Flaxseed oil is one of the richest sources of omega-3 fatty acids. However, the susceptibility of omega-3 fatty acids to oxidation and also lack of the convenient method to deliver these invaluable compounds into the lower sections of gastrointestinal tract (GIT) are still unknown. The objective of the current study was to establish a method for omega-3 fatty acids targeted delivery into the lower sections of GIT to enrich broiler meat. An in vitro study was performed to use ultrasound to produce oil-in-water nanoemulsions of flaxseed oil stabilized by different wall materials in order to controlled release of omega-3 fatty acids in GIT. The fabricated nanoemulsions were assessed in terms of particle size distribution, zeta-potential, encapsulation efficiency, field emission scanning electron microscopy (FESEM), and in vitro gastric and intestinal digestions. Results indicated that the nanoemulsions coated by a combination of whey protein-sodium alginate (WP/SA) had a relatively uniform distribution and all particles distributed in less than 1000 nm. The values of zeta-potential for nanoemulsions stabilized by whey protein (WP), sodium alginate (SA) and WP/SA were -31.4, -29.3 and -45.5 mV, respectively. The wall combination of WP/SA showed the best encapsulation efficiency followed by WP. The FESEM results indicated spherical and non-aggregated structures for three types of nanoemulsions. The nanoemulsions stabilized by WP/SA showed a high resistance to in vitro gastric digestion but a relatively rapid release during intestinal digestion. An in vivo study was conducted to enrich broiler meat with α-linolenic acid (ALA) omega-3 fatty acid, using the best wall material from the in vitro study. In total, 300 one-day-old broilers (Ross, 308) were assigned into 5 experimental treatments including: basal diet (BD), basal diet plus flaxseed oil (BD+FO, 1mL/Kg body weight), basal diet plus ultrasonic flaxseed oil nanoemulsion stabilized by WP/SA (BD+FON, 1mL/Kg body weight), basal diet plus flaxseed oil and vitamin E (BD+FO+E, 1mL/Kg body weight and 200 mg/Kg diet vitamin E) and basal diet plus ultrasonic flaxseed oil nanoemulsion stabilized by WP/SA and vitamin E (BD+FON+E, 1mL/Kg body weight of nanoemulsion and 200 mg/Kg diet vitamin E). Each experimental treatment included of 4 replicates in a completely randomized design. Results showed a better feed conversion ratio (FCR) in birds treated with dietary treatments compared with those received basal diet. A greater incorporation of ALA and total poly unsaturated fatty acids (PUFA) omega-3 were observed in thigh and breast meat of birds fed by ultrasonic flaxseed oil nanoemulsions. In comparison to birds fed BD, a favourably lower PUFA omega-6/omega-3 ratio was observed in birds received nanoemulsions of flaxseed oil. In general, the current study showed that using ultrasound to produce nanoemulsion stabilized by WP/SA has potential to protect ALA of flaxseed oil from gastric digestion and could be used as delivery carrier of ALA omega-3 fatty acid to the posterior sections of chicken gastrointestinal tract. Moreover, ultrasonic fabrication of nanoemusion has potential to enrich broiler meat by ALA omega-3 fatty acid.

