Abstract
The average composition in lipids and fatty acids of the hen’s egg is reported. The fact that the egg is a source of phospholipids is pointed out. The enrichment in essential fatty acids in response to different dietary lipids is reported with a focus on enrichment with omega 3 fatty acids. The results of the different approaches of enrichment through seeds oils, marine oils or both are described. The potential interest of using omega 3 enriched egg, specially DHA enriched egg, in human nutrition is documented through the specific properties of DHA-bearing egg phospholipids in terms of stability to oxidation, better bioavailability and specific physiological effects.
Highlights
Les œufs de consommation sont quasi exclusivement des œufs de poule
The fact that the egg is a source of phospholipids is pointed out
The enrichment in essential fatty acids in response to different dietary lipids is reported with a focus on enrichment
Summary
La variabilité de la composition en acides gras des lipides de l’œuf en réponse aux variations de l’alimentation et aux conditions d’élevage fait qu’il est impossible de donner une composition précise moyenne en acides gras. Il existe quelques points forts qui apparaissent dans le tableau 1. On peut remarquer que la plus grande variabilité de composition est associée à l’acide linoléique ainsi qu’à l’acide alpha-linolénique et à ses dérivés à 20 atomes de carbone et plus. Ce sont ces mêmes acides gras qui répondent aux modifications des apports alimentaires (Jiang et al, 1991). Les acides gras saturés représentent environ un tiers des acides gras, et les acides gras monoinsaturés environ un acide gras sur deux. L’apport en acide linoléique d’un œuf moyen est de 0,65 g et, en acides gras oméga-3, de 0,07 g environ
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