BackgroundOmega-3 polyunsaturated fatty acids (ω-3 PUFA) play an important role in the prevention and treatment of cardiovascular diseases, diabetes, inflammatory diseases and some types of cancer. Enrichment of poultry products with omega-3 polyunsaturated fatty acid (ω-3 PUFA) is a key strategy for adding value to poultry meat and egg products. Western country health authorities are advising people to consume ω-3 fatty acids, specifically the long chain (LC) ω-3 fatty acids: eicosapentaenoic (EPA) and docosahexaenoic acid (DHA). Chickens do not metabolize ω-3 PUFA as readily as mammals do and therefore can transfer more ω-3 PUFA from the feed to the eggs. Flaxseed is the highest plant source of linolenic acid (LNA) (58%) and the major source of enrichment of the poultry diet. The objective of this study is to examine the potential of using stearidonic acid-enhanced flaxseed to substantially increase long-chain ω-3 fatty acids (DHA, DPA, and EPA) in table eggs.
Funding$353,773 (CPRC $25,000, ALMA $94,695, U of Alberta $225,369 (in-kind), Industry $8,869 (in-kind))
Status report coming soon