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Super eggs production – the influence of feed modification on designer egg composition

cris.lastimport.scopus2025-10-23T06:59:34Z
cris.virtual.author-orcid0000-0003-1535-9625
cris.virtual.author-orcid0000-0003-2530-6535
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid8bc52f42-5907-41e7-a4eb-db64358a4285
cris.virtualsource.author-orcid9af677aa-a894-4dc6-8898-f77473ec4e6d
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enChicken 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorZielińska-Dawidziak, Magdalena
dc.contributor.authorKlimowicz, Piotr
dc.contributor.authorTomczak, Aneta
dc.date.access2025-08-19
dc.date.accessioned2025-08-19T10:01:28Z
dc.date.available2025-08-19T10:01:28Z
dc.date.copyright2024-11-25
dc.date.issued2025
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p>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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_research
dc.description.financecost4305,00
dc.description.versionfinal_published
dc.identifier.doi10.2478/aoas-2025-0002
dc.identifier.eissn2300-8733
dc.identifier.issn1642-3402
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4283
dc.identifier.weblinkhttps://sciendo.com/pl/article/10.2478/aoas-2025-0002
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofAnnals of Animal Science
dc.relation.projectBadania nad składem białkowym i immunoreaktywnością jaj pozyskanych od kur karmionych paszami z dodatkiem nasion roślin strączkowych: łubinu i soi.
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.languageen
dc.subject.otherdesigner eggs
dc.subject.othereggs composition
dc.subject.otherhen diet
dc.subject.othernutrient content modification
dc.subject.othernutrition value
dc.subtypeArticleEarlyAccess
dc.titleSuper eggs production – the influence of feed modification on designer egg composition
dc.typeJournalArticle
dspace.entity.typePublication
project.funder.nameProjekt PREIDUB - Strategia Uniwersytetu Przyrodniczego w Poznaniu w latach 2024-2026