Assessment of omega-3 and omega-6 fatty acid profiles and ratio of omega-6/omega-3 of white eggs produced by laying hens fed diets enriched with omega-3 rich vegetable oil
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(Published version)
Date
2024
Authors
Kartikasari, L.R.
Geier, M.S.
Hughes, R.J.
Bastian, S.E.P.
Gibson, R.A.
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Open Agriculture, 2024; 9(1):20220274-1-20220274-8
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Lilik R. Kartikasari, Mark S. Geier, Robert J. Hughes, Susan E. P. Bastian, Robert A. Gibson
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Abstract
The aim of this study was to evaluate the levels of omega-3 (n-3) and omega-6 (n-6) fatty acids in egg and the ratio of n-6/n-3 of white eggs produced by laying hens (Hy-Line white) fed diets enriched with n-3 fats. In this study, alpha-linolenic acid (ALA) levels of the dietary treatments ranged from 0.3 to 6% energy. Grain-based diets containing a low linoleic acid (LA) content were selected to prepare a basal diet to optimize the conversion of ALA into n-3 long chain polyunsaturated fatty acids (LCPUFA). The results showed that the level of all n-3 LCPUFA in eggs improved (P < 0.01) by increasing the levels of dietary ALA. Importantly, eggs produced from laying hens fed diets containing 6%en ALA significantly increased (P < 0.01) the total of n-3 fats by approximately nine-fold. Diets enriched with ALA significantly reduced (P < 0.01) the ratio of n-6/n-3 of the eggs. The n-6/n-3 ratio of eggs decreased from 7.17% in the 0.3%en ALA diet to 1.29% in the 6%en ALA diet. In conclusion, white laying hens fed ALA-enriched diets produced eggs higher in n-3 fatty acids and lower n-6/n-3 ratio, which provides an alternative n-3 rich food for consumers and have beneficial health effects.
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Open Access. © 2024 the author(s), published by De Gruyter. This work is licensed under the Creative Commons Attribution 4.0 International License.