Skip to main content
SpringerLink
Log in

n-3 Fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures

  • Published:
Journal of Applied Phycology Aims and scope Submit manuscript

Abstract

Inclusion of sardine oil (SO) in diets for laying hens significantly increases the n-3 polyunsaturated fatty acids (PUFAs) in the egg, but these are more sensitive to oxidation, so the storage time and temperature can cause a decrease in their concentration. Therefore, the objective of this study was to determine the effect of algae Macrocystis pyrifera, Enteromorpha spp., and Sargassum sinicola on n-3 PUFA contents in eggs from laying hens fed diets supplemented with sardine oil and stored for different times (0, 15, and 30 days) and temperatures (20°C and 4°C), for 8 weeks. One hundred and twenty hens were divided into four treatments: T1 (commercial diet), T2 (2% SO + 10% M. pyrifera), T3 (2% SO + 10% Enteromorpha), and T4 (2% SO + 10% S. sinicola). At the end, 50 eggs per treatment were collected to quantify total lipids and egg n-3 PUFAs at different times (0, 15, and 30 days) and temperatures (20°C and 4°C) of storage. The results were analyzed using a 3 × 3 × 2 factorial design, and Tukey test to compare means (P < 0.05). The results show that M. pyrifera and S. sinicola had a better effect on eicosapentaenoic acid, while Enteromorpha was better for docosahexaenoic acid. In relation to time and temperature, the content of the fractions analyzed in the three treatments at 15 days/4°C had a lower loss compared with eggs analyzed at day 0/20°C.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Allen VG, Pond KR, Sakers KE, Fontenot JP, Bagley CP, Ivy RL, Evans RR, Schmidt RE, Fike JH, Zhang X, Ayad JY, Brown CP, Millar MF, Montgomery J, Mahan J, Wester DB, Melton C (2001) Tasco: influence of a brown seaweed on antioxidant in forages and livestock—a review. J Anim Sci 79(E Suppl):E21–E31

    Google Scholar 

  • AOAC (2000) Official methods of analysis of AOAC International. AOAC International, Washington, DC

    Google Scholar 

  • Astiasarán I, Martínez J (2000) Alimentos. Composición y propiedades. Mc-Graw Hill Interamericana, Madrid, pp 35–40

    Google Scholar 

  • Belitz HD, Grosch W (1997) Química de Alimentos, 2a edn. Acribia, Zaragoza, pp 593–597

    Google Scholar 

  • Bhathena SM (2008) Fatty acid metabolism in diabetes. In: Chow CK (ed) Fatty acids in foods and their health implications. CRC, Boca Raton, pp 1145–1196

    Google Scholar 

  • Cachaldora P, García-Rebollar P, Alvárez C, De Blas JC, Méndez J (2006) Effect of type and level of fish oil supplementation on yolk fat composition and n-3 fatty acids retention efficiency in laying hens. Brit Poult Sci 47:43–49

    Article  CAS  Google Scholar 

  • Carrillo DS (1999) Modificación en la composición lipídica del huevo y la carne de pollo mediante la inclusión de productos marinos y vegetales en la ración. En: Memorias del Diplomado en Producción Avícola, Módulo II: Alimentación y Nutrición de las aves I, FMVZ, Universidad Nacional Autónoma de México. México D.F, pp 79–97

  • Carrillo DS, Castro GMI, Pérez-Gil RF, Rosales E, Manzano RE (1992) The seaweed (Sargassum sinicola Setchel and Gardner) as an alternative for animal feeding. Cuban J Agric Sci 26:177–184

    Google Scholar 

  • Carrillo DS, Casas VMM, Ramos RF, Pérez-Gil RF, Sánchez RI (2002) Algas marinas de Baja California Sur, México: Valor nutrimental. Arch Lat Nutr 52:400–405

    Google Scholar 

  • Carrillo S, López E, Casas MM, Avila E, Castillo RM, Carranco ME, Calvo C, Pérez-Gil RF (2008) Potential use of seaweeds in the laying hen ration to improve the quality of n-3 fatty acid enriched eggs. J Appl Phycol 20:721–728

    Article  CAS  Google Scholar 

  • Casas M, Sánchez I, Hernández G (1993) Evaluación de Sargassum spp. en la costa oeste de Bahía Concepción, B.C.S., México. Inv Mar CICIMAR 8(2):61–68

    Google Scholar 

  • Casas-Valdez M, Hernández-Contreras H, Marín-Álvarez A, Aguila-Ramírez RN, Hernández-Guerrero CJ, Sánchez-Rodríguez I, Carrillo-Domínguez S (2006) El alga marina Sargassum (Sargassaceae): uma alternativa tropical para la alimentación de ganado caprino. Biol Trop 54:97–105

