Stručni rad
CHICKEN EGG AS FUNCTIONAL FOOD
Manuela Grčević
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Zlata Gajčević-Kralik
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Gordana Kralik
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Stanko Ivanković
; Agronomski i prehrambeno-tehnološki fakultet, Sveučilište u Mostaru, Mostar, BIH
Sažetak
The topic „functional food“ has recently bean well presented in media and in everyday communication, which affects consumers’ awareness of the availability of functional products on the market and benefits of such food on their health. Functional food is determined as every food which, in addition to its basic nutrients, contains ingredients that positively affect human health and reduce disease risks. Hen egg is an excellent source of high biological value protein, the A, B group, D and E vitamins, as well as minerals such as iron, phosphorus and potassium. Feeding laying hens with different diets influences changes in the certain nutrients content in eggs (fatty acids, fat-soluble vitamins and minerals), thus affecting production of eggs with increased desirable functional ingredients. Such eggs are labeled as functional food and are low-priced and easily available on the market. Consumption of functional products provides greater opportunity for preventive action aiming at preserving health. This paper provides a general overview of functional food development, the use of functional ingredients in laying hens feed, production of eggs enriched with respective ingredients and their positive effects on human health.
Ključne riječi
functional food; hen egg; health
Hrčak ID:
74641
URI
Datum izdavanja:
6.12.2011.
Posjeta: 2.238 *