Omega-3 Enrichment of Quail Eggs: Age, Fish Oil, and Savory Essential Oil

Authors
M. Kamely 1
M. A. Karimi Torshizi 1
H. Khosravinia 2
1 Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Islamic Republic of Iran.
2 Department of Animal Science, Lorestan University, Khoramabad, Islamic Republic of Iran.
Abstract
The aim of this study was to develop a diet suitable for obtaining quail eggs enriched with omega-3 fatty acids with minimum disadvantages on egg quality. This 12 weeks study was performed to investigate the effects of Fish Oil (FO) and Savory (Satureja khuzestanica) Essential Oil (EO) supplementation in diets of laying quails at different ages, on their performance, egg quality, fatty acid composition, and oxidation of egg yolk. One hundred and ninety-two Japanese quails were allocated to 8 groups (24 birds in each) with four replicates (having 6 birds in each) in a factorial arrangement with 3 variables: Age (31 and 12 weeks), FO (0 and 15 g kg-1), and EO (0 and 500 mg kg-1). The results showed that FO supplementation partially improved feed conversion ratio, hen-day egg production, egg weight and egg mass. There were no significant differences in albumen and shell weight percentage, but yolk percentage was significantly lower in FO groups. Savory essential oil significantly decreased shell thickness (P< 0.05). Percentage of yolk eicosapentaenoic Acid (EPA) and docosahexaenoic Acid (DHA) increased but Arachidonic Acid (AA) percentage and the ratio of n-6/n-3 fatty acids decreased in the eggs of the birds fed on diets supplemented with FO. Also EO supplementation decreased omega-3 enriched egg yolk lipids oxidation during refrigeration and room temperature preservation. Thus, it is possible to produce quail's n-3 enriched eggs, which can improve public health and be used for marketing purposes without any loss in eggs quality through dietary administration of FO and EO.

Keywords

1. Aghdam Shahryar, H., Salamatdoust, R., Chekani-Azar, S., Ahadi, F. and Vahdatpoor, T. 2010. Lipid Oxidation in Fresh and Stored Eggs Enriched with Dietary ω3 and ω6 Polyunsaturated Fatty Acids and Vitamin E and A Dosages. Afr. J. Biotechnol., 9: 1827-1832.
2. Akdemir, F. and Sahin, K. 2009. Genistein Supplementation to the Quail: Effects on Egg Production and Egg Yolk Genistein, Daidzein, and Lipid Peroxidation Levels. Poult. Sci., 88: 2125-2131.
3. Al-Daraji, H. J., Al-Mashadani, H. A., Al-Hayani, W. K., Mirza, H. A. and Al-Hassani, A. S. 2010. Effect of Dietary Supplementation with Different Oils on Productive and Reproductive Performance of Quail. Int. J. Poult. Sci., 9: 429-435.
4. Alvarez, C., Cachaldora, P., Méndez, J., Garcĺa-Rebollar, P. and De Blas, J. C. 2004. Effects of Dietary Conjugated Linoleic Acid and Fish Oil Supplementation on Performance and Egg Quality in Laying Hens. Bri. Poult. Sci., 45: 524-529.
5. Arantes da Silva, W., Naiverti Elias, A. H., Aparecida Aricetti, J., Izumi Sakamoto, M., Eiko Murakami, A., Marques Gomes, S. T., Vergı´lio Visentainer, J., Evela´zio de Souza, N. and Matsushita, M. 2009. Quail Egg Yolk (Coturnix coturnix Japonica) Enriched with Omega-3 Fatty Acids. LWT- Food Sci. Tech., 42: 660-663.
6. Artemis, P. and Simopoulos, M. D. 2008. The Omega-6/Omega-3 Fatty Acid Ratio, Genetic Variation, and Cardiovascular Disease. Asia Pac. J. Clin. Nutr., 17: 131-134.
7. Botsoglou, N. A., Yannakopoulos, A. L. and Fletouris, D. J. 1997. Effect of Dietary Thyme on the Oxidative Stability of Egg Yolk. J. Agri. Food Chem., 45: 3711-3716.
8. Botsoglou, N. A., Fletouris, D. J., Papageorgiou, G. E., Vassilopoulos, V. N., Mantis, A. J. and Trackatellis, A. G. 1994. Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food and Feedstuff Sample. J. Agri. Food Chem., 42: 1931-1937.
9. Botsoglou, N., Florou-Paneri, P., Botsoglou, E., Dotas, V., Giannenas, I., Koidis, A. and Mitrakos, P. 2005. The Effect of Feeding Rosemary, Oregano, Saffron and α-Tocopheryl Acetate on Hen Performance and Oxidative Stability of Eggs. South African J. Anim. Sci., 35(3): 143-151.
10. Bozkurt, M., Cabuk, M. and Alcicek, A. 2008. Effect of Dietary Fat Type on Broiler Breeder Performance and Hatching Egg Characteristics. J. Appl. Poult. Res., 17: 47-53.
