Jeon Jin-Joo, Kim Hee-Jin, Kang Hwan-Ku, Kim Chan-Ho, Kim Hyun-Soo, Hong Eui-Chul, Jang Aera, Kim Sang-Ho
Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea.
Animal Welfare Research Team, National Institute of Animal Science, Rural Development Administration, Jeonju 55365, Korea.
Animals (Basel). 2022 May 2;12(9):1166. doi: 10.3390/ani12091166.
Looking for alternative omega-3 sources in broiler nutrition, microalgae began to get attention. We suspected that might play a similar role as other omega-3 sources that have been used before.
20 g/kg s powder (SP), salmon oil (SO), and flaxseed oil (FO) in each of the three treatment groups were supplemented in the basal diet (CON), and productive performance, carcass traits, and thigh meat quality of broilers were evaluated.
There was a significantly higher weight gain in the SP treatment compared to the other groups, but no difference was found in feed intake and feed conversion ratio. Thiobarbituric acid reactive substance values increased during storage in all the treatments but were significantly lower for SP than for SO and FO after 7 days of storage. Among the ω-3 fatty acids (FAs), α-linolenic acid increased the most in the FO treatment, eicosapentaenoic acid increased the most in the SO treatment, and docosahexaenoic acid increased the most in the SP treatment in thigh meat, reflecting the FA composition of the lipid source diets.
We suggested that all the dietary ω-3 FA sources could improve the FA composition of chicken meat and our results indicated the possibility to supplement broiler diets with 2% level of SP, SO, and FO as ω-3 FA sources to produce meat with a good nutritional quality for consumer's health benefits.
在肉鸡营养中寻找替代的ω-3来源时，微藻开始受到关注。我们怀疑它可能发挥与之前使用的其他ω-3来源类似的作用。
在基础日粮（对照组）中添加三个处理组，每组分别添加20 g/kg的微藻粉（SP）、鱼油（SO）和亚麻籽油（FO），并评估肉鸡的生产性能、胴体性状和大腿肉品质。
与其他组相比，SP处理组的体重增加显著更高，但采食量和饲料转化率没有差异。在所有处理中，硫代巴比妥酸反应物质值在储存期间均增加，但在储存7天后，SP组的值显著低于SO组和FO组。在大腿肉中，ω-3脂肪酸（FAs）中，亚麻酸在FO处理组中增加最多，二十碳五烯酸在SO处理组中增加最多，二十二碳六烯酸在SP处理组中增加最多，这反映了脂质源日粮的脂肪酸组成。
我们建议所有日粮中的ω-3脂肪酸来源都可以改善鸡肉的脂肪酸组成，我们的结果表明，有可能在肉鸡日粮中添加2%水平的SP、SO和FO作为ω-3脂肪酸来源，以生产出对消费者健康有益的营养品质良好的肉类。
