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Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed
The effect of the diet modification (soybean and lupine addition) on the content of protein and amino acids (AA) in eggs was studied. Both the sampling day and the diet influenced the total protein content. In albumen, the lowest protein content (10.6%) was noted after administering a diet containing 25% lupine; in the same egg the yolk contained the most proteins (16.7%). In the content of nonessential AA (NAA) in egg yolks, differences were noted only for cysteine, with its the highest content in the yolks of the control group. The stable content of essential yolk amino acids (EAA) was observed only for isoleucine, leucine, tryptophan and phenylalanine. The highest contents of EAA and NAA were recorded in the yolks of the control group (~47 and ~53 g/100 g of protein, respectively) and in the group with 25% additions of lupine (~42 and ~51 g/100 g of protein, respectively). AA with constant content in the tested albumens were methionine, tryptophan and alanine. The highest content of EAA (>~42 g/100 g of protein) and NAA (>~62 g/100 g of protein) were determined in albumen of eggs determined in the group with at least 20% additions of lupine. The highest content of EAA for humans delivered eggs from groups 4–6 (with the addition of soy into the diet ≤5%). The protein sources used in the hen diet significantly influenced the content of protein and individual AA in the produced eggs.
Super eggs production – the influence of feed modification on designer egg composition
Abstract Chicken eggs are considered a superfood due to their rich nutritional value, including amino acids, essential fats, vitamins, and minerals, while also being affordable and versatile in cooking. Designed eggs, enhanced further through nutrient improvements, become “super eggs.” Recent studies highlight feed modification, which is more complex than feed supplementation, as the most effective method for enriching eggs; apart from supplementation also includes the use of blends of seeds and grains, post-extraction meals, natural extracts, and oils. This review explores trends in modifying egg nutrient content by adjusting the chicken’s diet to improve fatty acids, vitamins, proteins, minerals, antioxidants, and pigments important for human health. It is challenging to achieve a sufficiently significant level of modification and produce eggs that can be marked as a source of a given nutrient (polyunsaturated fatty acids, vitamins) or as having a reduced content of unfavorable ingredients (such as cholesterol). Important aspects of egg modulation include feed costs, consumer acceptance of the product, and sustainability. Although there has been extensive research into egg fortification over the years, most studies have focused on single nutrients, and there is limited research on the bioavailability of nutrients from these designer eggs.