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Pregledni rad

https://doi.org/10.31727/m.20.1.2

Feed influence on quality and egg enrichment by functional ingredients

Zlata Kralik orcid id orcid.org/0000-0001-9056-9564 ; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera, Osijek, Hrvatska
Matea Lovreković ; Poljoprivredni fakultet Sveučilišta J. J. Strossmayera, Osijek, Hrvatska


Puni tekst: hrvatski pdf 4.822 Kb

str. 58-65

preuzimanja: 522

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Sažetak

Eggs are valuable source of proteins, fat and microelements which play a significant role in basic human diet. Egg production and consumption in the world has decreasing in the last decade. The egg consumption has been connected for a long time with unfavourable effects for human health, mostly due to cholesterol content. However, today, it is known that many other factors influence the cholesterol level in human serum (genetic predisposition, hormonal status, diet and so on), and not only egg cholesterol. Today, food used in everyday meal does not only serve for providing necessary nutrients, but it can also help in preventing illnesses connected with diet (better immunological status, decreased risk of cardiovascular disease, eyesight protection, and similar). By a special technology in the production of table eggs it is possible to increase the content of some functional ingredients in eggs like omega-3 fatty acids, selenium, lutein, zeaxanthin and vitamins E and A. This paper offers a short overview of the influence of table egg manufacturing technology (laying hens feed) on quality and egg enrichment by functional ingredients.

Ključne riječi

eggs, laying hens, food, functional ingredients

Hrčak ID:

194644

URI

https://hrcak.srce.hr/194644

Podaci na drugim jezicima: hrvatski njemački talijanski španjolski

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