Patent Publication Number: US-2020297018-A1

Title: Method for enriching animal meat with omega-3 polyunsaturated fatty acids

Description:
FIELD OF THE INVENTION 
     The present invention relates to a composition comprising at least one source of Omega-3 polyunsaturated fatty acid, and use thereof in enriching animal meat with Omega-3 polyunsaturated fatty acids. Also disclosed are an animal feed comprising a composition of the invention, use each thereof in enriching animal meat with Omega-3 polyunsaturated fatty acids; and methods for enriching animal meat with Omega-3 polyunsaturated fatty acids. 
     BACKGROUND TO THE INVENTION 
     Omega-3 fatty acids are polyunsaturated fatty acids (PUFAs) with a double bond (C═C) at the third carbon atom from the end of the carbon chain. The three types of omega-3 fatty acids involved in human physiology are α-linolenic acid (ALA, 18 carbon atoms and 3 double bonds C18:3 n3), eicosapentaenoic acid (EPA, 20 carbon atoms and 5 double bonds C20:5 n3), and docosahexaenoic acid (DHA, 22 carbon atoms and 6 double bonds C22:6 n3). 
     Omega-3 fatty acids are important for normal metabolism, but mammals are unable to synthesize omega-3 fatty acids in their bodies and must therefore consume them through diet. There is a very limited conversion of dietary ALA into the more important long-chain omega-3 fatty acids, EPA and DHA, in the body but this is insufficient to meet a mammal&#39;s needs and therefore all three fatty acids must be consumed in the diet. 
     The recommended daily allowance of EPA and DHA is &gt;250 mg/day (European Food Safety Authority). Oily fish is the principal dietary source of EPA and DHA in the diet, and consumers are recommended to eat at least one serving of oily fish per week. However, uptake of these recommendations is poor due to limited availability, cost and distaste of oily fish, and concern about toxins in such fish including methylmercury, polychlorinated biphenyls, and dioxins. 
     Many people do not eat fish at all and therefore, worldwide, deficiencies are common. A survey carried out on behalf of the Food Standards Agency and the Department of Health shows that there is an EPA/DHA deficiency across all age groups based on low intake of oily fish. 
     Omega-3 fatty acid dietary supplements do not consistently provide the same benefits as oily fish. Potential explanations include additional supplements are not equivalent to a balanced healthy diet, poor adherence, too late commencement, and differences in bioavailability. 
     Flaxseed, flaxseed oil, and canola are commonly incorporated into poultry diets to produce omega-3 fatty acid-fortified eggs. These ingredients contain high amounts of α-linolenic acid (ALA) compared with other oil seeds. However, due to low efficiencies of such conversions in vivo, supplementing diets for laying hens with ALA rarely produces eggs containing the required levels of DHA or EPA. Therefore, there is a need to provide alternative sources of omega-3 fatty acids in mammalian diets. 
     SUMMARY OF THE INVENTION 
     According to a first aspect of the present invention there is provided a composition comprising at least one source of Omega-3 polyunsaturated fatty acid. 
     Optionally, the at least one Omega-3 polyunsaturated fatty acid source is a plant polyunsaturated fatty acid source. Further optionally, the at least one plant Omega-3 polyunsaturated fatty acid source is a plant polyunsaturated fatty acid. 
     Optionally, the plant Omega-3 polyunsaturated fatty acid source or plant Omega-3 polyunsaturated fatty acid is plant cells or from plant cells. 
     Optionally, the plant Omega-3 polyunsaturated fatty acid source or plant Omega-3 polyunsaturated fatty acid is plant oil or from plant oil. 
     Optionally, the at least one plant Omega-3 polyunsaturated fatty acid source is an algal polyunsaturated fatty acid source. Further optionally, the at least one plant Omega-3 polyunsaturated fatty acid source is an algal polyunsaturated fatty acid. 
     Optionally, the composition comprises at least 5% algal Omega-3 polyunsaturated fatty acid source or algal Omega-3 polyunsaturated fatty acid. Further optionally, the composition comprises 5% -60% algal Omega-3 polyunsaturated fatty acid source or algal Omega-3 polyunsaturated fatty acid. Still further optionally, the composition comprises 5%, optionally 6%, optionally 7%, optionally 8%, optionally 9%, optionally 10%, optionally 11%, optionally 12%, optionally 13%, optionally 14%, optionally 15%, optionally 16%, optionally 17%, optionally 18%, optionally 19%, optionally 20%, optionally 21%, optionally 22%, optionally 23%, optionally 24%, optionally 25%, optionally 26%, optionally 27%, optionally 28%, optionally 29%, still further optionally 30%, still further optionally 40%, still further optionally 50%, still further optionally 60% algal Omega-3 polyunsaturated fatty acid source or algal Omega-3 polyunsaturated fatty acid. 
     Optionally, the algal Omega-3 polyunsaturated fatty acid source or algal Omega-3 polyunsaturated fatty acid is algal cells or from algal cells. Optionally, the algal cells are selected from any one or more of  Chlorella, Spirulina, Schizochytrium, Crypthecodinium, Arthrospira, Porphyridium,  and  Nannochloropsis.  Optionally, the algal Omega-3 polyunsaturated fatty acid source or algal Omega-3 polyunsaturated fatty acid is any one or more of  Chlorella, Spirulina, Schizochytrium, Crypthecodinium, Arthrospira, Porphyridium,  and  Nannochloropsis  algal cells; or from any one or more of  Chlorella, Spirulina, Schizochytrium, Crypthecodinium, Arthrospira, Porphyridium,  and  Nannochloropsis  algal cells. 
     Optionally, the algal Omega-3 polyunsaturated fatty acid source or algal Omega-3 polyunsaturated fatty acid is dehydrated algal cells or from dehydrated algal cells. Optionally, the dehydrated algal cells are selected from any one or more of  Chlorella, Spirulina, Schizochytrium, Crypthecodinium, Arthrospira, Porphyridium,  and  Nannochloropsis.  Optionally, the algal Omega-3 polyunsaturated fatty acid source or algal Omega-3 polyunsaturated fatty acid is dehydrated  Chlorella, Spirulina, Schizochytrium, Crypthecodinium, Arthrospira, Porphyridium,  and/or  Nannochloropsis  algal cells; or from dehydrated from any one or more of  Chlorella, Spirulina, Schizochytrium, Crypthecodinium, Arthrospira, Porphyridium,  and/or  Nannochloropsis  algal cells. 
     Optionally, the algal Omega-3 polyunsaturated fatty acid source or algal Omega-3 polyunsaturated fatty acid is an algal oil or from an algal oil. 
     Optionally, the algal oil is a marine algal oil. Optionally, the algal oil is a marine algal oil from a microscopic marine alga. Optionally, the microscopic marine alga are selected from any one or more of  Chlorella, Spirulina, Schizochytrium, Crypthecodinium, Arthrospira, Porphyridium,  and  Nannochloropsis.  Alternatively, the algal oil is a marine algal oil from a macroscopic marine alga. Optionally or additionally, the algal oil is a marine algal oil from a multicellular marine alga. Optionally, the algal oil is a marine algal oil from a red, brown, green alga, or a combination each thereof. 
     Optionally, the composition comprises at least 0.5% (w/w) algal oil. Further optionally, the composition comprises 0.5-25% (w/w) algal oil. Still further optionally, the composition comprises 0.5%, optionally 1%, further optionally 2%, still further optionally 3%, optionally 4%, further optionally 5%, still further optionally 6%, still further optionally 7%, still further optionally 8%, still further optionally 9%, still further optionally 10%, still further optionally 11%, still further optionally 12%, still further optionally 13%, still further optionally 14%, still further optionally 15%, still further optionally 20%, still further optionally 25% (w/w) algal oil. 
     Optionally or additionally, the at least one plant Omega-3 polyunsaturated fatty acid source is a linseed ( Linum usitatissimum ) polyunsaturated fatty acid source. Further optionally, the at least one plant Omega-3 polyunsaturated fatty acid source is a linseed ( Linum usitatissimum ) polyunsaturated fatty acid. 
     Optionally, the composition comprises at least 5% linseed Omega-3 polyunsaturated fatty acid source or linseed Omega-3 polyunsaturated fatty acid. Further optionally, the composition comprises 5%-80% linseed Omega-3 polyunsaturated fatty acid source or linseed Omega-3 polyunsaturated fatty acid. Still further optionally, the composition comprises 5% optionally 10%, further optionally 15%, still further optionally 20%, still further optionally 30%, still further optionally 40%, still further optionally 50%, still further optionally 60%, still further optionally 70%, still further optionally 80% linseed Omega-3 polyunsaturated fatty acid source or linseed Omega-3 polyunsaturated fatty acid. 
     Optionally, the linseed Omega-3 polyunsaturated fatty acid source or linseed Omega-3 polyunsaturated fatty acid is linseed or from linseed. Further optionally, the linseed Omega-3 polyunsaturated fatty acid source or linseed Omega-3 polyunsaturated fatty acid is milled or ground linseed, or from milled or ground linseed. Still further optionally, the linseed Omega-3 polyunsaturated fatty acid source or linseed Omega-3 polyunsaturated fatty acid is micronized linseed or from micronized linseed. 
     Optionally, the linseed Omega-3 polyunsaturated fatty acid source or linseed Omega-3 polyunsaturated fatty acid is a linseed oil or from a linseed oil. 
     Optionally, the composition comprises at least 0.5% (w/w) linseed oil. Further optionally, the composition comprises 0.5%-25% (w/w) linseed oil. Still further optionally, the composition comprises 0.5%, optionally 1%, further optionally 2%, still further optionally 3%, optionally 4%, further optionally 5%, still further optionally 6%, still further optionally 7%, still further optionally 8%, still further optionally 9%, still further optionally 10%, still further optionally 11%, still further optionally 12%, still further optionally 13%, still further optionally 14%, still further optionally 15%, still further optionally 20%, still further optionally 25% linseed oil. 
     Optionally, the at least one source of Omega-3 polyunsaturated fatty acid is an algal polyunsaturated fatty acid source and a linseed polyunsaturated fatty acid source. Further optionally, the at least one source of Omega-3 polyunsaturated fatty acid is an algal polyunsaturated fatty acid and a linseed polyunsaturated fatty acid. 
     Optionally, the composition comprises at least 5% algal polyunsaturated fatty acid source or algal polyunsaturated fatty acid and up to 60% linseed polyunsaturated fatty acid source or linseed polyunsaturated fatty acid. Further optionally, the composition comprises 5%-60% algal polyunsaturated fatty acid source or algal polyunsaturated fatty acid and 5%-80% linseed polyunsaturated fatty acid source or linseed polyunsaturated fatty acid. Still further optionally, the composition comprises 5%, optionally 6%, optionally 7%, optionally 8%, optionally 9%, optionally 10%, optionally 11%, optionally 12%, optionally 13%, optionally 14%, optionally 15%, optionally 16%, optionally 17%, optionally 18%, optionally 19%, optionally 20%, optionally 21%, optionally 22%, optionally 23%, optionally 24%, optionally 25%, optionally 26%, optionally 27%, optionally 28%, optionally 29%, still further optionally 30%, still further optionally 40%, still further optionally 50%, still further optionally 60% algal Omega-3 polyunsaturated fatty acid source or algal polyunsaturated fatty acid; and 5%, optionally 10%, further optionally 15%, further optionally 20%, further optionally 30%, further optionally 40%, still further optionally 50%, still further optionally 60%, still further optionally 70%, still further optionally 80% linseed Omega-3 polyunsaturated fatty acid source or linseed polyunsaturated fatty acid. 
     Optionally, the plant oil is an algal oil and a linseed oil. 
     Optionally, the composition comprises at least 0.5% (w/w) algal oil and up to 25% (w/w) linseed oil. Further optionally, the composition comprises 0.5%-25% (w/w) algal oil and 0.5%-25% (w/w) linseed oil. Still further optionally, the composition comprises 0.5%, optionally 1%, further optionally 2%, further optionally 3%, further optionally 4%, further optionally 5%, further optionally 6%, further optionally 7%, further optionally 8%, further optionally 9%, further optionally 10%, further optionally 15%, further optionally 20%, further optionally 25% (w/w) algal oil; and 25%, optionally 20%, optionally 15%, further optionally 10%, still further optionally 9%, still further optionally 8%, further optionally 7%, further optionally 6%, still further optionally 5%, still further optionally 4%, still further optionally 3%, still further optionally 2%, still further optionally 1%, still further optionally 0.5% (w/w) linseed oil. 
     Optionally or alternatively, the composition comprises a plant oil, optionally an algal oil, and linseed. 
     Optionally, the composition comprises at least 0.5% (w/w) algal oil and up to 80% (w/w) linseed. Further optionally, the composition comprises 0.5%-25% (w/w) algal oil and 5%-80% (w/w) linseed. Still further optionally, the composition comprises 0.5%, optionally 1%, further optionally 2%, further optionally 3%, optionally 4%, further optionally 5%, further optionally 6%, further optionally 7%, further optionally 8%, further optionally 9%, further optionally 10%, further optionally 11%, further optionally 12%, still further optionally 13%, still further optionally 14%, still further optionally 15%, still further optionally 20%, still further optionally 25% (w/w) algal oil; and 5%, optionally 6%, optionally 7%, optionally 8%, optionally 9%, optionally 10%, optionally 11%, optionally 12%, optionally 13%, optionally 14%, optionally 15%, optionally 16%, optionally 17%, optionally 18%, optionally 19%, optionally 20%, optionally 21%, optionally 22%, optionally 23%, optionally 24%, optionally 25%, optionally 26%, optionally 27%, optionally 28%, optionally 29%, still further optionally 30%, still further optionally 40%, still further optionally 50%, still further optionally 60% algal oil; and 5%, optionally 10%, further optionally 15%, further optionally 20%, further optionally 30%, further optionally 40%, still further optionally 50%, still further optionally 60%, still further optionally 70%, still further optionally 80% linseed. 
     Optionally, the linseed is milled or ground linseed. Further optionally, the linseed is micronized linseed. 
     Optionally, the composition consists of at least one plant polyunsaturated fatty acid source. Further optionally, the composition consists of at least one plant polyunsaturated fatty acid. Optionally, the plant polyunsaturated fatty acid source or plant polyunsaturated fatty acid is plant cells or from plant cells. Optionally, the plant polyunsaturated fatty acid source or plant polyunsaturated fatty acid is plant oil or from plant oil. 
