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

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dc.contributor.author Khosravinia, H.
dc.contributor.author Karimi Torshizi, M. A.
dc.contributor.author Kamely, M.
dc.date.accessioned 2018-02-08T08:42:42Z
dc.date.available 2018-02-08T08:42:42Z
dc.date.issued 2018-02-08
dc.identifier.uri http://hdl.handle.net/123456789/3985
dc.description paper en_US
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher JKUAT en_US
dc.subject Yolk oxidative stability en_US
dc.subject Performance en_US
dc.subject Quail n -3 enriched eggs en_US
dc.subject Herbal antioxidant en_US
dc.subject Dietary administration en_US
dc.title Omega-3 Enrichment of Quail Eggs: Age, Fish Oil, an d Savory Essential Oil en_US
dc.type Working Paper en_US


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