Functional Egg; Enriched with Omega Fatty Acids

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

Dariush Khademi Shurmasti ¹ , Abdollah Alizadeh karsalari ² , Hoda Shokri ³

1 - Assistant Professor, Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
2 - Assistant Professor, Department of Chemistry, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
3 - Shahid Yahyanejad Hospital, Babol University of Medical Sciences, Babol, Iran

Received: 2023-04-04 Accepted : 2023-07-03 Published : 2023-09-12

Keywords: Enrichment ", گ Omega Fatty Acids", Docosahexaenoic Acid (DHA)", , ", Designer Egg, ", Eicosapentaenoic Acid (EPA)", ,

Abstract :

The health benefits of omega-3 polyunsaturated fatty acids (n-3 PUFA) are generally recognized. Unfortunately, in most countries, the recommended daily intake of these compounds is rarely met. Therefore, the enrichment of commonly occurring foods and the production of functional foods can increase intake of these fatty acids. From this point of view, eggs are an interesting target due to their superior nutritional value and low cost, because they form an integral part of the diet. Their n-3 PUFA profile can be modified through dietary supplements. For this purpose, the oilseeds such as flaxseed, rapeseed, camelina, plant sources rich in alpha-linolenic acid and fish oil, which is rich in long-chain n-3 PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been used. A more recent trend is feed supplementation with microalgae as a source of EPA and/or DHA. On the other hand, it seems necessary to use effective approaches to increase people's awareness of consuming functional foods. In this paper, recent scientific literature concerning n−3 PUFA enrichment in eggs is reviewed, giving an overview of advantages and disadvantages of the different approaches and the effect of consuming enriched eggs on human health was presented.

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