Enhancing the nutritional profile of eggs

Publication date: 07/11/2016
Extent: 28 pages

Contributions by: Erin M. Goldberg and Neijat Mohamed, University of Manitoba, Canada and James D. House, University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine, Canada

Chapter synopsis: The nutrients contained within the table egg can be easily modified or enhanced through the hen’s diet. As such, the egg represents an economically viable functional food that can be utilized to deliver potent bio-active components into the human diet. In this chapter, we review the major targets of enrichment, with a particular focus on omega-3 polyunsaturated fatty acids. We also discuss some of the potential downsides of such enrichment, including the impact on bird health and performance, increased the cost of ingredients and impact on the sensory profile, which affects consumer acceptability.

DOI: 10.19103/AS.2016.0012.18