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http://dx.doi.org/10.5851/kosfa.2021.e39

Functional Quails Eggs using Enriched Spirulina during the Biosorption Process  

nia, Maryam Vejdani (Faculty of Food Technology, Islamic Azad University)
Emtyazjoo, Mozhgan (Department of Marine Science, North Tehran Branch, Islamic Azad University)
Chamani, Mohammad (Department of Animal Science, Science and Research Branch, Islamic Azad University)
Publication Information
Food Science of Animal Resources / v.42, no.1, 2022 , pp. 34-45 More about this Journal
Abstract
Spirulina platensis was included at 2.5%, 5%, and 7.5% of the diet as a phytobiotic either as a crude preparation or after enrichment by a biosorption process and fed to 126 Japanese quail and the eggs collected and examined for 6 weeks. Assessments were made of physical and chemical characteristics of the eggs. All treatments with added Spirulina increased unsaturated fatty acids and decreased saturated fatty acids with the largest responses for linolenic (omega 3) and oleic (omega 9) acids. The changes in fatty acids were greater with enriched than crude Spirulina. These results suggest that eggs from quail fed with Spirulina may have positive effects on human health.
Keywords
functional foods; enrichment; omega 3; Spirulina platensis; quail eggs;
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