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American Journal of Food Technology
  Year: 2012 | Volume: 7 | Issue: 5 | Page No.: 266-277
DOI: 10.3923/ajft.2012.266.277
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Modified or Enriched Eggs: A Smart Approach in Egg Industry: A Review

V.P. Singh, Vikas Pathak and K. Verma Akhilesh

The modern desire of the health conscious people is functional food. Eggs are considered as complete food with most of the nutrients required for well beings. But the worries are related to the cholesterol content found in the egg. In addition, to the nutrients already available in the egg if we can alter or incorporate certain health beneficiary nutrients then these eggs will be the choice of food for health conscious peoples and it can also reduces the chances of occurrence of certain diseases. By the modification or enrichment in eggs we can obtain the eggs like low cholesterol eggs, omega-3 enriched eggs, vitamin enriched eggs, mineral enriched eggs, pigment enriched eggs and many more types of the modified or enriched eggs can easily be obtained for the specific proposes. The manuscript also contains some pros and cones of these eggs related to organoleptic qualities and its market related issues.
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  •    Enhancement of Nutraceutical Value of Table Eggs Through Poultry Feeding Strategies
  •    Performance and Egg Quality Characteristics of Laying Birds Fed Diets Containing Rice Bran with and Without Yeast Supplementation
  •    Effect of Dietary Graded Levels of Leucaena leucocephala Seeds on Layers Performance, Egg Quality and Blood Parameters
  •    The Effects of Microbial Phytase and Dietary Calcium Level on the Performance and Eggshell Quality in Laying Hens Fed Marginal Phosphorus Diets
  •    Comparison of Rapid and Slow Feathering Egg Layers with Respect to Egg Production and Hatchability Parameters
How to cite this article:

V.P. Singh, Vikas Pathak and K. Verma Akhilesh, 2012. Modified or Enriched Eggs: A Smart Approach in Egg Industry: A Review. American Journal of Food Technology, 7: 266-277.

DOI: 10.3923/ajft.2012.266.277






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