Enriched Eggs Research Articles

Producing specialist poultry products to meet human nutrition requirements: Selenium enriched eggs

During the last decade it has become obvious that, while our lifestyle, including diet, stress, smoking, medical issues, exercise, and genetics are major determinants of human health status, it is diet that plays a central role. The effect of nutrition on human health has received substantial attention, and even ‘traditional’ medicinal philosophies that state that diet and nutrients play only limited roles in human health is being revised. In most developed countries nutritional practices have changed the focus from combating nutrient deficiencies to addressing nutrient requirements for maintaining good health throughout life. The role of selenium (Se) in human health and diseases has been discussed in detail in several recent reviews, with the main conclusion being that Se deficiency is recognised as a global problem which needs solving urgently. Analysing recent publications that relate human health to useful poultry products, it is evident that Se-enriched eggs can be used as an important delivery system of this trace mineral for humans. In particular, developments and commercialisation of organic forms of selenium has initiated a new era in the availability of selenium-enriched products. It has been shown that egg selenium content can be easily manipulated to give increased levels, especially when organic selenium is included in hen's diet at levels that provide 0.3-0.5 ppm Se in feed. As a result, technology for the production of eggs delivering ~50% (30–35 μg) of the human selenium RDA have been developed and successfully tested. Currently companies all over the world market Se-enriched eggs including the UK, Ireland, Malaysia, Thailand, Australia, Turkey, Russia and Ukraine. Prices for enriched eggs vary from country to country, typically being similar to free-range eggs. The scientific, technological and other advantages and limitations of producing designer/modified eggs as functional foods are discussed in this paper.

Biochemical effects of consumption of eggs containing omega-3 polyunsaturated fatty acids

Today, eggs with an increased content of ω-3 fatty acids are available but there are few publications on the effects of consumption of such eggs on the lipoproteins and acute phase markers in humans. The aim of the present study was to evaluate the effects of consump-tion of standard eggs and ω-3 enriched eggs on lipoproteins, glucose and inflammation markers. Nineteen healthy volunteers consumed one extra egg per day of either standard eggs or ω-3 enriched eggs in a double-blind, cross-over study. The duration of each period was 1 month. The effects of the different egg diets on apolipoprotein A1 and B (Apo A1 and B), lipoprotein (a), creatinine, cystatin C, C-reactive protein, serum amyloid protein A, interleukin 6, triglycerides, glucose, total-, high-density lipoprotein and low-density lipo-protein cholesterol concentrations were analyzed. Addition of one regular egg per day to the normal diet had no negative impact on blood lipids or inflammation markers. Con-sumption of ω-3 enriched eggs resulted in higher levels of ApoA1, lower ApoB/ApoA1 ratio and lower plasma glucose. These effects have been associated in previous studies with a reduced risk for cardiovascular mortality and diabetes.

The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed

The effects of fish oil and flaxseed in the diets of laying hens on the cholesterol and fatty acid composition of egg lipids were studied. Isa-White laying hens and five experimental diets were used. The first diet was used as the control. Fish oil (1.5%), flaxseed (4.32% and 8.64) or both of them (1.5% fish oil and 4.32% flaxseed) were added to the others and hens were fed for 30 and 60 days. The cholesterol and fatty acid composition of the yolks were determined. No significant difference (p<0.05) was found in the cholesterol content of the yolks due to diets except the diet containing 8.64% flaxseed. Total saturated fatty acid content was decreased in all diets compared to the control diet. Total n-3 fatty acid content was significantly greater for all diets. The predominant change in flaxseed containing diets was found in linolenic acid content. Eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid content of all diets was significantly greater.

