PRODUCTION OF DESIGNER FOOD: EFFECT OF SUPPLEMENTATION OF OMEGA -3 – FATTY ACIDS ENRICHED SOURCES ON FATTY ACIDS COMPOSITION OF CHICKEN EGG AND MEAT
Publication Date : 29/01/2017
The present study was undertaken at Centre of Advanced Studies in Poultry Science, Veterinary College and Research Institute, Namakkal. Layer and broiler biological experiments were conducted to study the effect of various Omega-3- fatty acids sources such as fish, linseed and rapeseed oils (at one, two and three per cent levels) to enrich Omega-3- fatty acids in chicken egg and meat. The supplementation of n-3 lipid sources in layer and broiler ration had significant (P<0.01) increase of omega -3- fatty acids composition such as linolenic acid, Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA), total n-3 fatty acids and a significant reduction (p<0.01) in palmitic and stearic acid concentrations. The total unsaturated fatty acids concentration in egg yolk and breast and thigh meat of broilers showed an increase in all the treated groups due to incorporation of various n-3 lipid sources in feed.