Production of DHA-Rich Meats and Eggs from Chickens Fed Fermented Soybean Meal by Marine Microalgae (Schizochytrium mangrove! MM103)

摘要

The objective of this study was to evaluate the docosahexaenoic acid (DHA) levels of meats and eggs from chickens which were fed fermented soybean meal (FSM) by marine microalgae (Schizochytrium mangrovei MM103). The diets contained different amountsof FSM at 0, 3, 5 and 10%. DHA content of carcass was increased with dietary FSM. DHA amounts in the breast meat were higher in the 10% FSM diet (2.21%) than the 5% (1.65%) and 3% (1.18%) FSM, and similar results were observed in the leg meat (10% FSM: 2.21%; 5% FSM: 1.65%; and 3% FSM: 1.18%, respectively) and in eggs (10% FSM: 2.02%; 5% FSM: 1.22%; and 3% FSM: 0.73%). The level of n-3 polyunsaturated fatty acids such as DHA (22:6n-3) in the FSM treatment was significantly higher than those of the othergroups (p<0.05). The results demonstrated that FSM by marine microalgae could be used to enhance DHA amounts in chicken meats and eggs.