Double enrichment of chicken eggs with conjugated linoleic acid and n-3 fatty acids through dietary fat supplementation

Yolk fat fatty acid (FA) concentrations, sensory quality and firmness of eggs and laying hen performance were evaluated with respect to the combined inclusion in the diet of conjugated linoleic acid (CLA), high n-3 oil sources and high-oleic sunflower oil (HOSO). Nine diets were arranged factorially, with three levels of n-3 FA supplementation (2.9, 3.7 and 4.5 g/kg) from three different sources (two fish oils highly concentrated in eicosapentanoic (EPA) or docosahexanoic acid (DHA) and one algae oil with a very high-DHA content) in diets added with fixed amounts of CLA (2.5 g/kg) and HOSO (30 g/kg). A commercial feed with no CLA, n-3 or HOSO added, and another one containing 4.5 g/kg of high-DHA fish oil but not CLA or HOSO were also formulated. An increase in n-3 FA supplementation had little effect on proportions of CLA, monounsaturated FA, saturated FA or total polyunsaturated FA in yolk fat, but increased (P<0.005) long-chain n-3 FA and decreased (P<0.001) long-chain n-6 FA. An increment of dietary n-3 FA also impaired linearly (P<0.001) egg acceptability by consumers. An increment in the proportion of DHA with respect to total n-3 FA from 0.28 to 0.96 increased yolk concentrations of DHA (P<0.001) and total n-3 FA (P<0.01), but decreased (P<0.001) concentrations of EPA and docosapentanoic acid FA. Current data indicate that addition of HOSO to diets supplemented with moderate amounts of CLA and n-3 FA allows the production of double enriched eggs while maintaining sensory quality for consumers at acceptable levels.

Decrease in blood triglycerides associated with the consumption of eggs of hens fed with food supplemented with fish oil

Background n-3 Polyunsaturated fatty acids ( n-3 PUFA) convey several health benefits, including a reduction of serum concentration of triglycerides (TG). Aim To examine the effect on blood lipids, particularly TG, of a diet with n-3 PUFA enriched eggs in healthy volunteers in the Seychelles (Indian Ocean). Methods Double-blind crossover trial with one group of volunteers fed with 5 normal eggs per week during 3 weeks followed by 5 enriched eggs per week during the next 3 weeks while the other group received eggs in the inverse sequence. Hen feed was supplemented at 5% with tuna oil. Enriched eggs contained nine times more n-3 PUFA than usual eggs (mainly docosahexaenoic acid). Results Twenty-five healthy volunteers participated in the study. Based on pooled results observed during the two 3-week periods, consumption of enriched eggs was associated with a significant 16–18% decrease in serum triglycerides ( P < 0.01) but with no significant difference in serum LDL-cholesterol and HDL-cholesterol. Serum LDL-cholesterol increased during the first 3-week period and decreased during the second 3-week period with both normal and enriched eggs. Participants did not report a systematic preference for either type of eggs. Conclusions Reasonable consumption of n-3 PUFA enriched eggs was associated with a significant decrease in serum triglycerides. These eggs could be a palatably acceptable source of n-3 PUFA.

The use of near-infrared reflectance spectroscopy (NIRS) in the prediction of chemical composition of freeze-dried egg yolk and discrimination between different n − 3 PUFA feeding sources

The study evaluated near-infrared reflectance spectroscopy (NIRS) to predict the physicochemical composition of freeze-dried egg yolk samples from laying hens fed with four different diets. Beside the control (C), the other three diets were enriched with different sources of n − 3 polyunsaturated fatty acids (PUFA): marine origin (NF), extruded linseed (EL) and ground linseed (GL). Furthermore, NIRS was used to classify the yolks according to hens’ feeding regime. Samples were analyzed chemically and scanned in reflectance mode between 1100 and 2498 nm of the near-infrared region. The calibration results for the 365 yolk samples showed that NIRS can be used to predict their chemical composition, but it also highlights some limitation probably related to problems in the reference method. The prediction of PUFA was accurate while the calibration for the major chemical components (protein, lipids and DM) needs to be improved. Partial least squares (PLS) discriminant analysis was developed to differentiate the yolks, which originated from hens fed with the different diets. All the yolks from hens fed the C and the NF diets, and 98.6% of the two linseed diets, were correctly classified. pH, cholesterol and CIE colour parameters were not successfully predicted; the latter because the visible region was not scanned and this suggests that colour attributes cannot be predicted from NIR spectra alone. It was concluded that NIRS could be used both for estimation of chemical composition in nutritional experiments and as a screening analytical control technique for n − 3 PUFA enriched eggs.

