Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans

Kralik, Gordana; Kralik, Zlata; Straková, Eva; Grčević, Manuela; Hanžek, Danica

doi:10.2754/avb201786030293

Cited by 4 publications

(3 citation statements)

References 25 publications

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“…In the poultry industry the most used mixtures for laying hens are sunflower, soybean and rapeseed oil, which is reflected in an undesirable n‐6/n‐3 PUFA ratio. Fish oil is rich in essential fatty acids such as EPA and DHA, but a higher concentration of fish oil in feed for laying hens may cause undesirable organoleptic properties of eggs, and for that reason some researchers have used flaxseed and rapeseed oil in combination with fish oil …”

Section: Discussionmentioning

confidence: 99%

“…Fish oil is rich in essential fatty acids such as EPA and DHA, but a higher concentration of fish oil in feed for laying hens may cause undesirable organoleptic properties of eggs, and for that reason some researchers have used flaxseed and rapeseed oil in combination with fish oil. 23,[25][26][27] Lešić et al 28 investigated fatty acid composition in chicken eggs on the Croatian market. The study included three producers during 2014 and 2015.…”

Section: Discussionmentioning

confidence: 99%

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Microalgae Schizochytrium limacinum as an alternative to fish oil in enriching table eggs with n‐3 polyunsaturated fatty acids

Kralik

Grčević

et al. 2019

J Sci Food Agric

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BACKGROUND The research deals with the addition of microalgae Schizochytrium limacinum as an alternative to fish oil in a feed‐mixture for laying‐hens and its effect on the deposition of n‐3 polyunsaturated fatty acids (n‐3‐PUFAs) [α‐linoleic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in the lipids of egg yolks. In the study, 240 Tetra SL laying hens housed in enriched cages were used, divided into six groups, each in five repetitions. Groups E1, E3 and E5 were given 0.5%, 1.0% and 1.5% microalgae and groups E2, E4 and E6 were given feed mixtures with 0.5%, 1.0% and 1.5% fish oil. The mixtures were modified on the basis of 17% of the crude protein and 11.7 MJ ME kg‐1. RESULTS The results showed satisfactory disposal of n‐3 PUFA in egg yolks of laying‐hens fed mixtures with the addition of either fish oil or microalgae. Eggs of E1, E3 and E5 groups contained in 100 g: 321.07 mg, 361.60 mg and 399.34 mg n‐3 PUFA, respectively (P < 0.001). Eggs of E2, E4 and E6 groups contained in 100 g: 346.25 mg, 346.17 mg and 369.02 mg n‐3 PUFA, respectively (P < 0.001). By increasing the content of fish oil or microalgae in feed‐mixtures for laying hens, the ratio of n‐6/n‐3 PUFA in egg yolk lipids (P < 0.001) was decreased. CONCLUSION Our results justified the usage of the microalgae Schizochytrium limacinum in the enrichment of table eggs with n‐3 fatty acids as an alternative feed to fish oil. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Microalgae Schizochytrium limacinum as an alternative to fish oil in enriching table eggs with n‐3 polyunsaturated fatty acids

Kralik

Grčević

et al. 2019

J Sci Food Agric

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“…The increase of the n-3 PUFA in poultry feed enables the enrichment of eggs with long-chain n-3 PUFA (Douny et al, 2015;Kralik et al, 2017;. Eggs are usually consumed after being thermally processed (Hayat et al, 2010).…”

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Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs

Kralik¹,

Kralik²,

Grčević³

et al. 2019

JCEA

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Eggs are a foodstuff of animal origin that are widely consumed by human population. Quality of eggs depends on many factors, such as laying hens' feed composition. Modification of laying hens' diet by supplementing different fat sources affects the fatty acid profile in egg yolks. This paper presents the comparison of the fatty acid profile (FA) in fresh and boiled n-3 PUFA eggs. There is the question asked if the values referring to daily consumption of specific fatty acids in fresh eggs are credible. The portion of fatty acids in omega-3 fresh eggs is the following: SFA 30.76%, MUFA 41.97%, n-6 PUFA 22.24%, n-3 PUFA 4.96%, and the n-6/n-3 PUFA ratio is 4.51. Comparison of FA profile in fresh and thermally processed n-3 PUFA eggs (boiled for 10 min. at 95 °C) shows that there are differences in the content of specific FAs, but they are not statistically significant (P>0.05), except for myristoleic fatty acid (P<0.05). There results justify the presentation of fatty acids profile in eggs on the basis of fresh eggs analysis results, as there are no differences in the fatty acid profile between fresh and cooked eggs, which was also shown by some other authors.

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Dietary Nutritional Manipulation on Designer Eggs Production

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2020

HJFNS

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Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans

Cited by 4 publications

References 25 publications

Microalgae Schizochytrium limacinum as an alternative to fish oil in enriching table eggs with n‐3 polyunsaturated fatty acids

Microalgae Schizochytrium limacinum as an alternative to fish oil in enriching table eggs with n‐3 polyunsaturated fatty acids

Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs

Dietary Nutritional Manipulation on Designer Eggs Production

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