Review article

https://doi.org/10.31727/m.22.4.3

Microalgae as a source of omega-3 fatty acids in the broilers' feeding

Ana Zelić ; Fakultet agrobiotehničkih znanosti, Sveučilište J.J. Strossmayera, Osijek, Hrvatska
Zlata Kralik orcid.org/0000-0001-9056-9564 ; Fakultet agrobiotehničkih znanosti, Sveučilište J.J. Strossmayera, Osijek, Hrvatska
Gordana Kralik ; Nutricin j.d.o.o., Darda, Hrvatska
Danica Hanžek ; Fakultet agrobiotehničkih znanosti, Sveučilište J.J. Strossmayera, Osijek, Hrvatska

Abstract

Poultry meat is a significant animal product in the diet population. Muscle tissue is rich in protein and is characterized by low fat content, and is classified as a dietary product. Microalgae are a rich source of omega-3 fatty acids, especially docosahexaenoic (DHA), and in smaller amounts eicosapentaenoic (EPA). Of particular importance for poultry industry are recent studies in which microalgae biomass is effectively used in the poultry products production that are enriched with long chain polyunsaturated fatty acids (LC-PUFA n-3). The aim of this study is presenting the fatty acid profile in microalgae and exploring the possibilities of enriching the poultry meat with omega-3 fatty acids by adding microalgae to the mixtures for chickens fattening. The paper presents an overview of previous research on the deposition of n-3 PUFA using microalgae in broiler feed.

Keywords

microalgae, chicken meat, omega-3 PUFA, DHA

Hrčak ID:

241634

URI

https://hrcak.srce.hr/241634

Publication date:

17.7.2020.

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