Study of Various Microalgae on Ingredients of Laying Hens’ Eggs

Abstract

Various types of microalgae have been shown to play a role in increasing the production and composition of laying hens’ eggs. These microalgae include Nannochloropsis limnetica and Japanochytrium marinum. Some of these microalgae contain the essential fatty acids (n-3) Alpha-Linolenic Acid (ALA), Eicosapentaenoic Acid (EPA), and Docosahexaenoic Acid (DHA) which the human body needs. This study aimed to determine the role of microalgae with essential fatty acid content on the production and composition of chicken egg layers. This study uses data collection method from literature in Scopus, ScienceDirect, and Google Scholar within range 2019-2023. Then the data is processed using Excel to be determined their mean and to be compared. The literature review results shown Nannochloropsis limnetica supplementation could increase total content of n-3 fatty acids in laying hens' eggs from just 0,43 mg/g up to 1,06 mg/g. Next Japanochytrium marinum supplementation could also increase n-3 fatty acids' total content from just 1,715 mg/g up to 2,845 mg/g. The literature review concluded the supplementation of n-3 fatty acid-rich microalgae could enrich n-3 fatty acids content in laying hens' eggs.