L aceite de atún como fuente de ácidos grasos ω-3 en el huevo de gallina

Fish oils are a source of polyunsaturated omega 3 fatty acids (AG ω3), mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which supply many benefits to human health. Tuna oil was used as a source of marine 3ω FA to enrich eggs by supplementing the diet of egg-laying hens with tuna oil. One hundred and twenty White Leghorn hens of 90 weeks old were allocated on three treatments with four replicates each, on a completely random design. Treatments consisted of adding 1 % and 2 % of tuna oil to the diets. The total lipids and ω3FA of the eggs were determined. The egg-laying hen dietary tuna oil supplement (1 and 2 %) enriched eggs with 300 % more EPA (0.40, 1.37, 1.54 mg/g lipids) and DHA (7.90, 24.67, 24.50 mg/g lipids) versus the control egg . The ω6:ω3 ratio decreased ( 11.4:1, 3.8:1, 3.0:1) as dietary tuna oil increased. There were no differences (p>0.05) among treatments in productive performance and egg quality, except egg weight which decreased with the tuna oil.

The effects of consuming docosahexaenoic acid (DHA)-enriched eggs on serum lipids and fatty acid compositions in statin-treated hypercholesterolemic male patients

The purpose of this study was to investigate the effects of consuming a novel docosahexaenoic acid (DHA)-enriched shell egg on the serum lipid levels and ω − 3 polyunsaturated fatty acids ( n − 3 PUFA) of serum phospholipid in statin-treated hypercholesterolemic patients. Fifteen subjects were randomly divided into two treatment groups and consumed either two control or two novel DHA-enriched eggs during two organized breakfast periods of 21 consecutive days each using a double-blinded, cross-over design. The novel enriched eggs from feeding the specialty ration provided 217 mg of DHA and 629 mg of total n − 3 PUFA per day. Total serum cholesterol levels were unchanged with either egg consumption and no significant alterations in lipid levels were found due to a treatment effect. The novel egg group exhibited a significant rise in eicosapentaenoic acid (EPA) plus DHA levels in serum phospholipid (by 23%) which can be related to a reduced risk for fatal ischemic heart disease. Consumption of this novel egg offers an alternative food option for more than doubling current sub-optimal DHA intakes in North America.

Short communication. Effects of type and level of supplementation with dietary n-3 fatty acids on yolk fat composition and n-3 fatty acid retention in hen eggs

A marine algal oil (MAO) with a high docosahexaenoic acid content (46.7%) was evaluated for the production of n-3 fatty acid (FA) enriched eggs. To determine its effects, laying hens were fed one of two diets containing different amounts of MAO, or a control diet containing marine fish oil (MFO). The efficiency of retention of total n-3 FA in the yolk fat depended both on the type and level of dietary n-3 substrate. Per unit weight of dietary oil added, MAO was better than MFO in terms of total n-3 FA retention by the yolk fat. However, the efficiency of retention of total n-3 FA, expressed as g FA retained per g of FA intake, was higher for MFO than for MAO.

Embryonic development within carotenoid-enriched eggs influences the post-hatch carotenoid status of the chicken

