Designer egg, gurram

NUTRIENT AND NON NUTRIENT COMPONENTS IN VALUE ADDED PRODUCTS

1. NUTRIENT AND NON NUTRIENT COMPONENTS IN VALUE ADDED PRODUCTS Submitted by G.Srinivas RVD/17–11 SUBMITTED TO: Dr K.VIJAYA LAKSHMI PROFESSOR DEPARTMENT OF POULTRY SCIENCE

2. Egg - Nutrient R ich S ource Balanced diet - good health Egg is an important and easily available food delivering balanced essential The designer food approach

3. ways Value addition or production of designer meat/egg can be done mainly by two ways: Value addition during raising. Value addition during processing.

4. Value addition during broiler raising can be achieved by: By narrowing down calorie protein ratio. Production of lean meat or reduction of abdominal fat. By keeping ME and protein level minimum with provision of essential amino acids. Feeding low energy feed. Selenium enriched meat can be produced by feeding organic selenium which will increase the antioxidant properties of meat. Value addition by incorporating n-3PUFA or omega 3 Fatty acids. Value addition by increasing skin colour.

5. Value addition during processing can be achieved by: Tenderization of poultry meat Smoked poultry meat. Barbequing. Chicken sausage. Meat pickle etc.

6. Designer eggs " Designer eggs " are those in which the Nutrient content has been modified from the standard egg in such ways as to be more healthful and appealing.

7. Brief History… Designer egg approach was started in 1934 by Cruickshank – modification of fatty acid composition Until 1990’s commercially omega-3 enriched eggs was not possible, Professor Jeong Sim , University of Alberta, produced designer egg so known as Professor S im’s Designed egg E ggs enriched with vitamins ( Michella and Slaugh , 2000) L utein and selenium ( Leeson and Caston , 2004) CLA enrichment (Van Elswyk , 1997) Herbal enriched designer egg (HEDE ) ( Naharari et al., 2004)

8. Egg nutrients that can be manipulated Cholesterol content Fatty acid profile: n-3 fatty acids Vit . E, Vit . D, Folic acid Minerals – Fe, Zn, Se, I & Cr Carotenoids, lutein , Yolk colour Herbal enriched

9. Ways to produce designer eggs Inducing metabolic changes in the hen that can result in synthesis of compounds that essentially end up in the egg. Change the characteristics of membrane transport to facilitate movement of compounds into the egg Manipulate the diet of the hen such that the desired compounds level increase in the egg

10. Points to consider before enriching eggs Efficiency of nutrient transfer from feed to the egg. Availability of commercial sources of effective feed forms of the nutrient. Possible toxic effects of nutrients for the laying hens (Vitamin A and D are toxic for chickens at high levels) Amount of nutrient delivered with an egg in comparison with Recommended Dietary Allowance (RDA). Established health promoting properties of nutrients and their shortage in a modern diet. Possible interactions with assimilation of other nutrients from the egg. Stability during cooking. Effect of nutrient enrichment on appearance and taste possibilities to claim health benefits. George Dominic et al., 2014

11. Omega-3 fatty acid enriched eggs

12. As an important part of the diet, the omega 6/omega 3 ratio in the chicken egg has increased dramatically, from 1.3 under absolutely natural conditions to 19.4 under a standard U.S. Department of Agriculture (USDA) diet ( Simopoulos , 2000). Since the ratio between omega-6 and omega-3 in eggs can easily be manipulated through diet enrichment, development of omega-3–enriched eggs can contribute to an improved balance between omega-6 and omega-3 in the human diet.

13. Flaxseed/Linseed oil – Omega-3 enrichment Flaxseed is the most widely used ingredient in the production of omega-3 eggs T he amount of LNA in yolk increases linearly with the dietary level of omega-3 fatty acids up to 10 % Hens fed a flaxseed-enriched diet have a relatively low conversion rate from LNA to DHA or EPA ( Aymond and Van Elswyk , 1995 ) T he use of flaxseed is limited, due to the presence of anti nutritional factors such as mucilage, linatine , trypsin inhibitors, and phytic acid ( Bhatty , 1995 )

14. Menhaden oil – Omega-3 enrichment Most popular fish oil used as a source for enriching eggs with long-chain n -3 Adding 3% menhaden oil in the diet could slightly increase EPA to about 30 mg compared to DHA at 180 mg/yolk ( Hargis et al., 1991 ) Compared with flaxseed, eggs enriched with fish oil contain more bioavailable DHA and EPA than LNA for humans ( Simopoulus , 2000 ) M enhaden oil supplementation was reported to cause off-flavor in eggs and the development of hepatic lipidosis in hens in long-term use ( Amini and Ruiz-Feria, 2007)