11. Cachaldora, P., García-Rebollar, P., Álvarez, C., Méndez, J. and de Blas, J. C. 2005. Effect of Conjugated Linoleic Acid, High-Oleic Sunflower Oil and FO Dietary Supplementation on Laying Hen Egg Quality. Span. J. Agric. Res. 3: 74-82.
12. Cachaldora, P., García-Rebollar, P., Alvarez, C., De Blas, J. C. and Méndez, J. 2006. Effect of Type and Level of Fish Oil Supplementation on Yolk Fat Composition and n-3 Fatty Acids Retention Efficiency in Laying Hens. British Poult. Sci., 47: 43-49.
13. Dalton, M. N. 2000. Effects of Dietary Fats on Reproductive Performance, Egg Quality, Fatty Acid Composition of Tissue and Yolk and Prostaglandin Levels of Embryonic Tissues in Japanese Quail (Coturnix coturnix Japonica). Master’s Thesis, Virginia Polytechnic Institute and State University, USA.
14. Folch, J., Lees, M. and Sloane-Stanley, G. H. 1957. A Simple Method for Isolation and Purification of Total Lipids from Animal Tissues. J. Biol. Chem., 226: 497–509.
15. Gonzalez-Esquerral, R. and Leeson, S. 2000. Effect of Feeding Hens Regular or Deodorized Menhaden Oil on Production Parameters, Yolk Fatty Acid Profile, and Sensory Quality of Eggs. Poult. Sci., 79: 1597-1602.
16. Güçlü, B. K., Uyanık, F. and İşcan, K. M. 2008. Effects of Dietary Oil Sources on Egg Quality, Fatty Acid Composition of Eggs and Blood Lipids in Laying Quail. South African J. Anim. Sci., 38: 91-100.
17. Huang, Z., Leibovitz, H., Lee, C. M. and Millar, R. 1990. Effect of Dietary Fish Oil on n-3 Fatty Acid Levels in Chicken Eggs and Thigh Flesh. J. Agri. Food Chem., 38: 743-747.
18. Kaps, M. and Lamberson, W. R. 2004. Biostatistics for Animal Science. CABI Publishing, London.
19. Kassis, N. M., Gigliotti, J. C., Beamer, S. K., Tou, J. C. and Jaczynski, J. 2012. Characterization of Lipids and Antioxidant Capacity of Novel Nutraceutical Egg Products Developed with Omega-3-Rich Oils. J. Sci. Food Agric. 92:66-73.
20. Kaźmierska, M., Jarosz, B., Korzeniowska, M., Trziszka, T. and Dobrzański, Z. 2005. Comparative Analysis of Fatty Acid Profile and Cholesterol Content of Egg Yolks of Different Bird Species. Polish J. Food Nutr. Sci., 14/55: 69-73.
21. Kaźmierska, M., Korzeniowska, M., Trziszka, T. and Jarosz, B. 2007. Effect of Fodder Enrichment with PUFAS on Quail Eggs. Polish J. Food Nutr. Sci., 57: 281-284.
22. Khosravinia, H., Karimi Torshizi, M. A., Alireza, M., Shahsevari, R. and Ghasemi, S. 2013. Effect oF Satureja khuzistanica Essential Oils in The Drinking Water On ω- 6 and ω-3 Fatty Acids Ratio, Cholesterol Content and Lipid Stability of Breast Muscle in Broiler Chicken. Iran. J. Anim. Sci., 44: 71-81.
23. Laca, A., Paredes, B. and Díaz, M. 2009. Quality Characteristics of n-3 Polyunsaturated Fatty Acid-enriched Eggs. J. Anim. Feed Sci., 18: 101-112.
24. Latour, M. A., Peebles, E. D., Doyle, S. M., Pansky, T., Smith, T. W. and Boyle, C. R. 1998. Broiler Breeder Age and Dietary Fat Influence The Yolk Fatty Acid Profiles of Fresh Eggs and Newly Hatched Chicks. Poult. Sci., 77: 47-53.
25. Lawlor, J. B., Gaudette, N., Dickson, T. and House, J. D. 2010. Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Diets Containing Microencapsulated Fish Oil. Anim. Feed Sci. Tech., 156: 97-103.
26. Lewis, N. M., Schalch, K. and Scheideler, S. E. 2000a. Serum Lipid Response to n-3 Fatty Acid Enriched Eggs in Persons with Hypercholesterolemia. J. Am. Diet Assoc., 100: 365-367.
27. Lewis, N. M., Seburg, S. and Flanagan, N. L. 2000b. Enriched Eggs as a Source of n-3 Polyunsaturated Fatty Acids for Humans. Poult. Sci., 79: 971-974.
