Using Defatted Microalgae to Produce Health Value Added Eggs

摘要: The consumers’ demands for food products of superior health quality are growing (Hargis and Van Elswyk, 1993; Qi Sim, 1998; Sim Qi, 1995; Surai Sparks, 2001). A number studies have been conducted to fortify functional nutrients into animal origin foods such as meat, eggs, milk through feed modifications (Cooper et al., 2004; Galobart 2001; Hargis 1995). Among these foods, eggs considered the most convenient way supply bioactive nutrients. Eggs added many leavening, thickening, binding, emulsifying (Stadelman, 1999). contain highly digestible proteins amino acid profiles similar human requirements. also various minerals major vitamins (vitamins A, E, B12) (Song Kerver, 2000). However, regular relatively high levels omega-6 (n-6) fatty acids but low omega-3 (n-3) acids. Because two types metabolically functionally distinct, and, in cases, opposite physiological effects, their balance is be an important factor (Simopoulos, 2000) associated with incidences certain diseases (Shahidi Wanasundara, 1998). amounts cholesterol (185 mg/egg) that may negatively affect heart at intakes (Djousse Gaziano, 2008). While protein total lipid concentrations not readily altered by diets hens, composition, mineral, vitamin contents can modified feeding hens dietary ingredients.