Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health
Alagawany, Mahmoud | Elnesr, Shaaban S. | Farag, Mayada R. | Abd El-Hack, Mohamed E. | Khafaga, Asmaa F. | Taha, Ayman E. | Tiwari, Ruchi | Yatoo, Mohd Iqbal | Bhatt, Prakash | Khurana, Sandip Kumar | Dhama, Kuldeep
Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality.
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