NUTRIENT AND NON NUTRIENT COMPONENTS IN VALUE ADDED PRODUCTS

1. NUTRIENT AND NON NUTRIENT
COMPONENTS IN VALUE ADDED
PRODUCTS
Submitted by
G.Srinivas
RVD/17–11
SUBMITTED TO:
Dr K.VIJAYA LAKSHMI
PROFESSOR
DEPARTMENT OF POULTRY SCIENCE

2. Egg - Nutrient Rich Source
 Balanced diet - good
health
 Egg is an important and
easily available food
delivering balanced
essential
 The designer food
approach

3. ways
Value addition or production of designer
meat/egg can be done mainly by two
ways:
• Value addition during raising.
• Value addition during processing.

4. Value addition during broiler raising
can be achieved by:
By narrowing down calorie protein ratio.
Production of lean meat or reduction of abdominal
fat.
By keeping ME and protein level minimum with
provision of essential amino acids.
Feeding low energy feed.
Selenium enriched meat can be produced by feeding
organic selenium which will increase the antioxidant
properties of meat.
Value addition by incorporating n-3PUFA or omega
3 Fatty acids.
Value addition by increasing skin colour.

5. Value addition during processing
can be achieved by:
Tenderization of poultry meat
Smoked poultry meat.
Barbequing.
Chicken sausage.
Meat pickle etc.

6. Designer eggs
"Designer eggs" are those in which the Nutrient
content has been modified from the standard
egg in such ways as to be more healthful and
appealing.

7. Brief History…
 Designer egg approach was started in 1934 by
Cruickshank – modification of fatty acid composition
 Until 1990’s commercially omega-3 enriched eggs
was not possible, Professor Jeong Sim, University of
Alberta, produced designer egg so known as
Professor Sim’s Designed egg
 Eggs enriched with vitamins (Michella and Slaugh,
2000)
 Lutein and selenium (Leeson and Caston, 2004)
 CLA enrichment (Van Elswyk, 1997)
 Herbal enriched designer egg (HEDE) (Naharari et
al., 2004)

8. Egg nutrients that can be manipulated
 Cholesterol content
 Fatty acid profile: n-3 fatty acids
 Vit. E, Vit. D, Folic acid
 Minerals – Fe, Zn, Se, I & Cr
 Carotenoids, lutein, Yolk colour
 Herbal enriched

9. Ways to produce designer eggs
 Inducing metabolic changes in the hen that
can result in synthesis of compounds that
essentially end up in the egg.
 Change the characteristics of membrane
transport to facilitate movement of
compounds into the egg
 Manipulate the diet of the hen such that the
desired compounds level increase in the egg

11. Points to consider before enriching eggs
 Efficiency of nutrient transfer from feed to the egg.
 Availability of commercial sources of effective feed forms of the
nutrient.
 Possible toxic effects of nutrients for the laying hens (Vitamin A
and D are toxic for chickens at high levels)
 Amount of nutrient delivered with an egg in comparison with
Recommended Dietary Allowance (RDA).
 Established health promoting properties of nutrients and their
shortage in a modern diet.
 Possible interactions with assimilation of other nutrients from the
egg.
 Stability during cooking.
 Effect of nutrient enrichment on appearance and taste possibilities
to claim health benefits.
George Dominic et al., 2014

13. Omega-3 fatty acid enriched eggs

15.  As an important part of the diet, the omega 6/omega 3
ratio in the chicken egg has increased dramatically,
from 1.3 under absolutely natural conditions to 19.4
under a standard U.S. Department of Agriculture
(USDA) diet (Simopoulos, 2000).
 Since the ratio between omega-6 and omega-3 in eggs
can easily be manipulated through diet enrichment,
development of omega-3–enriched eggs can
contribute to an improved balance between omega-6
and omega-3 in the human diet.

