Designer eggs: from improvement of egg composition to functional food

By Peter F Surai, N. Sparks. 2001

298 citations recorded by the source corpus.

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The hen's egg - is its role in human nutrition changing? (2006, background): “However, these can be minimised if the hens are fed 1.5% or less of a high quality fish oil or 5% or less flaxseed and the PUFAs are protected both in the diet and in the egg from oxidation (see Surai and Sparks (2001) for a review of this topic).”
Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications (2020, background): “…which differ in terms of intrinsic and extrinsic attributes, such as organic, free-range, enriched eggs, etc. (Barnkob, Argyraki, & Jakobsen, 2020; Surai & Sparks, 2001) and (ii) to develop new measures to enhance animal welfare standards in egg farms, like, for example, removing the beak…”
Dietary enrichment of eggs with omega-3 fatty acids: A review (2012, background): “This fishy taste paralleled the amount of n−3 PUFA in the eggs (Van Elswyk et al., 1995). Van Elswyk et al. (1995) analyzed headspace volatiles in eggs from hens fed menhaden oil and found an increase in volatile compounds of low molecular weight.”
Functional food. Product development, marketing and consumer acceptance--a review. (2008, unknown): “Similar eggs are produced by Pilgrim’s Pride Company, Gold Circle Farms and OmegaTech in the USA (Surai & Sparks, 2001).”