Department of Animal and Fish Production, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt.
College of Veterinary Medicine and Agricultural Sciences, Al-Ajeilat, Zawia University, Zawia 16418, Libya.
Poult Sci. 2023 Dec;102(12):103116. doi: 10.1016/j.psj.2023.103116. Epub 2023 Sep 15.
One of the most intriguing areas of research and innovation in the animal production and food sector recently has been designed-enriched products. These items are regarded as functional foods because they feature components that have advantageous physiological impacts on human health. In the production of poultry, designed eggs constitute a significant category of functional foods. The present study hypothesized that adding different kinds of oils to quail diets will help produce designer eggs rich in omega-3 and 6 fatty acids in addition to enhancing productive performance. So, this study examined how linseed (flaxseed) and canola oils with various levels can affect lipid metabolism, immune function, and the amount of n-3 polyunsaturated fatty acids (n-3 PUFA) in Japanese quail eggs. This work was conducted using 3 different vegetable oils (sunflower, linseed, and canola oils) and 3 different antioxidant supplements (0, 250 mg vitamin E/kg feed, and 1,000 mg ginger/kg feed) in a 3 × 3 factorial experiment. When linseed or canola oil was added to the diet, the number of fatty acids in the egg yolks of Japanese quail layers fell by (12.7 and 18.9%) and (41.4 and 24.6%), respectively. The amounts of saturated and monounsaturated fatty acids in total eggs fell by 21.9 and 14.6% and 24.5 and 15.8%, respectively, at 20 wk of age. However, when linseed and canola oil were added to the diet, the sum n-3 PUFA content in the egg yolk of Japanese quail-laying hens was noticeably raised at 15 and 20 wk of age. At 15 and 20 wk of age, the same groups' total n-6 PUFA content considerably increased compared to the group that did not receive flaxseed. In conclusion, during the laying period of Japanese quail, linseed oil, canola oil, vitamin E, or ginger positively affected productivity, blood hematology, constituents, resistance, lipid digestion system, and antioxidative properties in serum and egg yolk.
最近，动物生产和食品领域最引人关注的研究和创新领域之一是设计强化产品。这些产品被认为是功能性食品，因为它们含有对人类健康有益的生理成分。在禽类生产中，设计鸡蛋是功能性食品的一个重要类别。本研究假设，在鹌鹑日粮中添加不同种类的油，除了提高生产性能外，还可以帮助生产富含 omega-3 和 6 脂肪酸的设计鸡蛋。因此，本研究探讨了亚麻籽油（亚麻籽）和菜籽油的不同水平如何影响鹌鹑蛋的脂质代谢、免疫功能和 n-3 多不饱和脂肪酸（n-3PUFA）的含量。这项工作是使用 3 种不同的植物油（葵花籽油、亚麻籽油和菜籽油）和 3 种不同的抗氧化剂补充剂（0、250mg/kg 饲料维生素 E 和 1000mg/kg 饲料生姜）进行的 3×3 析因试验。当在饮食中添加亚麻籽油或菜籽油时，鹌鹑蛋蛋黄中的脂肪酸数量分别下降了（12.7%和 18.9%）和（41.4%和 24.6%）。在 20 周龄时，总蛋中饱和和单不饱和脂肪酸的含量分别下降了 21.9%和 14.6%以及 24.5%和 15.8%。然而，当在饮食中添加亚麻籽油和菜籽油时，15 和 20 周龄时鹌鹑蛋中 n-3PUFA 的总含量明显增加。在 15 和 20 周龄时，与未添加亚麻籽油的组相比，同一组的总 n-6PUFA 含量显著增加。总之，在鹌鹑产蛋期，亚麻籽油、菜籽油、维生素 E 或生姜可显著提高生产性能、血液血液学、组成、抵抗力、脂类消化系统以及血清和蛋黄中的抗氧化性能。