16. Flaxseed/Linseed oil – Omega-3 enrichment
 Flaxseed is the most widely used ingredient in the production of
omega-3 eggs
 The amount of LNA in yolk increases linearly with the dietary
level of omega-3 fatty acids up to 10%
 Hens fed a flaxseed-enriched diet have a relatively low
conversion rate from LNA to DHA or EPA (Aymond and Van
Elswyk, 1995)
 The use of flaxseed is limited, due to the presence of anti
nutritional factors such as mucilage, linatine, trypsin inhibitors,
and phytic acid (Bhatty, 1995)

17. Menhaden oil – Omega-3 enrichment
 Most popular fish oil used as a source for enriching eggs with
long-chain n-3
 Adding 3% menhaden oil in the diet could slightly increase EPA
to about 30 mg compared to DHA at 180 mg/yolk (Hargis et al.,
1991)
 Compared with flaxseed, eggs enriched with fish oil contain
more bioavailable DHA and EPA than LNA for humans
(Simopoulus, 2000)
 Menhaden oil supplementation was reported to cause off-flavor
in eggs and the development of hepatic lipidosis in hens in long-
term use (Amini and Ruiz-Feria, 2007)

18. Maraine algae – Omega-3 enrichment
 Marine algae are an efficient dietary alternative to current n-3
fatty acid sources.
 Marine algae contain about 11.2% long-chain n-3 on a dry
matter basis.
 The presence of marine algae carotenoids may enhance the
oxidative stability of n-3 fatty acid–enriched eggs (Herber and
Van Elswyk, 1998)

19. Canola seeds – Omega-3 enrichment
 Canola and rapeseed seeds contain about 42% oil, of which
about 12% is LNA (National Research Council, 1993).
 The total n-3 fatty acids in eggs were 127 and 159 mg when
diets were supplemented with 15 and 30% canola seeds
(Brettschneider et al., 1995)
 But the transferring efficiency of the LNA from the diet to the
eggs was lower in a canola seed diet than in a flaxseed diet
(8.76 vs. 2.37% of LNA of yolk lipids in flaxseed and canola
diets, respectively).
 Cherian and Sim’s (1991) found that the inclusion of 10%
flaxseed in the diet led to a higher LNA content in yolk than
did 10% canola.

20. Oil source and FA composition in eggs
Fraeye et. al., 2012

21. Oil source and FA composition in eggs
Fraeye et. al., 2012

22. Oil source, vitamin E and FA
composition in eggs
Fraeye et. al., 2012

23. Natural Antioxidants in egg
Nimalaratne and Wu, Nutrients 2015, 7, 8274–8293

24. Natural Antioxidants in egg
Nimalaratne and Wu, Nutrients 2015, 7, 8274–8293

25. Vitamin E Enrichment in Omega-3 Eggs
 Vitamin E is the common antioxidant found in food in the forms
of tocopherols and tocotrienols each containing four isomers
 The α-tocopherol isomer is the only form of vitamin E that the
human body can use (Thurman and Mooradian, 1997)
 Vitamin E cannot be synthesized in the human body and major
vitamin E sources are vegetable oils and other plant-derived
foods
 Vitamin E deficiency is associated with immune system
incompetence, impairment of lipid metabolism, fertility
problems, and increased susceptibility to common and specific
diseases (Machlin, 1991)
 Vitamin E is one of the most important in vivo antioxidants

26.  On average egg contains around 1.1 mg of vitamin E which is
equivalent to 8.5% of RDA (Seuss-baum, 2007)
 Eggs can be enriched with vitamin E to provide up to 150%
RDA without formation of off flavour (Surai et. al., 2000)
 Dietary supplementation of vitamin E is commonly used in
commercial n-3 eggs to mitigate the oxidation of n-3 FA to
prevent undesirable off-flavors.
 Similar to many different nutrients, the transfer efficiency of
vitamin E decreases with increasing levels of vitamin E in the
diet.