15. Maraine algae – Omega-3 enrichment Marine algae are an efficient dietary alternative to current n -3 fatty acid sources . Marine algae contain about 11.2% long-chain n -3 on a dry matter basis . The presence of marine algae carotenoids may enhance the oxidative stability of n -3 fatty acid–enriched eggs ( Herber and Van Elswyk , 1998 )

16. Canola seeds – Omega-3 enrichment Canola and rapeseed seeds contain about 42% oil, of which about 12 % is LNA (National Research Council, 1993). The total n -3 fatty acids in eggs were 127 and 159 mg when diets were supplemented with 15 and 30% canola seeds ( Brettschneider et al., 1995) But the transferring efficiency of the LNA from the diet to the eggs was lower in a canola seed diet than in a flaxseed diet (8.76 vs. 2.37% of LNA of yolk lipids in flaxseed and canola diets , respectively). Cherian and Sim’s ( 1991) found that the inclusion of 10% flaxseed in the diet led to a higher LNA content in yolk than did 10% canola.

17. Oil source and FA composition in eggs Fraeye et. al., 2012

18. Oil source and FA composition in eggs Fraeye et. al., 2012

19. Oil source, vitamin E and FA composition in eggs Fraeye et. al., 2012

20. Natural Antioxidants in egg Nimalaratne and Wu, Nutrients 2015 , 7, 8274–8293

21. Natural Antioxidants in egg Nimalaratne and Wu, Nutrients 2015 , 7, 8274–8293

22. Vitamin E Enrichment in Omega-3 Eggs Vitamin E is the common antioxidant found in food in the forms of tocopherols and tocotrienols each containing four isomers The α- tocopherol isomer is the only form of vitamin E that the human body can use ( Thurman and Mooradian , 1997) Vitamin E cannot be synthesized in the human body and major vitamin E sources are vegetable oils and other plant-derived foods Vitamin E deficiency is associated with immune system incompetence, impairment of lipid metabolism, fertility problems, and increased susceptibility to common and specific diseases ( Machlin , 1991 ) Vitamin E is one of the most important in vivo antioxidants

23. On average egg contains around 1.1 mg of vitamin E which is equivalent to 8.5% of RDA ( Seuss- baum , 2007) Eggs can be enriched with vitamin E to provide up to 150% RDA without formation of off flavour ( Surai et. al., 2000 ) Dietary supplementation of vitamin E is commonly used in commercial n -3 eggs to mitigate the oxidation of n -3 FA to prevent undesirable off-flavors . Similar to many different nutrients, the transfer efficiency of vitamin E decreases with increasing levels of vitamin E in the diet.

24. Selenium Enrichment in Omega-3 Eggs Selenium is an essential nutrient for animal and humans. Selenium deficiency has been studied in many regions of the world ( Surai , 2006 ). Adequate selenium consumption can improve function of immunoregulation protect cells from the damage of oxidative stress improve sperm quality reduce the risk of cardiovascular disease several cancers and inflammatory disease ( Dvorska et al., 2006 )

25. Selenium Enrichment in Omega-3 Eggs Selenium is an essential part of a variety of selenoproteins (GSH- Px ) As one of the most effective antioxidants, selenium can be obtained in either inorganic or organic form Inorganic selenium (selenite and selenate ) has a lower transfer efficiency to eggs than does organic selenium ( selenomethionine )

26. The advantages of enrichment of the egg with antioxidants Decreased susceptibility to lipid peroxidation Prevention of fishy odour to the product Designer foods could be a good source of antioxidants in human diet. Prevents destruction of fat-soluble vitamins Prevents denaturation of natural fat-soluble pigments Promotes the overall health of the consumers

27. Carotenoids are naturally occurring in egg yolk in varied amounts depending on hen’s feed. Feed fortification with natural sources such as M arigold ( Tagetes erecta ) A lfalfa ( Medicago sativa ) extracts are sources of lutein Other sources such as C orn ( Zea mays ) and R ed pepper ( Capsicum annuum ) provide zeaxanthin and capsanthin respectively ( Breithaupt et.al., 2007) Enrichment with Carotenoids

28. Canthaxanthin , β-apo-81-carotenal and β-apo-81-carotenoic acid ethyl ester are chemically synthesized and incorporated into the feed ( Breithaupt , D.R. 2008) Lycopene is a hydrocarbon carotenoid reported to have strong antioxidant properties effective in reducing the risk of prostate carcinoma (Wertz et.al., 2004) Although lycopene is not usually found in eggs, lycopene enrichment can be achieved via feed fortification with tomato powder and lycopene could reduce yolk lipid peroxidation ( Akdemir , F et.al., 2012 )

