The effect of increasing levels of omega-3 fatty acids from either flaxseed oil or preformed docosahexaenoic (DHA) on health indices of laying hens
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Date
2020-12
Authors
Li, Shengnan
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Abstract
The dietary provision of omega-3 polyunsaturated fatty acids (PUFA), including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), has received considerable attention, including in poultry nutrition. The latter has primarily focused on producing omega-3 enriched eggs and meat for human consumption. The current study, however, was designed to determine potential health benefits to laying hens receiving different sources of dietary omega-3 fatty acids, as assessed during an inflammatory challenge induced by lipopolysaccharide (LPS) administration. Our results indicated that dietary ALA (provided by flaxseed oil) or DHA (algal DHA biomass) and their increasing levels in diets increased the levels of both individual and total omega-3 PUFA and lowered the ratio of omega-3 to omega-6 in egg yolk, liver and plasma and reduced ARA-derived oxylipins, whereas they increased EPA-derived and certain DHA-derived oxylipins. Additionally, supplementation of increasing levels of omega-3 PUFA impart significant effects on the production of toll-like receptor (TLR) 4 in laying hens under acute conditions of LPS. Therefore, these findings could provide information regarding: 1) the effect of inclusion of either flaxseed oil, as a source of ALA, or preformed DHA in the diets of laying hens; and 2) the metabolic functions of oxylipins supplied with omega-3 fatty acids on the immune responses of laying hens exposed to LPS challenge.
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Keywords
Omega-3 PUFA, Oxylipins, Cytokines, Lipopolysaccharide, Laying hens