Pregledni rad
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
Sažetak
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.
Ključne riječi
microalgae, chicken meat, omega-3 PUFA, DHA
Hrčak ID:
241634
URI
Datum izdavanja:
17.7.2020.
hrvatski njemački talijanski španjolski
Posjeta: 1.854 *