    Google Scholar 

  • Castillo-Badillo C, Vázquez-Valladolid JL, González-Alcorta M, Morales-Barrera E, Castillo-Domínguez RM, Carrillo-Domínguez S (2005) El aceite de atún como fuente de ácidos grasos w-3 en el huevo para consumo. Rev Grasas y Aceites 56:154–162

    Google Scholar 

  • Caston L, Leeson S (1990) Research note: dietary flax and egg composition. Poult Sci 69:1617–1620

    Article  Google Scholar 

  • Castro-Gonzalez MI (2002) Ácidos grasos omega 3: beneficios y fuentes. Interciencia 27:128–136

    Google Scholar 

  • Chan JCC, Peter CKC, Put OA Jr (1997) Comparative studies on the effect of three drying methods on the nutritional composition of seaweed Sargassum hemiphyllum (Turn.) C. AG. J Agric Food Chem 45:3056–3059

    Article  CAS  Google Scholar 

  • Cherian G, Sim JS (1997) Egg yolk polyunsaturated fatty acids and vitamin E content alters the tocopherol status of hatched chicks. Poult Sci 76:1753–1759

    PubMed  CAS  Google Scholar 

  • Coultate TP (1998) Manual de química y bioquímica de los alimentos, 3ª edn. Acribia, Spain, 101 pp

    Google Scholar 

  • ENN (1999) Encuesta Nacional de Nutrición. Instituto Nacional de Salud Pública e Instituto Nacional de Nutrición, México, D.F

    Google Scholar 

  • FAO (2003) Perfiles nutricionales por países. Food and Agricultural Organisation of the United Nations, Rome

    Google Scholar 

  • Figge K (1971) Dimeric fatty acid [1-14C] methyl esters. I. Mechanism and products of thermal and oxidative-thermal reactions of unsaturated fatty acid esters. Chem Phys Lipids 6:164–182

    Google Scholar 

  • Floreto EAT, Hirata S, Ando S, Yamasaki S (1993) Fatty acid composition of Ulva pertusa Kjellman (Chlorophyta) and Gracilaria incurvata Okamura (Rhodophyta) in Japanese coastal waters. Bot Mar 36:217–222

    Article  CAS  Google Scholar 

  • González-Esquerra R, Leeson S (2001) Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can J Anim Sci 81:295–305

    Article  Google Scholar 

  • Grobas S, Mateos GG (1996) Influencia de la Nutrición sobre la composición nutricional del huevo. Curso de Especialización FEDNA, Madrid

    Google Scholar 

  • Hargis PS, Van Elswyk ME (1993) Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer. World Poult Sci J 49:251–264

    Article  Google Scholar 

  • Herber-McNeill SM, Van Elswyk ME (1998) Dietary marine algae maintains egg consumer acceptability while enhancing yolk color. Poult Sci 77:493–496

    PubMed  CAS  Google Scholar 

  • Hernández G, Casas M, Fajardo C, Sánchez I, Rodríguez E (1990) Evaluación de Sargassum spp. en la Bahía de la Paz, B.C.S., México. Inv Mar CICIMAR 5(1):11–18

    Google Scholar 

  • Jamieson GR, Reid EH (1972) The component fatty acids of some marine algal lipids. Phyto 11:1423–1432

    Article  CAS  Google Scholar 

  • Jia W, Slominski BA, Guenter W, Humphreys A, Jones O (2008) The effect of enzyme supplementation on egg production parameters and omega-3 fatty acid deposition in laying hens fed flaxseed and canola seed. Poult Sci 87:2005–2014

    Article  PubMed  CAS  Google Scholar 

  • Jiménez-Escrig A, Goñi CI (1999) Evaluación nutricional y efectos fisiológicos de macroalgas marinas comestibles. Arch Lat Nut 49:114–119

    Google Scholar 

  • Kumari P, Kumar M, Gupta V, Reddy CRK, Bhavanath JHA (2010) Tropical marine macroalgae as potential sources of nutritionally important PUFAs. Food Chem 120:749–757

    Article  CAS  Google Scholar 

  • Leskanich CO, Noble RC (1997) Manipulation of the n-3 polyunsaturated fatty acid composition of avian eggs and meat. J Food Sci 54:1457–1460

    Google Scholar 

  • Li-Chan ECY, Powrie WD, Nakai S (1995) The chemistry of eggs and egg products. In: Stadelman WJ, Cotterill OJ (eds) Egg science and technology, 4th edn. Food Products, New York, pp 105–176

    Google Scholar 

  • Nakamura T, Nagayakama K, Udrida K, Tanaka R (1996) Antioxidant activity of phlorotannins isolated from the brown alga Eisenia bicylis. Fish Sci 62:923–926

    CAS  Google Scholar 

  • Nelson MM, Phleger CF, Nichols PD (2002) Seasonal lipid composition in macroalgae of the northeastern Pacific Ocean. Bot Mar 45:58–65

    Article  CAS  Google Scholar 

  • NMX-FF-079-SCFI-2004. Norma Mexicana Para Productos Avícolas. Huevo Fresco de gallina. Especificaciones y Métodos de Prueba, 23 pp

