Dietary fish oil, microalgae, and plant oils differentially influence egg quality, yolk fatty acid composition, nutritional lipid quality indices, and fatty acid transfer efficiency in laying hens

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Konca Y., Yusuf Q. M., Yalçın H., Israr M., Khan R. U.

POULTRY SCIENCE, cilt.105, sa.10, ss.107411, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 105 Sayı: 10
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1016/j.psj.2026.107411
  • Dergi Adı: POULTRY SCIENCE
  • Derginin Tarandığı İndeksler: Natural Science Collection (ProQuest), Health Research Premium Collection (ProQuest), Scopus, Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest), Science Citation Index Expanded (SCI-EXPANDED), BIOSIS, EMBASE, Index Islamicus, MEDLINE, Directory of Open Access Journals
  • Sayfa Sayıları: ss.107411
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Erciyes Üniversitesi Adresli: Evet

Özet

This study evaluated the effects of different dietary omega-3 fatty acid sources on production performance, egg quality, yolk fatty acid composition, fatty acid transfer efficiency, nutritional lipid quality indices, and blood biochemical parameters in laying hens. A total of 175 Super Nick White laying hens (54 weeks of age) were randomly assigned to five dietary treatments for 14 weeks: a control diet containing 3% sunflower oil, 3% flaxseed oil, 3% hempseed oil, 3% fish oil, or 1.5% microalgae (Schizochytrium spp.) + 1.5% sunflower oil (MALG). Dietary treatments had no significant effects on feed intake, feed conversion ratio, egg production, egg weight, egg mass, or blood biochemical parameters (P > 0.05). However, egg quality traits were differentially affected by dietary oil source. Fish oil and MALG significantly improved Haugh unit, whereas hempseed oil reduced eggshell weight, shell ratio, and shell thickness but increased shell weight per unit surface area (P < 0.05). Yolk color characteristics were significantly altered, with MALG reducing Roche yolk color score, redness, and brightness (P < 0.05). Flaxseed oil markedly increased yolk α-linolenic acid, while fish oil and MALG significantly increased docosahexaenoic acid (DHA) concentrations (P < 0.05). Hempseed oil and MALG exhibited greater DHA transfer efficiency than fish oil, whereas fish oil showed the highest α-linolenic acid transfer rate (P < 0.05). Dietary lipid source also significantly influenced nutritional lipid quality indices. Flaxseed oil produced the lowest n-6/n-3 ratio and atherogenicity index, whereas hempseed oil yielded the highest PUFA/SFA ratio (P < 0.05). In conclusion, dietary omega-3 supplementation improved the nutritional quality of eggs without compromising laying performance or health status. Among the tested lipid sources, microalgae emerged as an effective strategy for enhancing yolk DHA while maintaining overall egg quality.

This study evaluated the effects of different dietary omega-3 fatty acid sources on production performance, egg quality, yolk fatty acid composition, fatty acid transfer efficiency, nutritional lipid quality indices, and blood biochemical parameters in laying hens. A total of 175 Super Nick White laying hens (54 weeks of age) were randomly assigned to five dietary treatments for 14 weeks: a control diet containing 3% sunflower oil, 3% flaxseed oil, 3% hempseed oil, 3% fish oil, or 1.5% microalgae (Schizochytrium spp.) + 1.5% sunflower oil (MALG). Dietary treatments had no significant effects on feed intake, feed conversion ratio, egg production, egg weight, egg mass, or blood biochemical parameters (P > 0.05). However, egg quality traits were differentially affected by dietary oil source. Fish oil and MALG significantly improved Haugh unit, whereas hempseed oil reduced eggshell weight, shell ratio, and shell thickness but increased shell weight per unit surface area (P < 0.05). Yolk color characteristics were significantly altered, with MALG reducing Roche yolk color score, redness, and brightness (P < 0.05). Flaxseed oil markedly increased yolk α-linolenic acid, while fish oil and MALG significantly increased docosahexaenoic acid (DHA) concentrations (P < 0.05). Hempseed oil and MALG exhibited greater DHA transfer efficiency than fish oil, whereas fish oil showed the highest α-linolenic acid transfer rate (P < 0.05). Dietary lipid source also significantly influenced nutritional lipid quality indices. Flaxseed oil produced the lowest n-6/n-3 ratio and atherogenicity index, whereas hempseed oil yielded the highest PUFA/SFA ratio (P < 0.05). In conclusion, dietary omega-3 supplementation improved the nutritional quality of eggs without compromising laying performance or health status. Among the tested lipid sources, microalgae emerged as an effective strategy for enhancing yolk DHA while maintaining overall egg quality.