A review of the application of fish oil in poultry feed
Fish oil is oil extracted from fish living in deep sea as its raw material. Compared with other oils and fats, it is characterized by its richness of n-3 polyunsaturated fatty acids (PUFAs) and its nutritional and palatability properties. With the integration of functions, it has certain research and application value for the development of functional feeds and functional foods. This article reviews the research and application of fish oil in modern poultry production, including the application effects of fish oil on poultry production performance, health status, carcass quality, and egg quality.
1. Effects of Fish Oil on Poultry Production Performance
Adding fish oil to the diet can improve the performance of poultry, such as promoting the development of chicken bones and improving reproductive characteristics of young roosters, relieving the death of broiler chickens caused by ascites, and reducing the growth performance caused by coccidiosis; but not Affects the egg production, egg weight and feed efficiency of poultry. There are different reports of whether adding fish oil to diets promotes the growth of poultry.
Dietary fish oil supplementation promotes the normal development of chicken skeletons by reducing the ratio of n-6 and n-3 PUFAs (Watkins et al., 1996); when the diet of young roosters is supplemented with 5% fish oil and 5% corn oil, respectively. The fertilization rate (96%) of the eggs of the fish fed on the fish oil group was significantly higher than that of the corn oil group (91.6%) (Blesbois et al., 1997). The mechanism may be related to the involvement of prostaglandins and progesterone in the body (Pike et al., 1999). Kelso et al. (1997) found that adding fish oil to diets can significantly increase n-3 PUFA content in roosters and reduce the content of n-6 PUFAs; however, the n-6 PUFAs account for the sperm fatty acids in roosters. The ratio has always been the highest; Engstre et al. (1975) found that adding fish oil to the diet can promote the growth of the crown and gonadal development.
The addition of fish oil to the diet showed good results in the maintenance of normal production performance of chickens suffering from ascites and E. tenella infection. When fish oil and mixed fat were added to the diet of broilers suffering from ascites, the mortality rate of broilers was 0.85% and 3.41% respectively, and the daily gain of chickens in the fish oil group was 3.6% higher than that of the mixed fat group (preliminary feed fish oil or mixed fat The level of addition was 3% and 2% in the later period (Mcnaughton, 1996). When broilers without coccidiosis were infected with Eimeria tenella, the addition of n-3 PUFA to the diet could alleviate the decrease in chicken performance (Allen et al., 1998). Korver et al. (1997) pointed out that the optimal amount of fish oil is 5% at this time, and the additive effect is less than 5% when the additive level is 2.5%, but it can still significantly reduce the reduction of chicken production performance.
Fish oil-containing 20C:5n-3 (eicosapentaenoic, EPA) and 22C:6n-3 (docosahexaenoic, DHA) provided fish oil-fed broilers with a certain resistance to Eimeria tenella (Allen et al., 1998). . The possible mechanism of action of EPA and DHA against E. tenella infection includes two aspects: that is, penetration into the parasite tissue, making the parasite tissue more sensitive to the oxidative attack of phagocytes, resulting in soft Ai E. coli anti-phagocytic cells have reduced oxidative attack (Allen et al., 1998); in addition, they may also act through the animal's immune system to reduce the adverse effects of inflammation on animals (Korver et al., 1997).
In the case of diets without anticoccidial drugs, chickens are highly susceptible to coccidiosis. At this time, high-level (5%) fish oil is added to the 14- to 21-day-old chicken diet to maintain the normal production performance of chickens. The effect is best; when the anti-coccidial drug is added to the diet or the chicken is less likely to be infected with coccidiosis, adding 1 to 2% of the fish oil can make the chicken maintain a good production performance. However, when linseed oil was added, the same or similar effects as those of fish oil could not be achieved even if the added level was as high as 15% (Allen et al., 1996; Allen et al., 1998). The reason may be related to the metabolism characteristics of linolenic acid in animal body. The linolenic acid in the body can be converted into EPA and DHA, but the conversion efficiency is affected by the animal species and the proportion of n-6 and n-3 PUFAs in the diet, such as the n-6 and n-3 PUFAs in the diet. When the ratio exceeds 5:1, the conversion of linolenic acid decreases (Bjerve et al., 1987), and when it exceeds 10:1, the pathway for the conversion of linolenic acid to EPA and DHA is almost stopped (Pike, 1999); for pigs and poultry, Morgan Et al. (1992) reported that their ability to convert linolenic acid into EPA and DHA is very limited.
