Functional quails eggs using enriched spirulina during the biosorption process

Maryam Vejdani nia¹, Mozhgan Emtyazjoo²^,^*, Mohammad Chamani³

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¹M.Sc. Student, Faculty of Food Technology, Islamic Azad University, Tehran 1934854771, Iran

²Associate Professor, Department of Marine Science, North Tehran Branch, Islamic Azad University, Tehran 1934854771, Iran

³Professor, Department of Animal Science, Islamic Azad University, Science and Research Branch, Tehran 1934854771, Iran

^*Corresponding Author: Mozhgan Emtyazjoo, Associate Professor, Department of Marine Science, North Tehran Branch, Islamic Azad University, Tehran 1934854771, Iran, E-mail: m_emtyazjoo@Iau-tnb.ac.ir.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 20, 2021 ; Revised: Jun 14, 2021 ; Accepted: Jul 28, 2021

Published Online: Jul 29, 2021

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