     Optionally, the composition excludes a polyunsaturated fatty acid source from any of meat, fish, eggs, squid, and krill. Further optionally, the composition excludes polyunsaturated fatty acid from any of meat, fish, eggs, squid, and krill. Optionally, the Omega-3 polyunsaturated fatty acid source or Omega-3 polyunsaturated fatty acid excludes meat, fish, eggs, squid, and krill cells or is not from meat, fish, eggs, squid, or krill cells. Optionally, the Omega-3 polyunsaturated fatty acid source or Omega-3 polyunsaturated fatty acid excludes meat, fish, eggs, squid, and krill oil or is not from meat, fish, eggs, squid, or krill oil. 
     Alternatively or additionally, the composition comprises at least one fish polyunsaturated fatty acid source. Further optionally, the composition comprises at least one fish polyunsaturated fatty acid. 
     Optionally, the composition further comprises at least 5% fish Omega-3 polyunsaturated fatty acid. 
     Further optionally, the composition further comprises 5%-60% fish Omega-3 polyunsaturated fatty acid. Still further optionally, the composition further comprises 5%, optionally 10%, further optionally 20%, further optionally 30%, still further optionally 40%, still further optionally 50%, still further optionally 60% fish Omega-3 polyunsaturated fatty acid. 
     Optionally, the fish Omega-3 polyunsaturated fatty acid source or fish Omega-3 polyunsaturated fatty acid is fish cells or from fish cells. Optionally, the fish cells are selected from sardine, herring, anchovy, salmon, trout, tuna, mackerel, cod liver, and krill. Optionally, the fish Omega-3 polyunsaturated fatty acid source or fish Omega-3 polyunsaturated fatty acid is sardine, herring, anchovy, salmon, trout, tuna, mackerel, cod liver, or krill cells; or from sardine, herring, anchovy, salmon, trout, tuna, mackerel, cod liver, or krill cells. 
     Optionally, the fish Omega-3 polyunsaturated fatty acid source or fish Omega-3 polyunsaturated fatty acid is a fish oil or from a fish oil. 
     Optionally, the at least one fish oil is encapsulated. Further optionally, the at least one fish oil is encapsulated with gelatine, cellulose or starch. 
     Optionally, the composition further comprises at least 0.5% (w/w) fish oil. Further optionally, the composition further comprises 0.5%-50% (w/w) fish oil. Still further optionally, the composition further comprises 0.5%, optionally 1%, optionally 2%, optionally 3%, optionally 4%, optionally 5%, optionally 6%, optionally 7%, optionally 8%, optionally 9%, optionally 10%, optionally 11%, optionally 12%, optionally 13%, optionally 14%, optionally 15%, optionally 16%, optionally 17%, optionally 18%, optionally 19%, further optionally 20%, further optionally 25%, optionally 30%, optionally 35%, still further optionally 40%, optionally 45%, still further optionally 50% (w/w) fish oil. 
     Optionally, the at least one source of Omega-3 polyunsaturated fatty acid is an algal polyunsaturated fatty acid source, a linseed polyunsaturated fatty acid source, and a fish polyunsaturated fatty acid source. Further optionally, the at least one source of Omega-3 polyunsaturated fatty acid is an algal polyunsaturated fatty acid, a linseed polyunsaturated fatty acid, and a fish polyunsaturated fatty acid. 
     Optionally, the at least one source of Omega-3 polyunsaturated fatty acid is algal cells or from algal cells, linseed or from linseed, and fish cells or from fish cells. Optionally, the at least one source of Omega-3 polyunsaturated fatty acid is algal oil or from algal oil, linseed or from linseed, and fish cells or from fish cells. Optionally, the at least one source of Omega-3 polyunsaturated fatty acid is algal oil or from algal oil, linseed or from linseed, and fish oil or from fish oil. Optionally, the at least one source of Omega-3 polyunsaturated fatty acid is algal cells or from algal cells, linseed or from linseed, and fish oil or from fish oil. 
     Optionally, the composition comprises at least one plant oil, optionally an algal oil; linseed; and fish oil. 
     Optionally or additionally, the composition further comprises an antioxidant. Optionally, the composition further comprises at least 0.5% (w/w) antioxidant. Further optionally, the composition further comprises 0.5-5.0% (w/w) antioxidant. Still further optionally, the composition further comprises 0.5%, optionally 1.0%, further optionally 1.5%, still further optionally 2%, still further optionally 2.5%, still further optionally 3%, still further optionally 3.5%, still further optionally 4%, still further optionally 4.5%,still further optionally 5.0% antioxidant. 
     Optionally, the antioxidant is a naturally occurring antioxidant. Optionally, the antioxidant is selected from ascorbic acid, sodium ascorbate, calcium ascorbate, ascorbyl palmitate, tocopherol extracts from vegetable oils, tocopherol-rich extracts from vegetable oils, alpha-tocopherol, plant polyphenols, essential oils, and combinations each thereof. Further optionally, the composition further comprises 0.5-5% (w/w) naturally occurring antioxidant. 
     Optionally or additionally, the antioxidant is a synthetic antioxidant. Optionally, the antioxidant is selected from butylated hydroxyl toluene, butylated hydrox anisole, and combinations each thereof. Further optionally, the composition further comprises 0.5-2.5% (w/w) synthetic antioxidant. 
     Optionally or additionally, the antioxidant is combination of a naturally occurring antioxidant and a synthetic antioxidant. 
     According to a second aspect of the present invention there is also provided an animal feed comprising a composition according to the first aspect of the invention. 
     Optionally, the animal feed comprises 2.5-20% (w/w) of the composition. Further optionally, the animal feed comprises 2.5%, optionally 5.0%, further optionally 7.5%, still further optionally 10.0%, still further optionally 12.5%, still further optionally 15.0%, still further optionally 17.5%, still further optionally 20% (w/w) of the composition. 
     According to a third aspect of the present invention there is provided a composition according to the first aspect of the invention or an animal feed according to the second aspect of the invention for use in enriching animal meat with Omega-3 polyunsaturated fatty acids. 
     Optionally, the use comprises administration of the composition or the animal feed to an animal. 
     Optionally, the use comprises oral administration of the composition or the animal feed to an animal. 
     Optionally, the use comprises dietary administration of the composition or the animal feed to an animal. 
     Optionally, the use comprises dietary administration of the composition or the animal feed to an animal, wherein the composition amounts to 2.5-20% (w/w) of the animal feed or diet of the animal. 
     Optionally, the use comprises dietary administration of the composition or the animal feed to an animal, wherein the composition amounts to 2.5%, optionally 5.0%, further optionally 7.5.0%, still further optionally 10%, still further optionally 12.5.0% still further optionally 15.0%, still further optionally 17.5%, still further optionally 20% (w/w) of the animal feed or diet of the animal. 
     Optionally, the Omega-3 polyunsaturated fatty acids are selected from C12:1(n-3)cis cis-9-Dodecenoic acid, C18:3(n-3)cis Alpha-Linolenic acid (ALA), C18:4(n-3)cis Stearidonic acid, C20:3(n-3)cis cis-11,14,17-Eicosatrienoic acid, C20:4(n-3)cis cis-8,11,14,17-Eicosatetraenoic acid, C20:5(n-3)cis Eicosapentenoic acid (EPA), C22:5(n-3)cis Docosapentaenoic (DPA), Docosapentaenoic acid, C22:6(n-3)cis Docosahexaenoic (DHA) 
     Further optionally, the Omega-3 polyunsaturated fatty acids are selected from α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and combinations each thereof. 
     Optionally, the Omega-3 polyunsaturated fatty acids are α-linolenic acid (ALA). 
     Alternatively or additionally, the Omega-3 polyunsaturated fatty acids are docosahexaenoic acid (DHA). 
     Further alternatively or additionally, the Omega-3 polyunsaturated fatty acids are eicosapentaenoic acid (EPA). 
     Still further alternatively or additionally, the Omega-3 polyunsaturated fatty acids are selected from a combination of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and are α-linolenic acid (ALA). 
     Optionally, the composition or method is for use in enriching animal meat with at least 40 mg Omega-3 polyunsaturated fatty acid per 100 gg of animal meat. Further optionally, the composition or method is for use in enriching animal meat with 40-1500 mg Omega-3 polyunsaturated fatty acid per 100 gg of animal meat. Still further optionally, the composition or method is for use in enriching animal meat with at least 50 mg, optionally at least 60 mg, further optionally at least 70 mg, still further optionally at least 80 mg, still further optionally at least 90 mg, still further optionally at least 100 mg, still further optionally at least 200 mg, still further optionally at least 400 mg, still further optionally at least 600 mg, still further optionally at least 800 mg still further optionally at least 1000 mg, still further optionally at least 1200 mg, still further optionally at least 1400 mg, still further optionally at least 1500 mg Omega-3 polyunsaturated fatty acid per 100 gg of animal meat. 
     Optionally, the composition or method is for use in enriching animal meat with at least 40 mg Omega-3 polyunsaturated fatty acid per 100kcal equivalent weight of animal meat. Further optionally, the composition or method is for use in enriching animal meat with 40-1500 mg Omega-3 polyunsaturated fatty acid per 100kcal equivalent weight of animal meat. Still further optionally, the composition or method is for use in enriching animal meat with at least 50 mg, optionally at least 60 mg, further optionally at least 70 mg, still further optionally at least 80 mg, still further optionally at least 90 mg, still further optionally at least 100 mg, still further optionally at least 200 mg, still further optionally at least 400 mg, still further optionally at least 600 mg, still further optionally at least 800 mg still further optionally at least 1000 mg, still further optionally at least 1200 mg, still further optionally at least 1400 mg, still further optionally at least 1500 mg Omega-3 polyunsaturated fatty acid per 100 kcal equivalent weight of animal meat. 
     Optionally or additionally, the composition or method is for use in enriching animal meat with at least 40 mg docosahexaenoic acid (DHA) per 100 kcal equivalent weight of animal meat. Further optionally, the composition or method is for use in enriching animal meat with 40-200 mg docosahexaenoic acid (DHA) per 100 kcal equivalent weight of animal meat. Still further optionally, the composition or method is for use in enriching animal meat with at least 50 mg, optionally at least 60 mg, further optionally at least 70 mg, still further optionally at least 80 mg, still further optionally at least 90 mg, still further optionally at least 100 mg, still further optionally at least 200 mg docosahexaenoic acid (DHA) per 100 kcal equivalent weight of animal meat. 
     Optionally or additionally, the composition or method is for use in enriching animal meat with at least 40 mg docosahexaenoic acid (DHA) per 100 gg of animal meat. Further optionally, the composition or method is for use in enriching animal meat with 40-200 mg docosahexaenoic acid (DHA) per 100 gg of animal meat. Still further optionally, the composition or method is for use in enriching animal meat with at least 50 mg, optionally at least 60 mg, further optionally at least 70 mg, still further optionally at least 80 mg, still further optionally at least 90 mg, still further optionally at least 100 mg, still further optionally at least 200 mg docosahexaenoic acid (DHA) per 100 gg of animal meat. 
     Optionally or additionally, the composition or method is for use in enriching animal meat with at least 40 mg eicosapentaenoic acid (EPA) per 100 kcal equivalent weight of animal meat. Further optionally, the composition or method is for use in enriching animal meat with 40-200 mg eicosapentaenoic acid (EPA) per 100 kcal equivalent weight of animal meat. Still further optionally, the composition or method is for use in enriching animal meat with at least 50 mg, optionally at least 60 mg, further optionally at least 70 mg, still further optionally at least 80 mg, still further optionally at least 90 mg, still further optionally at least 100 mg, still further optionally at least 200 mg eicosapentaenoic acid (EPA) per 100 kcal equivalent weight of animal meat. 
     Optionally or additionally, the composition or method is for use in enriching animal meat with at least 40 mg eicosapentaenoic acid (EPA) per 100 gg of animal meat. Further optionally, the composition or method is for use in enriching animal meat with 40-200 mg eicosapentaenoic acid (EPA) per 100 gg of animal meat. Still further optionally, the composition or method is for use in enriching animal meat with at least 50 mg, optionally at least 60 mg, further optionally at least 70 mg, still further optionally at least 80 mg, still further optionally at least 90 mg, still further optionally at least 100 mg, still further optionally at least 200 mg eicosapentaenoic acid (EPA) per 100 gg of animal meat. 
     Optionally or additionally, the composition or method is for use in enriching animal meat with at least 250 mg α-linolenic acid (ALA) per 100 gg of animal meat. Further optionally, the composition or method is for use in enriching animal meat with 250-1500 mg α-linolenic acid (ALA) per 100 gg of animal meat. Still further optionally, the composition or method is for use in enriching animal meat with at least 300 mg, optionally at least 400 mg, further optionally at least 600 mg, still further optionally at least 800 mg still further optionally at least 1000 mg, still further optionally at least 1200 mg, still further optionally at least 1400 mg, still further optionally at least 1500 mg α-linolenic acid (ALA) per 100 gg of animal meat. 
     Optionally or additionally, the composition or method is for use in enriching animal meat with at least 250 mg α-linolenic acid (ALA) per 100 kcal equivalent weight of animal meat. Further optionally, the composition or method is for use in enriching animal meat with 250-1500 mg α-linolenic acid (ALA) per 100 kcal equivalent weight of animal meat. Still further optionally, the composition or method is for use in enriching animal meat with at least 300 mg, optionally at least 400 mg, further optionally at least 600 mg, still further optionally at least 800 mg still further optionally at least 1000 mg, still further optionally at least 1200 mg, still further optionally at least 1400 mg, still further optionally at least 1500 mg α-linolenic acid (ALA) per 100 kcal equivalent weight of animal meat. 
     According to a further aspect of the present invention there is provided a method for enriching animal meat with Omega-3 polyunsaturated fatty acids, the method comprising the steps of administering a composition according to a first aspect of the invention or an animal feed according to a second aspect of the invention to an animal. 
     According to a fourth aspect of the present invention there is provided a method for enriching animal meat with Omega-3 polyunsaturated fatty acids, the method comprising the steps of:
         (a) administering a composition comprising Omega-3 polyunsaturated fatty acids to the animal in a first phase, and   (b) administering a composition comprising Omega-3 polyunsaturated fatty acids to the animal in at least one subsequent phase,
 
