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REDUCED PHAGOCYTOSIS AS AFFECTED BY MARINE OIL

Hanan Al‐Khalaifah

Abstract

Use of fish meals or oils in the poultry diets has made it possible to increase the level of long chain n-3 fatty acids in meat. When meat is enriched with polyunsaturated fatty acids (PUFA), all vegatble fat sources are less effective than marine fats. This effect results due to the content of n-3 fatty acids (FA) because marine fats or oils are composed of eicosapentanoic acid (EPA) and dosahexaenoic acid in generally a higher proportion whereas vegatable oils contain linolenic acid (LNA) whose conversion to longer-chain derivatives and deposition in peripheral tissues is not sufficient to give nutritionally valuable modified products. Previous studies have depicted that chicken modify their lipid profile shortly a week after replacment if the dietary fat source. A linear increase in the amounts of EPA and DHA in the diet would ensure high levels of such FA in meat. However, the use of fish oils at concentrations gretaer than 1-2% in poultry diets has seen to cause several organoleptic problems in the final meat product.The effect of feeding increasing levels of fish oil (FO) on health status was investigated in broiler chickens by many studies. This review paper sheds light on the studies in the literature concerning the effect of polyunsaturated fatty acids on immne status, represented by phagocytosis. In conclusion, the results in the literature indicate the need for the poultry industry to consider the health status of poultry when poultry meat is being enriched with polyunsaturated fatty acids, especially FO.

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DOI resolver: doi.org/10.5593/sgem2018/6.2/s25.062

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