27. Selenium Enrichment in Omega-3 Eggs
 Selenium is an essential nutrient for animal and
humans. Selenium deficiency has been studied in many
regions of the world (Surai, 2006).
 Adequate selenium consumption can improve
o function of immunoregulation
o protect cells from the damage of oxidative stress
o improve sperm quality
o reduce the risk of cardiovascular disease
o several cancers and
o inflammatory disease (Dvorska et al., 2006)

28. Selenium Enrichment in Omega-3 Eggs
 Selenium is an essential part of a variety of
selenoproteins (GSH-Px)
 As one of the most effective antioxidants, selenium can
be obtained in either inorganic or organic form
 Inorganic selenium (selenite and selenate) has a lower
transfer efficiency to eggs than does organic selenium
(selenomethionine)

29. The advantages of enrichment of the
egg with antioxidants
 Decreased susceptibility to lipid peroxidation
 Prevention of fishy odour to the product
 Designer foods could be a good source of antioxidants in
human diet.
 Prevents destruction of fat-soluble vitamins
 Prevents denaturation of natural fat-soluble pigments
 Promotes the overall health of the consumers

30.  Carotenoids are naturally occurring in egg yolk in
varied amounts depending on hen’s feed.
 Feed fortification with natural sources such as
o Marigold (Tagetes erecta)
o Alfalfa (Medicago sativa)
extracts are sources of lutein
 Other sources such as
o Corn (Zea mays) and
o Red pepper (Capsicum annuum)
provide zeaxanthin and capsanthin respectively
(Breithaupt et.al., 2007)
Enrichment with Carotenoids

31.  Canthaxanthin, β-apo-81-carotenal and β-apo-81-
carotenoic acid ethyl ester are chemically synthesized and
incorporated into the feed (Breithaupt, D.R. 2008)
 Lycopene is a hydrocarbon carotenoid reported to have
strong antioxidant properties effective in reducing the risk
of prostate carcinoma (Wertz et.al., 2004)
 Although lycopene is not usually found in eggs, lycopene
enrichment can be achieved via feed fortification with
tomato powder and lycopene could reduce yolk lipid
peroxidation (Akdemir, F et.al., 2012)

32.  Lutein has been known to have excellent antioxidant ability, has
capability to quench singlet oxygen and scavenge peroxyl
radicals in cellular membrane (Lim et al., 1992).
 Egg yolk normally contains the level of 0.14 to 0.16 mg of lutein
(Leeson and Caston, 2004; Goodrow et al., 2006).
 The deposition of lutein in the normal egg yolk depends on the
dietary sources, depending on the type and the concentration of
lutein, extent of processing, etc. (Leeson and Caston, 2004)
 Lutein content of enriched eggs can be increased up to 15-fold
compared to the control group and enriched egg contains around
1.9 mg of lutein (Surai, et.al., 2000)
Lutein

33.  Egg yolk can be enriched with highly bioavailable folate
through fortification of feed with folic acid to provide up to
12.5% of the recommended daily intake of folate (House
J.D. et al. 2003)
Folic acid

34.  Selenium and iodine, which are known to have
antioxidant properties, can be effectively
transferred into the egg yolk.
 Eggs can be supplemented to provide up to 50% and
150% of the daily requirements of selenium and
iodine respectively [Surai P.F. et. al., 2006]
 Cromium

35. Not only rich in n-3 PUFA, vitamin E, selenium,
carotenoids, certain B complex vitamins and trace minerals;
but also rich in herbal active principles like, Allicin,
Betaine, Euginol, Lumiflavin, Lutein, Sulforaphane,
Taurine and many more active principles of the herbs – In
humans results in
reduction in TG levels
increased the good HDL cholesterol
improved immunity
Narahari (2004)
Herbal enriched designer eggs

