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Changes in modern human diets have resulted in a deficiency in omega-3 fatty acids. Rectifying this deficiency and increasing dietary levels of omega-3 fatty acids, such as docosahexaenoic acid (DHA), can improve overall human health. Fish are a rich source of omega-3 fatty acids; however, low levels of consumption in many parts of the world, coupled with declining fish stocks, mean that alternative dietary omega-3 sources are required. The enrichment of commonly consumed foods has been suggested as a strategy that could increase omega-3 consumption. Eggs are an obvious target for enrichment as they are consumed worldwide and can have their omega-3 content altered through dietary manipulation of hens. In the current study, algae were included in the diet of hens, at 3 inclusion levels, in order to increase the omega-3 content of their eggs. For each treatment, the DHA content of eggs reached a plateau, proportional to the level of inclusion in the diet, which was then maintained for the duration of the experimental period. Higher inclusion levels reached this plateau quicker; however, the efficiency of transfer was reduced with increased dietary DHA. This maintenance of an increased egg DHA content over a prolonged period of time emphasizes the suitability of dietary supplementation with algae as a means to improve the nutritional value of hen's eggs. [ABSTRACT FROM AUTHOR]

Summary: Two 125‐day experiments of the same design were conducted to evaluate the effects of a heterotrophically grown microalgae (AURA) containing docosahexaenoic acid (DHA) on pig performance, carcass traits and the fatty acid composition of lean and adipose tissue. In each experiment, 144 Hypor pigs were blocked by sex, allocated to three treatment groups, and fed 0, 0.25% or 0.50% AURA in isonutritive, isocaloric diets. Pigs were weighed on days 0, 28, 56, 84 and 112. Feed and water intakes were measured every 28 days. Pigs were slaughtered on day 125. Data from the two studies were analysed as a single data set. Performance and carcass traits did not differ between treatments. Both microalgae treatment levels enriched (p < .05) Longissimus lumborum (LL) and backfat in DHA and improved (p < .05) their ratios of n‐6 to n‐3 fatty acids. [ABSTRACT FROM AUTHOR]

The authors reflect on the use of probiotics in the treatment of irritable bowel syndrome (IBS), highlighting the study by G. Sisson and colleagues on IBS. He states that existing studies on probiotics have vague claims which include the belief that all probiotics are equal. The study by Sisson and colleagues reportedly revealed that the effects of probiotics disappear once consumption stops. He argues that patients should only take probiotics strains supported by clinical science.