Diet enrichment with omega-3 fatty acids: effect on productive performance, egg quality traits, yolk fatty acid profiles, oxidative stability, blood biochemistry and immune system

ABSTRACT

The objective of this study was to examine the effects of enriching the diet with Omega-3 fatty acids on the productive performance, yolk fatty acid profiles, oxidative stability, blood biochemistry, and immune system of laying hens. Enriching the diet with Omega-3 improved egg production and FCR (P < 0.05). Docosahexaenoic acid (DHA) and total omega-3 fatty acids in the yolk increased linearly with Salomega level (P < 0.05). Serum cholesterol and triglyceride decreased, but HDL content increased parallel to the Salomega level in the diet (P < 0.05). The MDA level in the yolk of bird eggs of the 3 or 4% Salomega treatment was higher than the MDA level of the control group (P < 0.05). In conclusion, the enrichment of laying hens’ diet with 3 and 4% salomega can enhance egg production, elevate the levels of Omega-3 fatty acids, and decrease the oxidative stability of yolk lipids.

KEYWORDS:

• Fatty acid profile
• laying hen
• malondialdehyde
• performance

Acknowledgements

The authors would like to thank the support of Office of Research Affairs of the University of Tehran. We also acknowledge the support of the Golbar Navid Bahar Co., for provision of Salomeg.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

Data will be made available on request.

Additional information

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.