wherein the composition administered to the animal in the at least one subsequent phase has a Omega-3 polyunsaturated fatty acid content of not more than 75% relative to the composition administered to the animal in the first phase.
       

     Optionally, the composition administered to the animal in the at least one subsequent phase has a Omega-3 polyunsaturated fatty acid content of not more than 75%, optionally not more than 65%, further optionally not more than 55%, optionally not more than 45%, further optionally not more than 35%, optionally not more than 25%, optionally not more than 15%, relative to the composition administered to the animal in the first phase. 
     Optionally, the first phase is up to 28 days in length. Further optionally, the first phase is up to 26 days, further optionally 24 days, still further optionally 22 days, still further optionally 20 days in length. 
     Optionally, the first phase is 22 days in length. 
     Optionally, each subsequent phase is up to 21 days in length. Further optionally, the or each subsequent phase is up to 20 days, optionally 19 days, further optionally 18 days, further optionally, 17 days, still further optionally 16 days, still further optionally 15 days, still further optionally 14 days, still further optionally 13 days, still further optionally 12 days, still further optionally 11 days, still further optionally 10 days, still further optionally 9 days, still further optionally 8 days, still further optionally 7 days, still further optionally 6 days, still further optionally 5 days in length. 
     Optionally, the method comprises at least one subsequent phase. 
     Optionally, the method comprises one subsequent phase. 
     Optionally, the method comprises a first phase and a second phase. 
     Optionally, the method comprises a first phase up to 28 days in length and a second phase up to 21 days in length. Further optionally, the method comprises a first phase up to 22 days in length and a second phase up to 17 days in length. Still further optionally, the method comprises a first phase 22 days in length and a second phase 17 days in length. 
     Optionally, the composition administered to the animal in the second phase has a Omega-3 polyunsaturated fatty acid content of not more than 75%, optionally not more than 65%, further optionally not more than 55%, optionally not more than 45%, further optionally not more than 35%, optionally not more than 25%, optionally not more than 15%, relative to the composition administered to the animal in the first phase. 
     Optionally, the composition administered to the animal in the second phase has a polyunsaturated fatty acid content of not more than 20% relative to the composition administered to the animal in the first phase. Further optionally, the composition administered to the animal in the second phase has a polyunsaturated fatty acid content of not more than 10% relative to the composition administered to the animal in the first phase. 
     Optionally, the method comprises at least two subsequent phases. 
     Further optionally, the method comprises two subsequent phases. 
     Optionally, the method comprises a first phase and two subsequent phases. Further optionally, the method comprises a first, second, and third phase. 
     Optionally, the method comprises a first phase up to 28 days in length, a second phase up to 21 days in length, and third phase up to 21 days in length. Further optionally, the method comprises a first phase up to 22 days in length, a second phase up to 17 days in length, and third phase up to 6 days in length. Still further optionally, the method comprises a first phase 22 days in length, a second phase 17 days in length, and third phase 6 days in length. 
     Optionally, the composition administered to the animal in the second phase has a polyunsaturated fatty acid content of not more than 20% relative to the composition administered to the animal in the first phase. Further optionally, the composition administered to the animal in the second phase has a polyunsaturated fatty acid content of not more than 15% relative to the composition administered to the animal in the first phase. Still further optionally, the composition administered to the animal in the second phase has a polyunsaturated fatty acid content of not more than 15% relative to the composition administered to the animal in the first phase. 
     Optionally, the composition administered to the animal in the third phase has a polyunsaturated fatty acid content of not more than 20% relative to the composition administered to the animal in the first phase. Further optionally, the composition administered to the animal in the third phase has a polyunsaturated fatty acid content of not more than 5% relative to the composition administered to the animal in the first phase. 
     Optionally, the Omega-3 polyunsaturated fatty acids are selected from C12:1(n-3)cis cis-9-Dodecenoic acid, C18:3(n-3)cis Alpha-Linolenic acid (ALA), C18:4(n-3)cis Stearidonic acid, C20:3(n-3)cis cis-11,14,17-Eicosatrienoic acid, C20:4(n-3)cis cis-8,11,14,17-Eicosatetraenoic acid, C20:5(n-3)cis Eicosapentenoic acid (EPA), C22:5(n-3)cis Docosapentaenoic (DPA), Docosapentaenoic acid, C22:6(n-3)cis Docosahexaenoic (DHA). 
     Further optionally, the Omega-3 polyunsaturated fatty acids are selected from α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and combinations each thereof. 
     Optionally, the Omega-3 polyunsaturated fatty acids are α-linolenic acid (ALA). 
     Alternatively or additionally, the Omega-3 polyunsaturated fatty acids are docosahexaenoic acid (DHA). 
     Further alternatively or additionally, the Omega-3 polyunsaturated fatty acids are eicosapentaenoic acid (EPA). 
     Optionally, the composition is a composition according to a first aspect of the invention. 
     Optionally, the composition is an animal feed according to a second aspect of the invention. 
    
    
     EXAMPLE 1 
     Study 1. Poultry-Meat Enrichment with DHA and EPA 
     The trial was carried out to assess the level of enrichment of EPA and DHA in poultry meat after using various sources and levels of EPA and DHA in the poultry diet. The eating quality of the broiler meat was also examined. 
     972 Ross 308 birds, split housed and sexed were used in this trial. The day old chicks were delivered from commercial hatcheries. They were fed ad libitum with tube feeders with hoppers and nipple drinkers. All birds had 23 hours of light per day from day 0 to day 7, and 18 hours of light for the remainder of the crop. The birds were vaccinated at day 18. 
     Three groups of poultry were fed one of 3 diets:
         Control diet (T1)   Control diet with 7.5% (w/w) composition of the invention (T2)   Control diet with 15.0% (w/w) composition of the invention (T3)       

     
       
         
           
               
             
               
                 TABLE 1 
               
             
            
               
                   
               
               
                 Formulation of the control Diet (T1) 
               
            
           
           
               
               
               
               
            
               
                   
                   
                   
                 Broiler 
               
               
                   
                 Broiler 
                 Broiler 
                 Finisher/ 
               
               
                   
                 Starter 
                 Grower 
                 Withdrawal 
               
               
                   
                   
               
            
           
           
               
               
               
               
            
               
                 Maize 
                 15.0 
                 10.0 
                 10.0 
               
               
                 Wheat 
                 47.9 
                 55.8 
                 59.4 
               
               
                 Full fat soya 
                 12.5 
                 12.5 
                 12.5 
               
               
                 Soya bean meal 
                 19.1 
                 15.3 
                 11.5 
               
               
                 Soyabean oil 
                 1.35 
                 2.64 
                 2.89 
               
               
                 Calcium carbonate, dicalcium 
                 2.900 
                 2.800 
                 2.700 
               
               
                 phosphate, sodium bicarbonate, 
               
               
                 sodium chloride, vitamins and minerals 
               
               
                 Amino acids 
                 1.100 
                 1.000 
                 1.000 
               
               
                   
               
            
           
         
       
     
     The composition of the invention comprised % (w/w): 
     
       
         
           
               
               
               
             
               
                   
                   
               
               
                   
                 Group description 
                 % in OMP 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                 Linseed micronised 
                 66.7 
               
               
                   
                 Dehydrated algae cells 
                 8.0 
               
               
                   
                 Protected fish oil 
                 3.3 
               
               
                   
                 Surfactant/emulsifier/binder/flow agent 
                 5.3 
               
               
                   
                 Synthetic/Natural Antioxidants 
                 2.0 
               
               
                   
                 Cereal base 
                 14.7 
               
               
                   
                   
               
            
           
         
       
     
     The composition of the invention was added directly into the feed during production at 7.5% and 15% to give experimental diets T2 and T3, respectively. 
     Fatty acid analysis of the meat portions was carried out using gas chromatography via methyl esters. The method for fatty acid hydrolysis is British Standard 4401 Pt 4:1970. Tests are UKAS accredited to BS ENO/IE17025:2005.The samples were analysed in Mylnefield Research Services Ltd, Dundee, Scotland. Mylnefield Research Services Ltd, is an accredited laboratory under ISO:17025. 
     Sensory analysis was carried out by Wirral Sensory Services Ltd. A Central Location Test of 100 typical consumers was carried out (regular consumers of whole chickens with a mix of age, gender and socio-economic demographics). The respondents were presented with the products in a sequential monadic order; the products were de-branded before being given to the respondents and the order of presentation was rotated to prevent any potential bias. Respondents were then asked to score each of the products for a number of key parameters on a 0-10 point hedonic scale, as well as noting down any specific likes and dislikes. They were also asked to score the products on a 5-point diagnostic scale for certain parameters to offer a greater understanding. Results of the fatty acid analysis are shown in Table 2, and results of the sensory analysis are shown in Table 3. 
     
