Abstract
Feeding high levels of vitamins to laying hens can effectively enrich the vitamin component of conventional chicken eggs. Depending on the base supplementation rate, fat soluble vitamins A and K can be increased four- to sixfold, whereas the egg concentrations of vitamins D and E can be enriched even more. Enrichment of eggs with water soluble vitamins can also be accomplished but the results tend to be more variable. Although data for several water soluble vitamins are woefully short in supply, generally, niacin, pantothenic acid, riboflavin, vitamin B12, folate, and biotin can be boosted two- to fourfold. Already an important courier of essential amino acids, fatty acids, carotenoids, and minerals, the vitamin-enriched egg can be an invaluable nutritional benefit to the consumer, especially in regions of limited resources prone to vitamin insufficiencies.
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