Carotenoids in the diet of the laying hen are incorporated into the egg yolk and subsequently into the liver and other tissues of the chicken embryo. Since these pigments are known to provide a range of health benefits to a variety of animals, it is of interest to know whether the effects of maternally derived carotenoids are strictly limited to the embryonic period or if they persist in the progeny after hatching. The aim of this study is to compare the effectiveness of pre-hatch (from the hen's diet) with that of post-hatch (from the progeny's diet) supplementation with carotenoids on the carotenoid status of the chick during the first 4 weeks of post-hatch life. Hens were fed a control diet or a diet supplemented with a carotenoid-rich extract of alfalfa. Eggs from the supplemented hens contained up to 22 times more carotenoids than the controls. The concentration of carotenoids in the livers of chicks hatching from the enriched eggs was initially 29 times greater than in the control chicks. Hepatic carotenoid concentrations in chicks from enriched eggs maintained post-hatch on the control diet were sustained at higher values compared with chicks from control eggs that were fed post-hatch on the carotenoid-supplemented diet, for at least the first 7 days. However, by 14 days, the latter group had overtaken the former in terms of liver carotenoid levels. Thus, under these conditions, maternal effects predominate for at least the first week after hatching, whereas from 2 weeks onwards, the progeny's diet becomes the main determinant of its carotenoid status. Since the antioxidant and immunostimulatory roles of carotenoids are likely to be especially important during the immediate post-hatch period, maternal dietary intake of carotenoids may have important ramifications for the viability of the offspring.

Serum lipids of physically active adults consuming omega-3 fatty acid–enriched eggs or conventional eggs

This study was designed to compare the effects of the consumption of one omega-3 (n-3) polyunsaturated fatty acid (PUFA)–enriched egg or one conventional egg on serum lipids in physically active adults. A total of 12 adults (mean age 33 ± 7 years, mean body mass index [BMI] 24 ± 3) were recruited, and dietary treatments were randomly assigned. After a 2-week lead-in period (baseline), participants received each 4-week treatment in a crossover arrangement with a 4-week washout period between treatments. Participants completed a 3-day food record at baseline and during each treatment period. Food records were analyzed for carbohydrates, protein, total fat, saturated fat, monounsaturated fatty acids, PUFA, n-3 PUFA, and cholesterol using the Food Processor Nutrition and Fitness (ESHA) software. Blood samples were collected at the end of each treatment period and analyzed for total cholesterol, LDL cholesterol, HDL cholesterol, triglycerides, and n-3 PUFA. Dietary intake of α-linolenic acid (1.196 ± 0.116 g · day −1) and docosahexaenoic acid (0.087 ± 0.013 g · day −1) and serum α-linolenic acid (10.52 ± 0.581 ng · mL −1) were higher during the n-3 PUFA–enriched egg treatment than during the conventional egg treatment ( P< 0.05). Serum triglycerides were higher ( P< 0.05) with n-3 PUFA–enriched eggs (86.54 ± 5.84 mg · dL −1) than with conventional eggs (67.56 ± 5.48 mg · dL −1). Daily consumption of one n-3 PUFA–enriched egg resulted in higher serum α-linolenic acid and triglycerides in physically active adults than did daily consumption of one conventional egg.

Omega-3 enriched eggs: The influence of dietary α-linolenic fatty acid source on egg production and composition

A study was conducted to assess the effect of replacing chia with flaxseed as a source of α-linolenic acid in laying hen feed. Five diets, identified as T0 through T4, containing 0-0, 7-3, 9-5, 11.5-2.5 and 14-0% whole chia seed and whole flaxseed, respectively, were fed to 240 White Shaver laying hens, at 60 wk of age. No difference (P &gt; 0.05) in egg production, egg weight, yolk weight and albumen weight were found among treatments. Total ω-3 acid percentage was higher (P &lt; 0.05) in the yolks from the hens fed the α-linolenic acid-enriched diets, than in those fed the control diet. Of the three treatments that had any combination of chia and flaxseed comprising 14% of the diet, T2 yielded a lower (P &lt; 0.05) ω-3 content in the yolk, than did T3 and T4. A taste panel found no difference (P &gt; 0.05) in flavor or off-flavor among treatments; however, panel preferences were lower for eggs produced by hens fed the highest level of flaxseed (T2). This study showed no advantages to replacing chia with flaxseed to produce ω-3 enriched eggs. Greater availability of flaxseed, however, might make it more attractive in some markets. Key words: Eggs, chia, flaxseed, omega-3 fatty acid