       
         
           
               
             
               
                 TABLE 2 
               
             
            
               
                   
               
               
                 Average sum of DHA + EPA (mg)/100 
               
               
                 g meat in broiler meat portions 
               
            
           
           
               
               
               
               
               
            
               
                   
                 Breast 
                 Thigh 
                 Drumstick 
                 Wings 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 +skin 
                 −skin 
                 +skin 
                 +skin 
                 +skin 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 T1 (Control) 
                 41.3 
                 30.2 
                 56.3 
                 47.1 
                 57.5 
               
               
                 T2 (+7.5% fat premix) 
                 83.5 
                 57.2 
                 135.6 
                 104.3 
                 162.7 
               
               
                 T3 (+15% fat premix) 
                 91.3 
                 55.0 
                 151.4 
                 79 
                 148.7 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 3 
               
             
            
               
                   
               
               
                 sensory results 
               
            
           
           
               
               
               
               
            
               
                   
                 Control (T1) 
                 T2 
                 T3 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
            
               
                   
                 Overall 
                 7.6 a   
                 8.02 b   
                 7.34 b   
               
               
                   
                 Appearance 
                 7.4 a   
                 7.87 b   
                 7.72 ab   
               
               
                   
                 Aroma 
                 7.09 
                 7.44 
                 7.39 
               
               
                   
                 Texture 
                 7.39 
                 7.79 
                 7.45 
               
               
                   
                 Moisture 
                 7.44 a   
                 8.14 b   
                 6.94 c   
               
               
                   
                 Succulence 
                 7.5 a   
                 7.88 a   
                 6.87 b   
               
               
                   
                 Tenderness 
                 7.91 ab   
                 7.57 a   
                 8.23 b   
               
               
                   
                 Flavour 
                 7.39 
                 7.77 
                 7.45 
               
               
                   
                 Preference (%) 
                 31 
                 44 
                 18 
               
               
                   
                   
               
               
                   
                 (10 points acceptance scale; results show mean score where 1 = Extremely Unacceptable, 10 = Extremely Acceptable) 
               
               
                   
                   a,b,c values are significantly different at P &lt; 0.05, means that share the same superscript are significantly different from each other 
               
            
           
         
       
     
     Supplementation with high levels of omega fatty acids (up to 15%% of the composition of the invention in the diet) resulted in enrichment of the meat. Analysis of the cooked meat showed no significant differences in texture or in flavour between the 3 treatments. However, the enriched meat from the supplementation at 7.5% composition of the invention was overall the most acceptable product, showing differences between the treatments in succulence, moistness, tenderness and visual score (see Table 3). This meat was also the most preferred meat. 
     EXAMPLE 2 
     Optimisation of Feed, Bird Performance and Human Health Benefits 
     A trial was carried out as a feed production study, a study on bird performance and a clinical human study. The aims were to optimise the formulation of the composition of the invention, to assess the effects of dietary supplementation with the composition of the invention on bird production performance, to study the time course of absorption and accumulation of chicken-meat derived omega-3 PUFAs in humans and to look at the effects of omega-enriched chicken meat on clinical measurements of the reduction of the risk factors of cardiovascular health. The composition of the invention was optimised by increasing the level of fish oil and reducing the level of linseed (Table 5). 
     22,800 Ross birds, split housed and sexed were used in the trial. The day old chicks were delivered from commercial hatcheries. They were fed and watered ad libitum with automatic feeders and nipple drinkers. All birds had 23 hours of light per day from day 0 to day 7, and 18 hours of light for the remainder of the crop. The birds were vaccinated at day 18. Birds were fed a standard starter and grower diet (same as control starter and grower diet) and then offered a finisher ration containing 10% (w/w) of a composition of the invention as defined in Table 4 from 21 days for approximately 20 days (until final kill). 
     
       
         
           
               
               
               
               
             
               
                 TABLE 4 
               
               
                   
               
               
                   
                   
                   
                 Broiler 
               
               
                   
                 Broiler 
                 Broiler 
                 Finisher/ 
               
               
                 Control diet 
                 Starter 
                 Grower 
                 Withdrawal 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                 Maize 
                 15.0 
                 10.0 
                 10.0 
               
               
                 Wheat 
                 47.9 
                 55.8 
                 59.4 
               
               
                 Full fat soya 
                 12.5 
                 12.5 
                 12.5 
               
               
                 Soya bean meal 
                 19.1 
                 15.3 
                 11.5 
               
               
                 Soyabean oil 
                 1.35 
                 2.64 
                 2.89 
               
               
                 Calcium carbonate, dicalcium 
                 2.900 
                 2.800 
                 2.700 
               
               
                 phosphate, sodium bicarbonate, 
               
               
                 sodium chloride, vitamins and minerals 
               
               
                 Amino acids 
                 1.100 
                 1.000 
                 1.000 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 5 
               
             
            
               
                   
               
               
                 Adapted omega premix formulation 
               
            
           
           
               
               
               
            
               
                   
                 — 
                 % in OMP 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Linseed micronised 
                 30.0 
               
               
                   
                 Dehydrated algae cells 
                 7.5 
               
               
                   
                 Protected fish oil 
                 20.0 
               
               
                   
                 Surfactant/emulsifier/binder/flow agent 
                 4.0 
               
               
                   
                 Synthetic/Natural Antioxidants 
                 1.5 
               
               
                   
                 Cereal base 
                 37.0 
               
               
                   
                   
               
            
           
         
       
     
     Male birds were selected for the trial. Birds were processed, this typically involves stunning, bleeding, spay washing, de-feathering, scalding, head/foot removal, evisceration, carcass inspection, spray washing, primary chilling, weighing and secondary chilling. The birds were then portioned as required and frozen until required by the study participants or minced and sent to the laboratory for fatty acid profiling. 
     Poultry performance results showed that birds receiving the a composition of the invention showed similar growth rates, feed efficiency and mortality as compared to birds receiving standard commercial diets: 
     
       
         
           
               
             
               
                 TABLE 6 
               
             
            
               
                   
               
               
                 Performance results, whole house 
               
            
           
           
               
               
            
               
                   
                 Omega-premix 
               
               
                   
                   
               
            
           
           
               
               
               
               
            
               
                   
                 Bodyweight 
                 2.2 
                 kg 
               
            
           
           
               
               
               
            
               
                   
                 FCR 
                 1.63 
               
            
           
           
               
               
               
               
            
               
                   
                 Ave age at slaughter 
                 37.48 
                 days 
               
            
           
           
               
               
               
            
               
                   
                 Mortality 
                 1.47% 
               
               
                   
                 EFEP 
                 355 
               
               
                   
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 7 
               
             
            
               
                   
               
               
                 Average sum of DHA + EPA (mg)/100 
               
               
                 g meat in broiler meat portions 
               
            
           
           
               
               
               
            
               
                   
                 average sum DHA + 
                   
               
               
                   
                 EPA (mg)/100 g 
               
            
           
           
               
               
               
               
            
               
                   
                 Portion 
                 Control 
                 Omega Premix 
               
               
                   
                   
               
            
           
           
               
               
               
               
            
               
                   
                 Whole bird 
                 14.40 
                 77.85 
               
               
                   
                 Deboned fillet + skin 
                 12.95 
                 70.43 
               
               
                   
                 Deboned fillet − skin 
                 10.28 
                 55.8 
               
               
                   
                 Deboned thigh + skin 
                 17.23 
                 116.45 
               
               
                   
                 Deboned thigh − skin 
                 14.65 
                 122.08 
               
               
                   
                 Drums + skin 
                 11.25 
                 82.43 
               
               
                   
                 Wings + skin 
                 11.45 
                 83.8 
               
               
                   
                   
               
            
           
         
       
     
     High levels of enrichment in all of the meat portions were achieved. 
     example 3 
     Optimisation for Maximum Enrichment-Replacement of Fish Oil and Sensory Analysis 
     A trial was carried out to further modify the dietary composition of the invention in order to achieve the maximum enrichment of all meat portions including the breast meat. The diets were further modified to try to achieve enrichment of the poultry meat without the use of fish oil, in order to meet the needs of birds for which animal-derived ingredients are not permitted. 
     2268 Ross 308 split housed and sexed were used in the trial. The day old chicks were delivered from commercial hatcheries. They were fed ad libitum with tube feeders with hoppers and nipple drinkers. 
     All birds had 23 hours of light per day from day 0 to day 7, and 18 hours of light for the remainder of the crop. The birds were vaccinated at day 18.The birds were, divided into 7 treatments. The treatments were 
     T1. Control, standard diet 
     T2. Omega Premix A fed during finisher and withdrawal periods 
     T3. Omega Premix B fed during finisher and withdrawal periods 
     T4. Omega Premix C fed during finisher and withdrawal periods 
     T5. Omega Premix D fed during finisher and withdrawal periods 
     T6. Omega Premix E fed during finisher and withdrawal periods 
     T7. Omega Premix A fed during grower, finisher and withdrawal periods 
     
       
         
           
               
             
               
                 TABLE 9 
               
             
            
               
                   
               
               
                 Control diet 
               
            
           
           
               
               
               
               
            
               
                   
                   
                   
                 Broiler 
               
               
                   
                 Broiler 
                 Broiler 
                 Finisher/ 
               
               
                   
                 Starter 
                 Grower 
                 withdrawal 
               
               
                   
                   
               
            
           
           
               
               
               
               
            
               
                 Maize 
                 15.0 
                 10.0 
                 10.0 
               
               
                 Wheat 
                 47.9 
                 55.8 
                 59.4 
               
               
                 Full fat soya 
                 12.5 
                 12.5 
                 12.5 
               
               
                 Soya bean meal 
                 19.1 
                 15.3 
                 11.5 
               
               
                 Soyabean oil 
                 1.35 
                 2.64 
                 2.89 
               
               
                 Calcium carbonate, dicalcium 
                 2.900 
                 2.800 
                 2.700 
               
               
                 phosphate, sodium bicarbonate, 
               
               
                 sodium chloride, vitamins and minerals 
               
               
                 Amino acids 
                 1.100 
                 1.000 
                 1.000 
               
               
                   
               
            
           
         
       
     
