Akademik Veri Yönetim Sistemi
4. BİLSEL INTERNATIONAL EFES SCIENTIFIC RESEARCHES AND INNOVATION CONGRESS, İzmir, Türkiye, 27 - 28 Temmuz 2024, cilt.1, sa.1, ss.534, (Özet Bildiri)
Omega-3 is one of the essential fatty acids in human nutrition and must be taken with food. Docosahexaenoic acid (DHA, 22:6) is an essential fatty acid and it can be synthesized omega-3 fatty acid. DHA is a component of the human brain, cerebral cortex, retina and skin. It can be obtained from milk, fish oil, and algae oil. The aim of this study was to reveal the effects of microalgea DHA to laying hen diets on the egg fatty acid composition. For this purpose, a total of 24 Super nick white laying hens at 54 weeks of age were divided into 2 different treatment groups with 12 replicated. Treatment groups as follows; 1) Control with sunflower oil (SFO) addition to hen diets (C), and 2) 1.5% microalgae (MALG) addition to hen diets. Egg samples were collected 28, 56 and 84 days and analyzed egg yolk fatty acid composition by using gas chromatography. On d 28, MALG addition to diets did not affect myristic, palmitic, palmitoleic, stearic, oleic, linoleic, alpha-linolenic and arachidonic fatty acid concentrations, however, decreased in eicosatetraenoic (EPA, P<0.01) and but increased in DHA (P<0.01) concentrations of egg yolk. On d 56 and 84, with addition of MALG the stearic acid (only on 56 d) and DHA concentrations increased (P<0.01), but other fatty acids were not affected in egg yolk by the MALG addition. In conclusion, MALG addition as a DHA source can be increased DHA concentration in egg yolk of laying hens.