Designer/Functional and Organic Feeds and Importance

1. Designer/Functional and Organic
Feeds and Importance

2. Introduction
• Food of animal origin contributes significantly
to the supply of energy and nutrients in the
current human diet.
• However nowadays both feeds and foods must
be considered not only in terms of their
nutritional properties but also in terms of their
ability to promote wellbeing and protect
against chronic disease.

3. Functional Feeds to Functional foods
• No other single food of animal origin is eaten by so many
people all over the world compared with the egg and none is
served in such a variety of ways (Surai & Sparks, 2001).
• Therefore, the ability of the egg to be used as a functional
food has been widely investigated (Stadelman, 1999)
because the egg composition can be partly modified by
changing the poultry feed (Lemahieu et al., 2015; Vaghefi,
2003).
• The majority of research has investigated the possibility of
enriching eggs with fatty acids, vitamin E, selenium and
lutein, but very few evaluated other bioactive
phytochemicals (phytosterols, isoflavones, lignans, etc.)
which are considered effective in human health (Finley,
2005; Webb & McCullough, 2005)

4. o Health conscious consumers are always in need of newer foods,
which will improve their health.
o Value added foods are safe and health promoting fast foods,
having extra-nutritional functions.
o Enriched with nutrients & non- nutrient health promoting
components Hence several designer eggs and meat products
have entered the market.
o Breeding, management, nutrition, technology and housing of the
birds have to be manipulated for production of value added
foods.
o Out of these tools, nutrition is the major tool for production
these products.

5. Functional Feeds
• In this context, functional feeds are extremely
important.
• They contribute in general to nutrition
optimization and welfare of the animals and
std quality products.
• Some of the nutritional additives and sensory
additives have an influence on both animal
wellbeing and the characteristics and
composition of food for human consumption.

6. • Meat and Eggs can also be redesigned, from a composition point of
view, by animal nutrition and feeding.
• It is well established that the nutritional composition of chicken
feed affects the nutritional value and quality of the chicken meat and
may affect chicken welfare (Rymer et al., 2005).
• In egg production it has been proven that vitamin E, carotenoids and
Se, are efficiently transferred to the eggs. Therefore they can be
easily enriched with vitamin E, Se and natural carotenoids to
provide in a single egg the daily requirements for vitamin E
(15 mg), 50 % RDA for Se (30-35 μg) and substantial amounts of
natural carotenoids (mainly lutein and zeaxanthin) (Surai, 2011).

7. Designer food/functional food/ fortified food
• Designer food refers to the food that is designed to have
some health benefits other than its traditional
nutritional value.
• “Designer food” ‘functional food’ and ‘fortified
food’are synonym.
• “A functional food is similar in appearance to, or may
be, a conventional food that is consumed as part of a
usual diet, and is demonstrated to have physiological
benefits and/or reduce the risk of chronic disease
beyond basic nutritional functions, i.e. they may
contain bioactive compounds”.

8. Designer/ Functional Foods
• Have additional nutrients: Vitamins+Minerals+ PUFA
• Have additional non-nutrients: herbal active principles
• Free from toxins
• Perform extra-nutritional functions
• Promotes overall health of the consumers
• Higher cost of production
• But high/ growing demand-40% of retail market in
developed countries
• Egg is a good vehicle for all these components

9. Functional foods
 These modern “functional organic foods” also
include selenium organic eggs.
 These eggs contain super-standard levels of Se in
the form of the essential amino-acid Se-Met. The
Se level in a standard egg is 11 µg, while the
selenium-enriched organic egg contains 32.6 µg
of Se. Consumption of two selenium-enriched
organic eggs a day covers over 70% of the Se
daily dose recommended to humans.

10. Enrichment of Omega FA
• Vegetable oils are generally used as a source of PUFA. Linseed
oil made of common flax varieties contains ca 14% of LA and
63% of LNA of all fatty acids (Zelenka et al., 2003).
• Recently, the plant breeders selected some flax cultivars, the
oil of which contains more than 77% of LA and only 2% of
LNA. The feeding of linseed oil rich in n-3 PUFA can be an
effective method to increase the tissue levels of these FA in
broiler chickens (Olomu and Baracos, 1991; Chanmugam et
al., 1992; Crespo and Esteve-Garcia, 2001; Lopez-Ferrer et al.,
2001; Romboli et al., 2002; Nguyen et al., 2003; Dublecz et
al., 2004; Valavan et al., 2006).