Effect of Dietary Supplementation with Rosemary Extract and α-Tocopheryl Acetate on Lipid Oxidation in Eggs Enriched with ω3-Fatty Acids

The antioxidant effect of dietary supplementation with 500 or 1,000 mg/kg of a commercial rosemary extract vs. 200 mg/kg of α-tocopheryl acetate (α-TA) on the lipid oxidative stability of ω3-fatty acid (FA)-enriched eggs was compared. Lipid oxidation was measured in fresh eggs by the lipid hydroperoxide level and malonaldehyde content. Stability to iron-induced lipid oxidation was also measured. Results showed the clear antioxidant effect of dietary α-TA supplementation on ω3-FA enriched eggs. In contrast, dietary supplementation with rosemary extract showed no effect on any of the lipid oxidation parameters evaluated.

Lipid Oxidation in Fresh and Spray-Dried Eggs Enriched with ω3 and ω6 Polyunsaturated Fatty Acids During Storage as Affected by Dietary Vitamin E and Canthaxanthin Supplementation

A 2 × 2 × 2 factorial experiment was planned to study the influence of dietary fat source (linseed oil or sunflower oil) and dietary doses of α-tocopheryl acetate (α-TA) (0 or 200 mg/kg of feed) and canthaxanthin (CX) (0 or 5 mg/kg of feed) on fatty acid (FA) composition and lipid oxidation of fresh and spray-dried eggs. Dietary supplementation with α-TA and CX modified the levels of certain long-chain polyunsaturated FA (PUFA). Lipid oxidation in fresh eggs and spray-dried eggs at 0, 6, and 12 mo of storage was measured by the lipid hydroperoxide (LHP) and TBA values. The LHP and TBA values were up to 10 times higher in spray-dried eggs than in fresh eggs. The evolution of LHP and TBA values in spray-dried eggs showed that ω3 FA-enriched eggs were more susceptible to lipid oxidation than those enriched with ω6 FA. The α-TA supplementation increased the lipid stability of enriched eggs and was very effective throughout the storage of spray-dried eggs. On the other hand, CX supplementation did not prevent lipid oxidation in PUFA-enriched eggs. Moreover, no synergistic effect between both compounds was detected.

Serum Lipid Response to n-3 Fatty Acid Enriched Eggs in Persons with Hypercholesterolemia

Consumption of longchain n-3 polyunsaturated fatty acids (n-3 PUFA) is low among certain population subgroups in the United States, especially in people living in Midwestern states and those who dislike fish (7,8). Therefore, there is a need to identify acceptable food sources of n-3 PUFA. Vegetable oils, such as canola and soy, provide some n-3 fatty acids. However, these sources are high in n-6 fatty acids and there is concern that they may have detrimental side effects (9). Eggs enriched in n-3 PUFA can be produced by incorporating sources of these fatty acids into poultry rations (10,11). In acceptability studies, US consumers responded positively to n-3 enriched eggs (12). However, Americans may be reluctant to consume eggs as a source of n-3 PUFA because of their cholesterol content.

Fatty acid composition of eggs enriched with omega –3 fatty acids on the market

The aim of our work was to determine fatty acid content in eggs enriched with omega-3 polyunsaturated fatty acids from various producers on the market. Due to simplicity, speed and reduced organic solvent usage, we used the in situ trans-esterification ISTE method for the determination of the fatty acid composition in eggs. The method was checked by the analysis of certified reference material CRM 164 (Anhydrous Milk Fat). The analytical results are in good accordance with certified values. The obtained results show that enriched eggs have a better fatty acid composition than average table eggs, regardless the producer. The ratio of FAs w -6 to w -3 in enriched eggs is less than 5, being 10 in ordinary eggs. An approximately equal content of alpha linolenic acid (18:3, n-3) was found in the enriched eggs from Jata Reja and Maia, 1.29 wt % and 1.25 wt % respect., while it was 11.28 wt % in the Fisher-Weppler’s eggs. The comparison of obtained results, the fatty acid content per 100 g egg content, with literature data is quite difficult, because authors calculate the content of FA in various ways. According to recent data from the literature (Weihrauch et al., 1977, Guardiola et al., 1994, Fatty acids, 1998, Kunachowicz et al., 1998), we have chosen a conversion factor of 0.83 in order to calculate the total fatty acids content in a 100 g egg content. The producers should declare the fatty acid composition, i.e. the content of w -3 PUFA-s, EPA and DHA on the package so that consumers are informed about the nutritional value of the food.