     The compositions of the invention used are shown in Table 10. Compositions of the invention were added into the final feed at 10% of the total diet. Bird performance was recorded by the trial investigator daily and at slaughter. 
     30 composite samples were sent for meat analysis. This involved stunning, bleeding, spay washing, de-feathering, scalding, head/foot removal, evisceration, carcass inspection, spray washing, primary chilling, weighing and secondary chilling. The birds were then portioned as required and sent to Agri-Food and BioSciences Institute (AFBI), Belfast, Northern Ireland for fatty acid profiling. Fatty acid analysis of the meat portions was carried out using gas chromatography via methyl esters. The fatty acids measured were: C10:0 Capric acid, C10:1(n-1)cis cis-9-Decenoic acid, C12:0 Lauric acid, C12:1(n-1)cis cis-11-Dodecenoic acid, C12:1(n-3)cis cis-9-Dodecenoic acid, C13:0 Tridecanoic acid, C14:0 ante-iso 11-Methyltridecanoic acid, C14:0 iso 12-Methyltridecanoic acid, C14:0 Myristic acid, C14:1(n-5)cis Myristoleic Acid, C15:0 ante-iso 12-Methyltetradecanoic acid, C15:0 iso 13-Methylmyristic acid, C15:0 Pentadecanoic acid, C15:1(n-5)cis cis-10-Pentadecenoic Acid, C16:0 iso 14-Methylpentadecanoic acid, C16:0 Palmitic acid, C16:1(n-5)cis cis-11-Hexadecenoic acid, C16:1(n-7)cis Palmitoleic acid, C16:1(n-9)cis cis-5-Hexadecenoic acid, C17:0 ante-iso 14-Methylhexadecanoic acid, C17:0 Heptadecanoic acid, C17:0 iso 15-Methylpalmitic acid, C17:1(n-7)cis is-10-Heptadecenoic Acid, C18:0 ante-iso 15-Methylheptadecanoic acid, C18:0 iso 16-Methylheptadecanoic acid, C18:0 Stearic acid, C18:1(n-11)trans trans-7-Octadecenoic acid, C18:1(n-6)cis cis-12-Octadecenoic acid, C18:1(n-6)trans trans-12-Octadecenoic Acid, C18:1(n-7)cis cis-Vaccenic Acid, C18:1(n-7)trans trans-Vaccenic acid, C18:1(n-9)cis Oleic acid, C18:1(n-9)trans Elaidic acid, C18:2(n-6)cis Linoleic acid, C18:2(n-6)trans Linolelaidic acid, C18:2conj Total Conjugated Linoleic acid (CLA), C18:3(n-3)cis Alpha-Linolenic acid (ALA), C18:3(n-6)cis Gamma-Linolenic acid (GLA), C18:4(n-3)cis Stearidonic acid, C20:0 Arachidic acid, C20:1(n-11) Gadoleic Acid, C20:1(n9)cis cis-11-Eicosenoic Acid, C20:2(n-6)cis cis-11,14-Ecosadienoic acid, C20:3(n-3)cis cis-11,14,17-Eicosatrienoic acid, C20:3(n-6)cis cis-8,11,14 Eicosatrienoic acid, C20:4(n-3)cis cis-8,11,14,17-Eicosatetraenoic acid, C20:4(n-6)cis Arachidonic Acid, C20:5(n-3)cis Eicosapentenoic acid (EPA), C22:0 Behenic acid, C22:1(n-11)cis Cetoleic acid, C22:1(n-9)cis Erucic acid, C22:2(n-6)cis Docosadienoic acid, C22:4(n, 6)cis Docosatetraenoic acid, C22:5(n-3)cis Docosapentaenoic (DPA), C22:5(n-6)cis cis4,7,10,13,16Docosapentaenoic acid, C22:6(n-3)cis Docosahexaenoic (DHA), C24:0 Lignoceric acid, C24:1(n-9)cis Nervonic acid, C25:0 Pentacosanoic acid, C4:0 Butyric acid, C5:0 Valeric acid, C6:0 Caproic acid, C7:0 Heptanoic acid, C8:0 Caprylic acid, C9:0 Nonanoic acid. The method for fatty acid hydrolysis is British Standard 4401 Pt 4:1970. The tests are UKAS accredited to BS ENO/IE17025:2005.The samples were analysed in Eurofins Scientific, an accredited laboratory under ISO:17025. 
     In addition, sensory analysis was carried out using (blind-coded) chicken. The chicken was cooked in the oven at 190° C. until a minimum deep thigh muscle temperature of 86° C. was achieved. Sensory analysis were carried out by Wirral Sensory Services Ltd. A Central Location Test of 109 typical consumers was carried out (regular consumers of whole chickens with a mix of age, gender and socio-economic demographics). The respondents were presented with the products in a sequential monadic order; the products were de-branded before being given to the respondents and the order of presentation was rotated to prevent any potential bias. Respondents were then asked to score each of the products for a number of key parameters on a 0-10 point hedonic scale, as well as noting down any specific likes and dislikes. They were also asked to score the products on a 5-point diagnostic scale for certain parameters to offer a greater understanding. 
     
       
         
           
               
             
               
                 TABLE 10 
               
             
            
               
                   
               
               
                 Composition Formulations 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 A 
                 B 
                 C 
                 D 
                 E 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 Micronised linseed 
                 30 
                 20 
                 30 
                 15 
                 30 
               
               
                 Dehydrated algae 
                 7.5 
                 7.5 
                 15 
                 15 
                 15 
               
               
                 Encapsulated fish oil 
                 20 
                 40 
                 20 
                 40 
                 0 
               
               
                 Surfactant/emulsifier/ 
                 4 
                 4 
                 4 
                 4 
                 4 
               
               
                 binder/flow agent 
               
               
                 Synthetic/Natural 
                 1.5 
                 1.5 
                 1.5 
                 1.5 
                 1.5 
               
               
                 Antioxidants 
               
               
                 Cereal 
                 37 
                 27 
                 29.5 
                 24.5 
                 49.5 
               
               
                   
               
            
           
         
       
     
     Results of bird performance are shown in tables 11 and 12. 
     
       
         
           
               
             
               
                 TABLE 11 
               
             
            
               
                   
               
               
                 Live weight gain (g/bird) 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 Control 
                   
                   
                   
                   
                   
                   
               
               
                   
                 T1 
                 T2 
                 T3 
                 T4 
                 T5 
                 T6 
                 T7 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                  7 days 
                 180 
                 189 
                 183 
                 183 
                 186 
                 181 
                 191 
               
               
                 14 days 
                 480 
                 507 
                 499 
                 519 
                 499 
                 499 
                 512 
               
               
                 21 days 
                 935 
                 974 
                 924 
                 945 
                 958 
                 967 
                 997 
               
               
                 28 days 
                 1478  
                 1561 
                 1470 
                 1563 
                 1476 
                 1549 
                 1606 
               
               
                 Av 36.5 d 
                 2113  
                 2083 
                 2068 
                 2089 
                 2061 
                 2012 
                 2059 
               
               
                   
                 (37 d) 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 12 
               
             
            
               
                   
               
               
                 Feed conversion ratio 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 Control 
                   
                   
                   
                   
                   
                   
               
               
                   
                 T1 
                 T2 
                 T3 
                 T4 
                 T5 
                 T6 
                 T7 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                  7 days 
                 0.828 
                 0.834 
                 0.826 
                 0.834 
                 0.833 
                 0.855 
                 0.865 
               
               
                 14 days 
                 1.142 
                 1.118 
                 1.081 
                 1.053 
                 1.112 
                 1.086 
                 1.102 
               
               
                 21 days 
                 1.282 
                 1.287 
                 1.285 
                 1.326 
                 1.272 
                 1.240 
                 1.212 
               
               
                 28 days 
                 1.397 
                 1.423 
                 1.444 
                 1.438 
                 1.493 
                 1.411 
                 1.391 
               
               
                 Av 36.5 d 
                 1.571 
                 1.613 
                 1.608 
                 1.606 
                 1.607 
                 1.644 
                 1.638 
               
               
                   
                 (37 d) 
               
               
                   
               
            
           
         
       
     
     Fat analysis of the chicken meat from two different laboratories is shown in table 13, while taste panel results are shown in tables 14 and 15: 
     
       
         
           
               
             
               
                 TABLE 13 
               
             
            
               
                   
               
               
                 Sum of DHA + EPA (mg)/100 g meat in broiler meat portions 
               
            
           
           
               
               
               
               
               
            
               
                   
                 Breast 
                   
                 Thigh 
                   
               
               
                   
                 +skin 
                 −skin 
                 +skin 
                 −skin 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 T1 
                 12.95 
                 10.28 
                 17.23 
                 14.65 
               
               
                   
                 T2 
                 52.72 
                 40.25 
                 60.46 
                 59.28 
               
               
                   
                 T3 
                 65.81 
                 59.97 
                 94.41 
                 104.99 
               
               
                   
                 T4 
                 86.17 
                 79.7 
                 78.49 
                 130.69 
               
               
                   
                 T5 
                 110.84 
                 95.32 
                 217.62 
                 176.94 
               
               
                   
                 T6 
                 94.23 
                 76.55 
                 121.35 
                 95.03 
               
               
                   
                 T7 
                 61.43 
                 52.27 
                 85.16 
                 52.27 
               
               
                   
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 14 
               
             
            
               
                   
               
               
                 Taste panel results; mean scores for product 
               
               
                 attributes of white meat samples 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 T1 
                   
                   
                   
                   
                   
                   
               
               
                 Attribute 
                 Control 
                 T2 
                 T3 
                 T4 
                 T5 
                 T6 
                 T7 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Cooked 
                 6.89a 
                 7.21a 
                 7.16a 
                 7.37a 
                 7.21a 
                 7.21a 
                 7.00a 
               
               
                 appearance 
               
               
                 Aroma 
                 6.89a 
                 7.21a 
                 6.68a 
                 7.16a 
                 7.21a 
                 7.00a 
                 6.74a 
               
               
                 Taste 
                 6.58a 
                 7.21a 
                 6.68a 
                 7.26a 
                 7.11a 
                 7.32a 
                 6.95a 
               
               
                 After taste 
                 6.37a 
                 6.68a 
                 6.47a 
                 6.95a 
                 7.05a 
                 7.16a 
                 6.58a 
               
               
                 Texture 
                 5.74b 
                 6.74a 
                 6.32ab 
                 6.95a 
                 6.89a 
                 6.95a 
                 6.58ab 
               
               
                 Succulence 
                 5.74a 
                 6.00a 
                 6.00a 
                 6.53a 
                 6.74a 
                 6.63a 
                 6.16a 
               
               
                 Overall 
                 6.00b 
                 6.68ab 
                 6.26ab 
                 6.89a 
                 6.89a 
                 7.11a 
                 6.68ab 
               
               
                 acceptability 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 15 
               
             
            
               
                   
               
               
                 Taste panel results; mean scores for product attributes of dark meat samples 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 T1 
                   
                   
                   
                   
                   
                   
               
               
                 Attribute 
                 Control 
                 T2 
                 T3 
                 T4 
                 T5 
                 T6 
                 T7 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Cooked 
                 7.07a 
                 7.14a 
                 7.21a 
                 7.00a 
                 7.00a 
                 7.00a 
                 7.14a 
               
               
                 appearance 
               
               
                 Aroma 
                 7.00a 
                 7.07a 
                 6.57a 
                 6.93a 
                 7.07a 
                 7.07a 
                 7.21a 
               
               
                 Taste 
                 7.14a 
                 7.14a 
                 6.71ab 
                 7.21a 
                 5.71b 
                 6.29ab 
                 7.00ab 
               
               
                 After taste 
                 6.79ab 
                 6.86ab 
                 6.36ab 
                 6.93a 
                 5.50b 
                 6.14ab 
                 6.86ab 
               
               
                 Texture 
                 6.86a 
                 7.21a 
                 6.57a 
                 6.36a 
                 6.36a 
                 6.29a 
                 6.93a 
               
