title: Cholesterol and n-3 and n-6 fatty acid content in eggs from laying hens fed with red crab meal (Pleuroncodes planipes).
abstract: 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/100 g) 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.
authors.affiliation: Departamento de Nutrición Animal, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Vasco de Quiroga Number 15, 14000 México DF. silvicarrillo3@hotmail.com
authors.forename: S
authors.initials: S
authors.lastname: Carrillo-Domínguez
authors.forename: M E
authors.initials: ME
authors.lastname: Carranco-Jauregui
authors.forename: R M
authors.initials: RM
authors.lastname: Castillo-Domínguez
authors.forename: M I
authors.initials: MI
authors.lastname: Castro-González
authors.forename: E
authors.initials: E
authors.lastname: Avila-González
authors.forename: F
authors.initials: F
authors.lastname: Pérez-Gil
mesh_terms: D000818:Animals; D033381:Anomura; D016718:Arachidonic Acid / Q000032:analysis; D002645:Chickens / Q000502:physiology*; D002784:Cholesterol / Q000032:analysis*; D002849:Chromatography, Gas; D004032:Diet; D004281:Docosahexaenoic Acids / Q000032:analysis; D004531:Eggs / Q000032:analysis*; D015118:Eicosapentaenoic Acid / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D043371:Fatty Acids, Omega-6 / Q000032:analysis; D005260:Female; D019787:Linoleic Acid / Q000032:analysis; D010058:Oviposition; D017962:alpha-Linolenic Acid / Q000032:analysis
chemical_list: D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D017962:alpha-Linolenic Acid; D004281:Docosahexaenoic Acids; D016718:Arachidonic Acid; D002784:Cholesterol; D019787:Linoleic Acid; D015118:Eicosapentaenoic Acid