Physical-Chemical Characteristics of Designer and Conventional Eggs

Abstract

The objective of this study was to compare the internal and external quality of conventional and designer eggs. In total, 120 Tetra SL laying hens were randomly allotted to two treatments (K and P groups), with 12 replicates of five hens each. The control group (K) was fed a standard layer diet, producing conventional eggs, and the P group was fed a modified diet supplemented with 5% of an oil mixture, 0.5 mg organic selenium/kg, 200 mg lutein/kg and 200 mg vitamin E/kg, producing designer eggs. Treatments did not influence (p>0.05) egg weight or egg component weights. Designer eggs presented higher albumen proportion and lower eggshell proportion than conventional eggs (p<0.01). Relative to egg quality parameters, designer eggs presented higher HU values (83.99 vs. 80.81; p=0.042), more intense yolk color (14.38 vs. 8.70; p<0.01), and lower albumen pH (8.39 vs. 8.67; p=0.007). Feeding treatments and duration of egg storage did not significantly influence egg yolk lipid oxidation (p>0.05).

Consumption of Nutritionally Enriched Hen Eggs Enhances Endothelium-Dependent Vasodilation via Cyclooxygenase Metabolites in Healthy Young People—A Randomized Study

“…Enriched hen eggs were produced according to the protocol of the research group from the Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, in which rapeseed oil (1.5%) in feed mixtures fed to laying hens were replaced with mixture of fish (1.5%), linseed (2%) oil and 0.43 selenium mg/kg mixture, 100 mg/kg mixture of vitamin E and lutein. The content of eggs is shown in Table 1 , in which Kralik et al performed an analysis on uncooked eggs [ 24 , 25 ].…”

Omega‐3 supplementation for enhancement of egg functional properties

“…Results from several decades have shown no adverse effects and decline in quality when feeding flaxseed (Al-Daraji, Razuki, -Hayani, & Al-Hassani, 2011). Kralik, Kralik, Grcevic, Kralik, and Gantner (2018) showed an increase in HU for conventional eggs (80.81) when "designer eggs" (83.99) were produced by modifying the diet with 5% of an oil mixture with 0.5 mg organic selenium/kg, 200 mg lutein/kg, and 200 mg vitamin E/kg.…”

“…Due to the high degree of unsaturated fatty acids in hen's diet, the production of peroxide could decrease yolk color, especially during long-term storage, by oxidizing pigmented carotenoids (Carbo, 1987). Additionally, yolk color can vary according to diet composition, experimental study period, and types of seeds used in the diet (Anderson, Tang, & Ross, 1991;Kralik et al, 2018;Ross & Dominy, 1990;Scheideler, Froning, & Cuppett, 1997).…”

Long-Term Supplementation of Laying Hen Diets with Various Selenium Sources as a Method for the Fortification of Eggs with Selenium

“…However, toxic levels of selenium are difficult to establish since selenium toxicity is affected by the kind of selenium compounds present in the food as well as mutual interactions with other components of the diet [14][15][16]. Unfortunately, as has been stated in many countries across the world, human food ingredients can contain low levels of selenium and selenium deficiency in human nutrition has become a global phenomenon [17][18][19].…”