Jurnal Ilmu Ternak Universitas Padjadjaran
Author ORCID Identifier
Karim El-Sabrout, https://orcid.org/0000-0003-2762-2363
Ayman Abd El-Aziz, https://orcid.org/0000-0002-8306-0011
Abstract
Enriched or “designer” chicken eggs have emerged as an important category of functional foods aimed at improving human nutrition through dietary manipulation of laying hens. This mini-review summarizes recent advances in egg enrichment strategies, focusing on omega-3 fatty acids, vitamins, minerals, and antioxidant compounds. Omega-3 enrichment remains the most widely adopted approach, achieved through supplementation with flaxseed, fish oil, or microalgae, resulting in significant increases in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in egg yolk. Multi-nutrient enrichment, including selenium, vitamin E, and carotenoids, has also gained attention due to its potential in enhancing antioxidant capacity and health of hens and consumers. While enriched eggs offer promising functional and health advantages, challenges related to production efficiency, oxidative stability, and sensory quality persist. Future research should focus on optimizing feed formulations, improving nutrient bioavailability, and evaluating long-term impacts on human health. Overall, enriched eggs represent a practical and scalable approach to delivering essential nutrients through widely consumed foods.
Recommended Citation
El-Sabrout, Karim and El-Aziz, Ayman Abd
(2026)
"Recent Advances in Sustainable Production of Enriched Chicken Eggs: A Mini Review,"
Jurnal Ilmu Ternak Universitas Padjadjaran: Vol. 26:
No.
2, Article 10.
DOI: https://doi.org/10.24198/jit.v26i2.1469
Available at:
https://journal.unpad.ac.id/jitunpad/vol26/iss2/10
Included in
Agricultural Economics Commons, Food Science Commons, Poultry or Avian Science Commons, Veterinary Medicine Commons
