Michalak Izabela, Andrys Marita, Korczyński Mariusz, Opaliński Sebastian, Łęska Bogusława, Konkol Damian, Wilk Radosław, Rój Edward, Chojnacka Katarzyna
Department of Advanced Material Technologies, Wrocław University of Science and Technology, Smoluchowskiego 25, 50-372 Wrocław, Poland.
Department of Environment Hygiene and Animal Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland.
Animals (Basel). 2020 Mar 17;10(3):499. doi: 10.3390/ani10030499.
The aim of the study was to evaluate the effect of , formulation containing microalgal extract, post-extraction residue, and formulation without algal extract (containing only emulsifier) on the content of FAs in the eggs of laying hens. The experiment was conducted on 90 laying hens (ISA Brown) as a completely randomized design. Hens were assigned to five experimental groups (six replicates). The FAs content in eggs was determined after 30, 60, 90, and 120 days of the experiment. There were no statistically significant differences in FA profiles after 30 days of the experiment. It was shown that after 60, 90, and 120 days of the experiment, the investigated additives had a significant impact on the content of such acids as: dodecanoic acid (C12:0), C15:0, nonadecanoic acid (C19:0), myristoleic acid (C14:1 n-5), α-linolenic acid (ALA, C18:3 n-3), DPA, C20:2 n-6, and decosahexaenoic acid (DHA C22:6 n-6). There were also significant differences in total PUFA n-3, PUFA n-6, and n-6/n-3 ratio in eggs. The obtained results suggest that the use of algae extract and emulsifier in laying hens nutrition has the greatest impact on the FA profile in the eggs.
本研究的目的是评估含有微藻提取物、提取后残渣的配方以及不含藻类提取物（仅含乳化剂）的配方对蛋鸡所产鸡蛋中脂肪酸（FAs）含量的影响。以90只蛋鸡（ISA Brown品种）作为完全随机设计进行实验。将蛋鸡分为五个实验组（每组六个重复）。在实验的第30、60、90和120天测定鸡蛋中的脂肪酸含量。实验30天后，脂肪酸谱没有统计学上的显著差异。结果表明，在实验60、90和120天后，所研究的添加剂对以下脂肪酸的含量有显著影响：十二烷酸（C12:0）、C15:0、十九烷酸（C19:0）、肉豆蔻油酸（C14:1 n-5）、α-亚麻酸（ALA，C18:3 n-3）、二十二碳五烯酸（DPA）、C20:2 n-6和二十二碳六烯酸（DHA C22:6 n-6）。鸡蛋中总多不饱和脂肪酸n-3、多不饱和脂肪酸n-6以及n-6/n-3比值也存在显著差异。所得结果表明，在蛋鸡营养中使用藻类提取物和乳化剂对鸡蛋中的脂肪酸谱影响最大。