Enrichment of poultry products with omega3 fatty acids by dietary supplementation with the alga Nannochloropsis and mantur oil.

Experiments were conducted to evaluate the efficiency of the microalga Nannochloropsis sp. (Nanno.), as a supplement to laying hens' diet, for the production of enriched eggs and meat with omega3 fatty acids (FA). Nanno. has a unique FA composition, namely, the occurrence of a high concentration of eicosapentaenoic acid (EPA; 20:5 omega3) and the absence of other omega3 FA. The effect of supplementing diets with Nanno. on omega3 FA levels in eggs, plasma, liver, and thigh muscle was compared to that of mantur oil, high in alpha-linolenic acid (LNA; 18:3 omega3). Nanno. is rich also in carotenoids, which may be useful for egg yolk pigmentation. The observed effect of Nanno. supplementation on yolk pigmentation was dose responsive, in both the rate of coloration and the color intensity. Addition of enzyme preparations (glucanase plus cellulase or glucanase plus pectinase) slightly elevated the yolk color score. The most prominent changes in the level of omega3 FA in egg yolk were evident when the diets were supplemented with 1% Nanno. or mantur lipid extracts. Levels of dietary algal meal (0.1-1.0%) had low and inconsistent effects on the level of yolk omega3 FA. Algal EPA is not accumulated in the liver or in the egg yolk; it is apparently converted and deposited as docosahexaenoic acid (DHA). LNA from mantur oil was partially converted to DHA, and both DHA and LNA were deposited in egg yolks and livers. It is suggested that the absence of DHA and EPA from thigh muscle is due to the small amount of dietary omega3 FA used in this work, compared to other studies, and to the possibility that in laying hens the egg yolk has a priority on dietary FA over that of muscles.

Enrichment of hen eggs with n–3 long-chain fatty acids and evaluation of enriched eggs in humans

Eggs enriched with n–3 polyunsaturated fatty acids (PUFAs) were produced by hens fed diets containing fish oil or a combination of fish and vegetable oils. In a sensory evaluation, 78 untrained volunteers could not distinguish between ordinary and enriched eggs. Storage life was also not significantly different between egg types. A food intake survey of 4 groups of 14 subjects each who consumed 7 eggs/wk for 24 wk showed that intakes of the major dietary components were not significantly different for 4 different egg types. Mean (n = 56) plasma cholesterol and triacylglycerol concentrations were not significantly different at the start and finish of the study. Body weight and HDL concentrations increased during the study (P < 0.05). For the last 2 wk of the experiment (weeks 23–24), mean egg consumption was increased from a total of 14 to a total of 21 eggs, resulting in a small increase in plasma triacylglycerols only. There were no significant differences (P > 0.05) in body weight, blood pressure, or plasma lipid components among treatment groups consuming the 4 different egg types. Blood samples taken after 16 and 22 wk from fasted subjects showed significant increases in eicosapentaenoic acid, docosahexaenoic acid, and total n–3 PUFAs in subjects consuming enriched eggs compared with controls. In addition, the ratio of n–6 to n–3 PUFAs in plasma was significantly reduced from 12.2:1 to 6.5–7.7:1 in subjects consuming enriched eggs compared with controls. Consumption of only one enriched egg daily can contribute substantially to the recommended daily intake of n–3 PUFAs. Am J Clin Nutr 1998;68:538–44.

