Laboratory of Quality & Safety Risk Assessment for Animal Products on Feed Hazards (Beijing) of the Ministry of Agriculture & Rural Affairs, and National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Laboratory of Quality & Safety Risk Assessment for Animal Products on Feed Hazards (Beijing) of the Ministry of Agriculture & Rural Affairs, and National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Poult Sci. 2020 Mar;99(3):1734-1743. doi: 10.1016/j.psj.2019.11.005. Epub 2019 Dec 31.
This study was conducted to investigate the comparative effects of dietary supplementation with microalgae oil or fish oil on fatty acid composition, sensory quality, and overall acceptability of table eggs. A total of six hundred thirty, 30-week-old, Hy-Line Brown laying hens were allocated to 7 dietary treatments. Layers were fed with a control diet or the control diet supplemented with graded levels of docosahexaenoic acid (DHA; 1.25, 2.50, and 5.00 mg/g feed) derived from microalgae oil or fish oil. The feeding trial lasted 10 wk. Enrichment of eggs with DHA by dietary supplementation with microalgae oil or fish oil enhanced yolk DHA and total n-3 polyunsaturated fatty acid (PUFA) enrichment and reduced n-6-to-n-3 ratio in a dose-response manner, whereas the efficiency decreased (P < 0.05). The overall efficiency of DHA incorporation into eggs was similar for the 2 sources (P > 0.05). In comparison with fish oil, dietary microalgae oil supplementation resulted in higher scores for egg flavor and overall acceptability, both of which declined linearly in response to DHA supplementation (P < 0.05). Among the aroma and flavor characteristics, fishy aroma and flavor scores increased linearly and quadratically (P < 0.05) in response to dietary DHA supplementation, and egg aroma and flavor and milky flavor scores decreased linearly (P < 0.05). The results from partial least squares analysis showed that fishy flavor and aroma were closely associated with DHA, α-linolenic acid, and total n-3 PUFA, and oleic acid, arachidonic acid, and dihomo-gamma-linolenic acid were more related to egg aroma and flavor. The results suggested that microalgae oil would be more promising for egg DHA enrichment owing to better sensory quality of the resultant eggs.
本研究旨在探讨在饲粮中添加微藻油或鱼油对鸡蛋脂肪酸组成、感官品质和整体可接受性的比较效果。共选用 630 只 30 周龄海兰褐产蛋鸡，随机分配到 7 种饲粮处理组。基础饲粮中添加不同水平的来源于微藻油或鱼油的二十二碳六烯酸（DHA；1.25、2.50 和 5.00mg/g 饲粮），以实现饲粮 DHA 水平的梯度添加。试验期为 10 周。结果表明，饲粮中添加微藻油或鱼油可以提高蛋黄 DHA 和总 n-3 多不饱和脂肪酸（PUFA）的含量，并降低 n-6/n-3 比值，这种效果呈剂量依赖性，而效率则呈下降趋势（P<0.05）。这两种来源的 DHA 对鸡蛋的添加效率相似（P>0.05）。与鱼油相比，饲粮中添加微藻油可提高鸡蛋风味和整体可接受性评分，且随着 DHA 水平的提高，这两种评分呈线性下降（P<0.05）。在香气和风味特征方面，鱼腥味香气和风味评分随饲粮 DHA 水平的提高呈线性和二次增加（P<0.05），而鸡蛋香气和风味及乳香味评分则呈线性下降（P<0.05）。偏最小二乘分析结果表明，鱼腥味与 DHA、α-亚麻酸和总 n-3 PUFA 密切相关，而油酸、花生四烯酸和二高-γ-亚麻酸与鸡蛋香气和风味的相关性更高。研究结果表明，由于添加微藻油可以改善鸡蛋的感官品质，因此在鸡蛋 DHA 强化方面更有前景。