28. Lopez-Ferrer, S., Baucells, M. D., Barroeta, A. C. and Grashorn, M. A. 2001. N-3 Enrichment of Chicken Meat. 1. Use of Very Long-chain Fatty Acids in Chicken Diets and Their Influence on Meat Quality: Fish Oil. Poult. Sci., 80: 741-752.
29. Malekizadeh, M., Moeini, M. M. and Ghazi, Sh. 2012. The Effects of Different Levels of Ginger (Zingiber officinale Rosc) and Turmeric (Curcuma longa Linn) Rhizomes Powder on Some Blood Metabolites and Production Performance Characteristics of Laying Hens. J. Agr. Sci. Tech., 14: 127-134.
30. Metcalfe, L. D., Schmitz, A. A. and Pelka, J. R. 1966. Rapid Preparation of Fatty Acid Esters from Lipid for Gas Chromatographic Analysis. Analytical Chem., 38: 514-515.
31. NRC (National Research Council). 1994. Nutrient Requirements of Poultry. 9th Revised Edition, National Academy Press, Washington, DC.
32. Orhan, F. and Eren, M. 2011. Effect of Herbal Mixture Supplementation to Fish Oiled Layer Diets on Lipid Oxidation of Egg Yolk, Hen Performance and Egg Quality. Ankara Üniv Vet Fak Derg., 58: 33-39.
33. Petrovic, M., Gacic, M., Karacic, V., Gottsteinc, Z., Mazijac, H. and Medic, H. 2012. Enrichment of Eggs in n-3 Polyunsaturated Fatty Acids by Feeding Hens with Different amount of Linseed Oil in Diet. Food Chem., 135: 1563-1568
34. Radwan, N. L., Hassan, R. A., Qota, E. M. and Fayek, H. M. 2008. Effect of Natural Antioxidant on Oxidative Stability of Eggs and Productive and Reproductive Performance OF Laying Hens. Int. J. Poult. Sci., 7: 134-150.
35. Rajani, J., Karimi Torshizi, M. A. and Rahimi S. 2011. Control of Ascites Mortality and Improved Performance and Meat Shelf-life in Broilers Using Feed Adjuncts with Presumed Antioxidant Activity. Anim. Feed Sci. Tech., 170: 239-245.
36. Rahimi, S., Kamran Azad, S. and Karimi Torshizi, M. A. 2011. Omega-3 Enrichment of Broiler Meat by Using Two Oil Seeds. J. Agr. Sci. Tech., 13: 353-365
37. Rymer, C., Gibbs, R. A. and Givens, D. I. 2010. Comparison of Algal and Fish Sources on the Oxidative Stability of Poultry Meat and Its Enrichment with Omega-3 Polyunsaturated Fatty Acids. Poult. Sci., 89: 150-159.
38. SAS Institute. 2004. SAS System for Windows, Version 9.1.2. SAS Institute Inc., Cary, NC.
39. Shimizu, Y., Arai, K., Ise, S. and Shimasaki, H. 2001. Dietary Fish Oil for Hens Affects the Fatty Acid Composition of Egg Yolk Phospholipids and Gives a Valuable Food with an Ideal Balance of n-6 and n-3 Essential Fatty Acids for Human Nutrition. J. Oleo Sci., 50: 797-803.
40. Simopoulos, A. P. 2000. Requirement for n-3 Polyunsaturated Fatty Acids. Poult. Sci., 79: 961-970.
41. Simopoulos, A. P. 1991. Omega-3 Fatty Acids in Health and Disease and in Growth and Development. Am. J. Clin. Nutr., 54: 438-463.
42. Simopoulos, A. P., Kifer, R. R., Martin, R. E. and Barlow, S. M. 1991. Health Effects of ω3 Polyunsaturated Fatty Acids in Seafoods. World Rev. Nutr. Diet., 66: 1-592.
43. Vercellotti, J. R., Angelo, A. J. St. and Spanier, A. M. 1992. Lipid Oxidation in Foods. American Chemical Society, Washington, DC.
44. Yesilbag, D., Gezen, S. S., Biricik, H. and Meral, Y. 2013. Effects of Dietary Rosemary and Oregano Volatile Oil Mixture on Quail Performance, Egg Traits and Egg Oxidative Stability. British Poult. Sci., 54: 231-237.
45. Yilmaz-Dikmen, B. and Sahan, U. 2009. The Relationship among Age, Yolk Fatty Acids Content, and Incubation Results of Broiler Breeders. Poult. Sci., 88: 185-190.
46. Zuidhof, M. J., Betti, M., Korver, D. R., Hernandez, F. I. L., Schneider, B. L., Carney, V. L. and Renema, R. A. 2009. Omega-3-Enriched Broiler Meat. 1. Optimization of a Production System. Poult. Sci., 88: 1108-1120.
Journal of Agricultural Science and Technology
Volume 18, Issue 2
March and April 2016
Pages 347-359