36. Herbal enriched designer eggs
Active principles Source Effect on human health
Allicin, Allylic sulfide Garlic, onion and their leaves Lower L.D.L. cholesterol and
anticarcinogenic
Betaine Sugar beet, grape pulp Reduces plasma
homocysteine, which
damages arterial walls
Carotenoid pigments Spirulina, marigold petals,
alfalfa, red pepper
Antioxidant, anticarcinogenic
Eugenol, eugenic acid Basil leaves Immunomodulators
Flavonoid compounds Turmeric powder Antimicrobial, antioxidant
Lutein Bay (curry) leaves, Marigold
petals
Antioxidants, Improves
vision
Lycopene Tomato pomace, grape pulp Lowers LDL (bad)
cholesterol, antioxidant,
anticarcinogenic
Nirangenin Citrus pulp Reduces LDL cholesterol

37. Herbal enriched designer eggs
Active principles Source Effect on human health
Phytosterols Seeds, weeds, legumes
fenugreek
Increases HDL (good)
cholesterol, reduces blood
sugar
Quercitin, Luteolin,
Diosgenin, citogenin
Fenugreek, spices Stimulates insulin
secretion, antimicrobial
Statin Brewery waste, yeast,
fermented products
Lowers LDL cholesterol
Sulphoraphane Brocoli, cauliflower,
cabbage, radish leaves
Anticarcinogenic and
antioxidant
Taurine Milk, eggs and meat
products
Prevents atherosclerotic
plaque formation
Tocotrienols Brans Lower LDL cholesterol

38. •Recent studies

39. Effects of supplemental levels of hesperetin and naringenin on egg
quality, serum traits and antioxidant activity of laying hens. Ting et.
al., Animal Feed Science and Technology,163,(2011)59-66
Methodology Conclusion
Two experiments
100 Leghorn laying hens (26
weeks old) randomly for 10
weeks, assigned into five
groups (n = 20) based on
dietary categories of
hesperetin 0, 0.5, 1, 2, 4 g/kg
and naringenin 0, 0.5, 1, 2, 4
g/kg.
2 g/kg hesperetin and naringenin supplemented
groups had low egg cholesterol content and serum
cholesterol and triglycerides content
Egg production was lower with inclusion of 4 g/kg
hesperetin and naringenin
Antioxidant activity was not different between
treatments, except Superoxide dismutase activity

40. Reducing Egg and Serum Cholesterol by Dietary Inclusion
of Probiotics in White Leghorn Layers
Author Methodology Conclusion
Sheoran et.
al., Int. J.
Pure App.
Biosci. 5 (5):
1229-1236
(2017)
80 White Leghorn layers of
22 to 38 weeks of age
Four dietary treatments
containing 4 replications of
5 birds each.
(T1) control - basal diet
Experimental groups
supplemented with
probiotics (containing
5×108cfu/g of
Lactobacillus fermentum,
1×109cfu/g of Bacillus spp.
and 1×109cfu/g of
Saccharomyces cerevisiae)
@ 0.5g, 1.0g and 2.0g Kg-1
feed in T2, T3 and T4
treatment groups
Supplementation of probiotic @ 2g/Kg feed
in T4 was most effective as it resulted in
maximum reduction i.e. 11.13 g/dl in serum
cholesterol and 0.14 mg/g decrease in LDL
concentration as compared to control.
Significant reduction was observed in the
serum as well as egg yolk cholesterol and
LDL concentrations while egg yolk HDL
concentrations were not affected.

41. The effect of dietary vitamin E and selenium supplements on the
fatty acid profile and quality traits of eggs . Zenon Zduńczyk . et al.
Archiv Tierzucht 56 (2013) 72, 719-732
Diet containing 5 % soybean oil, which provided 30 g/kg of
polyunsaturated fatty acids (PUFAs). 32 birds, 12 weeks
Two levels of vitamin E (30 or 60 mg/kg, as-is basis) in combination
with two levels of selenium (0.15 or 0.30 mg/kg, as-is basis) on hen
performance
 Dietary treatments had no influence on average egg weight and the
yolk/albumen ratio
 Increased dietary levels of vitamin E had no effect on the fatty acid
profile of yolk lipids
 In the yolk with a higher selenium content, the concentration of n-3
PUFAs was significantly higher (C18:3n-3, C22:5n-3)
 The amount of n-6 PUFAs was significantly lower (C18:2n-6,
C20:4n-6)

