Examinando por Autor "Avalos, Vladimir"

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    Sustainable microalgal feed formulations for functional and omega-3-enriched eggs in poultry production
    (Elsevier B.V., 2026) Diaz Mac Adoo , Daniela; Mata, María Teresa; Kaltsidi, Maria P.; Ardiles, Paula; Jensen, Niel; Cruz-Balladares, Victoria; Cameron, Henry; Avalos, Vladimir; Sepúlveda-Sánchez, Francisco; Palma, Jennifer; Riquelme, Carlos
    This study evaluated the dietary supplementation of Hy-Line Brown® laying hens with a microalgal blend composed of Microchloropsis gaditana and Muriellopsis sp. strain MCH-35 at inclusion levels of 1% and 3% (microalgal mix) and 10% (M. gaditana), aiming to improve the nutritional and functional quality of eggs. The formulated pellets were analyzed for proximate composition, fatty acid profile, carotenoid content, and antioxidant capacity, while the feeding trials were conducted over eight weeks. Microalgal inclusion enhanced the nutritional profile of the feed by increasing protein, lipid, and mineral contents while reducing crude fiber. M. gaditana contributed high levels of eicosapentaenoic acid (EPA), whereas Muriellopsis sp. exhibited higher lutein and total carotenoid contents, significantly increasing antioxidant capacity. In egg yolks, supplementation produced a progressive, dose-dependent increase in pigmentation, with the most intense coloration observed in the 3% and 10% treatments. Additionally, a significant increase in docosahexaenoic acid (DHA) and a reduction in linoleic acid (n-6) were recorded, improving the n-6/n-3 ratio from 24:1 (control) to 7:1 (3%) and 6:1 (10% M. gaditana). Total carotenoid and lutein contents in yolks increased by 2.3- and 2.7-fold, respectively, without affecting egg physical parameters. Biochemical profiles of the hens confirmed the absence of hepatic or metabolic stress, validating the safety of supplementation. Microalgae-enriched pellets offer an innovative and sustainable feed alternative that enables the production of functional eggs enriched with omega-3 fatty acids and carotenoids, enhancing their nutritional quality while adding both economic and environmental value to the poultry sector.