Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments - Production and Health Benefits of their Consumption

被引：3

作者：

Kralik, Z. ^{[1
,2
]}

Kralik, G. ^{[2
,3
]}

Grcevic, M. ^{[1
,2
]}

Hanzek, D. ^{[1
,2
]}

Biazik, E. ^{[4
]}

机构：

[1] Josip Juraj Strossmayer Univ Osijek, Fac Agrobiotech Sci Osijek, Vladimira Preloga 1, Osijek 31000, Croatia

[2] Josip Juraj Strossmayer Univ Osijek, Sci Ctr Excellence Personalized Hlth Care, Try Svetog Trojstva 3, Osijek 31000, Croatia

[3] Gordana Kral Nutr Jdoo Darda, Brace Radica 6, Darda 31326, Croatia

[4] Wroclaw Univ Econ & Business, Fac Engn & Econ, Dept Agroengn & Qual Anal, Komandorska 180-120 St, PL-53345 Wroclaw, Poland

来源：

POLJOPRIVREDA | 2021年 / 27卷 / 02期

关键词：

designer eggs; functional foods; omega-3 fatty acids; pigments; POLYUNSATURATED FATTY-ACIDS; CARDIOVASCULAR-DISEASE; CONSUMER ACCEPTANCE; FUNCTIONAL FOODS; TABLE EGGS; FISH-OIL; LUTEIN; CAROTENOIDS; CHOLESTEROL; YOLK;

D O I：

10.18047/poljo.27.2.9

中图分类号：

F3 [农业经济];

学科分类号：

0202 ; 020205 ; 1203 ;

摘要：

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

引用

页码：67 / 74

页数：9

共 65 条

[1]

Abhishek S, 2014, J POULT SCI TECHNOL, V2, P38

[2] Effect of full-fat sunflower or flaxseed seeds dietary inclusion on performance, egg yolk fatty acid profile and egg quality in laying hens [J].

Aguillon-Paez, Yandy J. ;

Romero, Laura A. ;

Diaz, Gonzalo J. .

ANIMAL NUTRITION, 2020, 6 (02) :179-184

[3] The science behind lutein [J].

Alves-Rodrigues, A ;

Shao, A .

TOXICOLOGY LETTERS, 2004, 150 (01) :57-83

[4] Fatty acid profile and cholesterol content of egg yolk from chickens fed diets supplemented with purslane (Portulaca oleracea L.) [J].

Aydin, Rahim ;

Dogan, Israfil .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (10) :1759-1763

[5]

Basmacioglu H, 2003, S AFR J ANIM SCI, V33, P266

[6] Incorporation of different polyunsaturated fatty acids into eggs [J].

Baucells, MD ;

Crespo, N ;

Barroeta, AC ;

López-Ferrer, S ;

Grashorn, MA .

POULTRY SCIENCE, 2000, 79 (01) :51-59

[7] The perceived healthiness of functional foods - A conjoint study of Danish, Finnish and American consumers' perception of functional foods [J].

Bech-Larsen, T ;

Grunert, KG .

APPETITE, 2003, 40 (01) :9-14

[8]

Biacs P., 2007, 4 INT FFNET M FUNCT

[9]

Bubel F., 2011, Acta Scientiarum Polonorum - Medicina Veterinaria, V10, P5

[10] Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men [J].

Chung, HY ;

Rasmussen, HM ;

Johnson, EJ .

JOURNAL OF NUTRITION, 2004, 134 (08) :1887-1893

← 1 2 3 4 5 6 7 →