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Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health

SIMPLE SUMMARY: In this review, we discuss previous studies, state-of-the-art technology, and the potential implications of utilizing omega-3 and omega-6 fatty acids in poultry diets, as well as the application of these fatty acids in the poultry industry for improving poultry production and health....

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Autores principales: Alagawany, Mahmoud, Elnesr, Shaaban S., Farag, Mayada R., Abd El-Hack, Mohamed E., Khafaga, Asmaa F., Taha, Ayman E., Tiwari, Ruchi, Yatoo, Mohd. Iqbal, Bhatt, Prakash, Khurana, Sandip Kumar, Dhama, Kuldeep
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6721126/
https://www.ncbi.nlm.nih.gov/pubmed/31426600
http://dx.doi.org/10.3390/ani9080573
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author Alagawany, Mahmoud
Elnesr, Shaaban S.
Farag, Mayada R.
Abd El-Hack, Mohamed E.
Khafaga, Asmaa F.
Taha, Ayman E.
Tiwari, Ruchi
Yatoo, Mohd. Iqbal
Bhatt, Prakash
Khurana, Sandip Kumar
Dhama, Kuldeep
author_facet Alagawany, Mahmoud
Elnesr, Shaaban S.
Farag, Mayada R.
Abd El-Hack, Mohamed E.
Khafaga, Asmaa F.
Taha, Ayman E.
Tiwari, Ruchi
Yatoo, Mohd. Iqbal
Bhatt, Prakash
Khurana, Sandip Kumar
Dhama, Kuldeep
author_sort Alagawany, Mahmoud
collection PubMed
description SIMPLE SUMMARY: In this review, we discuss previous studies, state-of-the-art technology, and the potential implications of utilizing omega-3 and omega-6 fatty acids in poultry diets, as well as the application of these fatty acids in the poultry industry for improving poultry production and health. Essential roles are played by these fatty acids in development and metabolism, growth and productive performance, immune response and anti-oxidative properties, improving meat quality, bone growth and development, and improving fertility rates and semen quality. ABSTRACT: Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality.
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spelling pubmed-67211262019-09-10 Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health Alagawany, Mahmoud Elnesr, Shaaban S. Farag, Mayada R. Abd El-Hack, Mohamed E. Khafaga, Asmaa F. Taha, Ayman E. Tiwari, Ruchi Yatoo, Mohd. Iqbal Bhatt, Prakash Khurana, Sandip Kumar Dhama, Kuldeep Animals (Basel) Review SIMPLE SUMMARY: In this review, we discuss previous studies, state-of-the-art technology, and the potential implications of utilizing omega-3 and omega-6 fatty acids in poultry diets, as well as the application of these fatty acids in the poultry industry for improving poultry production and health. Essential roles are played by these fatty acids in development and metabolism, growth and productive performance, immune response and anti-oxidative properties, improving meat quality, bone growth and development, and improving fertility rates and semen quality. ABSTRACT: Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality. MDPI 2019-08-18 /pmc/articles/PMC6721126/ /pubmed/31426600 http://dx.doi.org/10.3390/ani9080573 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Alagawany, Mahmoud
Elnesr, Shaaban S.
Farag, Mayada R.
Abd El-Hack, Mohamed E.
Khafaga, Asmaa F.
Taha, Ayman E.
Tiwari, Ruchi
Yatoo, Mohd. Iqbal
Bhatt, Prakash
Khurana, Sandip Kumar
Dhama, Kuldeep
Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health
title Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health
title_full Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health
title_fullStr Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health
title_full_unstemmed Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health
title_short Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health
title_sort omega-3 and omega-6 fatty acids in poultry nutrition: effect on production performance and health
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6721126/
https://www.ncbi.nlm.nih.gov/pubmed/31426600
http://dx.doi.org/10.3390/ani9080573
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