Effect of Different Dietary Oil Sources on Enrichment of Omega -3 Poly Unsaturated Fatty Acids in Japanese Quail Meat

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dc.contributor.authorArulnathan, N
dc.contributor.authorKarunakaran, R
dc.contributor.authorChellapandian, M
dc.contributor.authorBalakrishnan, V
dc.contributor.authorSelvan, ST
dc.contributor.authorTANUVAS
dc.date.accessioned2020-05-27T07:11:20Z
dc.date.available2020-05-27T07:11:20Z
dc.date.issued2019-12
dc.descriptionTNV_JAR_2019_9(6)869-874en_US
dc.description.abstractAn experiment was conducted to assess the effect of inclusion level of different feed ingredients rich in omega-3 fatty acids tooptimizethe production of omega-3 enriched Japanese quail meat. The feeding trial was conducted in Japanese quail broiler chicks for five weeks (0 - 5 week) period. The experiment had six treatments (T1-PO 4%; T2 LO 4%: T3 LO 3% + SO 1%; T4 LO 2% + SO 2%; T5 LO 1% + SO 3%; T6 SO 4%) with various inclusion levels of different sources of omega-3 fatty acids (linseed oil / sardine oil) with six replicates in each treatment and each replicate had ten birds. Inclusion level of 3 % linseed oil and 1 % sardine fish oil was optimum for producing omega-3 fatty acids enriched Japanese quail meat. Japanese quail meat was enriched with ALA- 12.67%; EPA-2.11%; DHA-2.16% and n-3-16.95% (% of total fatty acids). Omega-3 fatty acids were enriched by 9.79 times and Omega-6 : Omega-3 ratio was narrowed by 9.8 times than that of control which is ideal for human consumption.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810146548
dc.keywordsJapanese quail, Linseed Oil, Sardine oil, Omega-3 PUFA, Meat Enrichmenten_US
dc.language.isoenen_US
dc.pages869-874en_US
dc.relation.ispartofseries;6
dc.titleEffect of Different Dietary Oil Sources on Enrichment of Omega -3 Poly Unsaturated Fatty Acids in Japanese Quail Meaten_US
dc.title.alternativeJournal of Animal Researchen_US
dc.typeArticleen_US
dc.volume9en_US
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