Cholesterol and n-3 and n-6 fatty acid content in eggs from laying hens fed with red crab meal (Pleuroncodes planipes)

• Published in: Poultry science Vol. 84; no. 1; pp. 167 - 172
• Main Authors: Carrillo-Dominquez, S, Carranco-Jauregui, M.E, Castillo-Dominguez, R.M, Castro-Gonzalez, M.I, Avila-Gonzalez, E, Perez-Gil, F
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 2005
• Subjects: alpha-Linolenic Acid - analysis; Animals; Anomura; Arachidonic Acid - analysis; Chickens - physiology; Cholesterol - analysis; Chromatography, Gas; Diet; Docosahexaenoic Acids - analysis; egg yolk composition; Eggs - analysis; Eicosapentaenoic Acid - analysis; fatty acid composition; Fatty Acids - analysis; Fatty Acids, Omega-3 - analysis; Fatty Acids, Omega-6 - analysis; Female; hen feeding; Linoleic Acid - analysis; omega-3 fatty acids; omega-6 fatty acids; Oviposition
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1093/ps/84.1.167

Red crab (Pleuroncodes planipes) is a marine crustacean that represents an abundant resource that has not been properly used. The aim of this study was to evaluate the effects on cholesterol and n-3 and n-6 FA content in eggs when red crab meal (RCM) was included in laying hen rations. Ninety White Leghorn laying hens were randomly distributed into 3 treatments: control (0%RCM), 3% red crab meal (3%RCM), and 6% red crab meal (6%RCM) for 3 wk. Cholesterol and linoleic (LA), alpha-linolenic (ALA), arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids were analyzed by gas chromatography. Performance parameters and cholesterol content were not different among treatments (P > 0.05). Total lipids were different in the control group and 6%RCM (9.0 and 9.4% respectively) compared with 3%RCM (10.9%). With 3%RCM and 6%RCM, the levels of all fatty acids analyzed were higher than in the control. Diets with 3 and 6% RCM doubled the content of ALA (16.4 and 15.4 mg/100 g of egg, respectively). Eicosapentaenoic acid was lowest in 0%RCM (6 mg/100 g of egg) compared with 3%RCM (13 mg/100g) and 6%RCM (17 mg/100 g). Similar results were obtained for DHA (56, 133, and 246 mg/100 g of egg). Linoleic acid and AA were highest (1,211 and 228 mg/100 g, respectively) with 3%RCM and with 6%RCM (1,151 and 200 mg/100 g, respectively) vs. control (890 and 163 mg/100 g). The ratio of n-6 to n-3 FA was 3 times lower with 6%RCM than in the control. It was concluded that inclusion of red crab meal in laying hen rations at levels of 3 and 6% (P < 0.05) increased the n-3 and n-6 fatty acids content in eggs.