A preliminary study effects of supplement food to the content of omega-3 in eggs

Le Phuc Chien, Nguyen Duy Thien An, Nguyen Thi Phuong Thao, Tran Cam Tu, Le Thanh Long, Nguyen Thi Hong Van, Hoang Nghia Son


Omega-3 fatty acids contribute significantly in preventing cardiovascular disease, reducing the concentration of triglycerides, and lowering cholesterol. Therefore, worldwide there are many studies on Omega-3  and  foods fortified with Omega -3 have been developed and  commercialized on the market, most notably Omega-3 enriched eggs.

Initially this study was to evaluate the effect of some food supplements on levels of Omega-3 in eggs of Isa Brown hens from 38-48 weeks of age. The experiment was divided into three treatments: (NT) is completely  random,  NT1 additional 10% supplement 1 (CBS1) and NT additional 10% CBS2. After 2 months, the hens fed 10% CBS1 supplement in the diet increased the highest amount, with Omega-3 content 356 mg/egg, compared to control of 100 mg/egg, and  hens fed with 10% CBS2 supplement with 222 mg/egg. Additional 10% CBS1 and 10% CBS2 in the diet of Isa Brown hens did not only no effect on egg production and egg quality parameters but also increased content of Omega-3 in eggs. This study aimed to produce Omega-3 enriched eggs  for the market, serving the health of people with a cheaper price than other imported  foods with enriched omega-3. This study was applied and approved during the Inventions/Utility Solution at the National Office of Intellectual Property of Vietnam No. 2-2011-00287.


Alzheimer disease, cholesterol, heart disease, omega-3 eggs, omega-3, triglyceride

DOI: https://doi.org/10.15625/0866-7160/v34n3se.1804 Display counter: Abstract : 72 views. PDF (Tiếng Việt) : 124 views.



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