ヨード強化卵抽出画分のヒト肺切片からのヒスタミン，ＬＴ‐Ｃ４放出に及ぼす効果とヒト白血球由来アラキドン酸代謝酵素に及ぼす影響

The authors investigated anti-allergic and anti-inflammatory mechanisms in iodine enriched eggs. Both total and neutral lipid fractionation in iodine enriched eggs suppressed the histamine release in response to an antigen challenge of passively immunized lung mast cells in a dose dependent manner. LT-C4 production in antigen challenged atopic leukocytes was also suppressed by both total and neutral lipid fractionation. The suppressive mechanisms of iodine enriched eggs were investigated using leukocyte lysate as enzyme preparations of 5-lipoxygenase system. Neutral lipid fractionation did not inhibit LT-B4 production, ie., 5-lipoxygenase activity, but did inhibit LT C4 production, i.e., LT-C4 synthase activity. Polar lipid fractionation inhibited neither LTB4 production nor LT-C4. These results suggested that neutral lipid fractionation of iodine enriched eggs modulated histamine release in lung mast cells and LT-C4 production in leukocytes with antigen provocation. Furthermore, it was possible for neutral lipid fractionation to inhibit LT C4 synthase activity in leukocytes.

Human Plasma Phospholipids and Platelet Aggregation as Markers of Omega-3 Fatty Acid consumption from Shell Eggs

LEARNING OUTCOME: The learner will be able to recognize the plasma tatty acid profile and platelet response of individuals consuming omega-3 fatty acids.Clinical studies designed to duplicate epidemiologic findings that fish consumption reduces heart disease (HD) risk are inconclusive. Researchers have speculated that either omega-3 fatty acids (n-3 FA) are not the bioactive compounds in fish or that mediation of blood lipids may not be the mechanism by which fish lowers HD risk. Enrichment of laying hen diets with n-3 FA sources results in deposition of similar amounts of total n-3 FA into egg yolk as found in a serving of lean fish. Omega-3 FA rich shell eggs may serve as a useful tool for the study of health benefits to be derived from n-3 FA rich foods. The objectives of the current study were 1) to use plasma phospholipid fatty acid (PPLFA) composition as a marker for n-3 FA consumption from enriched eggs and 2) to determine the physiological significance of PPLFA changes through evaluation of platelet reactivity. Normolipidemic male and female subjects (n=32) were assigned randomly to consume self-selected diets restricted in n-3 FA plus either regular (C) or n-3 FA enriched shell eggs (4/week), the latter from hens fed flaxseed (F, high in linolenic acid) or menhaden oil (M, high in docosahexaenoic acid). Subjects consumed all types for 6 weeks with a 4 week washout period between each for a total of 3 test periods. PPL were separated via thin layer chromatography into phosphatidylcholine (PC) and phosphatidylethanolamme (PE), and FA were determined using gas-liquid chromatography. Platelet aggregation was studied using collagen stimulated platelet rich plasma samples. Dietary intake was monitored using 3-day food records (2/period) using the Nutrient Data System (University of Minnesota, 1994). Data were analyzed by analysis of variance using the general linear model procedure of SAS (SAS Institute, 1992). Subjects consuming F eggs had the highest linolenic acid (18:3n-3;LNA) intake (600 ing/week), while those consuming M eggs exhibited the greatest docosahexaenoic acid (22:6n-3;DHA) intake (500 mg/week). Total n-3 FA intake did not vary between the egg treatment groups. Significantly (p<.05) greater amounts of total n-3 FA were deposited into PE compared to PC. Consumption of M eggs resulted in greater PE LNA deposition than F egg consumption. Dietary LNA from F eggs appeared to be preferentially deposited in PE as DHA as PE DHA content for F and M egg consumers was the same. Consumption of either n-3 FA rich egg decreased platelet aggregation as compared to C egg consumption. These data indicate that PPLFA reflect dietary n-3 FA intake and that when packaged in another food vehicle, n-3 FA impact variables associated with HD risk.