Review article
https://doi.org/10.33128/k.59.1.5
DESIGNED EGGS AND THEIR NUTRITIONAL PROPERTIES
Zlata Kralik
orcid.org/0000-0001-9056-9564
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayer u Osijeku, Osijek, Hrvatska
Stjepan Jelić
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Abstract
Designed eggs can be classified as functional food which has become a highly respected product inrecent years. Production of designed eggs is possible by using a special technology. Modified or designed mixture used for feeding the laying hens with the addition of oils rich in omega-3 fatty acids, organic selenium, vitamin E, lutein, or other nutrients or nutricines creates the prerequisite for the production of designed egg. Addition of vegetable oils (linseed or rapeseed) and fish oil influences the ratio of omega-3 and omega-6 fatty acids which makes their ratio in eggs decrease. Selenium, lutein and vitamin E, enrich the product and also have an antioxidant effect thus positive by affecting the product sustainability. In human nutrition it is desirable to use designed eggs because daily consumption can be beneficial to the prevention of various cardiovascular diseases, eye diseases and improve immunity or fertility. Although people’s awareness of the positive impact of functional products and designed eggs in much higher nowadays, it is still necessary to work on promotions of these products. The reason for that lies in the cost of the products and inadequate customer awareness of the positive impact on human health.
Keywords
hens; mixture; designed eggs; functional products
Hrčak ID:
187241
URI
Publication date:
5.10.2017.
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