Functional Quails Eggs using Enriched Spirulina during the Biosorption Process

Autor:	Mohammad Chamani, Maryam Vejdani nia, Mozhgan Emtyazjoo
Rok vydání:	2022
Předmět:	Spirulina (genus) enrichment biology Chemistry Biosorption Spirulina platensis biology.organism_classification Article omega 3 Scientific method Animal Science and Zoology Food science quail eggs functional foods Food Science
Zdroj:	Food Science of Animal Resources
ISSN:	2636-0780 2636-0772
Popis:	Spirulina platensis was included at 2.5%, 5%, and 7.5% of the diet as a phytobiotic either as a crude preparation or after enrichment by a biosorption process and fed to 126 Japanese quail and the eggs collected and examined for 6 weeks. Assessments were made of physical and chemical characteristics of the eggs. All treatments with added Spirulina increased unsaturated fatty acids and decreased saturated fatty acids with the largest responses for linolenic (omega 3) and oleic (omega 9) acids. The changes in fatty acids were greater with enriched than crude Spirulina. These results suggest that eggs from quail fed with Spirulina may have positive effects on human health.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38f835c561113c1726e7ba2c2def62b5 https://doi.org/10.5851/kosfa.2021.e39 Zobrazit plný text záznamu