Abstract:The objective of this study was to evaluate Sargassum meal as feed for sheep through the measures of in vivo digestibility, dry matter degradability, pH, ammonia and volatile fatty acids in rumen. The Sargassum algae used in this experiment were collected at the end of spring, when they are more abundant, bigger, and have completed their reproductive cycle. Four tons (wet weigth) were collected manually from the intertidal zone of La Paz bay, Baja California Sur, Mexico. These algae were sun-dried and ground in a hammer mill to obtain the Sargassum meal. Four fistulated Pelibuey sheep, were fed daily with diets containing the marine algae (MA) at different levels (0, 10, 20 and 30 %), using a 4 x 4 Latin-square design experiment. Feed intake was not affected (p>0.05). Water consumption and urine excretion increased with MA (p<0.05; r 2 =0.54 and r 2 =0.74, respectively). In all treatments dry matter digestibility was of 74%-79%, and crude protein digestibility was of 85%-88%. Acid detergent fiber (59%-65%) and neutral detergent fiber (55%-66%) digestibility were greater in all treatments with MA. Ruminal pH was greater in all groups fed with MA (p<0.05). Ammonium concentration was not influenced (p>0.05) by MA. Ruminal volatile fatty acids decreased in all MA groups (p<0.05). The marine algae Sargassum spp. can be used as a feed supplement for sheep, especially in tropical and subtropical regions where these marine algae are available. Rev. Biol. Trop. 57 (4): 1271-1281. Epub 2009 December 01.

An association between dietary fish oil and decreased yolk weight and reduced sensory quality of eggs has been reported when eggs are enriched with n-3 FA from fish oil. Seaweeds are an important source of compounds that seem to increase egg weight when included in the laying hen diet. The objectives of this study were to determine the influence of the dietary seaweeds Macrocystis pyrifera, Sargassum sinicola and Enteromorpha sp. on the physical quality, lipid composition and consumer acceptability of n-3 FA enriched eggs. One-hundred and forty-four 35-weekold Leghorn hens were randomly distributed in four treatments that consisted of the inclusion of 2% of sardine oil (SO) and 10% of each marine alga (MA) in laying hens' diets; a control diet (C) was also prepared. The study lasted 8 weeks and egg physical quality, egg lipids and sensory attributes were evaluated. The results showed that incorporation of 10% M. pyrifera in the diets is an effective way of increasing the n-3 FA content, the albumen height and yolk color, but not the egg weight, when these are enriched with n-3 FA from fish oil. The egg flavor was also not affected.

No abstract

An association between dietary fish oil and decreased yolk weight and reduced sensory quality of eggs has been reported when eggs are enriched with n-3 FA from fish oil. Seaweeds are an important source of compounds that seem to increase egg weight when included in the laying hen diet. The objectives of this study were to determine the influence of the dietary seaweeds Macrocystis pyrifera, Sargassum sinicola and Enteromorpha sp. on the physical quality, lipid composition and consumer acceptability of n-3 FA enriched eggs. One-hundred and forty-four 35-weekold Leghorn hens were randomly distributed in four treatments that consisted of the inclusion of 2% of sardine oil (SO) and 10% of each marine alga (MA) in laying hens' diets; a control diet (C) was also prepared. The study lasted 8 weeks and egg physical quality, egg lipids and sensory attributes were evaluated. The results showed that incorporation of 10% M. pyrifera in the diets is an effective way of increasing the n-3 FA content, the albumen height and yolk color, but not the egg weight, when these are enriched with n-3 FA from fish oil. The egg flavor was also not affected.

Inclusion of sardine oil (SO) in diets for laying hens significantly increases the n-3 polyunsaturated fatty acids (PUFAs) in the egg, but these are more sensitive to oxidation, so the storage time and temperature can cause a decrease in their concentration. Therefore, the objective of this study was to determine the effect of algae Macrocystis pyrifera, Enteromorpha spp., and Sargassum sinicola on n-3 PUFA contents in eggs from laying hens fed diets supplemented with sardine oil and stored for different times (0, 15, and 30 days) and temperatures (20°C and 4°C), for 8 weeks. One hundred and twenty hens were divided into four treatments: T1 (commercial diet), T2 (2% SO+10% M. pyrifera), T3 (2% SO+10% Enteromorpha), and T4 (2% SO+10% S. sinicola). At the end, 50 eggs per treatment were collected to quantify total lipids and egg n-3 PUFAs at different times (0, 15, and 30 days) and temperatures (20°C and 4°C) of storage. The results were analyzed using a 3×3×2 factorial design, and Tukey test to compare means (P<0.05). The results show that M. pyrifera and S. sinicola had a better effect on eicosapentaenoic acid, while Enteromorpha was better for docosahexaenoic acid. In relation to time and temperature, the content of the fractions analyzed in the three treatments at 15 days/4°C had a lower loss compared with eggs analyzed at day 0/20°C.