               
                 Succulence 
                 6.64a 
                 7.07a 
                 6.36a 
                 6.29a 
                 6.14a 
                 6.50a 
                 6.93a 
               
               
                 Overall 
                 6.86a 
                 7.07a 
                 6.21ab 
                 6.43ab 
                 5.43b 
                 6.00ab 
                 6.71ab 
               
               
                 acceptability 
               
               
                   
               
            
           
         
       
     
     There were no significant differences between treatments for the white or dark meat samples with regards to the cooked appearance, aroma, or succulence. There were slight significant differences noted with regards to texture and overall acceptability of white meat, with the high algal oil-fed birds, and the zero fish oil-fed birds scoring better than the control birds for both of these attributes. There were some slight significant differences noted with regards to taste, after taste and overall acceptability of dark meat; birds receiving the high fish oil, high algal—oil treatment scored worse for taste, aftertaste and overall acceptability. 
     EXAMPLE 4 
     Improving the Efficiency of Delivery of the Compositions by Adapting the Feeding Regime 
     A trial was carried out to refine the composition of the invention, to improve the efficiency of delivery of the compositions by adapting the formula to meet the management regime.1944 Ross 308 birds sexed and placed in 4 pens with 324 birds per pen. The day old chicks were delivered from commercial hatcheries. They were fed ad libitum with tube feeders with hoppers and nipple drinkers. All birds had 23 hours of light per day from day 0 to day 7, and 18 hours of light for the remainder of the crop. The birds were vaccinated at day 18. They were fed a standard commercial starter and grower diet. Omega-enriched diets were fed from day 22 as described below. Birds were thinned at days and final slaughter was at 39 days. 
     Treatments were 
     T1: 10% Omega Premix 1 from 22 to end (Finisher and withdrawal) 
     T2: 10% Omega Premix 2 from day 22 to end (finisher and withdrawal) 
     T3: 10% Omega Premix 1 from 22-32 days followed by 5% Omega Premix 2 (33-39 Days) 
     T4: 15% Omega Premix 3 from 22-32 days followed by 5% Omegas Premix 2 (33-39 Days) 
     
       
         
           
               
             
               
                 TABLE 16 
               
             
            
               
                   
               
               
                 Control diet 
               
            
           
           
               
               
               
               
            
               
                   
                   
                   
                 Broiler 
               
               
                   
                 Broiler 
                 Broiler 
                 Finisher/ 
               
               
                   
                 Starter 
                 Grower 
                 Withdrawal 
               
               
                   
                   
               
            
           
           
               
               
               
               
            
               
                 Maize 
                 15.0 
                 10.0 
                 10.0 
               
               
                 Wheat 
                 47.9 
                 55.8 
                 59.4 
               
               
                 Full fat soya 
                 12.5 
                 12.5 
                 12.5 
               
               
                 Soya bean meal 
                 19.1 
                 15.3 
                 11.5 
               
               
                 Soyabean oil 
                 1.35 
                 2.64 
                 2.89 
               
               
                 Calcium carbonate, dicalcium 
                 2.900 
                 2.800 
                 2.700 
               
               
                 phosphate, sodium bicarbonate, 
               
               
                 sodium chloride, vitamins and minerals 
               
               
                 Amino acids 
                 1.100 
                 1.000 
                 1.000 
               
               
                   
               
            
           
         
       
     
     Formulae of the premixes is shown in table 17 
     
       
         
           
               
             
               
                 TABLE 17 
               
             
            
               
                   
               
               
                 Composition Formulations 
               
            
           
           
               
               
               
               
            
               
                   
                 Premix 1 
                 Premix 2 
                 Premix 3 
               
               
                   
                   
               
            
           
           
               
               
               
               
            
               
                 Micronised linseed 
                 30 
                 15 
                 30 
               
               
                 Dehydrated algae 
                 15 
                 11 
                 15 
               
               
                 Surfactant/emulsifier/binder/flow 
                 2 
                 2 
                 2 
               
               
                 agent 
               
               
                 Synthetic/Natural Antioxidants 
                 1.5 
                 1.5 
                 1.5 
               
               
                 Cereal 
                 51.5 
                 70.5 
                 71.5 
               
               
                 Inclusion rate in the feed (5) 
                 10 
                 10 
                 15 
               
               
                 C18:2% in feed 
                 0.58 
                 0.30 
                 0.30 
               
               
                 C20:5 + C22:6% in feed 
                 0.27 
                 0.20 
                 0.41 
               
               
                   
               
            
           
         
       
     
     Performance results are shown in table 18 and 19. 
     
       
         
           
               
             
               
                 TABLE 18 
               
             
            
               
                   
               
               
                 Bodyweight gain g/day 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Control 
                   
                   
                   
                   
               
               
                   
                 Av 
                 T1 
                 T2 
                 T3 
                 T4 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                   
                  7 d 
                 17.8 
                 20 
                 19.4 
                 19.3 
                 19.30 
               
               
                   
                 14 d 
                 41.7 
                 44.6 
                 44.0 
                 44.3 
                 44.1 
               
               
                   
                 21 d 
                 67.1 
                 70.0 
                 73.1 
                 74.4 
                 69.8 
               
               
                   
                 28 d 
                 83.0 
                 89.6 
                 85.0 
                 80.6 
                 79.3 
               
               
                   
                 35 d 
                 74.0 
                 88.0 
                 87.0 
                 78.8 
                 71.8 
               
               
                   
                 37 d Av 
                 88.8 
                 77.0 
                 70.7 
                 104.2 
                 90.0 
               
               
                   
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 19 
               
             
            
               
                   
               
               
                 Feed Conversion Ratio 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Control 
                   
                   
                   
                   
               
               
                   
                 Av 
                 T1 
                 T2 
                 T3 
                 T4 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                   
                  7 d 
                 0.88 
                 0.86 
                 0.86 
                 0.85 
                 0.85 
               
               
                   
                 14 d 
                 1.16 
                 1.13 
                 1.13 
                 1.10 
                 1.12 
               
               
                   
                 21 d 
                 1.13 
                 1.28 
                 1.25 
                 1.22 
                 1.24 
               
               
                   
                 28 d 
                 1.45 
                 1.38 
                 1.38 
                 1.34 
                 1.36 
               
               
                   
                 35 d 
                 1.65 
                 1.49 
                 1.52 
                 1.58 
                 1.57 
               
               
                   
                 37 d Av 
                 1.66 
                 1.55 
                 1.60 
                 1.59 
                 1.63 
               
               
                   
                   
               
            
           
         
       
     
     The meat samples were minced raw and submitted for analysis of fat content and fatty acid profile using gas chromatography via methyl esters. The method for fatty acid hydrolysis is British Standard 4401 Pt 4:1970. Tests are UKAS accredited to BS ENO/IE17025:2005.The samples were analysed in Eurofins Scientific, an accredited laboratory under ISO:17025. 
     
       
         
           
               
             
               
                 TABLE 20 
               
               
                   
               
               
                 Omega 3 deposition in meat for treatment 1-4 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                   
                   
                 Sample 
                 Average treatment 1 
               
               
                   
               
               
                 Breast - skin 
                 35 days 
                 DHA mg/100 g meat 
               
               
                   
                 39 days 
                   
                 112 
               
               
                 Thigh - skin 
                 35 days 
               
               
                   
                 39 days 
                   
                 243.3 
               
               
                   
               
               
                 Treatment 2 
                   
                 Sample 
                 Average treatment 2 
               
               
                   
               
               
                 BREAST-skin 
                 35 days 
                 DHA mg/100 g meat 
               
               
                   
                 39 days 
                   
                 76.0 
               
               
                 Thigh - skin 
                 35 days 
               
               
                   
                 39 days 
                   
                 180.1 
               
               
                   
               
               
                 Treatment 3 
                   
                 Sample 
                 Average treatment 3 
               
               
                   
               
               
                 BREAST-skin 
                 35 days 
                 DHA mg/100 g meat 
                 65.0 
               
               
                   
                 39 days 
                   
                 76.9 
               
               
                 Thigh - skin 
                 35 days 
                   
                 125.2 
               
               
                   
                 39 days 
                   
                 192.6 
               
               
                   
               
               
                 Treatment 4 
                   
                 Sample 
                 Average treatment 4 
               
               
                   
               
               
                 BREAST-skin 
                 35 days 
                 DHA mg/100 g meat 
                 110.6 
               
               
                   
                 39 days 
                   
                 81.6 
               
               
                 Thigh - skin 
                 35 days 
                   
                 280.6 
               
               
                   
                 39 days 
                   
                 250.7 
               
               
                   
               
            
           
         
       
     
     Evidence from Treatment 3 shows that feeding 0.27% DHA in the diet delivers the target level of DHA in the breast meat at 35 days (65 mg/100 gg). Evidence from Treatment 1 shows that continuing to feed 0.27% DHA in the diet from 35-39 days increases the level of DHA in the breast meat to 112 gg. By reducing the DHA in the diet fed from 35-39 days to 0.10% DHA (Treatment 3) the DHA level in the breast is reduced back to 76.9 gg/100 gg. 
     EXAMPLE 5 
     Refining the Composition of the Invention and to Evaluate Alternative Sources of Omega 3 Sources 
     A trial was carried out to refine the composition of the invention and to evaluate alternative sources of Omega 3 sources (micronized linseed, dehydrated algae and algal oil). 972 Ross 308 birds sexed and placed in 3 pens with 324 birds per pen. The day old chicks were delivered from commercial hatcheries. They were fed ad libitum with tube feeders with hoppers and nipple drinkers. All birds had 23 hours of light per day from day 0 to day 7, and 18 hours of light for the remainder of the crop. The birds were vaccinated at day 18. They were fed a standard commercial starter and grower diet. Omega-enriched diets were fed from day 22, at 10% of the total diet. Birds were thinned at 35 days and final slaughter was at 39 days. 
     Treatments were:
         Control   T1: 10% Premix 1 from day 22 to end (Finisher and withdrawal)   T2 10% Premix 2 from day 22 to end (Finisher and withdrawal)       

     Formulae of the premixes is shown in table 21. 
     
       
         
           
               
             
               
                 TABLE 21 
               
             
            
               
                   
               
               
                 Premix formulations 
               
            
           
           
               
               
               
            
               
                   
                 Premix 1 
                 Premix 2 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                 Micronized linseed 
                 30 
                 15 
               
               
                 Algal oil 
                 6.9 
                 5.2 
               
               
                 Surfactant, emulsifier, binder and flow agent 
                 1 
                 1 
               
               
                 Synthetic and natural antioxidants 
                 1.5 
                 1.5 
               
               
                 Cereals 
                 59 
                 75.8 
               
               
                 Inclusion rate in feed % 
                 10 
                 10 
               
               
                 C18:2% in feed 
                 0.58 
                 0.30 
               
               
                 C20:5 + C22:6% in feed 
                 0.27 
                 0.20 
               
               
                   
               
            
           
         
       
     
     Results: Performance results are shown in table 22 and 23. 
     
