The Effect of Anchovy Fish Supplementation on the Level of N-3 LC-PUFA in Egg Yolk

Since the recommended daily intake of n-3 LC-PUFA is rarely met, interest in food enrichment has been increasing. It is known that dietary supplementation could alter the level and type of PUFA in the egg. Hence, the present study focused on the enrichment of egg yolk by the addition of 10% anchovy fish to the chicken diet. Based on gas chromatography analysis, dried and pre-dried anchovy from Indonesia contained a considerable amount of total eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which was 60.10 g and 68.80 mg/100 g, respectively. After 24 days of anchovy supplementation, DHA-rich anchovy fish oil diet caused a significant increase of DHA but not EPA in egg yolk. Hens fed with anchovy could produce eggs with a higher amount of total EPA and DHA, which was up to 155.98-201.53%, as compared to control eggs. Furthermore, the sensory profile of control and enriched eggs was also evaluated. There was no significant difference in texture, aroma, flavor, and appearance between control and enriched eggs. In conclusion, this study indicated that anchovy fish supplementation could increase the level of EPA and DHA in egg yolk without causing any sensory changes in the yolk.