Effects of combined use of mackerel oil and antioxidants on DHA content of chicken eggs
2008
Kobayashi, N.(Fukui-ken. Animal Experiment Station, Mikuni (Japan)) | Tanabe, T. | Matsutani, T. | Date, T.
The present study has shown which antioxidants (tea leaves, vitamin E or herbs) should be added to hen feed with mackerel oil in order to produce chicken eggs rich in DHA. It was examined the effects of these antioxidants by dividing hen feed into three groups. It was added mackerel oil that comprises 3% of the hen feed plus tea leaves that comprises 1% of the feed (Group l), it was added mackerel oil that comprises 3% of the hen feed plus 100 IU of vitamin E (Group 2), and it was added mackerel oil that comprises 3% of the hen feed plus herb extracts that comprises 0.02% of the feed (Group 3). In each group the DHA content in an egg yolk was increased approximately 2 to 4-fold compared to control. In this result, the addition of antioxidants had not diminished the effect of mackerel oil. Compared to the addition of 3% of mackerel oil only, the combined use of the antioxidants with mackerel oil increases DHA content, however, the increase was not significant. In addition, by adding mackerel oil, the content of the arachidonic acid (n-6 series fatty acid) decreased and the n-6/n-3 ratio fell to around 1. Next, the effect of additional tea leaves (1%) to mackerel oil (1% or 3% each) was examined. In both cases DHA content in an egg yolk increased about twice, however, arachidonic acid did not decrease so much and the n-6/n-3 ratio was around 3.
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