids by New Dietary Formulation: Supercritical Microalgal Extract

• Published in: Animals (Basel) Vol. 10; no. 3; p. 499
• Main Authors: Michalak, Izabela, Andrys, Marita, Korczyński, Mariusz, Opaliński, Sebastian, Łęska, Bogusława, Konkol, Damian, Wilk, Radosław, Rój, Edward, Chojnacka, Katarzyna
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01-03-2020; MDPI
• Subjects: Additives; Algae; algae extract; biofortified eggs; Biomass; Carbon dioxide; Diet; dietary feed supplement; Drinking water; Eggs; Eggs (Food); Experiments; Food and nutrition; functional food; Health aspects; Lauric acid; Layers (Chickens); Life sciences; Linolenic acid; Lipids; Nutrition; Nutrition research; Nutritional aspects; Physiological aspects; Poultry; Raw materials; Spirulina; spirulina platensis; Statistical analysis; supercritical fluid extraction; Unsaturated fatty acids; Poland; supercritical fluid extraction; biofortified eggs; dietary feed supplement; algae extract; Spirulina platensis; Functional food
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani10030499

The aim of the study was to evaluate the effect of
, 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.