11. Enrichment of Omega FA
• By adding 10 percent flax seed (2 percent ALA) to the
diet of layers, the total n-3 will rise to more than 600
mg/100 g. About one-third of this will be DHA + EPA.
• Rape seed oil and rape seeds can also be used to enrich
eggs with n-3 PUFAs, but result in lower concentrations.
• These oil and flax seeds are grown in many developing
countries. When included in layer diets, fishmeal, fish
waste and fish oil can also increase the n-3 PUFAs in
eggs, almost exclusively as EPA and DHA, but if used in
too high amounts may cause a fishy taint in the eggs.

12. N-3 PUFA Enriched Eggs
• Developed by Prof. Sim in Canada
• Now most popular value added eggs
• Here the F.A. composition of egg lipids is altered,
without increasing the total lipids
• S.F.A. is replaced with O-3 PUFA
• N6/ N3 ratio altered 15:05 to 15:10
• Linseed/ Fish oil are used as source of O-3 PUFA
• Antioxidants: Vit.E, Se, carotinoids enriched
• To attract customers- yolks are made deep yellow

13. • In India, Narahari (2004) has developed Herbal
Enriched Designer Eggs (HEDE), which are 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, depending upon the herbs fed to the hens

14. Nutrient content of ordinary and designer/functional
eggs(Quantity per 100 g of egg contents (2 eggs)*)
Nutrient content Ordinary Egg Designer Egg
Total saturated fatty acids 3.3g 2.8g
Total unsaturated fatty acids 6.4g 6.9g
Mono unsaturated fatty acids
(MUFA)
4.4g 4.4g
Poly unsaturated fatty acids
(PUFA)
2.0g 2.5g
Linoleic acid (ɷ-6 fatty acids) 1.9g 1.4g
α-linolenic acid(ɷ-3 fatty
acids)
0.03g 0.7g
ɷ-3 fatty acid (EPA+DHA) 0.08g 0.4g
n6/n3 ratio 17.3 1.27
Unsaturated/saturated fatty
acids
1.94 2.46
Cholesterol 400mg 320mg

15. Feeding of Iodine/Selenium
• A hen’s egg normally contains about 53 μg iodine/100 g
edible portion, which is about 33 percent of the
recommended dietary intake (RDI),. Inexpensive
supplementation of a hen’s diet with 5 mg of potassium
iodide per kilogram of feed does not affect the bird’s
performance, but increases the iodine content of a 60-g
egg from 26 to 88 μg; this is more than 50 percent of an
adult’s RDI (Röttger et al., 2008).
• Supplementation of a layer’s diet with organic selenium at 0.4
mg/kg of feed will increase the content of 100-g of edible egg
from 20 μg to about 60 μ g – the minimum RDI of an adult.

16. Feeding for Se Enrichment

17. Iron fortified eggs
• These eggs are produced by supplementing hens
with chilated minerals, like ferrous fumerate at 250 -
500 g / T.
• Vitamin-C & citric acid are also added to absorb more
iron .
• These eggs are also fortified with other Haemoglobin
increasing factors like folic acid, B6, B12, zinc etc.

18. Enrichment with Vit-E
o Recommended that the level of dietary vitamin E in feed
should be 100 IU/kg for commercial n-3 fatty acid rich
egg production. Leeson et al. (1998).
o Inclusion of vitamin E in the hen's diet at 200 mg/kg of
feed has been found to be an effective antioxidant.
Galobart et al., 2010.
o For designer egg production, vitamin E and organic
selenium can be added as anti-oxidants at levels of 200-
400mg/kg and 0.1-0.3ppm, respectively. Panda et al.
(2011)

19. Enrichment of Vit B and lowering Cholesterol by lactic acid
bacteria
Abdur Rehman et al (2013) J. food, Agri & Envt . Vol 11 no. 2
 Lactobacillus lactis and Lactobacillus fermentum and
L. reuteri.
 The LAB strains were cultured and administered
separately to 23-week-old layer hens (Hisex).
 Cholesterolcontent was reduced from 190.207 mg/100
g to less than 113 mg/100 g with using L. reuteri strain,
 Vitamin B6 increased from 0.028 to 0.115 mg/100 g
and B12 increased from 0.421 to 1.130 µg/100 g.
 Amino acids lysine, methionine and cystine in eggs
were increased 60, 155 and 203%, respectively,
compared to control treatment in Hisex brown layer
eggs..

