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

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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Current Chinese Science

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DOI https://doi.org/10.2174/9789815040586122090004	Print ISSN 1574-0897
Publisher Name Bentham Science Publisher	Online ISSN 2212-3997

Frontiers in Natural Product Chemistry