Abstract
ABSTRACTEnrichment of omega‐3 fatty acid content of egg yolk may increase consumer acceptance of egg products if eggs maintain characteristic functionality, exhibit compositional stability, and are sensorially acceptable. The diet of laying hens was enriched with 3% menhaden oil. Arachidonic acid (20:4n‐6) was decreased 70.2%, and linolenic (18:3n‐3) and docosahexaenoic acid (22:6n‐3) were increased 78.5% and 356%, respectively, in egg yolk. Eicosapentaenoic acid (20:5n‐3) was also incorporated into test egg yolk as compared to nondetectable levels in control eggs. Cooking did not alter the fatty acid composition of eggs nor were functional properties of test eggs affected. Panelists differentiated n‐3 enriched eggs from controls (P ≤ 0.01) when scrambled but not when hard cooked.
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