20. Feeding for Cholesterol reduction
• Attempts have been made to lower the cholesterol in
eggs (Elkin, 2007) by feeding different grains to layers,
which may reduce egg cholesterol by about 10 percent.
• Feeding copper at 125 or 250 parts per million (ppm)
can reduce cholesterol in eggs by up to 31 percent.
Feeding garlic as a paste at up to 8 percent of the diet
may reduce egg cholesterol by as much as 24 percent,
but there is wide variation.
• Other natural products have also shown significant but
inconsistent responses. Genetic selection for low and
high egg cholesterol has met with little success.

21. Alfalfa and flax sprouts supplementation on cholesterol in hen egg
The use of sprouts in animal feeding could represent an alternative to transfer bioactive
compounds from sprouts to livestock products and in turn to humans.

22. Vitamin-E and Selenium Enriched Eggs and Meat
• Both have Synergistic effect
• Organic Selenium is supplemented to hens
upto 0.4 ppm level
• Selenomethionine of yeast origin is used as
organic Se (Selplex)
• VIt. –E level in Hens’ feed is increased to
400ppm level
• Other anti-oxidants are also added

23. COMPOSITION OF HENS’ EGGS FROM DIFFERENT
FUNCTIONAL FEEDS
Trait Control
Flaxseed +
E +
Spirulina
Fish oil +
org. Se +
Spirulina
All 5
supplements
Yolk carotenoids (g/g)** 24.5a
65.1b
65.8b
65.0b
Yolk cholesterol (mg/g) ** 12.9a
9.9b
9.5b
10.0b
C18: 3(%)** 0.16a
7.57d
0.39b
6.04c
C20:5n-3(%)** 0.06a
0.35b
0.61d
0.48c
C22:6n-3(%)** 0.17a
2.70b
6.81d
3.69c
Vit.E (g/g yolk)** 97a
297b
170b
238c
Se in yolk (ng/g)** 188a
178a
420c
356b
Se in white (ng/ g)** 51a
46a
99c
86b

24. Immunomodulating Egg Production
• Chicken egg is abundant in antibodies like "IgY";
which is cheaper and better than mammalian
immunoglobulin "IgG".
• In a 6-week period, a hen produces about 298mg of
specific antibodies, compared with only 17mg from
a rabbit.
• This "IgY" can be used to treat human rotavirus,
E.coli, Streptococcus, Pseudomonas,
Staphylococcus and Salmonella infections

25. Cont..
• Diets which enhance IgY level in egg:
1. Herbal supplementation with Basil leaves (Tulasi) at 0.3-
0.5 % dietary level.
2. Other herbs like Rosemary, Turmeric, Garlic, Fenugreek,
Spirulina, Aswagantha, Arogyapacha
3. Functional feed rich in omega - 3 fatty acids and anti-
oxidants also enhance IgY level

26. ENRICHMENT WITH IMMUNOMODULATORS
• Levamisole = 5-10ppm
• Tetra Hydroxy Phenyl
Immidazothiazole = 1-2 ppm
• Immogen = 0.5-1ppm
• Thymic factor = 200-400mg/kg
• Vit.E & Organic Se = 0.2-0.4g/kg
• Pre and probiotics = 50-100ppm
• Different Herbs = 1-5kg/Tonne

27. Fruit and Vegetable Co-Products as Functional Feed Ingredients
in Farm Animal Nutrition for Improved Product Quality
• Fruit and vegetable processing co-products can
be effectively used in farm animal nutrition as
functional feed ingredients for the production
of food products of improved quality.
• These ingredients comply with consumer
requests for the production of “clean,”
“natural” and “eco/green” label food products

28. Fruit and Vegetable Co-/By-Products in
Animal Nutrition
• The definition of fruit and vegetable co-
products includes all products derived from
the various stages of fruit and vegetable
processing that are suitable for animal
consumption and promote welfare and health,
as well as human health and safety

