1Department of Animal Nutrition, Veterinary College and Research Institute, Tirunelveli, India
Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu, India
2Department of Animal Nutrition, Madras Veterinary College, Chennai, India
3Post Graduate Research Institute for Animal Sciences, Kattupakkam, India
An 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.
Japanese quail, Linseed Oil, Sardine oil, Omega-3 PUFA, Meat Enrichment
