Egg enrichment with vitamins and trace minerals

Schiavone, Achille; Barroeta, A. C.

doi:10.1533/9780857093929.3.289

Cited by 14 publications

(9 citation statements)

References 86 publications

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“…The content of some trace minerals in eggs such as selenium, iodine, and, at lower magnitudes, iron, zinc, fluoride, or magnesium can also be increased by larger dietary supply for hens [149]. The average selenium egg content is around 5 µg per egg and can be increased 3- to 6-fold (12-fold in the albumen and 4-fold in the yolk) and reach 30–40 µg/egg when hens are supplied with 0.3 to 0.5 mg selenium (from selenomethionine or selenium enriched yeast/kg diet).…”

Section: Factors Affecting Egg Qualitymentioning

confidence: 99%

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

2019

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Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

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Section: Factors Affecting Egg Qualitymentioning

confidence: 99%

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

2019

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“…There was research in the last decade with the objective to enrich the egg molecular content and to adjust it for better human consumption. This can be achieved by supplementation of the poultry feed with seaweed, which can be used to enhance the levels of vitamins, minerals and fatty acids, mainly ω-3 fatty acids [115][116][117].…”

Section: Laying Poultrymentioning

confidence: 99%

Seaweed Potential in the Animal Feed: A Review

Morais

Inácio

Coutinho

et al. 2020

JMSE

226

121

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Seaweed (known as marine algae) has a tradition of being part of the animal feed in the coastal areas, from ancient times. Seaweeds, are mixed with animal feed, because when consumed alone can have negative impact on animals. Thus, seaweeds are very rich in useful metabolites (pigments, carotenoids, phlorotannins, polyunsaturated fatty acids, agar, alginate and carrageenan) and minerals (iodine, zinc, sodium, calcium, manganese, iron, selenium), being considered as a natural source of additives that can substitute the antibiotic usage in various animals. In this review, we describe the nutritional values of seaweeds and the seaweed effects in the seaweed-based animal feed/supplements.

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“…The high metal binding capacity of phosvitin makes phosvitin a potential antioxidant, especially against Fe‐induced oxidative damage (Lu & Baker, 1986). A very small amount of Fe found in egg albumin in complexes with ovotransferrin protects the egg from bacterial infections (Schiavone & Barroeta, 2011).…”

Section: Hen Egg Yolk Phosvitinmentioning

confidence: 99%

Bioactivities of hen's egg yolk phosvitin and its functional phosphopeptides in food industry and health

Yılmaz

Ağagündüz

2020

Journal of Food Science

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Phosvitin, one of the most noteworthy bioactive components of hen egg yolk, is an amphiphilic protein that stands out with its unique composition and functionality in the food industry and health. Phosvitin consists of 4% of egg yolk dry matter and 11% of egg yolk proteins. It is considered as the most phosphorylated protein with 10% phosphorus. Besides, some potential novel phosphopeptides containing clusters of phosphoserines can be derived from hen's egg yolk phosvitin. Phosvitin, which has many functional features thanks to its unique structure, is known primarily for its metal bonds binding (iron, calcium, etc.) feature. On the other hand, its phosphopeptides may increase the bioavailability of metals compared to phosvitin. Although this feature of phosvitin may partially decrease the bioavailability of especially iron in the egg, it allows the phosvitin to have many bioactivities in the food industry and health. Lipid oxidation, which is a serious problem in the food industry, can be inhibited by adding phosvitin and its derived phosphopeptides to the food production chain via inhibiting bivalent iron. Because phosvitin is an amphiphilic protein capable of chelating, it also shows potential antibacterial effects against the Gram-negative bacteria. Moreover, the literature has recently been attempting to define the promising relationship between phosvitin and its phosphopeptides and plenty of health-promoting activities such as immune-enhancing, melanogenesis inhibitor, anti-ageing, and anticancer. In this review, current information on the hen's egg yolk phosvitin and its phosphopeptides and their bioactivities in the food industry and health are discussed and some future directions are given.

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Egg enrichment with vitamins and trace minerals

Cited by 14 publications

References 86 publications

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

Seaweed Potential in the Animal Feed: A Review

Bioactivities of hen's egg yolk phosvitin and its functional phosphopeptides in food industry and health

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