This study was conducted to investigate the comparative effects of dietary supplementation with microalgae oil or fish oil on fatty acid composition, sensory quality, and overall acceptability of table eggs. A total of six hundred thirty, 30-week-old, Hy-Line Brown laying hens were allocated to 7 dietary treatments. Layers were fed with a control diet or the control diet supplemented with graded levels of docosahexaenoic acid (DHA; 1.25, 2.50, and 5.00 mg/g feed) derived from microalgae oil or fish oil. The feeding trial lasted 10 wk. Enrichment of eggs with DHA by dietary supplementation with microalgae oil or fish oil enhanced yolk DHA and total n-3 polyunsaturated fatty acid (PUFA) enrichment and reduced n-6-to-n-3 ratio in a dose-response manner, whereas the efficiency decreased (P < 0.05). The overall efficiency of DHA incorporation into eggs was similar for the 2 sources (P > 0.05). In comparison with fish oil, dietary microalgae oil supplementation resulted in higher scores for egg flavor and overall acceptability, both of which declined linearly in response to DHA supplementation (P < 0.05). Among the aroma and flavor characteristics, fishy aroma and flavor scores increased linearly and quadratically (P < 0.05) in response to dietary DHA supplementation, and egg aroma and flavor and milky flavor scores decreased linearly (P < 0.05). The results from partial least squares analysis showed that fishy flavor and aroma were closely associated with DHA, α-linolenic acid, and total n-3 PUFA, and oleic acid, arachidonic acid, and dihomo-gamma-linolenic acid were more related to egg aroma and flavor. The results suggested that microalgae oil would be more promising for egg DHA enrichment owing to better sensory quality of the resultant eggs.

中文翻译：

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膳食微藻油和鱼油对食用鸡蛋脂肪酸组成和感官品质的比较作用。

进行这项研究的目的是研究膳食补充微藻油或鱼油对脂肪酸成分，感官质量和食用鸡蛋总体可接受性的比较作用。总共630只30周龄的Hy-Line Brown蛋鸡被分配到7种饮食疗法中。给蛋鸡饲喂对照日粮或补充有分级水平的二十二碳六烯酸（DHA； 1.25、2.50和5.00 mg / g饲料）的对照日粮，这些衍生自微藻油或鱼油。喂养试验持续了10周。通过膳食补充微藻油或鱼油来富集DHA卵，可增加蛋黄DHA和总n-3多不饱和脂肪酸（PUFA）的富集，并以剂量​​反应的方式降低n-6与n-3的比例。效率降低（P <0.05）。对于两种来源，将DHA掺入鸡蛋的总体效率相似（P> 0.05）。与鱼油相比，饮食中添加微藻油的鸡蛋风味和总体可接受性得分更高，二者均因添加DHA而线性下降（P <0.05）。在香气和风味特征中，鱼的香气和风味评分随着膳食DHA的添加呈线性和二次方增加（P <0.05），而鸡蛋的香气和风味以及乳状风味得分则呈线性下降（P <0.05）。偏最小二乘分析的结果表明，鱼腥味和香气与DHA，α-亚麻酸和总n-3 PUFA密切相关，而油酸，花生四烯酸和二高-γ-亚麻酸与鸡蛋更相关香气和风味。