       
         
           
               
             
               
                 TABLE 22 
               
             
            
               
                   
               
               
                 Bodyweight gain g/day 
               
            
           
           
               
               
               
               
            
               
                   
                 Control Av (g/d) 
                 T1(g/d) 
                 T2 (g/d) 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
            
               
                   
                  7 d 
                 17.8 
                 19.4 
                 19.3 
               
               
                   
                 14 d 
                 41.7 
                 45.7 
                 43.6 
               
               
                   
                 21 d 
                 67.1 
                 66.8 
                 72.8 
               
               
                   
                 28 d 
                 83.0 
                 91.3 
                 68.0 
               
               
                   
                 35 d 
                 74.0 
                 73.3 
                 86.4 
               
               
                   
                 37 d Av 
                 88.8 
                 63.8 
                 80.8 
               
               
                   
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 23 
               
             
            
               
                   
               
               
                 Feed Conversion Ratio 
               
            
           
           
               
               
               
               
            
               
                   
                 Control Av 
                 T1 
                 T2 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
            
               
                   
                  7 d 
                 0.88 
                 0.87 
                 0.91 
               
               
                   
                 14 d 
                 1.16 
                 1.10 
                 1.17 
               
               
                   
                 21 d 
                 1.13 
                 1.26 
                 1.26 
               
               
                   
                 28 d 
                 1.45 
                 1.35 
                 1.46 
               
               
                   
                 35 d 
                 1.65 
                 1.53 
                 1.56 
               
               
                   
                 37 d Av 
                 1.66 
                 1.61 
                 1.59 
               
               
                   
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 24 
               
             
            
               
                   
               
               
                 Omega 3 deposition in the meat for treatment 1 and 2 
               
            
           
           
               
               
               
            
               
                   
                 Average 
                 Average 
               
               
                   
                 Treatment 1 
                 Treatment 2 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 BREAST 
                   
               
            
           
           
               
               
               
               
            
               
                   
                 EPA mg/100 g 
                 9.7 
                 9.2 
               
               
                   
                 DHA mg/100 g 
                 70.6 
                 65.7 
               
            
           
           
               
               
               
            
               
                   
                 THIGH 
                   
               
            
           
           
               
               
               
               
            
               
                   
                 EPA mg/100 g 
                 36.3 
                 30.4 
               
               
                   
                 DHA mg/100 g 
                 202.4 
                 173.6 
               
               
                   
                   
               
            
           
         
       
     
     The algae oil and linseed are capable of enriching chicken meat. 
     Example 6 
     Fish-Free Compositions 
     A trial was carried out to compare results from an Omega 3 enrichment of chicken with and without fish oil or algal oil. 
     972 Ross 308 split housed and sexed were used in the trial. The day old chicks were delivered from commercial hatcheries. They were fed ad libitum with tube feeders with hoppers and nipple drinkers. All birds had 23 hours of light per day from day 0 to day 7, and 18 hours of light for the remainder of the crop. The birds were vaccinated at day 18. The birds were, divided into 3 treatments. The treatments were
         T1. Control, standard diet   T2. Omega Premix A fed during finisher and withdrawal periods   T3. Omega Premix B fed during finisher and withdrawal periods       

     Compositions according to the present invention were prepared as indicated in Tables 26 below. 
     
       
         
           
               
               
               
               
             
               
                   
               
               
                   
                   
                   
                 Broiler 
               
               
                   
                 Broiler 
                 Broiler 
                 Finisher/ 
               
               
                 T25. Control diet 
                 Starter 
                 Grower 
                 withdrawal 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                 Maize 
                 15.0 
                 10.0 
                 10.0 
               
               
                 Wheat 
                 47.9 
                 55.8 
                 59.4 
               
               
                 Full fat soya 
                 12.5 
                 12.5 
                 12.5 
               
               
                 Soya bean meal 
                 19.1 
                 15.3 
                 11.5 
               
               
                 Soyabean oil 
                 1.35 
                 2.64 
                 2.89 
               
               
                 Calcium carbonate, dicalcium 
                 2.900 
                 2.800 
                 2.700 
               
               
                 phosphate, sodium bicarbonate, 
               
               
                 sodium chloride, vitamins and minerals 
               
               
                 Amino acids 
                 1.100 
                 1.000 
                 1.000 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 26 
               
             
            
               
                   
               
               
                 Composition of premixtures with and without fish oil 
               
            
           
           
               
               
               
            
               
                 Ingredient 
                 Premix A (%) 
                 Premix B (%) 
               
               
                   
               
            
           
           
               
               
               
            
               
                 Cereal 
                 37.0 
                 49.5 
               
               
                 Micronised linseed 
                 30.0 
                 30.0 
               
               
                 Fish oil (45%) 
                 20.0 
                 0.0 
               
               
                 Microalgae 
                 7.5 
                 15.0 
               
               
                 Anti-caking agent and antioxidants 
                 5.5 
                 5.5 
               
               
                   
               
            
           
         
       
     
     Compositions of the invention were added into the final feed at 10% of the total diet. Bird performance was recorded by the trial investigator daily and at slaughter. 
     30 composite samples were sent for meat analysis. This involved stunning, bleeding, spay washing, de-feathering, scalding, head/foot removal, evisceration, carcass inspection, spray washing, primary chilling, weighing and secondary chilling. The birds were then portioned as required and sent to Agri-Food and BioSciences Institute (AFBI), Belfast, Northern Ireland for fatty acid profiling. Fatty acid analysis of the meat portions was carried out using gas chromatography via methyl esters. The fatty acids measured were: C10:0 Capric acid, C10:1(n-1)cis cis-9-Decenoic acid, C12:0 Lauric acid, 
     C12:1(n-1)cis cis-11-Dodecenoic acid, C12:1(n-3)cis cis-9-Dodecenoic acid, C13:0 Tridecanoic acid, C14:0 ante-iso 11-Methyltridecanoic acid, C14:0 iso 12-Methyltridecanoic acid, C14:0 Myristic acid, C14:1(n-5)cis Myristoleic Acid, C15:0 ante-iso 12-Methyltetradecanoic acid, C15:0 iso 13-Methylmyristic acid, C15:0 Pentadecanoic acid, C15:1(n-5)cis cis-10-Pentadecenoic Acid, C16:0 iso 14-Methylpentadecanoic acid, C16:0 Palmitic acid, C16:1(n-5)cis cis-11-Hexadecenoic acid, C16:1(n-7)cis Palmitoleic acid, C16:1(n-9)cis cis-5-Hexadecenoic acid, C17:0 ante-iso 14-Methylhexadecanoic acid, C17:0 Heptadecanoic acid, C17:0 iso 15-Methylpalmitic acid, C17:1(n-7)cis cis-10-Heptadecenoic Acid, C18:0 ante-iso 15-Methylheptadecanoic acid, C18:0 iso 16-Methylheptadecanoic acid, C18:0 Stearic acid, C18:1(n-11)trans trans-7-Octadecenoic acid, C18:1(n-6)cis cis-12-Octadecenoic acid, C18:1(n-6)trans trans-12-Octadecenoic Acid, C18:1(n-7)cis cis-Vaccenic Acid, C18:1(n-7)trans trans-Vaccenic acid, C18:1(n-9)cis Oleic acid, C18:1(n-9)trans Elaidic acid, C18:2(n-6)cis Linoleic acid, C18:2(n-6)trans Linolelaidic acid, C18:2conj Total Conjugated Linoleic acid (CLA), C18:3(n-3)cis Alpha-Linolenic acid (ALA), C18:3(n-6)cis Gamma-Linolenic acid (GLA), C18:4(n-3)cis Stearidonic acid, C20:0 Arachidic acid, C20:1(n-11) Gadoleic Acid, C20:1(n9)cis cis-11-Eicosenoic Acid, C20:2(n-6)cis cis-11,14-Ecosadienoic acid, C20:3(n-3)cis cis-11,14,17-Eicosatrienoic acid, C20:3(n-6)cis cis-8,11,14 Eicosatrienoic acid, C20:4(n-3)cis cis-15 8,11,14,17-Eicosatetraenoic acid, C20:4(n-6)cis Arachidonic Acid, C20:5(n-3)cis Eicosapentenoic acid (EPA), C22:0 Behenic acid, C22:1(n-11)cis Cetoleic acid, C22:1(n-9)cis Erucic acid, C22:2(n-6)cis Docosadienoic acid, C22:4(n, 6)cis Docosatetraenoic acid, C22:5(n-3)cis Docosapentaenoic (DPA), C22:5(n-6)cis cis4,7,10,13,16Docosapentaenoic acid, C22:6(n-3)cis Docosahexaenoic (DHA), C24:0 Lignoceric acid, C24:1(n-9)cis Nervonic acid, C25:0 Pentacosanoic acid, C4:0 Butyric acid, C5:0 Valeric acid, C6:0 Caproic acid, C7:0 Heptanoic acid, C8:0 Caprylic acid, C9:0 Nonanoic acid. The method for fatty acid hydrolysis is British Standard 4401 Pt 4:1970. The tests are UKAS accredited to BS ENO/IE17025:2005.The samples were analysed in Eurofins Scientific, an accredited laboratory under ISO:17025. 
     The results of the average sum of DHA+EPA (mg)/100 gg meat in broiler meat are shown in Table 27. 
     
       
         
           
               
             
               
                 TABLE 27 
               
             
            
               
                   
               
               
                 Sum of DHA + EPA (mg)/100 g meat in broiler meat portions 
               
            
           
           
               
               
               
            
               
                   
                 Breast 
                 Thigh 
               
               
                   
                 +skin 
                 +skin 
               
               
                   
                   
               
            
           
           
               
               
               
               
            
               
                   
                 T2 (n = 20) 
                 75.08 
                 194.995 
               
               
                   
                 T3 (n = 30) 
                 52.72 
                 60.46 
               
               
                   
                   
               
            
           
         
       
     
     EXAMPLE 7 
     Enrichment of Pork with Omega 3 Fatty Acids 
     The objective of this research was to determine the best method for omega 3 enrichment of pork. 
     Pigs starting at 60 kg (50 days pre-slaughter) and 90 kg (25 days pre-slaughter) were balanced for weight, gender (at least 8 gilts in each pen) and assigned into treatment groups. There were 2 pen replicates of each treatment with 15 pigs allocated per pen which were kept in the same group until slaughter. Pigs were weighed at the beginning of the trial and every 4 weeks after. Performance parameters such as feed intake, growth rate and FCR were calculated and pigs were followed to factory so that carcass performance data to include killing-out percentage (KO %) and back fat (P2) could be recorded for pigs on each treatment. Pigs from both start weights were all slaughtered on the same day. In this study 4 dietary treatments were tests over 2 feeding periods to give 8 diets. The four treatments included: 
     T1=Control, 25 days 
     T2=Control, 50 days 
     T3=Premix 1, 25 days 
     T4=Premix 1, 50 days 
     T5=Premix 2, 25 days 
     T6=Premix 2, 50 days 
     T7=Premix 3, 25 days 
     T8=Premix 3, 50 days 
     
       
         
           
               
               
               
               
             
               
                   
                 TABLE 28 
               
               
                   
                   
               
               
                   
                 Premix 1 
                 Premix 2 
                 Premix 3 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                 Wheat 
                 70 
                 31 
                 59.5 
               
               
                 Micronised linseed 
                 15 
                 60 
                 20 
               
               
                 Linseed oil 
                 0 
                 5 
                 0 
               
               
                 Dehydrated algal cells 
                 11 
                 0 
                 16.5 
               
               
                 Antioxidents, emulsifier and 
                 4 
                 4 
                 4 
               
               
                 anti-caking agent 
               
               
                   
               
            
           
         
       
     
     On the day slaughter, meat was recovered from gilts as per standard commercial practice. The treatment carcasses were labelled on the loin, shoulder and belly so that samples of each could be obtained and prepared for analysis. The fatty acid profile was analysed from loin meat, loin fat, pork belly, shoulder and rind. The laboratory used was Eurofins Scientific, Dublin. For the loin lean samples, the rind and all visible fat was removed. For the loin fat samples the rind was removed from the fat. The rind samples were taken from the belly. For the belly and shoulder samples the rind was removed. 
     Results 50 Days Pre-Slaughter 
     Pigs on treatment T4 reported a heavier finishing weight compared to the other treatment groups (T2, T6 or T8) although the differences were not statistically significant (Table 29). Numerically all treatments had an increased feed intake compared to pigs within control group with Premix 1 reporting the highest feed intake. Additionally, Premix 1 had the highest growth rate compared to the remaining treatments with Premix 2 and 3 reporting a lower growth rate than pigs on control diet. From 0-28 days pigs within the control treatment had a statistically significant (P&lt;0.05) improved 
     FCR as compared to the remaining three treatment groups. Over 0-50 days numerically pigs on control diet had an improved FCR whereas pigs within treatment Premix 3 reported the worse performance (Table 29). 
     No statistically significant differences were observed for carcass dead weight, kill out percentage or P2 (Table 30). Numerically Premix 3 reported the highest kill out percentage of 81.13% and back fat of 13.69mm with the control group reporting the lowest kill out percentage and least amount of back fat (Table 30). 
     