29. Lutein has been known to have excellent antioxidant ability, has capability to quench singlet oxygen and scavenge peroxyl radicals in cellular membrane (Lim et al ., 1992 ). E gg yolk normally contains the level of 0.14 to 0.16 mg of lutein ( Leeson and Caston , 2004 ; Goodrow et al ., 2006 ). The deposition of lutein in the normal egg yolk depends on the dietary sources, depending on the type and the concentration of lutein, extent of processing, etc. ( Leeson and Caston , 2004) Lutein content of enriched eggs can be increased up to 15-fold compared to the control group and enriched egg contains around 1.9 mg of lutein ( Surai , et.al., 2000) Lutein

30. Egg yolk can be enriched with highly bioavailable folate through fortification of feed with folic acid to provide up to 12.5% of the recommended daily intake of folate (House J.D. et al. 2003) Folic acid

31. Selenium and iodine, which are known to have antioxidant properties, can be effectively transferred into the egg yolk. Eggs can be supplemented to provide up to 50% and 150% of the daily requirements of selenium and iodine respectively [ Surai P.F. et. a l., 2006] Cromium

32. 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 – In humans results in reduction in TG levels increased the good HDL cholesterol improved immunity Narahari (2004) Herbal enriched designer eggs

33. Herbal enriched designer eggs Active principles Source Effect on human health Allicin , Allylic sulfide Garlic, onion and their leaves Lower L.D.L. cholesterol and anticarcinogenic Betaine Sugar beet, grape pulp Reduces plasma homocysteine, which damages arterial walls Carotenoid pigments Spirulina , marigold petals, alfalfa, red pepper Antioxidant, anticarcinogenic Eugenol, eugenic acid Basil leaves Immunomodulators Flavonoid compounds Turmeric powder Antimicrobial, antioxidant Lutein Bay ( curry ) leaves, Marigold petals Antioxidants, Improves vision Lycopene Tomato pomace , grape pulp Lowers LDL (bad) cholesterol, antioxidant, anticarcinogenic Nirangenin Citrus pulp Reduces LDL cholesterol

34. Herbal enriched designer eggs Active principles Source Effect on human health Phytosterols Seeds, weeds, legumes fenugreek Increases HDL (good) cholesterol, reduces blood sugar Quercitin , Luteolin , Diosgenin , citogenin Fenugreek, spices Stimulates insulin secretion, antimicrobial Statin Brewery waste, yeast, fermented products Lowers LDL cholesterol Sulphoraphane Brocoli , cauliflower, cabbage, radish leaves Anticarcinogenic and antioxidant Taurine Milk, eggs and meat products Prevents atherosclerotic plaque formation Tocotrienols Brans Lower LDL cholesterol

35. Recent studies

36. Effects of supplemental levels of hesperetin and naringenin on egg quality , serum traits and antioxidant activity of laying hens . Ting et. a l., Animal Feed Science and Technology, 163,(2011)59-66 Methodology Conclusion Two experiments 100 Leghorn laying hens (26 weeks old) randomly for 10 weeks, assigned into five groups (n = 20) based on dietary categories of hesperetin 0, 0.5, 1, 2, 4 g/kg and naringenin 0, 0.5, 1, 2, 4 g/kg. 2 g/kg hesperetin and naringenin supplemented groups had low egg cholesterol content and serum cholesterol and triglycerides content Egg production was lower with inclusion of 4 g/kg hesperetin and naringenin Antioxidant activity was not different between treatments, except Superoxide dismutase activity

37. Reducing Egg and Serum Cholesterol by Dietary Inclusion of Probiotics in White Leghorn Layers Author Methodology Conclusion Sheoran et. al., Int. J. Pure App. Biosci. 5 (5): 1229-1236 (2017) 80 White Leghorn layers of 22 to 38 weeks of age Four dietary treatments containing 4 replications of 5 birds each. (T1) control - basal diet Experimental groups supplemented with probiotics (containing 5×108cfu/g of Lactobacillus fermentum , 1×109cfu/g of Bacillus spp. and 1×109cfu/g of Saccharomyces cerevisiae ) @ 0.5g, 1.0g and 2.0g Kg-1 feed in T2, T3 and T4 treatment groups Supplementation of probiotic @ 2g/Kg feed in T4 was most effective as it resulted in maximum reduction i.e. 11.13 g/dl in serum cholesterol and 0.14 mg/g decrease in LDL concentration as compared to control. Significant reduction was observed in the serum as well as egg yolk cholesterol and LDL concentrations while egg yolk HDL concentrations were not affected.

