Omega‐3 supplementation for enhancement of egg functional properties

Abstract

Functionality of whole egg was evaluated after several treatments and storage conditions. Treatment 1 (Trt 1) contained untreated eggs. Alpha-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid were added to whole egg (Trt 2). A control layer ration (Trt 3) and Trt 4 (control + chia seed, flaxseed, and fish oil) was provided to laying hens. Trt 5 and Trt 6 were spray-dried egg from hens fed Trt 3 and Trt 4, respectively. Production and egg quality measurements were not different for Trt 3 and Trt 4. Statistical rankings (p ≤ 0.05) for foaming index was Trt 4 (144.10) > Trt 2 (142.44) > Trt 1 (140.29) = Trt 3 (140.34) > Trt 5 (138.94) > Trt 6 (138.45); that for foam stability was Trt 2 (39.09) = Trt 4 (39.72) > Trt 1 (38.23) = Trt 3 (38.41) > Trt 5 (37.05) > Trt 6 (36.38). Emulsification capacity was ranked as Trt 6 (46.21) > Trt 4 (45.92) = Trt 2 (45.85) > Trt 5 (41.68) > Trt 3 (38.04) > Trt 1 (37.15); that for cake volume was Trt 4 (290.52) > Trt 2 (289.40) > Trt 1 (275.31) = Trt 3 (275.91) > Trt 6 (274.22) > Trt 5 (273.28). Foaming index was correlated with cake volume. Lipid oxidation was significantly different among treatments. Practical applications Eggs, the most economical source of top-quality protein and minerals, are digested by most people and have no known religious limitation for use. The daily intake of omega-3 polyunsaturated fatty acids (omega-3 PUFA) in diets provided via fortified eggs might decrease the risks associated with cardiovascular disease by improving the blood lipid profile and decreasing platelet agglutination. The fatty acid profile of eggs can be improved by the inclusion of omega-3 PUFA enriched sources in hen's feed or during processing. When enriched and dehydrated, eggs are valuable to the food industry due to ease of transport, handling, and economical storage. As well, whole egg, yolk, and albumen are used as ingredients in many food products due to their widely applicable functionalities of foaming, binding, emulsification, and gel stabilizations for food formulators. In the present study, omega-3 PUFA (alpha-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid) were (a) added to whole egg in the laboratory and (b) incorporated into yolk through dietary manipulations by feeding a combination of chia seed, flaxseed, and fish oil to laying hens. Production measurements and functional properties before and after spray drying were investigated. Lipid oxidation was also assessed. Dehydrated fortified whole egg with excellent functional properties will be valuable to the industry and possibly improved human health.