       
         
           
               
             
               
                 TABLE 29 
               
             
            
               
                   
               
               
                 Live performance data for pigs allocated to different 
               
               
                 omega 3 enriched diets 50 days pre-slaughter 
               
            
           
           
               
               
            
               
                   
                 Diet 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Control 
                 Premix 1 
                 Premix 2 
                 Premix 3 
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 No. Pigs 
                 29 
                 29 
                 30 
                 29 
                 S.E.M 
                 Significance 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Weight 
                   
                   
                   
                   
                   
                   
               
               
                 Start 
                 62.37 
                    63.05 
                    63.45 
                    63.63 
                 0.845 
                 0.74 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 28 
                 d 
                 91.72 
                    91.25 
                    89.85 
                    89.83 
                 2.153 
                 0.926 
               
               
                 50 
                 d 
                 111.88 
                    114.34 
                   111.68 
                   112.27 
                 2.439 
                 0.858 
               
            
           
           
               
               
               
               
               
               
               
            
               
                 ADFI (g/d) 
                   
                   
                   
                   
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 0-28 
                 d 
                 2292 
                 2496 
                 2381  
                 2381  
                 98.302 
                 0.566 
               
               
                 29-50 
                 d 
                 2270 
                 2746 
                 2765  
                 2473  
                 99.356 
                 0.178 
               
               
                 0-50 
                 d 
                 2369 
                 2606 
                 2550  
                 2451  
                 95.08 
                 0.41 
               
            
           
           
               
               
               
               
               
               
               
            
               
                 ADG (g/d) 
                   
                   
                   
                   
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 0-28 
                 d 
                 1048 
                 1007 
                 943 
                 936 
                 51.133 
                 0.587 
               
               
                 29-50 
                 d 
                 916 
                 1049 
                 992 
                 949 
                 57.599 
                 0.479 
               
               
                 0-50 
                 d 
                 990 
                 1026 
                 965 
                 973 
                 33.389 
                 0.621 
               
            
           
           
               
               
               
               
               
               
               
            
               
                 FCR 
                   
                   
                   
                   
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 0-28 
                 d 
                 2.19 a   
                       2.48  b   
                       2.53  b   
                       2.54  b   
                 0.05 
                 0.027 
               
               
                 29-50 
                 d 
                 2.7 
                     2.62 
                    2.79 
                    2.61 
                 0.213 
                 0.945 
               
               
                 0-50 
                 d 
                 2.39 
                     2.54 
                    2.64 
                    2.52 
                 0.064 
                 0.191 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 30 
               
             
            
               
                   
               
               
                 Carcass performance for pigs allocated to different 
               
               
                 omega 3 enriched diets 50 days pre-slaughter 
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Diet 
                 Control 
                 Premix 1 
                 Premix 2 
                 Premix 3 
                 S.E.M 
                 Significance 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Start Wt 
                 62.1 
                 63.07 
                 63.45 
                 63.62 
                 0.845 
                 0.74 
               
               
                 End Wt. 
                 111.83 
                 114.33 
                 111.68 
                 112.29 
                 2.438 
                 0.909 
               
               
                 Dead Wt. 
                 91.16 
                 91.91 
                 90.51 
                 90.85 
                 2.134 
                 0.974 
               
               
                 KO % 
                 81 
                 78.7 
                 81.13 
                 79.08 
                 1.966 
                 0.827 
               
               
                 P2 
                 12.68 
                 13.6 
                 13.69 
                 12.77 
                 0.415 
                 0.307 
               
               
                   
               
            
           
         
       
     
     25 Days Pre-Slaughter 
     No statistically significant differences were observed in finish weight for pigs within the four treatments. Control pigs had the heaviest finish weight of 115.96 kg whilst treatment Premix 1 reported the lowest finish weight of 112.87 kg but that treatment did have the lightest start weight (Table 31). There was no statistically significant differences in feed intake, growth rate and FCR between treatment groups. Numerically treatment Premix 2 reported the highest feed intake, highest growth rate which was similar to the control treatment and had an improved FCR compared to Premix 1 and Premix 3 treatments. The control treatment did however have the most improved FCR over all treatments with a value of 2.81 (Table 31). 
     No statistically significant differences were observed in carcass dead weight, kill out percentage and P2 between all four treatments (Table 32). On a numerical basis Premix 3 had the lowest kill out percentage and Premix 2 reported the highest amount of back fat. 
     
       
         
           
               
             
               
                 TABLE 31 
               
             
            
               
                   
               
               
                 Live performance of pigs allocated to different 
               
               
                 omega 3 enriched diets 25 days pre-slaughter 
               
            
           
           
               
               
            
               
                   
                 Diet 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Control 
                 Premix 1 
                 Premix 2 
                 Premix 3 
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 No. Pigs 
                 30 
                 28 
                 30 
                 30 
                 S.E.M 
                 Significance 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Weight (kg) 
                   
                   
                   
                   
                   
                   
               
               
                 Start 
                 92.04 
                 90.55 
                 93.48 
                 91.63 
                 1.108 
                 0.416 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 25 
                 d 
                 115.96 
                 112.87 
                 113.6 
                 115.55 
                 2.944 
                 0.853 
               
            
           
           
               
               
               
               
               
               
               
            
               
                 ADFI (g/d) 
                   
                   
                   
                   
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 0-25 
                 d 
                 2690 
                 2762 
                 2567 
                 2833 
                 72.021 
                 0.199 
               
            
           
           
               
               
               
               
               
               
               
            
               
                 ADG (g/d) 
                   
                   
                   
                   
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 0-25 
                 d 
                 957 
                 893 
                 805 
                 957 
                 89.467 
                 0.624 
               
            
           
           
               
               
               
               
               
               
               
            
               
                 FCR 
                   
                   
                   
                   
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 0-25 
                 d 
                 2.81 
                 3.09 
                 3.19 
                 2.96 
                 0.317 
                 0.751 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 32 
               
             
            
               
                   
               
               
                 Carcass performance for pigs allocated to different 
               
               
                 omega 3 enriched diets 25 days pre-slaughter 
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Diet 
                 Control 
                 Premix 1 
                 Premix 2 
                 Premix 3 
                 S.E.M 
                 Significance 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
            
               
                 Start Wt 
                 92.03 
                 90.56 
                 93.48 
                 91.63 
                 1.108 
                 0.416 
               
               
                 End Wt. 
                 115.93 
                 112.96 
                 113.6 
                 115.55 
                 2.944 
                 0.853 
               
               
                 Dead Wt. 
                 93.77 
                 92.78 
                 92.67 
                 94.24 
                 2.515 
                 0.95 
               
               
                 KO % 
                 81.41 
                 82.36 
                 80.12 
                 81.02 
                 0.84 
                 0.378 
               
               
                 P2 
                 12.78 
                 12.97 
                 12.53 
                 14.21 
                 0.683 
                 0.375 
               
               
                   
               
            
           
         
       
     
     Comparison of Performance Data Between Omega 3 Enrichment Over 50 Days and 25 Days Pre slaughter 
     Pigs that commenced their omega 3 enrichment 25 days pre-slaughter typically had heavier finish weights upon slaughter. Furthermore, feed intake was higher for pigs that began their treatment diets at 25 days pre-slaughter as opposed to 50 days but generally growth rates were better for pigs on the 50 day treatments with improved FCR&#39;s reported for pigs on the 50 day treatments. From comparing 0-25 day enrichment period to the latter period of the 50 day treatment (29-50 day), the 29-50 day enrichment period resulted in numerically higher feed intake for treatment Premix 3, higher growth rates for Premix 1 and Premix 3 and improved FCR&#39;s across all regimes (Control, 
     Premix 1,2 and 3). 
     
       
         
           
               
             
               
                 TABLE 33 
               
             
            
               
                   
               
               
                 Average ALA, EPA and DHA per 100 kcal on pig meat, fat 
               
               
                 and rind using various Omega 3 enriched feed treatments 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                   
                 Control 
                 T3 
                 T4 
                 T5 
                 T6 
                 T7 
                 T8 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Averages ALA mg/100 kcal 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Loin lean 
                 108.6 
                 90 
                 191 
                 217.7 
                 281.7 
                 103.7 
                 151.3 
               
               
                 Loin fat 
                 256 
                 372 
                 461 
                 509.7 
                 1121.4 
                 196.8 
                 502.5 
               
               
                 Belly 
                 221.6 
                 239 
                 339 
                 436.7 
                 725.8 
                 302.7 
                 388.9 
               
               
                 Shoulder 
                 213.8 
                 280 
                 440 
                 461.3 
                 681 
                 298.1 
                 390 
               
               
                 Rind 
                 346.8 
                 536 
                 720 
                 588 
                 788 
                 381.2 
                 912 
               
               
                 Averages DHA mg/100 kcal 
               
               
                 Loin lean 
                 5.1 
                 31 
                 56 
                 5.9 
                 7.4 
                 37.2 
                 72.2 
               
               
                 Loin fat 
                 6.6 
                 65 
                 117 
                 18.1 
                 12.4 
                 53.1 
                 158 
               
               
                 Belly 
                 5.9 
                 46 
                 89.6 
                 26.2 
                 10.1 
                 62.2 
                 129.8 
               
               
                 Shoulder 
                 10.8 
                 50 
                 101.7 
                 15.6 
                 10.7 
                 70.2 
                 118.7 
               
               
                 Rind 
                 9.4 
                 121 
                 165.6 
                 27 
                 12 
                 76.8 
                 287.2 
               
               
                 Averages EPA + DHA mg/100 kcal 
               
               
                 Loin lean 
                 7.6 
                 42 
                 70.1 
                 11.1 
                 24.4 
                 46 
                 92.3 
               
               
                 Loin fat 
                 9.5 
                 74 
                 128 
                 23.4 
                 23.6 
                 58.6 
                 173.3 
               
               
                 Belly 
                 8.9 
                 51 
                 103.4 
                 32.8 
                 24.6 
                 70.8 
                 143.9 
               
               
                 Shoulder 
                 14 
                 58 
                 118.4 
                 23.1 
                 25.2 
                 81 
                 132.3 
               
               
                 Rind 
                 13.5 
                 133 
                 188.8 
                 35.2 
                 33 
                 90.4 
                 325.9 
               
               
                   
               
            
           
         
       
     
     T6 gave the highest concentration of ALA and across all treatments ALA concentrated mostly in the rind. T8 gave the highest concentration of DHA and across all treatments DHA concentrated mostly in the loin fat. T8 gave the highest concentration of EPA and across all treatments DHA concentrated mostly in the rind. ALA, DHA and EPA deposited similarly in the belly and should across all treatments. 
     No statistically significant differences were found for live performance and carcass performance parameters between all four treatments (Control, Premix 1,2 and 3) across a 25 day and 50 day finishing period. Omega 3 enrichment over a 50 day period has proven to be more beneficial for the performance of animals as opposed to a 25 day pre-slaughter enrichment period. 
     The present invention accordingly provides a composition for animals such as poultry or pigs, based on different sources of omega-3 fatty acids, optionally together with antioxidant(s), flow agent(s) and surfactant(s), to achieve the desired levels of omega-3 fatty acids in the animals. The resulting meat, enriched with Omega-3 fatty acids, provides a range of, for example. poultry and pig meat portions with levels of Omega-3 fatty acids above a threshold limit at which health properties for the consumer can occur. Feeding high levels of Omega-3 fatty acids according to the compositions and methods of the invention allows enrichment of animal meat without detrimental effects on meat sensory quality or animal performance.