Nannochloropsis oceanica as a Sustainable Source of n-3 Polyunsaturated Fatty Acids for Enrichment of Hen Eggs

This study aimed to evaluate the potential of the marine microalgae Nannochloropsis oceanica as a sustainable source of n-3 polyunsaturated fatty acids (n-3 PUFA) for hen eggs enrichment. During 4 weeks, hens were fed with 3% (w/w) of Nannochloropsis oceanica supplemented diet. Throughout the assay, eggs were analyzed according to several nutritional and physical parameters, namely: (i) protein, fat, and ash content; (ii) fatty acid profile; (iii) thickness and colour of the shell; (iv) total egg weight; (v) protein quality (HU) and (vi) yolk colour. A remarkable increase in eicosapentaenoic (EPA), from 2.1 ± 0.1 to 5.2 ± 1.2 mg/100 g, and docosahexaenoic (DHA), from 50.3 ± 4.0 to 105 ± 18 mg/100 g, fatty acids was observed. Yolk colour also changed significantly according to the La Roche scale, from 9.6 ± 0.8 to 11.4 ± 0.8 (more orange). Feed supplementation did not lead to changes in the remaining analyzed parameters. A shelf life study, carried out for 28 days at room temperature, showed a decrease in eggs protein quality. In conclusion, eggs from hens fed with Nannochloropsis oceanica had a yolk colour more appealing to consumers and higher levels of EPA and DHA, allowing its classification as high in n-3 PUFA (CE nº 1924/2006).

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Growth and carcass characteristics of three lamb genotypes finished on the same level of feeding

Animal Science ◽

10.1017/s1357729800051596 ◽

2000 ◽

Vol 70 (1) ◽

pp. 51-61 ◽

Cited By ~ 9

Author(s):

L. O. W. McClintont ◽

A. F. Carson

Keyword(s):

Fatty Acids ◽

Body Weight ◽

Fatty Acid ◽

Weight Gain ◽

Polyunsaturated Fatty Acids ◽

Body Weight Gain ◽

Saturated Fatty Acids ◽

Carcass Characteristics ◽

Live Weight ◽

Ash Content

AbstractThis study investigated the efficiency of growth and the carcass characteristics of 24 Greyface (Border Leicester × Scottish Blackface), 24 Texel (12 purebred and 12 Texel × Texel-Greyface) and 24 Rouge (12 purebred and 12 Rouge × Rouge-Greyface) lambs finished on the same level of feeding. The efficiency of live-weight gain (kg/MJ) was higher in Greyface compared with Texel lambs (P< 0·01). The efficiency of empty body-weight gain (kg/MJ) was higher in Greyface (P< 0·01) and Rouge (P< 0·05) compared with Texel lambs. The efficiency of carcass gains (kg/MJ) tended to be higher in Greyface and Rouge compared with Texel lambs (P= 0·07). The efficiency of non-carcass component gains (kg/MJ) was also higher in Greyface compared with Texel lambs (P0·05). Carcass water, protein, lipid and ash gains did not vary significantly between the genotypes, however carcass energy gain tended to be higher in Greyface and Rouge compared with Texel lambs (P= 0·08). The relative proportions of water, protein, lipid and ash in carcass gains did not vary significantly between the genotypes. At the end of the experiment carcass water content was higher in Texel compared with Greyface lambs (P< 0·05) and carcass ash content was lower in Texel compared with Greyface (P< 0·01) and Rouge (P< 0·05) lambs. The concentration of saturated fatty acids was higher in Greyface compared with Rouge lambs (P< 0·001) and higher in Rouge compared with Texel lambs (P< 0·05). Monounsaturated fatty acid concentrations were higher in Rouge compared with Greyface lambs (P< 0·05) and higher in Texel compared with Rouge lambs (P< 0·001). Polyunsaturated fatty acid concentrations were higher in Rouge and Texel compared with Greyface lambs (P< 0·01). The ratio of n-6:n-3 fatty acids was lower in Rouge compared with Greyface lambs (P< 0·05).The efficiency of empty body gain was higher in male compared with female lambs (P< 0·05). Carcass water (P< 0·01) and protein (P< 0·05) gains were higher in male lambs. At the end of the experiment male carcasses contained a higher content of water (P< 0·05), protein (P< 0·01) and ash (P= 0·07), and a lower lipid (P< 0·05) and energy (P< 0·001) content. Carcass lipids from male lambs contained a higher concentration of polyunsaturated fatty acids (P< 0·001) and tended to contain a lower concentration of saturated fatty acids (P = 0·06).

