Research Unit Food and Lipids, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.
Food Chem. 2013 Dec 15;141(4):4051-9. doi: 10.1016/j.foodchem.2013.06.078. Epub 2013 Jun 28.
Four different omega-3 rich autotrophic microalgae, Phaeodactylum tricornutum, Nannochloropsis oculata, Isochrysis galbana and Chlorella fusca, were supplemented to the diet of laying hens in order to increase the level of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) in egg yolk. The microalgae were supplemented in two doses: 125 mg and 250 mg extra n-3 PUFA per 100g feed. Supplementing these microalgae resulted in increased but different n-3 LC-PUFA levels in egg yolk, mainly docosahexaenoic acid enrichment. Only supplementation of Chlorella gave rise to mainly α-linolenic acid enrichment. The highest efficiency of n-3 LC-PUFA enrichment was obtained by supplementation of Phaeodactylum and Isochrysis. Furthermore, yolk colour shifted from yellow to a more intense red colour with supplementation of Phaeodactylum, Nannochloropsis and Isochrysis, due to transfer of carotenoids from microalgae to eggs. This study shows that besides Nannochloropsis other microalgae offer an alternative to current sources for enrichment of hen eggs.
为了增加蛋黄中ω-3 长链多不饱和脂肪酸（n-3 LC-PUFA）的水平，向产蛋母鸡的饲料中添加了四种不同的富含 ω-3 的自养微藻，即三角褐指藻、眼点拟微绿球藻、新月菱形藻和衣藻。微藻以两种剂量添加：每 100g 饲料额外添加 125mg 和 250mg 的 n-3PUFA。这些微藻的添加导致蛋黄中 n-3 LC-PUFA 水平增加，但不同，主要是二十二碳六烯酸的富集。只有添加衣藻才会导致主要是 α-亚麻酸的富集。通过添加三角褐指藻和新月菱形藻，可以获得最高的 n-3 LC-PUFA 富集效率。此外，由于类胡萝卜素从微藻转移到鸡蛋中，添加三角褐指藻、眼点拟微绿球藻和新月菱形藻会使蛋黄颜色从黄色变为更鲜艳的红色。本研究表明，除了微绿球藻外，其他微藻为鸡蛋的富集提供了替代当前来源的选择。
