Omega-3 Enrichment of Quail Eggs: Age, Fish Oil, and Savory Essential Oil

The aim of this study was to develop a diet suitable for obtaining quail eggs enriched with omega3 fatty acids with minimum disadvantages on egg quality. This 12 weeks study was performed to investigate the effects of Fish Oil (FO) and Savory (Satureja khuzestanica) Essential Oil (EO) supplementation in diets of laying quails at different ages, on their performance, egg quality, fatty acid composition, and oxidation of egg yolk. One hundred and ninetytwo Japanese quails were allocated to 8 groups (24 birds in each) with four replicates (having 6 birds in each) in a factorial arrangement with 3 variables: Age (31 and 12 weeks), FO (0 and 15 g kg^-1), and EO (0 and 500 mg kg^-1). The results showed that FO supplementation partially improved feed conversion ratio, henday egg production, egg weight and egg mass. There were no significant differences in albumen and shell weight percentage, but yolk percentage was significantly lower in FO groups. Savory essential oil significantly decreased shell thickness (P<0.05). Percentage of yolk eicosapentaenoic Acid (EPA) and docosahexaenoic Acid (DHA) increased but Arachidonic Acid (AA) percentage and the ratio of n-6/n-3 fatty acids decreased in the eggs of the birds fed on diets supplemented with FO. Also EO supplementation decreased omega3 enriched egg yolk lipids oxidation during refrigeration and room temperature preservation. Thus, it is possible to produce quails n-3 enriched eggs, which can improve public health and be used for marketing purposes without any loss in eggs quality through dietary administration of FO and EO.