29. Industrialization of food production
 (a) crop waste and residues
 (b) fruit and vegetables by-products
 (c) sugar, starch and confectionary industry by-products
 (d) oil industry by-products
 (e) grain and legume by-products
 (f) distilleries’ and breweries’ by-products
 Fruit and vegetable processing by-/co-products are
promising sources of valuable substances such as
phytochemicals (carotenoids, phenolics, and flavonoids),
antioxidants, antimicrobials, vitamins, ordietary fats that
possess favorable technological activities or nutritional
properties

30. Effects of fruit and vegetable processing co-products (either as bulk material
or
high value component) on farm animal product quality
Co-/by Product or Extract Animal Species Effect
Grape pomace Broilers Antioxidant
Grape seed extract Broilers Antioxidant
Tomato extract Broilers Antioxidant
Hesperidin Broilers Antioxidant
Citrus pulp Broilers Improved fatty acid
composition
Pomegranate by-products Broilers Antioxidant
Grape pomace layers Antioxidant
Grape seed extract layers Antioxidant

31. Use of essential oils in poultry nutrition: A
new approach
• Essential oils (EOs) are found to have antibacterial ability, and
also exhibit antioxidant, anti-inflammatory, anticarcinogenic,
digestion stimulating, and hypolipidemic activities (Viuda-
Martos et al., 2010). Thus, EOs can be used as growth
promoters in animal production (Cross et al., 2007; Kirsti et
al., 2010).
• Essential oils (EOs) are important aromatic components of
herbs and spices, and are used as natural alternatives for
replacing antibiotic growth promoters (AGPs) in poultry feed
as these have antimicrobial, antifungal, antiparasitic, and
antiviral properties. Beside, other beneficial effects of EOs
include appetite stimulation, improvement of enzyme secretion
related to food digestion, and immune response activation .

32. Enrichment with Herbs

33. POULTRY MEAT ENRICHMENT
* Unlike egg, n-3 PUFA level in meat cannot be
increased beyond certain level.
* High n-3 PUFA in meat produces soft fat.
* This soft fat melts at scalding temperature.
* Results in oily bird syndrome.
* Less consumer acceptability

34. Feeding of Flax seeds
• Poultry meat is an important provider of the essential
polyunsaturated fatty acids (PUFAs), especially the
omega (n)-3 fatty acids.
• By feeding broiler chickens only small amounts of a
supplement rich in alpha linoleic acid (an n-3 PUFA),
such as flax seed, the n-3 PUFA in thigh meat can be
increased from 86 mg to 283 mg/100 g,
• A recent study (Yu et al., 2008) showed that by adding
0.24 mg of selenium (as organic selenium) per kilogram
of feed, the selenium content of breast meat was
increased from 8.6 μg to 41 μg/100g, which is more
than 65 percent of the RDI.

35. Vitamin E and Sel enrichment in Meat
• Vitamin E was reported to improve phagocytic ability of the immune
system (Boa-Amponsem et al.,2000) in broilers
• Vitamin E was also reported to reduce the lipid oxidation (malondialdehyde
concentration) in breast and thigh meats during refrigerated storage (Goñi
et al., 2007).For designer egg/meat production, Vitamin E at levels of 200-
400mg/kg are supplemented in the diet.
• Se reduces drip loss in meat.
• Organic Se exerts an antioxidant effect on the birds’ cellular membranes
and tissue structures resulting in less exudative losses from meat (Pan et
al., 2011). Organic Se (Selplex) at 0.1-0.3ppm can be added as anti-
oxidants to the poultry diet (Surai et al., 2010).

36. Lean meat production
• Addition of chromium (Cr) in feed shows a decrease in the fat
content of the poultry meat (Toghyani et al., 2012). Cr
enriched yeast at 1 g/kg diet showed an improvement in the
carcass quality, whereas chromium picolinate at 0.5 ppm had
significantly lowered the carcass fat level (Ibrahim etal.,
2010).
• Organic Cr had increased the weight of pectoral muscles and
the meat had less fat and cholesterol content. Cr
supplementation (0.2 mg/kg) improved protein accretion and
lowered fat deposition in meat (Amatya et al., 2004).
• An increase in the lysine level in the pre-starter diets and
methionine level in the finisher diets will yield lean breast
meat in broilers.