42. Effect of sodium selenite and selenium yeast on performance, egg
quality, antioxidant capacity, and selenium deposition of laying
hens. Han et. al., Poultry Science, 2017 96:3973–3980
Methodology Conclusion
288 Jing Hong layers
29 weeks to 40 weeks
4 treatments, 9 replicates, 8
birds per replicate
1. Control (BC)
2. 0.3 mg/kg Se from
sodium selenite (SS),
3. 0.15 mg/kg Se from
sodium selenite and 0.15
mg/kg Se from Se yeast
(SS+SY)
4. 0.3 mg/kg Se from Se
yeast (SY).
Serum glutathione peroxidase (GSH-Px) activity
was increased in Selenium fed groups
Liver superoxide dismutase (SOD) activity of the
SY group was increased significantly compared to
control
Significant increase due to SY supplementation
was noted in the serum vitamin E content
compared to BC and SS.
Compared to BC, Se content in eggs was increased
by feeding supplementary Se in the form of SY

43. Conclusions
 Egg is the best vehicle to incorporate various health promoting
components in it
 Designer eggs are not only nutritious and tasty, but also promote
overall health of the consumers
 Production of these designer eggs need proper technology and
expertise
 Cost of production of designer eggs will be 25-100% higher than
the ordinary table eggs
 Producer has to ascertain market before going for this venture

44. Literature cited
Dietary enrichment of eggs with omega-3 fatty acids: A review. Fraeye
I., Bruneel., Lemahieu C., Buyse J., Muylaert K., Foubert I. (2012) Food
Research International, 48 (2), pp. 961-969.
Chamila Nimalaratne and Jianping Wu (2015). Nutrients 2015, 7, 8274–8293.
Surai P.F., Simons P.C.M., Dvorska J.E., Aradas F., Sparks N.H.C.
Antioxidant-enriched eggs: Opportunities and limitations. In: Sim J.S.,
Sunwoo H.H., editors. The Amazing Egg: Nature’s Perfect Functional Food for
Health Promotion. University of Alberta; Edmonton, AB, Canada: 2006. pp.
68–93.
Breithaupt, D.E. Modern application of xanthophylls in animal feeding—A
review. Trends Food Sci. Technol. 2007, 18, 501–506
Breithaupt, D.R. Xanthophylls in Poultry Feeding. In Carotenoids; Pfander,
H., Ed.; Birkhauser: Basel, Switzerland, 2008; Volume 4, pp. 255–264.

45. Surai, P.F.; MacPherson, A.; Speake, B.K.; Sparks, N.H.C. Designer egg
evaluation in a controlled trial. Eur. J. Clin. Nutr. 2000, 54, 298–305
Akdemir, F.; Orhan, C.; Sahin, N.; Sahin, K.; Hayirli, A. Tomato powder in
laying hen diets: Effects on concentrations of yolk carotenoids and lipid
peroxidation. Br. Poult. Sci. 2012, 53, 675–680.
Honein, M.A. Impact of folic acid fortification of the US food supply on the
occurrence of neural tube defects. JAMA 2001, 285, 2981–2986. [CrossRef]
[PubMed] 170. House,
J.D.; Braun, K.; Ballance, D.; O’Connor, C.; Guenter, W. The enrichment of
eggs with folic acid through supplementation of the laying hen diet. Poult.
Sci. 2002, 81, 1332–1337. [CrossRef] [PubMed] 171. House,
J.D.; O’Connor, C.; Guenter, W. Plasma homocysteine and glycine are
sensitive indices of folate status in a rodent model of folate depletion and
repletion. J. Agric. Food Chem. 2003, 51, 4461–4467.

46. THANK YOU