Effects of Microalgae Oil and Fish oil on Egg Quality and Yolk Fatty Acid Deposition of Hens

LONG Shuo, WU Shugeng, QI Guanghai, ZHANG Haijun, WANG Jing, MA Youbiao, YANG Linlin, YU Zhenjun

doi:10.3969/j.issn.1006-267x.2018.05.014

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 5: 1713 - 1725

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.05.014

Molecular Nutrition

Effects of Microalgae Oil and Fish oil on Egg Quality and Yolk Fatty Acid Deposition of Hens

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1. Key Laboratory of Feed Biotechnology of Ministry of Agriculture, National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Science, Beijing 100081, China;
2. Beijing Municipal Agricultural Machinery Test And Identification Promotion Station, Beijing 100081, China

Received date: 2017-10-16

Online published: 2018-05-06

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Abstract

This experiment was conducted to investigate the effects of dietary microalgae oil (MO) and fish oil (FO) on yolk fatty acid deposition and egg quality (fresh and during storage period) of hens, with the aim to provide basis for the production of docosahexaenoic acid (DHA) enriched eggs. Six hundred and thirty Hy-Line Brown laying hens of 31-week-old with similar laying rate were randomly allotted into 7 groups with 6 replicates per group and 15 hens per replicate. The laying hens in the control group were fed a basal diet without adding exogenous DHA sources, and the other six groups were fed the basal diets supplemented with either MO or FO at three different doses of 1.35, 2.70 and 5.40 mg/g DHA, and the supplemental levels of MO were 0.25%, 0.50% and 1.00%, while the supplemental levels of MO were 1.08%, 2.17% and 4.34%, respectively. The feeding trial lasted for 12 weeks after 1 week of adaption. The results showed as follows:1) at the end of the experimental period, eggshell strength, eggshell thickness, egg shape index and Haugh unit were not significantly different among different groups (P>0.05), the albumen height in 1.35 mg/g DHA groups was significantly higher than that in 2.70 and 5.40 mg/g DHA groups at the end of the 4^th week (P<0.05). Compared with the control group, yolk color was significantly increased in experimental groups at the end of the 8^th week (P<0.05). 2) No differences were found for malondialdehyde (MDA) content in yolk among all groups when stored for 28 d. The storage period resulted in significantly linear increase of yolk MDA content (P<0.05). 3) MO groups had a significantly higher Haugh unit than that in FO groups when stored for 14 d(P<0.05). And after egg stored for 14 d, the interaction of DHA source and supplemental level showed significant effects on albumen height (P<0.05), and the albumen height was increased as dietary DHA level was increased in MO groups, while the albumen height was initially increased and then decreased as dietary DHA level was increased in FO groups. The yolk color in FO groups was significantly higher than that in MO groups when stored for 7 and 28 d (P<0.05). 4) Compared with the control group, dietary different sources and levels of DHA extremely significantly increased contents of DHA, α-linolenic acid, eicosapentaenoic acid, monounsaturated fatty acid and ω-3 polyunsaturated fatty acid (PUFA) in yolk (P<0.01), and which in FO groups were significantly higher than those in MO groups (P<0.05). Dietary different sources and levels of DHA extremely significantly decreased the ratio of ω-6 PUFA to ω-3 PUFA (P<0.01). The DHA deposition efficiency in eggs was extremely significantly decreased as DHA supplemental level increasing (P<0.01). In conclusion, compared with MO, FO is more effective to enhance the DHA enrichment in egg yolk and the 1.35 mg/g supplemental level has the highest deposition efficiency.

Key words： microalgae oil; fish oil; DHA; egg quality; deposition efficiency; laying hens

Cite this article

LONG Shuo, WU Shugeng, QI Guanghai, ZHANG Haijun, WANG Jing, MA Youbiao, YANG Linlin, YU Zhenjun . Effects of Microalgae Oil and Fish oil on Egg Quality and Yolk Fatty Acid Deposition of Hens[J]. Chinese Journal of Animal Nutrition, 2018 , 30(5) : 1713 -1725 . DOI: 10.3969/j.issn.1006-267x.2018.05.014

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