37. What is “organic poultry farming”
• “Organic farming is an ecological production
management system that promotes and enhances
biodiversity, biological cycles and soil biological activity.
• It is based on minimal use of off-farm inputs and on
management practices that restore, maintain and enhance
ecological harmony.”
(National (UK) Organic Standards Board, April 1995).

38. • Organic Animal Feed and Organic Poultry Feed are feeds that are produced
using methods that do not involve modern synthetic inputs such as
synthetic pesticides and chemical fertilizers.
• Organic Animal Feed and Organic Poultry Feed also do not contain
genetically modified organisms, and are not processed using irradiation,
industrial solvents, or chemical food additives.

39. Organic feeds
• Feed used for organic poultry production must not contain:
• Animal drugs, including hormones, to promote growth.
• Feed supplements or additives in amounts above those
needed for adequate nutrition and health maintenance.
• Urea or manure.
• Mammalian or poultry slaughter byproducts fed to
mammals or poultry.
• Feed, additives, or supplements in violation of the Food and
Drug Administration.
• Feed or forage to which any antibiotic, including
ionophores, has been added.

40. • Non-organic rations differ from organic rations in the use of
synthetic AA, an ingredient prohibited under organic
regulations. When comparing organic and non-organic rations
AA contents are significantly lower in organic rations (Velik,
2004). Not only does this have an effect on performance it can
also increase feather pecking (Zollitsch et al., 2004).
• No synthetic amino acids are allowed, the range of organic
proteins is limited and the protein energy balance can be
harder to achieve.
• Currently a shortfall in organic arable crops is resulting in large
increases in the price of organic cereals and pulses with
corresponding rises in the cost of animal feed

41. Organic food
FOOD CROPS
1. No conventional pesticides.
2. No artificial fertilizers.
FOOD ANIMALS AND BIRDS
1. No antibiotics.
2. No growth hormones.
3. Meat processed without
ionizing radiation.
4. No feed additives.
5. Without use of genetically
modified organisms.
6. Housing with a paddock
7. Thorough animal welfare
8. Should follow set rearing
standards.

42. Organic farming
• Organic farming is a system of farming which aims to promote
animal health and environmental sustainability through holistic
management for positive health based on a biologically active
soil.
• To be certified as organic egg, the hen should have been fed
with organic feed, which is produced without synthetic
pesticides, drugs, antibiotics or Genetically Modified Crops.
• Hens used to produce organic eggs should not be fed rations
containing meat by-products, such as meat and bone meal.
• The "organic" label has also been applied to eggs produced by
hens that are consuming diets, which do not contain any drugs
or hormones. These organic eggs must come from the hens
reared in deep litter systems, with sufficient access to free-
range

43. Feeding for organic egg/meat production
– Feed is intended to ensure quality production
rather than maximizing production.
– Disease prevention is by the use of high quality
feed, together with regular exercises and access to
pasturage, having the effect of encouraging the
natural immunological defence of the animal.
– The ingredients must be clear and traceable.

44. CONDITIONS FOR CERTIFIED ORGANIC EGG
• To produce a certified organic egg, the chicken which lays the egg must be
certified organic itself or if from a conventional source, must be from those
layers fed with organic feed for atleast six months before the eggs are
certifiable.
• All the ingredients used to feed the laying hen must be from certified
organic sources. No herbicides, fungicides, insecticides or chemical
fertilizers are allowed.
• The farmer must replenish the soil naturally with the goal of sustainable
production.
• Housing must allow for "reasonable liberty, normal socialization, maximum
fresh air, day light and shelter from inclement weather conditions".
• The birds must have access to free range or large open air runs and has
contact with the natural ground.
• No antibiotics, prohibited parasiticides or coccidiostats are allowed in the
egg producing flock.
• In the event of treatment, birds must be withdrawn from organic production
for a period of 90 days or twice the official waiting period, which ever is
greater. Only after the producer has met all the production regulations and
had his birds, his own land and his books inspected farm can only be
recommended for organic status. Once approved, a certificate will be issued
stating that the eggs are certified organic.

