Effect of sacha inchi oil (Plukenetia volubilis) on productive performance, egg quality and blood biochemistry of laying hens

The benefits of omega-3 (ω-3) polyunsaturated fatty acids (PUFA) are regaining importance in the growth, health and immunology of humans and animals. Sacha inchi (Plukenetia volubilis L.) is rich in PUFA, but has rarely been used to produce fortified foods. The objective of the study was to evaluate the effect of the inclusion of P. volubilis oil in diets on the production, quality, fatty acid profile, blood biochemistry and sensory aspect of hen eggs. 150 brown Hy-line hens 32 weeks old were distributed in 5 treatments: 0 % (control diet), 1 %, 2 %, 2 %, 3 % and 4 % P. volubilis oil, with 10 replicates consisting of 3 birds per cage. P. volubilis oil did not affect the productive parameters and physical quality of the egg, except for the color space a*. A reduction in the levels of omega-6 PUFA (ω-6) specifically linoleic acid (LA) and an increase of those (ω-3) were observed in egg yolk; especially alpha-linolenic (ALA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids (P < 0.001). The addition of 4 % P. volubilis oil reduced the ratio of ω-6/ω-3 to 2.69 and the addition of 1 % reported a deposition rate of 250 mg/yolk of ω-3 (ALA, EPA and DHA). The addition of P. volubilis oil in hen diets did not affect their productive characteristics and physical egg quality, but it did influence the enrichment with ω-3 in egg yolk. This could serve as an efficient strategy to improve animal health and produce functional eggs for consumers.