Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health

Abstract

Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality.

Olive Cake Meal and Bacillus licheniformis Impacted the Growth Performance, Muscle Fatty Acid Content, and Health Status of Broiler Chickens

“…Furthermore, dietary OCM and/or BL supplementation in the present investigation elevated the level of total protein and ND titer, which can be attributed to the improved immunity of broilers. Olive oil is a potent immunomodulator that can improve immunity and generate more pathogen resistance [5].…”

“…Any reduction in feed costs, which still preserves the health status of broilers, is bound to have a direct positive effect on the profitability of poultry production. A considerable effort has been applied to find alternative and sustainable protein sources to be included in broilers diets [5]. In this context, among the available plant protein alternatives, olive cake meal which has high nutritional value (lipids, 13-15%, and proteins, 9-10%), with a high level of non-starch polysaccharides (NSP) (xyloglucan and xylan-xyloglucan complexes) [3,[6][7][8].…”

Effects of the dietary inclusion of a probiotic or prebiotic on florfenicol pharmacokinetic profile in broiler chicken

“…Good nutrition must be provided to maintain health (Abdelnour, Abd El-Hack, Alagawany, Farag, & Elnesr, 2019;Alagawany et al, 2019;Elnesr, Ropy, & Abdel-Razik, 2019). Prebiotic and probiotics were used to feed medication to improve feed intake and digestion (Abd El-Hack, Mahgoub, Alagawany, & Ashour, 2017;Alagawany et al, 2018).…”

Use of Medicinal Mushrooms in Layer Ration

“…This is due to a higher content of phenolic substance and different minerals, especially selenium, in mushrooms. Dietary supplementing selenium could enhance the body weight gain and antioxidant enzyme activities in chickens [69]. The author finally concluded that the residue of Pleurotus eryngii mushroom could improve the antioxidant status in layer chickens.…”