Differences in the effects of broiler diets on fish oil and fish oils or other oils added to the growth of broilers are inconsistent. The main reason may be whether protective measures such as antioxidants are applied to fish oil-added diets.
Engstre et al. (1975) found that adding fish oil to diets promoted weight gain, crown growth, and gonadal development, but the effect was no better than that of corn oil; Edwards et al. (1963) reported that growth of chickens was inhibited when dietary fish oil was added at 4%. . The diets used in these trials without antioxidants may be rancid by the oxidative destruction of PUFAs, and the growth of chickens may be inhibited by reducing the feed intake of chickens (Fritsche et al.; 1991); Fritsche et al. (1988) The rancidity problem of fish oil in feed and its preventive measures were studied.
Based on the antioxidant protection measures, Nir (1990) reported that on the basis of the same diet, the average daily gain (ADG) of the young males who ate a diet containing 1.5% red fish oil was higher than that of the Chickens with 1.5% soybean oil, but no difference in feed efficiency (FCR) between the two groups; Fritsche et al. (1991) added equal proportions (7%) to the corn-soybean meal basal diet for 1 day old hens. Salmon oil, lard, corn oil, and canola oil were weighed on days 5, 12, and 19 of the trial and found that ADG was significantly or extremely significant in birds fed salmon oil (p
Adding fish oil to layer diets did not affect egg production, egg weight, and feed efficiency compared to no fish oil or other added fats. When laying hens were fed diets containing 3% salmon oil for 18 weeks, there was no significant difference in egg production and egg weight between the layers and the control group without fish oil (Dizile, 1994). Anthony et al. (1992) fed layer chickens with 3% salmon oil for 4 weeks and measured feed consumption and FCR in 4 different groups. There was no significant difference.
2. Effect of Fish Oil on Poultry Health Status
Feed is one of the many factors affecting the body's immune function (Klasing, 1998), especially the proportion of n-6 and n-3 PUFAs in the diet is appropriate to improve poultry's ability to treat diseases and foreign bodies in varying degrees. Eimeria tenella, Salmonella typhimurium lipopolysaccharide (LPS), infectious bronchitis (IBV) and sheep red blood cell (SRBC) resistance, in addition to improving some of the specific immune response of birds Parameters (Fritsche et al., 1991) also reduce the production of proinflammatory messengers (Billiar et al., 1988).
Addition of fish oil to the diet can alleviate gut damage caused by coccidiosis (Allen et al., 1996; Allen et al., 1998). 0.5%, 1.0%, and 2.0% corn oil (enriched with n-6 PUFA) and fish oil were added to chicken diets without any drug, and chickens were immunized with LPS and IBV, respectively. Daily weight gain, changes in body temperature and cytokines in the blood circulation system, interleukin-1, liver-exposed acute phase protein (hemagglutinase and amethiophene protein) and antibody titer against IBV There were no significant differences in other indicators, among which the indicators of each phase in the 2.0% fish oil group had an improvement over other groups (Korver et al., 1997; Korver et al., 1998). Fritcher et al. (1991) added the same amount (7%) of linseed oil, salmon oil, lard, corn oil, and canola oil to the basal diet of a 1-day-old hen corn-soybean meal, and fed the hens. At 3 weeks, chickens were immunized with SRBC and spleen cell proliferation induced by concanavalin A (Con A), pokeweed cytokinin (PWM), and LPS stimulation was measured by 3H-adenosine incorporation. The results showed that anti-SRBC antibody titers were extremely high in birds fed 7% salmon oil diet (p
3. Effects of fish oil on poultry carcass and egg quality
It is now clear that the type and quantity of dietary fatty acids directly determine the composition of fatty acids in poultry tissues and poultry eggs. Currently, the main purpose of adding fish oil to poultry diets is to meet the human health requirements for n-3 PUFAs by increasing the levels of EPA and DHA in poultry and poultry eggs. At present, no information has been found on the study of the deposition efficiency of n-3 PUFA in animal body.