  • NOM-159-SSA1-1996. Norma Oficial Mexicana. Bienes y Servicios. Huevo, sus productos y derivados. Disposiciones y especificaciones sanitarias. México

  • NRC (1994) Nutrient requirements of poultry, 9th edn. National Academies Press, Washington, DC

    Google Scholar 

  • Oliveira GE, Figueiredo TC, Souza MR, Oliveira AL, Cancado SV, Gloria MB (2009) Bioactive amines and quality of egg from Dekalb hens under different storage conditions. Poult Sci 88:2428–2434

    Article  PubMed  CAS  Google Scholar 

  • Ortega MM, Godines JL, Ruvalcaba MM (1993) Una clave de campo de las algas pardas de las costas mexicanas del Golfo de México y Mar Caribe. Editorial AGT, México, D.F. Pág. Xvii, 42 pp

  • Ragan M (1981) Chemical constituents of seaweeds. In: The biology of seaweeds. Blackwell Scientific, London, pp 589–624

    Google Scholar 

  • Ramos RF, Carrillo DS, Pérez-Gil RF, Avila GE, Carranco JME, Castillo DRM (1998) Modificación en el contenido de colesterol en el huevo de gallina al incluir las algas marinas Macrocystis pyrifera y Ulva Spp. en la ración para ponedoras. Memorial de la XXIII Reunión Anual de la Asociación Nacional de Especialistas en Ciencias Avícolas ANECA, Puerto Vallarta, Jalisco, pp 202–204

  • Rodríguez BM, Carrillo DS, Pérez-Gil RF, Avila GE, Casas VM, (1995) Efecto sobre la calidad del huevo y cascarón al incluir algas marinas Sargassum sinicola y Ulva lactuca en raciones para ponedoras. Memorias XX Convención de la Asociación Nacional de Especialistas en Ciencias Avícolas, ANECA, Acapulco, Gro. México, pp 291–297

  • Sánchez-Machado DI, López-Cervantes J, López-Hernández J, Paseiro-Losada P (2004) Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chem 85:439–444

    Article  Google Scholar 

  • Shameel M (1990) Phycochemical studies on fatty acids from certain seaweeds. Bot Mar 33:429–432

    Article  CAS  Google Scholar 

  • Simopolous PA (1999) Essential fatty acids in health and chronic disease. Am J Clin Nut 70:560S–569S

    Google Scholar 

  • Simopolous PA (2000) Human requirements for n-3 polyunsaturated fatty acids. Poult Sci 79:961–970

    Google Scholar 

  • UNA (2010) Compendio de Indicadores Económicos del Sector Avícola Unión Nacional de Avicultores, México D.F., 105 pp

  • Van Elswyk ME (1997) Comparison of n-3 fatty acids sources in laying hen rations for improvement of whole egg nutritional quality: a review. Br J Nutr 78(Suppl 1):S61–S69

    Article  PubMed  Google Scholar 

  • Weisinger RS, Begg DP, Stahl L, Weisinger HS, Sinclair AJ, Jois N (2008) The role of omega-3 polyunsaturated fatty acids in foods intake and energy homeostasis. In: Chow CK (ed) Fatty acids in foods and their health implications. CRC, Boca Raton, pp 837–854

    Google Scholar 

  • Wong D (1989) Química de los Alimentos. Mecanismos y teoría. Editorial Acribia, Zaragoza, España, pp 1–20

  • Yannakopoulos AL (2007) Egg enrichment in omega-3 fatty acids. In: Huopalahti R, López-Fandiño R, Anton M, Schade R (eds) Bioactive egg compounds. Springer, Berlin, pp 159–170

    Chapter  Google Scholar 

  • Yuan YV (2008) Marine algal constituents. In: Barrow C, Shahidi F (eds) Marine nutraceuticals and functional foods. CRC, Boca Raton, pp 259–296

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Instituto Nacional de Nutrición, Mexico City, Distrito Federal, Mexico

    Silvia Carrillo, Concepción Calvo, María Elena Carranco & Fernando Pérez-Gil

  2. Instituto de Ciencias del Mar y Limnología, UNAM, Mexico City, Distrito Federal, Mexico

    Victor Hugo Ríos

  3. Centro Interdisciplinario de Ciencias Marinas, IPN, La Paz, Baja California Sur, Mexico

    Margarita Casas

Authors
  1. Silvia Carrillo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Victor Hugo Ríos
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Concepción Calvo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. María Elena Carranco
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Margarita Casas
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Fernando Pérez-Gil
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Silvia Carrillo.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Carrillo, S., Ríos, V.H., Calvo, C. et al. n-3 Fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures. J Appl Phycol 24, 593–599 (2012). https://doi.org/10.1007/s10811-011-9777-x

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10811-011-9777-x

Keywords

Search

Navigation