HEAL ▶▶▶TH
Omega-3 from algae for nutritious eggs
A traditional source of omega-3 is fish oil but due to the limited global annual production there is a deficit, and a new source is required to bridge this gap. Algae are helping to fill the omega-3 supply gap and delivers health benefits to egg consumers.
BY JULIETTE TOMPKINS T
he majority of health organisations across the world recommend a minimum daily intake for healthy adults of 200mg of omega-3 in our diet, but with a growing world population of over seven billion peo-
ple, demand is at an all-time high, and innovative and sus- tainable solutions are required to fill this void. Long chain omega-3s are types of fatty acids our bodies need in order to function and have many health benefits for the heart, brain and immune system. Omega-3s in layer poultry diets not only bring significant health advantages to the hens but can also transfer these benefits to the consumer via their eggs.
Vegetable source omega-3 UK manufacturer of energy, protein and omega-3 supple- ments, UFAC-UK has developed a sustainable, environmental- ly-friendly, vegetable source of the omega-3 fatty acid DHA (docosahexaenoic acid) using algae rather than fish oils. “Al- gi18DHA is a traceable, sustainable, high-quality alternative to fish-oil-sourced omega-3s,” explains UFAC-UK national sales manager, Nigel Bateson. “It is a free-flowing meal of al- gae oil from native Schizochytrium species. It contains a mini- mum of 18% omega-3 DHA in the biomass, and is easy to in- corporate in feeds.” Crucially, this DHA translates directly from
▶ POULTRY WORLD | No. 10, 2020
St Ewe farms supplies 100 Tes- co supermar- kets, as well as smaller retailers and farm shops, with its ome- ga-3-enriched Super Eggs.
PHOTO: JOHN PORTLOCK
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