2017 Volume 5 Issue 1 Pages 41-44
In our previous report, we found that the innate immune response in hens was improved by feed to which 5% of Ainuwakame(Alara praelonga) powder had been added. However, we found no transfer of the functional ingredients of the seaweed to egg yolks. In this study, we fed hens a feed to which extracts from Ainuwakame had been added, and examined its effects on immune function and the transfer of functional ingredients to eggs.
With respect to phagocytosis by heterophils and chemotaxis by macrophages, hens fed 3% extract feed showed higher levels than those fed a feed with 0.003% vitamin E (VE hens) and control hens (P<0.05). The amounts of ω-3 fatty acid in yolk were highest in 3% extract hens at 1,435mg/100g, followed by 689mg/100 g in VE hens, and 651mg/100g in control hens (P<0.01). Furthermore, 3% extract hens showed 20mg/100g fucosterol, while fucosterol was not detected in VE or control hens.
These results indicate that innate immune response was improved by the feed with 3% added extracts from Ainu wakame, and that ω-3 fatty acid and fucosterol levels in egg yolks also increased in hens fed the 3% extract feed.
