Omega-3 Enrichment of Quail Eggs: Age, Fish Oil, an d Savory Essential Oil

Abstract

The aim of this study was to develop a diet suitabl e for obtaining quail eggs enriched with omega-3 fatty acids with minimum disadvantages on egg quality. This 12 weeks study was performed to investigate the effects of F ish Oil (FO) and Savory ( Satureja khuzestanica ) Essential Oil (EO) supplementation in diets of la ying quails at different ages, on their performance, egg quality, fatty acid composition, and oxidation of egg yolk. One hundred and ninety-two Japanese quails were all ocated to 8 groups (24 birds in each) with four replicates (having 6 birds in each) in a factorial arrangement with 3 variables: Age (31 and 12 weeks), FO (0 and 15 g kg -1 ), and EO (0 and 500 mg kg -1 ). The results showed that FO supplementation partially improved f eed conversion ratio, hen-day egg production, egg weight and egg mass. There were no significant differences in albumen and shell weight percentage, but yolk percentage wa s significantly lower in FO groups. Savory essential oil significantly decreased shell thickness (P< 0.05). Percentage of yolk eicosapentaenoic Acid (EPA) and docosahexaenoic Aci d (DHA) increased but Arachidonic Acid (AA) percentage and the ratio of n -6/ n -3 fatty acids decreased in the eggs of the birds fed on diets supplemented with FO . Also EO supplementation decreased omega-3 enriched egg yolk lipids oxidation during r efrigeration and room temperature preservation. Thus, it is possible to produce quail 's n -3 enriched eggs, which can improve public health and be used for marketing purposes wi thout any loss in eggs quality through dietary administration of FO and EO. Keywords : Dietary administration, Herbal antioxidant, Quail n -3 enriched eggs, Performance, Yolk oxidative stability.