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Kinetin and Gibberellic acid (GA3) act synergistically to produce high value polyunsaturated fatty acids in Nannochloropsis oceanica CASA CC201

Algal Research ◽

10.1016/j.algal.2018.03.007 ◽

2018 ◽

Vol 32 ◽

pp. 182-192 ◽

Cited By ~ 14

Author(s):

Aswathy Udayan ◽

S. Kathiresan ◽

Muthu Arumugam

Keyword(s):

Fatty Acids ◽

Gibberellic Acid ◽

Polyunsaturated Fatty Acids ◽

Nannochloropsis Oceanica

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Harnessing the Lipogenic Potential of Δ6-Desaturase for Simultaneous Hyperaccumulation of Lipids and Polyunsaturated Fatty Acids in Nannochloropsis oceanica

Frontiers in Marine Science ◽

10.3389/fmars.2019.00682 ◽

2019 ◽

Vol 6 ◽

Cited By ~ 1

Author(s):

Fan Yang ◽

Wasiqi Yuan ◽

Yuhan Ma ◽

Srinivasan Balamurugan ◽

Hong-Ye Li ◽

...

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Nannochloropsis Oceanica ◽

Δ6 Desaturase

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The effect of feed supplementation with dietary sources ofn-3 polyunsaturated fatty acids, flaxseed and algaeSchizochytriumsp., on their incorporation into lipid fractions of Japanese quail eggs

International Journal of Food Science & Technology ◽

10.1111/ijfs.12497 ◽

2014 ◽

Vol 49 (8) ◽

pp. 1876-1885 ◽

Cited By ~ 9

Author(s):

Witold Gładkowski ◽

Grzegorz Kiełbowicz ◽

Anna Chojnacka ◽

Łukasz Bobak ◽

Radosław Spychaj ◽

...

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Japanese Quail ◽

Feed Supplementation ◽

Lipid Fractions

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Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences ◽

10.1515/prolas-2017-0089 ◽

2017 ◽

Vol 71 (6) ◽

pp. 515-521 ◽

Cited By ~ 1

Author(s):

Inese Mieriņa ◽

Laura Adere ◽

Klinta Krasauska ◽

Elīna Zoltnere ◽

Dārta Zelma Skrastiņa ◽

...

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Oxidative Stability ◽

Room Temperature ◽

Antioxidant Properties ◽

Camelina Sativa ◽

Raw Material ◽

Camelina Oil ◽

Polar Extracts ◽

The Stability

Abstract Camelina sativa is well known due to high content of polyunsaturated fatty acids in its oil. Till now this oil has been studied mainly for applications as raw material for synthesis of resins, biodiesel and hydrocarbon fuels. This study examines the oxidative stability of cold-pressed Camelina sativa (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, Camelina sativa oil appeared more rigid against oxidation than rapeseed or flax oil. Extracts of different spices were prepared by maceration in camelina oil at room temperature for 24 h. The stability of extracts was determined under accelerated oxidation conditions and monitored by peroxide values. Most of the tested additives (e.g., bay leaves, allspice, clove, barley sprouts, coriander, ginger) did not influence or even decreased oxidative stability of the oil. However, oil with thyme additive demonstrated remarkably higher stability then Camelina sativa oil alone. Press-cakes of camelina seeds were extracted with two polar solvents (ethanol or water) and their mixtures under variable conditions (room temperature or reflux). Prepared polar extracts of press-cakes were characterised by total polyphenol content (Folin–Ciocalteu method) and antiradical activity against 1,1-diphenyl-2-picryl hydrazyl and galvinoxyl.

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