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Enhancing the nutritional profile of eggs

Code: 9781838790912
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
Table of contents1 Introduction 2 Egg nutrient composition and role in the human diet 3 Omega-3 PUFA: biological factors influencing the n-3 composition of eggs 4 Omega-3 PUFA: enhancing the n-3 profile of eggs 5 Omega-3 PUFA: sensory attributes of enriched eggs 6 The vitamin profile of eggs 7 Minerals and trace elements in eggs 8 Dietary combinations 9 Conclusion 10 Where to look for further information 11 References

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