亚麻籽油是omega-3脂肪酸最丰富的来源之一。但是，尚不清楚omega-3脂肪酸对氧化的敏感性以及缺乏将这些宝贵的化合物输送到胃肠道（GIT）下部的便利方法。当前研究的目的是建立一种将Omega-3脂肪酸靶向递送到GIT下部的方法，以丰富肉鸡肉。一种在体外为了控制GIT中Omega-3脂肪酸的释放，我们进行了一项研究，以使用超声波生产通过不同壁材料稳定化的亚麻籽油的水包油纳米乳剂。根据粒径分布，ζ电势，包封效率，场发射扫描电子显微镜（FESEM）和体外对制备的纳米乳液进行了评估。胃和肠消化。结果表明，由乳清蛋白-海藻酸钠（WP / SA）组合涂覆的纳米乳剂具有相对均匀的分布，并且所有颗粒均分布在小于1000 nm的范围内。乳清蛋白（WP），藻酸钠（SA）和WP / SA稳定的纳米乳化液的Zeta电位值分别为-31.4，-29.3和-45.5 mV。WP / SA的墙组合显示出最佳的封装效率，其次是WP。FESEM结果表明三种类型的纳米乳液的球形和非聚集结构。WP / SA稳定的纳米乳剂对体外胃消化表现出较高的抵抗力，但在肠消化过程中释放相对较快。一个在体内进行了一项研究，使用来自体外的最佳壁材料，以α-亚麻酸（ALA）omega-3脂肪酸富集肉鸡肉学习。总共将300只一天大的肉鸡（Ross，308）分为5种实验处理方法，包括：基础饮食（BD），基础饮食和亚麻籽油（BD + FO，1mL / Kg体重），基础饮食和超声波通过WP / SA（BD + FON，1mL / Kg体重），基础饮食加亚麻籽油和维生素E（BD + FO + E，1mL / Kg体重和200 mg / Kg饮食维生素E）稳定的亚麻籽油纳米乳剂，以及基础饮食，加用WP / SA和维生素E稳定的超声波亚麻籽油纳米乳剂（BD + FON + E，1mL / Kg纳米乳脂体重和200 mg / Kg饮食中的维生素E）。每个实验处理均以完全随机的设计包括4个重复样本。结果表明，与基础饮食相比，经饮食处理的禽类的饲料转化率（FCR）更好。在超声亚麻籽油纳米乳剂喂养的禽类的大腿和胸肉中观察到更大的ALA和总多不饱和脂肪酸（PUFA）omega-3的掺入。与饲喂BD的家禽相比，在接受了亚麻籽油纳米乳剂的家禽中观察到了较低的PUFA omega-6 / omega-3比。总的来说，目前的研究表明，使用超声波生产被WP / SA稳定的纳米乳剂具有保护亚麻籽油的ALA免受胃消化的潜力，并且可以用作ALA omega-3脂肪酸向鸡胃肠道后部的输送载体。道。此外，纳米制造的超声波制造具有通过ALA omega-3脂肪酸丰富肉鸡肉的潜力。在接受了亚麻籽油纳米乳液的禽类中，观察到PUFA omega-6 / omega-3比值降低了。总的来说，目前的研究表明，使用超声波生产被WP / SA稳定的纳米乳剂具有保护亚麻籽油的ALA免受胃消化的潜力，并且可以用作ALA omega-3脂肪酸向鸡胃肠道后部的输送载体。道。此外，纳米制造的超声波制造具有通过ALA omega-3脂肪酸丰富肉鸡肉的潜力。在接受了亚麻籽油纳米乳液的禽类中，观察到PUFA omega-6 / omega-3比值降低了。总的来说，目前的研究表明，使用超声波生产被WP / SA稳定的纳米乳剂具有保护亚麻籽油的ALA免受胃消化的潜力，并且可以用作ALA omega-3脂肪酸向鸡胃肠道后部的输送载体。道。此外，纳米制造的超声波制造具有通过ALA omega-3脂肪酸丰富肉鸡肉的潜力。目前的研究表明，使用超声波生产被WP / SA稳定的纳米乳剂具有保护亚麻籽油的ALA免受胃消化的潜力，并且可以用作ALA omega-3脂肪酸向鸡胃肠道后部的输送载体。此外，纳米制造的超声波制造具有通过ALA omega-3脂肪酸丰富肉鸡肉的潜力。目前的研究表明，使用超声波生产被WP / SA稳定的纳米乳剂具有保护亚麻籽油的ALA免受胃消化的潜力，并且可以用作ALA omega-3脂肪酸向鸡胃肠道后部的输送载体。此外，纳米制造的超声波制造具有通过ALA omega-3脂肪酸丰富肉鸡肉的潜力。