Frontiers in Natural Product Chemistry

Volume: 9

Investigation of the Effects of Using Omega-3 Fatty Acids on Egg Quality in Functional Egg Production

Author(s): Sibel Bölek* and Feyza Tosya

Pp: 28-39 (12)

Doi: 10.2174/9789815040586122090004

* (Excluding Mailing and Handling)

Abstract

Omega-3 polyunsaturated fatty acids (PUFA) have many beneficial effects
on health such as lowering the level of inflammatory agents, stimulating fat oxidation
in adipose tissue and reducing body weight, reducing the risk of cardiovascular
diseases, regulating blood glucose level and increasing insulin sensitivity. However, the
intake of omega-3 fatty acids with a normal diet is often insufficient to meet the daily
requirement. In this case, besides food supplements, functional foods enriched with
omega-3 are an important alternative as an omega-3 source, such as eggs and animal
meat. Omega-3 enriched eggs are usually obtained from chickens fed feeds enriched
with omega-3 sources. Among these sources, flaxseed, fish meat and fish oil, chia
seeds, various microalgae and their combinations used in different proportions can be
cited. While the alpha linolenic acid content is higher in flax and chia seeds, fish oil
and microalgae have higher levels of eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA). It has been observed that the chicken eggs fed with feeds
enriched with algae generally have higher fatty acids, antioxidants and carotenoids.
However, some studies have reported that chicken eggs fed seafood and flaxseed have
a fishy odor or taste. Therefore, in this study, it was aimed to examine and evaluate the
changes in egg composition of different chicken feed combinations and to determine
the closest option to optimum feed content. The results of this study revealed that
enrichment of chicken feeds with a combination of seafood and oilseeds can increase
the sensory acceptability.


Keywords: Fish Oil, Flaxseed, Food Enrichment, Functional Egg.

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