Document Type : Reviews articles.
Authors
1
Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, University of Sadat City, Sadat city, Egypt.
2
Department of Physiology, Faculty of Veterinary Medicine, University of Sadat City, Sadat city, Egypt.
3
Department of Physiology, Faculty of veterinary medicine, University of Sadat city, Sadat city, Egypt.
Abstract
Omega-3 polyunsaturated fatty acids (n-3 PUFA) associated with several health advantages for prevention of human diseases. The Western diet tends to have high omega-6 polyunsaturated fatty acid (n-6 PUFA) and low n-3 PUFA, indicating that the required consumption of these essential fatty acids is rarely met. The n-3 PUFA dietary enrichment of animal meat and eggs may aid in boosting the consumption of these fatty acids. Eicosapentaenoic acid and docosahexaenoic acid (DHA) are two long-chain n-3 PUFAs that are abundant in fish oils, linseed oil, and micro-algae. Giving these marine products to animals enhanced the amount of DHA in their tissues and yolks. Moreover, increasing DHA has been associated with positive effects on animal performance, reproduction, immunity, and bone strength in chickens. The results of feeding DHA-rich foods to monogastric animals improved human diets and also benefiting the animal. Currently, commercial chicken meat has more omega-6 fatty acids than omega-3 fatty acids. According to published research, altering the broiler feed can change the lipid profile of commercial chickens. The lack of n-3 FAs in the diet can increase in some degenerative illnesses, including mental illness, cancer, diabetes, arthritis, and cardiovascular disease. It is important to address several issues linked to the commercial production of omega-3 chicken meat, including the choice of fatty acid source for the feed, production costs, customer acceptance, and stability of the chicken meat. The studies conducted in this area, as well as the potential effects of producing omega-3 chicken meat or poultry production and human health, are briefly reviewed in the current article.
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