45. Free Range/ Greek Eggs Organic Eggs
1. Reared in open range 1. Range + shed
2. No fencing 2. Fenced
3. Only range fed 3. Stall fed + green + range
4. May be mixed with other birds 4. No mixing
5. May eat worm, insects garbage, kitchen
waste
5. No access to waste, no fish & animal
matter
6. Low yielding desi birds used 6. Dual purpose medium producing birds
used
7. Low egg production 7. Moderate egg production
8. May be contaminated with salmonella 8. Salmonella free
9. May have pesticide residues 9. Very low/ free from pesticide residues

46. Conclusion
• In developed countries designer foods played a major role in
improving the diet and eliminating nutritional deficiencies.
• By feeding hens special diets, eggs can offer functions above and
beyond the excellent nutrition that they already provide.
• By manipulating the diet of chicken with the different available feed
supplements in requisite amounts, value added and health promoting
chicken egg, meat and their products, free from drugs, pesticide
residues and other harmful toxic additives can be made available to
the health conscious consumers
• Further the ability to enrich eggs with the vital nutrients, such as
polyunsaturated fatty acids, the carotenoids (lutein, zeaxanthin, and
lycopene), vitamins and minerals has provided egg producers with a
unique opportunity to produce an innovative, premium quality and
value-added product for the domestic and export markets.

47. • No synthetic amino acids are allowed, the range of organic
proteins is limited and the protein energy balance can be
harder to achieve.
• In the first instance any organic diet needs to provide
performance, maintain health and provide ingredients that
are acceptable to the birds. It may be necessary to consider
the publics’ reaction to some proposed novel feed
ingredients e.g. fly pupae.

48. References
1.S.S.Sikka.Prof.andHead,Dept.Animal Nutrition,GADVASU,Ludhiyana. Nutritional
Strategies for Designer Egg Production-
2.Commercial Poultry Nutrition Book (3rd edition)-S.Lesonand J.Summers.
3..Dyerberg, J. and H.O. Bang, 1979. Haemostatic function and platelet
polyunsaturated fatty acids in Eskimos. Lancet, 433-435 (Cited by Sim, J. S and
H.H.Sunwoo, 2002).
4. Raj, P. M.; Narahari, D.; Balaji, N. S. Production of eggs with enriched nutritional
value (designer eggs) using feeds containing herbal supplements International
Journal of Veterinary Science 2013 Vol.2 No.3 pp.99-102 ref.22
5.Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal
Nutrition for Improved Product Quality Eleni Kasapidou 1,*, Evangelia Sossidou 2
and Paraskevi Mitlianga 1 Agriculture 2015, 5, 1020-1034;
doi:10.3390/agriculture5041020
6.Use of essential oils in poultry nutrition: A new approach Gopal Krishan* and Asmita
Narang J. Adv. Vet. Anim. Res., 1(4): 156-162. Volume 1 Issue 4 (December 2014)
7. Designer foods and their benefits: A review A. Rajasekaran & M. KalaivaniJ Food
Sci Technol (January–February 2013) 50(1):1–16

49.  Designer eggs contain 600 mg of omega-3 fatty acids, equivalent to a 100 g serving
of fish. (Tur et al., 2012).
 Studies have shown that when 2-3 designer eggs are consumed every day, 100 per
cent of the daily requirement of essential fatty acids is met (Fraeye et al.,2012).
 Recommend intake of omega 6 is 14-17 grams per day for men and 11-12 grams for
women.
 Recommendation of omega 3 is 1.6 grams/day for men and 1.1 grams per day for
women.
 The FDA has advised that adults can safely consume a total of 3 grams per day of
combined DHA and EPA, with not more than 2 g per day coming from dietary
supplements
 Developing countries: 0.15g/day
 Highest : Norway and Japan
How much we need ?

50. • Iron and / or Chromium fortified eggs
• Low cholesterol and cholesterol lowering
eggs
• Cardiac friendly eggs
• Memory + eggs
• Anti-diabetic eggs

51. Different types of Designer Foods
• N-3 PUFA or Omega-3 PUFA enriched eggs
• Vitamin-E and /or Selenium enriched eggs and meat
• Antioxidants stuffed eggs and meat
• Immunomodulators rich eggs from hyper-immunised
hens
• Carotenoid pigments, especially lutein enriched eggs
• Herbal enriched designer eggs of various types

52. Extra-Nutritional functions of designer eggs
• Reduces serum BAD LDL cholesterol
• Increases serum GOOD HDL cholesterol
• Cardio-protective properties
• Immunomodulating properties
• Anti-oxidant properties
• Anti-carcinogenic properties
• Anti-ulcer properties
• Anti-diabetic properties