3.1 Adding Fish Oil to Broiler Diets Increases Body Tissue Deposition of n-3 PUFAs
The type and content of unsaturated fatty acids in the diet can rapidly change the composition of fatty acids in rapidly growing chicken tissues (Watkins, 1989). Dietary supplementation of salmon oil, linseed oil, soybean oil, corn oil, safflower oil, bird oil, lard and tallow to broiler chickens for a period of time and consumption of EPA in the body tissue of the birds containing salmon oil feed The DHA was significantly higher than other groups. The content of EPA and DHA in the body tissue of the linseed oil group was the second highest; the n-6 PUFA content in the body of the soybean oil group was the highest; and the chicken body fed the animal oil feed was the highest. The highest content of saturated fatty acids is in the tissues (Phetteplace et al., 1992; Dekile, 1994; Lpez-Ferrer et al., 1999). Hargis (1991), Phetteplace, and Watkins (1989) reported that n-3 PUFAs, particularly n-3 PUFAs in fish oil (especially EPA and DHA), reduce the muscle, liver, bursa, and thymus in chickens. The content of n-6 type PUFA and the synthesis of very low density lipoprotein (VLDL) in rooster blood are particularly effective.
After being metabolized by birds, n-3 PUFAs are mainly deposited as phospholipids in muscle tissue but not in adipose tissue, and their deposition increases as the level of fed n-3 PUFAs rises (Leskanich et al., 1997). Excessive levels of N-3 PUFAs will produce odor in poultry muscles. To eliminate this adverse effect, a variety of methods can be used. For example, adding fish oil, adding antioxidants and strengthening dietary vitamin E levels (such as raising dietary vitamin E levels to 100 IU/kg), broilers can be fed higher levels of fish oil (Pike, 1999); In addition, alternative, limited or staged additions can be used to control the occurrence of rancidity in fish oils. Replacement (8.2%) of fish oil by linseed oil or rapeseed oil for one or two weeks significantly improved the sensory quality of the chicken (Fritsche et al., 1991). Miller et al. (1993) and Nute (1996) fed 2% fish oil into the diet and fed the broilers until they were stopped for a week before the market. The sensory traits of the broiler muscles did not cause discomfort. Miller et al. (1993) studied broiler chickens whose breast and leg muscles had n-3 PUFA levels of 94 mg and 135 mg/100 g muscle, respectively. This has become a typical meat product in the United Kingdom and promoted by the West. The addition of 1 gram of n-3 type PUFA per day has contributed to the realization of the dietary system.
3.2 Addition of Fish Oil to Poultry Diets Increases Deposition of n-3 PUFAs in Poultry Eggs
Most trials have found that adding fish oil to diets can only change the content and ratio of n-3 and n-6 ​​PUFAs in the egg yolk of poultry, and generally does not affect the cholesterol content. Adding 1.5 to 3% of refined fish oil to layer chicken diet does not affect the total fatty acid and cholesterol content of egg yolk, but the content of n-3 and n-6 ​​PUFA in egg yolk significantly changes, and the content of n-3 PUFA increases. Significantly increased, the content of n-6 PUFAs decreased (Watkins, 1989; Phetteplace et al., 1989; Hargis, 1991; Anthony et al., 1992).
When linseed oil is added to the diet, layer chickens can use their n-3 PUFA to synthesize DHA, but the efficiency is low, so the DHA content in poultry eggs is low, but if fish oil, fish meal or algae products are added, DHA in poultry eggs The content will be significantly increased without affecting the taste of the eggs (Farrell, 1993; Maurice, 1994; Van Elswyk, 1995). Maurice (1994) added 3% of fish oil or linseed oil to the diet. The EPA content of the standard poultry eggs (the weight of the eggs was corrected to 60g) was 43mg and 12mg respectively, and the DHA content was 220mg and 83mg respectively. . Farrell (1993, 1998) provided a method for raising the n-3 PUFA content in poultry egg yolk to more than 1 g by feeding fish oil. After humans have eaten eggs enriched with n-3 PUFAs, the ratio of n-6 PUFAs to n-3 PUFAs in plasma is significantly reduced (Leskanich, et al., 1997; Farrell, 1998).
4. summary
Adding fish oil to poultry diets can improve the performance of poultry; by maintaining appropriate proportions of n-6 and n-3 PUFAs in the diet, poultry's resistance to numerous diseases and foreign bodies can be improved to varying degrees, and the health of chickens can be enhanced. Directly determines the composition of fatty acids in poultry tissues and poultry eggs, and provides humans with poultry and poultry eggs with health functions.
The high degree of unsaturation of fish oil and its susceptibility to rancidity directly affect the animal's use of the product, as well as inconveniencing actual production. Therefore, increasing efforts to improve the preservation of fish oil, further exploring the amount of fish oil additives, the relationship between the time of addition and the carcass traits, appearance and flavor, and the quality of poultry eggs or eliminating the adverse effects of fish oil by other means will be the future of fish oil applications. The focus is on.
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