Marine microalgae (MA) has received wide attention as a promising source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) enrichment in animal products to improve the health status and wellbeing of the consumers. This study evaluated dynamic changes in n-3 LC-PUFA, color, and functional properties as well as atherogenic and thrombogenic health lipid indices of egg yolk from hens fed graded levels (0, 0.5, and 1.0%) of docosahexaenoic acid (DHA)-rich MA (Aurantiochytrium sp.) during a 56-D feeding period. Egg freshness parameters and yolk lipid oxidative stability were also measured after 0, 14, and 28 D of refrigerated storage. The hen performance and egg quality (except for yolk color) were not affected (P > 0.05) by MA supplementation. Docosahexaenoic acid contents in yolk from hens fed 1.0% MA increased quadratically with feeding time with a plateau at about 30 D (P < 0.05). Afterward, the DHA content leveled off to a constant value (946.3 mg/100 g yolk) with the n-6/n-3 ratio at 3.5: 1. Dietary inclusion of 1.0% of MA also significantly decreased the atherogenic and thrombogenic indices of yolk lipid (P < 0.05). Because the microalgal carotenoids incorporated into egg yolk, the L∗ value of yolk from hens fed MA decreased whereas a∗ value increased (P < 0.05), corresponding to yolk Roche color scores. As expected, there were no significant changes in yolk functional properties (e.g., viscosity and emulsifying activity) related to DHA enrichment (P > 0.05). Microalgal carotenoids enrichment also helped attenuate fatty acid oxidation of the DHA-enriched yolk and increase their lipid oxidative stability. In conclusion, dietary supplementation with up to 1.0% of MA significantly increased DHA contents with more health-promoting n-6/n-3 ratio and atherogenic and thrombogenic indices, as well as more intense yolk color within consumers' acceptability, and the feeding strategy had a minimal impact on yolk physical and functional properties or oxidative stability during subsequent refrigerated storage.

中文翻译：

---

蛋黄富含二十二碳六烯酸的微藻产蛋鸡的营养和功能特性变化的时程。

海洋微藻（MA）作为动物产品中富含omega-3长链多不饱和脂肪酸（n-3 LC-PUFA）的有前途的来源而受到广泛关注，以改善消费者的健康状况和福祉。这项研究评估了饲喂二十二碳六烯酸（DHA）等级水平（0、0.5和1.0％）的母鸡的蛋黄n-3 LC-PUFA，颜色和功能特性的动态变化以及致动脉粥样硬化和血栓形成的健康脂质指数-在56天的喂食期内富含MA（Aurantiochytrium sp。）。冷藏后0、14和28 D也测量了鸡蛋的新鲜度参数和蛋黄脂质氧化稳定性。补充MA不会影响母鸡的性能和蛋质量（蛋黄颜色除外）（P> 0.05）。饲喂1只母鸡卵黄中的二十二碳六烯酸含量。0％MA随着进食时间的增加而平方增加，大约在30 D处达到平稳状态（P <0.05）。之后，DHA含量稳定至恒定值（946.3 mg / 100 g蛋黄），n-6 / n-3比为3.5：1。饮食中添加1.0％MA也会显着降低DHA的动脉粥样硬化和血栓形成指数。卵黄脂质（P <0.05）。由于将微藻类胡萝卜素掺入蛋黄中，饲喂MA的母鸡的蛋黄L *值降低，而a *值增加（P <0.05），与蛋黄罗氏色标相对应。不出所料，与DHA富集有关的蛋黄功能特性（例如粘度和乳化活性）没有显着变化（P> 0.05）。微藻类胡萝卜素的富集还有助于减弱富含DHA的蛋黄的脂肪酸氧化，并增加其脂质的氧化稳定性。结论，