The brown alga Eisenia arborea is the second most abundant brown alga along the western coast of the Baja California Peninsula of Mexico. Samples of E. arborea were collected in Bahía Asunción, BCS, over 10 months. Chemical composition was analyzed from dried alga (%, dw): moisture (10.34%), protein (9.44%), ash (24.77%), lipids (0.60%), fiber (5.22%), and carbohydrates (49%). Gross energy was 9.8 kJ g −1 . Seven minerals were analyzed and the four most abundant were K, Na, Mg, and Ca, ranging from 907 to 7,946 mg.100 g −1 . The concentrations of six vitamin levels were also determined: A, C, E, D 3, B 2 , and B 1 . Seventeen amino acids were analyzed and the most abundant were glutamic acid, aspartic acid, and leucine. Total fatty acids ranged from 21 to 65 mg.100 g −1 (dw). Individual concentrations were also determined for arachidonic acid, alpha linolenic acid, linoleic acid, eicosapentaenoic acid, and docosahexaenoic acid. Saponins, cyanogenic glycosides, and alkaloids were not detected. Our results suggest that E. arborea is a good candidate to be tested as supplement food for animals, including humans. It contains essential amino acids, is low in lipids and fiber, and could be a source of vitamins and minerals.

Red crab (Pleuroncodes planipes) is a marine crustacean that represents an abundant resource that has not been properly used. The aim of this study was to evaluate the effects on cholesterol and n-3 and n-6 FA content in eggs when red crab meal (RCM) was included in laying hen rations. Ninety White Leghorn laying hens were randomly distributed into 3 treatments: control (0%RCM), 3% red crab meal (3%RCM), and 6% red crab meal (6%RCM) for 3 wk. Cholesterol and linoleic (LA), alpha-linolenic (ALA), arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids were analyzed by gas chromatography. Performance parameters and cholesterol content were not different among treatments (P > 0.05). Total lipids were different in the control group and 6%RCM (9.0 and 9.4% respectively) compared with 3%RCM (10.9%). With 3%RCM and 6%RCM, the levels of all fatty acids analyzed were higher than in the control. Diets with 3 and 6% RCM doubled the content of ALA (16.4 and 15.4 mg/100 g of egg, respectively). Eicosapentaenoic acid was lowest in 0%RCM (6 mg/100 g of egg) compared with 3%RCM (13 mg/100 g) and 6%RCM (17 mg/100 g). Similar results were obtained for DHA (56, 133, and 246 mg/100 g of egg). Linoleic acid and AA were highest (1,211 and 228 mg/100 g, respectively) with 3%RCM and with 6%RCM (1,151 and 200 mg/100 g, respectively) vs. control (890 and 163 mg/100 g). The ratio of n-6 to n-3 FA was 3 times lower with 6%RCM than in the control. It was concluded that inclusion of red crab meal in laying hen rations at levels of 3 and 6% (P < 0.05) increased the n-3 and n-6 fatty acids content in eggs.

The aim of the present study was to evaluate the effect of feeding four levels of tuna oil on performance and fatty acid (FA) profiles of broiler chicken meat. 240 Ross broiler chickens were randomly assigned to 20 pens and divided into four treatments: 0%, 0.75%, 1%, and 1.25% of tuna oil. At 49 days, breast and legs-thighs muscles were processed for FA analysis. Concentrations of FA in legs and thighs meat were significantly higher when compared with breast meat. In both types of meats (breast and legs-thighs), the inclusion of 1.0% or 1.25% of tuna oil in the diet significantly increased (P < 0.05) the concentration of n-3 FA (especially docosahexaenoic and eicosapentaenoic acids). Fat in broiler breast contained a proportion of 29% saturated FA (SFA): 36% monosaturated FA (MFA): 35% polyunsaturated FA (PUFA); while legs and thighs meat had a proportion of 28% SFA: 38% MFA: 33% PUFA. The addition of tuna oil in the broiler diet significantly reduced the deposition of SFA, MFA, and PUFA in breast meat, while in legs and thighs these reductions were less noticeable. The significant reduction in the concentration of n-6 PUFA and the increment of n-3 PUFA were more evident in breast than in legs and thighs, and with the addition of 1% and 1.25% of tuna oil. The results of the present study suggest a difference in FA deposition attributable to supplementation with tuna oil. The addition of tuna oil could be recommendable to increase n-3 PUFA in both broiler chicken breast and legs-thighs meats, providing a healthier and functional chicken meat to consumer.

RESUMENEl aceite de atún como fuente de ácidos grasos ω-3 en el huevo de gallina.Los aceites de pescado son una fuente de lípidos poliinsaturados de origen animal, principalmente de los ácidos grasos omega-3 (AGω3), eicosapentaenoico (EPA) y docosahexaenoico (DHA), beneficiosos para la salud. En este trabajo se utilizó el aceite de atún como fuente de estos nutrientes en el huevo para consumo. Se utilizaron 120 gallinas blancas Leghorn IsaBabcock B-300 de 90 semanas de edad, distribuidas al azar en tres tratamientos, con cuatro réplicas cada uno. Los tratamientos consistieron en adicionar 1% y 2% de aceite de atún en la dieta de las gallinas ponedoras. Se determinaron los lípidos totales y AGω3 en el huevo, obteniéndose 300% más de EPA (0,40, 1,37, 1,54 mg/g lípidos) y DHA (7,90, 24,67, 24,50 mg/g lí-pidos) al adicionar 1 y 2% de aceite de atún en la dieta de las aves, que en el grupo testigo. La relación ω6:ω3 en el huevo disminuyó con el suplemento dietético de aceite de atún (11,4:1, 3,8:1, 3:1), lo mismo ocurrió con el peso del huevo. Otras variables de productividad de las aves y la calidad del huevo no se afectaron (p>0,05). PALABRAS-CLAVE: Aceite de atún -Ácidos grasos ω3 -Gallina -Huevo para consumo. SUMMARYThe tuna oil as ω-3 fatty acids source for egg of laying hens.Fish oils are a source of polyunsaturated omega 3 fatty acids (AGω3), mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which supply many benefits to human health. Tuna oil was used as a source of marine 3ωFA to enrich eggs by supplementing the diet of egg-laying hens with tuna oil. One hundred and twenty White Leghorn hens of 90 weeks old were allocated on three treatments with four replicates each, on a completely random design. Treatments consisted of adding 1% and 2 % of tuna oil to the diets. The total lipids and ω3FA of the eggs were determined. The egg-laying hen dietary tuna oil supplement (1 and 2%) enriched eggs with 300% more EPA (0.40, 1.37, 1.54 mg/g lipids) and DHA (7.90, 24.67, 24.50 mg/g lipids) versus the control egg. The ω6:ω3 ratio decreased (11.4:1, 3.8:1, 3.0:1) as dietary tuna oil increased. There were no differences (p>0.05) among treatments in productive performance and egg quality, except egg weight which decreased with the tuna oil.

To analyze the effect of conjugated linoleic acid (CLA) on the meat of pigs (0,1%) and three crude protein (CP) levels (nursery: 20.5, 16.0, 14.5%; growing: 16, 14.5, 11.5%; and finishing: 14.0, 12.5, 11% CP), studies were conducted with 36 hybrid