Centro de Investigaciones Biológicas del Noroeste, S.C. (CIBNOR), La Paz, B.C.S, México.
Departamento de Ciencia Animal y Conservación del Hábitat, Universidad Autónoma de Baja California Sur (UABCS), La Paz, B.C.S, México.
J Anim Physiol Anim Nutr (Berl). 2018 Apr;102(2):462-473. doi: 10.1111/jpn.12769. Epub 2017 Oct 6.
The effect of including 5% marine by-product meals in feeds of laying hens on egg production, composition and sensory characteristics was tested. Marine by-product meals were prepared using two methods: (i) cooking (100°C/10 min) followed by drying (60°C/24 hr) or (ii) grinding followed by drying. The raw materials used for meal production were scallop or squid viscera, shrimp heads or whole mackerel. A total of 108 laying hens were allocated to nine diet treatments; one control diet (corn and soya bean based) and eight experimental diets, containing 95% of the control feed and 5% of the experimental meal for three weeks. Daily intake was higher in hens fed the dried mackerel and cooked shrimp meals. All the experimental treatments showed significantly higher concentration of n-3 HUFA in yolk reserves and phospholipids compared to the control (0.12-0.13 g per 100 g), especially those with scallop or squid prepared by both methods (0.53-0.95 g per 100 g). Scallop, squid and shrimp meal inclusion in the feed produced eggs with more astaxanthin (0.22 mg per 100 g) while this carotenoid was absent in the control and mackerel treatments. Visual evaluation of raw yolk colour increased with the inclusion of marine by-product meals with higher values in hens fed shrimp heads (13), followed by scallop viscera (11), squid viscera (9), and with similar values for mackerel and control (4). The taste, aroma, texture and colour of cooked eggs from different treatments were not statically different when evaluated by a panel of 60 untrained people. These results suggest that meals from marine by-products are a better alternative for improving egg yolk composition by increasing n-3 HUFA when compared to fishmeal as they also increase astaxanthin and yolk pigmentation without affecting egg sensory characteristics.
研究了在产蛋母鸡的饲料中添加 5%的海洋副产品饲料对产蛋量、蛋成分和感官特性的影响。海洋副产品饲料采用两种方法制备：（i）煮（100°C/10 分钟）后干燥（60°C/24 小时）或（ii）磨碎后干燥。用于生产饲料的原料是扇贝或鱿鱼内脏、虾头或整条鲭鱼。总共 108 只产蛋母鸡被分配到九种饮食处理中；一种对照饮食（玉米和大豆为基础）和八种实验饮食，含有对照饲料的 95%和 5%的实验饲料，持续三周。喂干燥鲭鱼和煮虾饲料的母鸡每日摄入量较高。与对照组（每 100 克 0.12-0.13 克）相比，所有实验处理的蛋黄储备和磷脂中的 n-3 HUFA 浓度明显更高（每 100 克 0.12-0.13 克），特别是用两种方法制备的扇贝或鱿鱼的实验组（每 100 克 0.53-0.95 克）。饲料中添加扇贝、鱿鱼和虾饲料可使鸡蛋含有更多的虾青素（每 100 克 0.22 毫克），而对照组和鲭鱼处理中则没有这种类胡萝卜素。生蛋黄颜色的视觉评估随着添加含有更高值的海洋副产品饲料而增加，喂虾头的母鸡（13）的值最高，其次是扇贝内脏（11）、鱿鱼内脏（9），而鲭鱼和对照组的价值相似（4）。由 60 名未经训练的人员组成的小组对不同处理的煮鸡蛋的味道、香气、质地和颜色进行评估时，结果没有统计学差异。这些结果表明，与鱼粉相比，海洋副产品饲料可以更好地替代，通过增加 n-3 HUFA 来改善蛋黄成分，因为它们还可以增加虾青素和蛋黄色素沉着，而不会影响鸡蛋的感官特性。
