Fatty acid composition of certified organic, conventional and omega-3 eggs

Samman, Samir; Kung, Fan Piu; Carter, Lissa M.; Foster, Meika; Ahmad, Zia; Phuyal, Jenny L.; Petocz, Peter

doi:10.1016/j.foodchem.2009.03.046

Cited by 74 publications

(52 citation statements)

References 28 publications

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“…According to the Canadian standards, it is recommended to consume eggs enriched with n-3 PUFA by up to 50% of energy in a meal. Samman et al (2009) stated that omega eggs had significantly lower percentage of myristic and palmitic acids, which resulted in a lower percentage of SFA, but significantly higher percentage of ALA, DHA and total omega-3, which is also the case in our research. Gül et al (2012) pointed out that dietary supplementation of laying hens' feed with rapeseed oil resulted in increased MUFA, especially of oleic acid, in eggs.…”

Section: Discussionsupporting

confidence: 80%

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

Kralik

Straková

et al. 2017

Acta Vet. Brno

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The aim of the research was to enrich eggs with n-3 polyunsaturated fatty acids by using plant oils and fish oil as dietary supplements in laying hens' feed. The focus was put on the effect of the daily consumption of 100 g of egg yolk, i.e. 100 g of egg mass, on the human health. The 1 st group of laying hens was fed a diet containing soybean and fish oil, and the 2 nd group was given feed containing a combination of linseed, rapeseed, soybean, and fish oils. Eggs laid by the 2 nd group contained 4.73% α-linolenic acid, 0.20% eicosapentaenoic acid and 2.37% docosahexaenoic acid (% of total fatty acids in yolk lipids, P < 0.001), which marks an increase of × 4.04 for α-linolenic acid, × 3.33 for eicosapentaenoic acid, and × 1.75 for docosahexaenoic acid compared to eggs laid by the 1 st group. Total n-3 polyunsaturated fatty acids in eggs of the 2 nd group were × 2.8 higher than in the 1 st first group. Calculated per 100 g of eggs of the 2 nd group, the intake for the human body corresponds to 435 mg α-linolenic acid, 18.43 mg eicosapentaenoic acid, and 218.2 mg docosahexaenoic acid.

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Section: Discussionsupporting

confidence: 80%

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

Kralik

Straková

et al. 2017

Acta Vet. Brno

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“…As shown in Table 2, the greatest shell percentages and shell thicknesses were obtained from eggs laid by hens fed a mixture of 1.25% LO 1 1.25% FO-supplemented diets. Similarly, Samman et al (2009) observed that the eggshell weight, expressed as a percentage of total egg weight, was higher in n-3 eggs than conventional eggs (P , 0.05). It is possible that Ca 12 absorption was increased due to dietary supplementation of n-3PUFA (Kruger and Schollum, 2005), which might play a vital role in improving eggshell quality characteristics.…”

Section: Discussionmentioning

confidence: 65%

“…Cachaldora et al (2008) indicated that yolk color increased in the diets supplemented with n-3 oils with respect to the control diets. Samman et al (2009) stated that eggshell weight, expressed as a percentage of total egg weight, was highest in n-3 eggs (P , 0.05).…”

Section: Introductionmentioning

confidence: 99%

The impact of incorporation of n-3 fatty acids into eggs on ovarian follicular development, immune response, antioxidative status and tibial bone characteristics in aged laying hens

Ebeid

2011

Animal

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The objectives of this study were to investigate the effects of different dietary sources of unsaturated fatty acids (fish oil (FO) and/or linseed oil (LO)) on laying performance, egg yolk fatty acid composition, ovarian follicular development, antioxidative properties, immune response and tibial bone characteristics in aged laying hens. A total of 100 Hisex Brown hens at 56 weeks of age were housed individually in laying cages in an open-sided building under a 16 h light:8 h dark lighting schedule. Hens were randomly divided into four experimental treatments (n 5 25 each). Birds were fed ad libitum diets containing 2.5% vegetable oil (C, control), 2.5% FO, 2.5% LO and a mixture of 1.25% LO 11.25% FO (LO 1 FO) from 56 to 68 weeks of age. Egg production, egg quality characteristics and yolk lipid profile were analyzed. At 68 weeks of age, ovarian follicles were classified and tibial bone characteristics were determined. Serum thiobarbituric acid reactive substance (TBARS), glutathione peroxidase (GSH-Px) activity and total antioxidant capacity were measured. Incorporation of n-3 polyunsaturated fatty acids (n-3PUFA) into the egg yolks has been successful by using dietary FO and/or LO. There were no significant effects of treatments on hen-day egg production, feed intake, egg weight, egg shape index, albumen height, Haugh units and yolk height. However, dietary FO and/or LO supplementation had a significantly positive effect on eggshell percentage, eggshell thickness and yolk color. At 68 weeks of age, there was no significant difference among dietary treatments for tibial bone measurements. Also, no negative effects were detected in ovarian follicular development and weights of the ovary and oviduct, expressed in both absolute terms and relative to body weight. Dietary 2.5% LO, 2.5% FO and a mixture of 1.25% FO 1 1.25% LO enhanced GSH-Px activity, total antioxidant capacity and antibody titers significantly in comparison with control. It could be concluded that inclusion of mixed sources of n-3PUFA in diets at moderate levels (2.5%) increased the n-3PUFA content and decreased the n-6/n-3 ratio content in the yolk, improved the antioxidative status, reduced lipid peroxidation, enhanced the antibody response and did not have any negative influence on ovarian follicular development and tibial bone characteristics in aged laying hens.

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“…Even if consumers perceive that the dietetic and nutritional values of free-range eggs are better than those of cage-produced eggs, a study revealed that free-range eggs had more total fat, although the cholesterol level in eggs was not influenced by the housing environment (Anderson, 2011). Small differences were found in saturated fatty acid content of organic and conventional eggs, and could have significant metabolic effects on consumers (Samman et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Chemical features, cholesterol and energy content of table hen eggs from conventional and alternative farming systems

Radu-Rusu¹,

Usturoi²,

Leahu³

et al. 2014

SA J. An. Sci.

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This study was carried out to investigate the effect of conventional farming systems for laying hens (standard cage batteries) and new alternative systems (improved cages and free range), approved by European Union (EU) poultry welfare legislation, on the chemical and nutritional quality of table eggs. The biological material consisted of eggs laid by 1200 Lohmann Brown hens, aged 27 weeks, fed similarly (a corn-wheat-soymeal diet). Conventional AOAC methods were used to analyse the eggs, and gross energy was calculated based on organic matter energy. All data were subjected to ANOVA statistical computation. The eggs produced in conventional cages compared with those laid in free-range farming conditions, presented significantly higher concentrations of total lipids (11.40 ± 0.65 g/100 g vs. 10.78 ± 0.87 g/100 g), cholesterol (211 ± 6.31 µg/egg vs. 202 ± 7.79 µg/60 g egg) and gross energy (0.36 ± 0.007 MJ/egg vs. 0.35 ± 0.012 MJ/egg). Consequently, it could be stated that under similar dietary conditions, the cage-free system influenced hens to produce eggs with a higher nutritive value than in the other systems.

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Fatty acid composition of certified organic, conventional and omega-3 eggs

Cited by 74 publications

References 28 publications

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

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

The impact of incorporation of n-3 fatty acids into eggs on ovarian follicular development, immune response, antioxidative status and tibial bone characteristics in aged laying hens

Chemical features, cholesterol and energy content of table hen eggs from conventional and alternative farming systems

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