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Chick-News.com Poultry Industry News, Comments and more by Simon M. Shane

OmEGGa® - A new stabilized source of omega-3 fatty acids for poultry diets

01/11/2013
Jan 11, 2013


By: Anthony Quant, Ph.D., Paul M. Kalmbach, M.S.

Introduction

In today’s health conscious society, there is an increasing demand for eggs fortified with omega-3 fatty acids. This is due to the fact that omega-3 fatty acids, notably 18:3n3, alpha-linolenic acid (ALA) and 22:6n3 docosohexanoic acid (DHA), have been suggested as being beneficial in reducing the risk of cardiovascular disease in humans. Traditionally, fortifying eggs with omega-3 fatty acids has been accomplished by feeding hens whole flax seed. A proportion of the omega-3 oils in flax seed are converted to DHA and deposited in the egg yolk by the hen. With current high ingredient prices, there is increasing demand for high-value feed ingredients for the egg industry, especially for the production of value-added omega-3 enriched eggs. OmEGGa® is a cost-effective source of omega-3 fatty acids for laying hens.


 
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