Egg Innovation and Strategies for Improvement

AbstractFish oil is a rich source of n−3 fatty acids, especially eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids. Using fish oil in the diet of hens results in the transfer of these n−3 fatty acids into the developing egg yolk reducing the proportion of n−6 fatty acid, as well as the n−6/n−3 ratio. These omega 3–enriched eggs when consumed by humans provide health benefits such as improved cardiovascular and cognitive functions. However, the amount of fish oil that can be added to the hen’s diet is limited because too high of a concentration can lead to a fishy taste or odor in the egg. The effect of hen’s consumption of fish oil–based diets on the n−3 fatty acid composition, cholesterol content, oxidative stability, and sensory characteristics of enriched eggs as well as the production parameters of hens will be discussed. Human health benefits with regard to consumption of omega 3–enriched eggs derived from hens fed fish oil will also be reviewed.