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Dietary enrichment of eggs with omega-3 fatty acids: a review
Fraeye, I.; Bruneel, C.; Lemahieu, C.; Buyse, J.; Muylaert, K.; Foubert, I. (2012). Dietary enrichment of eggs with omega-3 fatty acids: a review. Food Res. Int. 48(2): 961-969.
In: Food Research International. Elsevier: Barking. ISSN 0963-9969, more
Peer reviewed article  

Available in  Authors 
    VLIZ: Open Repository 279663 [ OMA ]

Author keywords
    Omega-3 polyunsaturated fatty acids; Eggs; Flaxseed; Fish oil; Microalgae

Authors  Top 
  • Buyse, J.
  • Muylaert, K., more
  • Foubert, I., more

    The health benefits of omega-3 polyunsaturated fatty acids (n-3 PUFA) are generally recognized. Unfortunately, in most western countries, the recommended daily intake of these compounds is rarely met. Therefore, enrichment of commonly occurring foods can boost intake of these fatty acids. In this regard, eggs are an interesting target, as they form an integral part of the diet. Their n-3 PUFA profile can be modified through feed supplementation. A traditional n-3 PUFA source to be added to hens' diet is flaxseed, a plant source rich in a-linolenic acid. Alternatively, hens are often fed fish oil, which is rich in long chain n-3 PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). A more recent trend is feed supplementation with microalgae as a source of EPA and/or DHA. In this paper, recent scientific literature concerning n-3 PUFA enrichment in eggs is reviewed, giving an overview of advantages and disadvantages of the different approaches.

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