The beneficial effects of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) on human health are widely known. Humans are rather inefficient in synthesizing n-3 LC-PUFA; thus, these compounds should be supplemented in the diet. However, most Western human diets have unbalanced n-6/n-3 ratios resulting from eating habits and the fact that fish sources (rich in n-3 LC-PUFA) are not sufficient (worldwide deficit ~347,956 t/y) to meet the world requirements. In this context, it is necessary to find new and sustainable sources of n-3 LC-PUFA. Poultry products can provide humans n-3 LC-PUFA due to physiological characteristics and the wide consumption of meat and eggs. The present work aims to provide a general overview of the main strategies that should be adopted during rearing and postproduction to enrich and preserve n-3 LC-PUFA in poultry products. The strategies include dietary supplementation of α-Linolenic acid (ALA) or n-3 LC-PUFA, or enhancing n-3 LC-PUFA by improving the LA (Linoleic acid)/ALA ratio and antioxidant concentrations. Moreover, factors such as genotype, rearing system, transport, and cooking processes can impact the n-3 LC-PUFA in poultry products. The use of a multifactorial view in the entire production chain allows the relevant enrichment and preservation of n-3 LC-PUFA in poultry products.

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Poultry Meat and Eggs as an Alternative Source of n-3 Long-Chain Polyunsaturated Fatty Acids for Human Nutrition

Effects of various macroalgae species on methane production, rumen fermentation, and ruminant production: A meta-analysis from in vitro and in vivo experiments

/pdf/a-meta-analysis-to-evaluate-the-effects-of-garlic-2k06n9z0.pdf

A meta-analysis to evaluate the effects of garlic supplementation on performance and blood lipids profile of broiler chickens

Flax seed meal is a valuable source of fatty acids, particularly omega-3 such as alpha-linolenic acid (ALA), but its mucilage contents limit its use. This study assessed the effect of different levels of soaked flax seed meal (SFSM) on the production and health parameters in Rhode Island Red laying hens. A total of 120 hens were divided into three groups and fed diets containing 0, 6, and 12% SFSM for 10 weeks. The impact was determined based on the egg production and quality, lipid metabolites, antioxidant status, immune response, fertility, and hatchability. Diets containing up to 12% SFSM had no adverse effects on the laying rate, egg weight and mass, and feed conversion ratio (FCR). Hens supplemented with a diet containing 12% SFSM exhibited an improved egg-specific gravity, shell thickness, and yolk color. Moreover, egg albumen (%) and blood and meat spots were significantly increased. The Haugh unit score decreased substantially in chickens supplemented with a diet containing 12% SFSM. Moreover, the blood plasma and yolk lipid profiles were significantly reduced dose-dependently. The inclusion of SFSM improved the yolk lipoprotein by increasing the plasma and yolk high- density lipoprotein (HDL) and HDL/LDL (low-density lipoprotein). However, the antioxidant markers, namely, malondialdehyde (MDA), and the ratio between total antioxidants capacity (TAC)/MDA, were negatively affected in hens fed a 12% SFSM diet. Furthermore, the birds fed a 12% SFSM diet had a better immune response based on the phagocytic activity, phagocytic index, lymphocyte transformation test, lysozyme activity, and antibody titer for Newcastle disease virus. The fertility and hatchability increased significantly by 4.81 and 6.74%, respectively, when the hens were fed a diet of 12% SFSM compared with the control. In conclusion, up to 12% of SFSM in hens’ diets had no adverse effects on the productive and reproductive performances; at the same time, they improved the yolk color, plasma lipid profiles, yolk lipid profiles, and immune parameters.

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Egg Production and Quality, Lipid Metabolites, Antioxidant Status and Immune Response of Laying Hens Fed Diets with Various Levels of Soaked Flax Seed Meal

The supplementation of different ω-6/ω-3 ratio to the diets of the laying hens has been studied to evaluate the effects on performance, egg quality, egg health indices, egg fatty acid profiles, and immune response. One-hundred and twenty, 50-weeks-old hens were divided into three groups fed diets with different ω-6/ω-3 polyunsaturated fatty acids (PUFA) at ratio: 16.7:1, 9.3:1, and 5.5:1, respectively. Each group contained eight replicates of five hens. Hens fed the diet with the highest ω-6/ω-3 ratio had significantly increased weight gain compared to those fed the 5.5:1 and 9.3:1 ω-6/ω-3 ratios. In contrast, hens fed the 9.3:1 ω-6/ω-3 ratios laid significantly more eggs, had increased egg mass, greater livability, and a better FCR than the control group. However, hens fed a ratio of 5.5:1 ω-6/ω-3 PUFA showed improved thrombogenic, atherogenic, hypocholesteremia, and hypocholesteremia/hypercholesteremia indices. In conclusion, laying hens of the 9.3:1 ω-6/ω-3 PUFA group showed improved laying performance, while a ratio of 5.5:1 enriched the ω-3 PUFA in eggs and boosted the immune response of hens.

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Dietary Supplementation with Different ω-6 to ω-3 Fatty Acid Ratios Affects the Sustainability of Performance, Egg Quality, Fatty Acid Profile, Immunity and Egg Health Indices of Laying Hens

N. Ningsih

Papers

Supplementary n-3 fatty acids sources on performance and formation of omega-3 in egg of laying hens: a meta-analysis.