Dynamics of omega‐3 long chain polyunsaturated fatty acid incorporation in egg yolk by autotrophic microalgal supplementation

Abstract

Four different microalgal species (Phaeodactylum tricornutum, Isochrysis galbana, Nannochloropsis oculata, and Chlorella fusca) in two doses (125 and 250 mg ALA + EPA + DHA per 100 g feed) were supplemented to the diet of laying hens to examine the impact on the dynamics of long chain omega‐3 polyunsaturated fatty acid (n‐3 LC‐PUFA) incorporation in the egg and yolk color changes. However, no major differences in dynamics of these parameters were observed between the species and between the supplementation doses. The maximum n‐3 LC‐PUFA content was observed after 14 days supplementation, except for the highest supplementation doses of Phaeodactylum and Nannochloropsis. In this case, the maximal value was obtained after 10 days. After a few days of wash‐out, still an enrichment of n‐3 LC‐PUFA was observed, except for the lowest dose of Chlorella. Due to the enrichment of carotenoids in the egg, originating from microalgae, the yolk color changed. Concomitant with the delay of n‐3 LC‐PUFA incorporation, also a delay of yolk color changes was observed. After 7 days of microalgal supplementation, again a stable yolk color was obtained and after 10 days of wash‐out, the yolk color returned to the standard yolk color in most cases. Practical applications: Knowledge of the dynamics of n‐3 LC‐PUFA and carotenoid incorporation is very important to know how long the microalgae need to be supplemented in to the diet of the laying hens in order to find a compromise between omega‐3 and pigment levels to be stated on eggs' labels and the cost of the treatment. From an economical viewpoint, it is interesting to evaluate the supplementation of different microalgal species and different doses, since this could lead to different impacts on the economical aspect of the use of microalgae in the diet of laying hens. Microalgae were supplemented into the diets of laying hens and the impact of this supplementation on long chain omega‐3 polyunsaturated fatty acid incorporation into the egg and yolk color changes was examined.

Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

“…Docosahexaenoic acid contents in yolk from hens fed 1.0% MA reached the peak (949.3 mg DHA/100 g yolk) first after 27 D, whereas DHA contents in yolk reached the peak (694.9 mg DHA/100 g yolk) of hens fed 0.5% MA after 33 D, after which DHA level reached a plateau (683.1 and 946.3 mg DHA/100 g yolk, for 0.5 and 1.0% MA supplementation, respectively) that was sustained throughout the experiment. Between day 0 and the day at which reaching the highest concentration, linear increases of the enrichment were observed with the extension of feeding time, supporting previous studies ( Lemahieu et al., 2015b ; Keegan et al., 2019 ). These results indicated that around 30 D of MA inclusion appeared to be sufficient to stabilize the incorporation of DHA in egg yolk.…”

Supplementary n-3 fatty acids sources on performance and formation of omega-3 in egg of laying hens: a meta-analysis

“…(2012) Belgium 7 288 Isa Brown 45 35 Corn + SBM soybean oil, linseed oil, flaxseed oil 0-30 Diet 14 Nain et al. (2012) Canada 3 75 Lohmann White Leghorn 65 18 Corn + SBM flaxseed, pea seed 0-150 Material 15 Lemahieu et al. (2015) Belgium 5 72 Isa brown 29 21 Wheat + SBM flaxseed, fish oil, I. galbana 0-14.3 Diet 16 Cherian and Quezada (2016) USA 3 75 Lohmann brown 48 112 Corn + SBM camelina full fat, flaxseed 0-100 Diet 17 Kim et al.…”

Effect of Oils in Feed on the Production Performance and Egg Quality of Laying Hens

“…As DHA inhibits the key enzyme (3-hydroxy-3-methylglutaryl-CoA reductase) that synthesizes cholesterol in the liver, it leads to restricted cholesterol synthesis and lower blood cholesterol levels [ 121 ]. In addition, dietary microalgae oil supplementation promotes the deposition of β-carotenoids in the yolk and improves the yolk color [ 109 , 112 , 114 , 184 ]. However, when algae oil is used as the source of n − 3 PUFAs for obtaining enriched eggs, the resulting changes in the flavor, taste, and texture characteristics of eggs leads to a decrease in egg acceptance.…”