Skip to the main content

Journal of Central European Agriculture, Vol. 19 No. 1, 2018.

Original scientific paper

https://doi.org/10.5513/JCEA01/19.1.2025

Enrichment of table eggs with functional ingredients

Gordana KRALIK ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek;The Scientific Centre of Excellence for Personalized Health Care, Josip Juraj Strossmayer Universityof Osijek
Zlata KRALIK orcid id orcid.org/0000-0001-9056-9564 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek;The Scientific Centre of Excellence for Personalized Health Care, Josip Juraj Strossmayer Universityof Osijek
Manuela GRČEVIĆ orcid id orcid.org/0000-0002-5760-621X ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek;The Scientific Centre of Excellence for Personalized Health Care, Josip Juraj Strossmayer Universityof Osijek
Igor KRALIK orcid id orcid.org/0000-0001-8172-6070 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek
Vesna GANTNER ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek

Full text: english PDF 643 Kb

page 72-82

downloads: 1.003

cite

Abstract

The research was conducted on 120 laying hens of Tetra SL provenience, which were divided into two experimental groups (K and P), with 60 laying hens in each group (12 replications, 5 hens per replication). The control group was fed standard diet, while laying hens of experimental groups were given modified diet supplemented with 5% of oil mixture, 0.5 mg/kg organic selenium, 200 mg/kg lutein and 200 mg/kg vitamin E. Portion of n-3 PUFA was significantly better in designed eggs than in conventional eggs (3.76% and 1.69%, P<0.001). Ratio of n-6/n-3 PUFA in experimental group was more than twice as favorable as in the control group (5.91 vs. 13.34; P<0.001). Content of selenium, lutein and vitamin E in designed eggs was statistically significantly higher than in conventional eggs (P<0.001). The content of selenium in egg yolks in conventional eggs was 0.053 μg/g and in designed eggs 0.143 μg/g, and in egg whites 0.387 μg/g and 0.662 μg/g, respectively (P<0.001). Lutein content increased from 12.44 μg/g inconventional eggs to 104.95 μg/g in designed eggs, while vitamin E increased from 12.5 μg/g to 19.82 μg/g egg yolk.

Keywords

designed eggs; lutein; omega-3 fatty acids; selenium; vitamin E

Hrčak ID:

196064

URI

https://hrcak.srce.hr/196064

Publication date:

17.3.2018.

Article data in other languages: croatian

Visits: 2.132 *