38. The effect of dietary vitamin E and selenium supplements on the fatty acid profile and quality traits of eggs . Zenon Zduńczyk . et al. Archiv Tierzucht 56 (2013) 72, 719-732 Diet containing 5 % soybean oil, which provided 30 g/kg of polyunsaturated fatty acids (PUFAs). 32 birds, 12 weeks Two levels of vitamin E (30 or 60 mg/kg, as-is basis) in combination with two levels of selenium (0.15 or 0.30 mg/kg, as-is basis) on hen performance Dietary treatments had no influence on average egg weight and the yolk/albumen ratio Increased dietary levels of vitamin E had no effect on the fatty acid profile of yolk lipids In the yolk with a higher selenium content, the concentration of n-3 PUFAs was significantly higher (C18:3n-3, C22:5n-3) The amount of n-6 PUFAs was significantly lower (C18:2n-6, C20:4n-6)

39. Effect of sodium selenite and selenium yeast on performance, egg quality, antioxidant capacity, and selenium deposition of laying hens. Han et. a l., Poultry Science, 2017 96:3973–3980 Methodology Conclusion 288 Jing Hong layers 29 weeks to 40 weeks 4 treatments, 9 replicates, 8 birds per replicate Control (BC) 0.3 mg/kg Se from sodium selenite (SS), 0.15 mg/kg Se from sodium selenite and 0.15 mg/kg Se from Se yeast (SS+SY) 0.3 mg/kg Se from Se yeast (SY). Serum glutathione peroxidase (GSH- Px ) activity was increased in Selenium fed groups Liver superoxide dismutase (SOD) activity of the SY group was increased significantly compared to control Significant increase due to SY supplementation was noted in the serum vitamin E content compared to BC and SS. Compared to BC, Se content in eggs was increased by feeding supplementary Se in the form of SY

40. Conclusions Egg is the best vehicle to incorporate various health promoting components in it Designer eggs are not only nutritious and tasty, but also promote overall health of the consumers Production of these designer eggs need proper technology and expertise Cost of production of designer eggs will be 25-100% higher than the ordinary table eggs Producer has to ascertain market before going for this venture

41. Literature cited Dietary enrichment of eggs with omega-3 fatty acids: A review. Fraeye I.,  Bruneel .,   Lemahieu C.,  Buyse J.,  Muylaert K.,  Foubert I . (2012 )   Food Research International , 48 ( 2 ), pp . 961-969 . Chamila Nimalaratne and Jianping Wu (2015). Nutrients 2015, 7 , 8274–8293. Surai P.F., Simons P.C.M., Dvorska J.E., Aradas F., Sparks N.H.C. Antioxidant-enriched eggs: Opportunities and limitations. In: Sim J.S., Sunwoo H.H., editors. The Amazing Egg: Nature’s Perfect Functional Food for Health Promotion. University of Alberta; Edmonton, AB, Canada: 2006. pp. 68–93. Breithaupt , D.E. Modern application of xanthophylls in animal feeding—A review. Trends Food Sci. Technol. 2007 , 18 , 501–506 Breithaupt , D.R. Xanthophylls in Poultry Feeding. In Carotenoids ; Pfander , H., Ed.; Birkhauser : Basel, Switzerland, 2008; Volume 4, pp. 255–264.

42. Surai , P.F.; MacPherson , A.; Speake , B.K.; Sparks, N.H.C. Designer egg evaluation in a controlled trial. Eur. J. Clin . Nutr . 2000 , 54 , 298–305 Akdemir , F.; Orhan , C.; Sahin , N.; Sahin , K.; Hayirli , A. Tomato powder in laying hen diets: Effects on concentrations of yolk carotenoids and lipid peroxidation. Br. Poult . Sci. 2012 , 53 , 675–680. Honein , M.A. Impact of folic acid fortification of the US food supply on the occurrence of neural tube defects. JAMA 2001 , 285 , 2981–2986. [ CrossRef ] [PubMed] 170. House, J.D.; Braun, K.; Ballance , D.; O’Connor, C.; Guenter , W. The enrichment of eggs with folic acid through supplementation of the laying hen diet. Poult . Sci. 2002 , 81 , 1332–1337. [ CrossRef ] [PubMed] 171. House, J.D.; O’Connor, C.; Guenter , W. Plasma homocysteine and glycine are sensitive indices of folate status in a rodent model of folate depletion and repletion. J. Agric. Food Chem. 2003 , 51 , 4461–4467.

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