A 2 x 2 x 2 factorial experiment was planned to study the influence of dietary fat source (linseed oil or sunflower oil) and dietary doses of alpha-tocopheryl acetate (alpha-TA) (0 or 200 mg/kg of feed) and canthaxanthin (CX) (0 or 5 mg/kg of feed) on fatty acid (FA) composition and lipid oxidation of fresh and spray-dried eggs. Dietary supplementation with alpha-TA and CX modified the levels o...

In the recent past, low cholesterol eggs enriched with vitamin-E and omega-3 fatty acid have been developed and are marketed under different brands claiming them as heart friendly. The influence of these eggs (smart eggs) on lipid profile of rats was evaluated in comparison to that of the standard eggs. Data of 4 week dietary treatment revealed that total plasma cholesterol, low density lipopro...

BACKGROUND The effect of preparation methods (raw, half-boiled and hard-boiled) on protein and amino acid contents, as well as the protein quality (amino acid score) of regular, kampung and nutrient enriched Malaysian eggs was investigated. METHODS The protein content was determined using a semi-micro Kjeldahl method whereas the amino acid composition was determined using HPLC. RESULTS The ...

a seven-week trial was carried out to investigate the possibility of enriching eggs with vitamin e, inorganic and organic selenium added to the laying hen’s diet and lipid stability of enriched eggs during storage. seventy two hy-line w-36 hens were divided into six equal groups. each groups received one of the treatment diets which included control, 0.4 mg/ kg sodium selenite or selenium yeast...

The aim of this research is to develop a functional food and halal Omega 3 eggs by dietary manipulation laying hens as well investigate the influence nutrient composition on egg yolk content PUFAs. was conducted farm Pećigrad, Velika Kladuša, which has 21,162 hens, with an production rate 70%. Laying were fed NON GMO feed mixtures from three suppliers. contained 318 mg PUFAs, 6 times more than ...

  Background: Eggs are of the few naturally occurring foods that meet the needs of human body in a balanced manner. The present study was conducted to determine the rate of egg per capita consumption in Tehran city in 2018. Methods: The present cross-sectional study was conducted on 4.213 heads of families living in 22 regions of Tehran. Selected randomly using multistage cluster sampling meth...

BACKGROUND Egg yolks can be a source of docosahexaenoic acid (DHA) and iron but are often associated with adverse consequences on plasma cholesterol. OBJECTIVE Our goal was to investigate the effect of consumption of 4 egg yolks/wk on infant DHA status and hemoglobin, ferritin, and plasma cholesterol concentrations. Secondary outcomes included plasma iron, transferrin, and transferrin saturat...

An experiment was carried out to compare the effects of laying hen’s diet supplemented with inorganic and different organic sources of selenium (Se) on quality and oxidative stability of eggs during storage. A total of 81, (35-week old) laying hens of Lohmann LSL-White were assigned to cages in a completely randomized design with 9 groups of treatment and 3 replicates of 3 birds. Hens in each g...