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Unlocking the Power of Eggs: Nutritional Insights, Bioactive Compounds, and the Advantages of Omega-3 and Omega-6 Enriched Varieties

Author

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  • Marius Giorgi Usturoi

    (Department of Management of Animal Resources and Technologies, Faculty of Food and Animal Sciences, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Roxana Nicoleta Rațu

    (Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Ioana Cristina Crivei

    (Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Ionuț Dumitru Veleșcu

    (Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Alexandru Usturoi

    (Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Florina Stoica

    (Department of Pedotechnics, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
    Research Institute for Agriculture and Environment, Iasi University of Life Sciences, 14 Sadoveanu Alley, 700490 Iasi, Romania)

  • Răzvan-Mihail Radu Rusu

    (Department of Management of Animal Resources and Technologies, Faculty of Food and Animal Sciences, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

Abstract

This study explores the nutritional benefits and health implications of omega-3- and omega-6-enriched eggs, positioning them within the context of functional foods aimed at improving public health outcomes. With rising consumer interest in nutritionally fortified foods, omega-enriched eggs have emerged as a viable source of essential fatty acids, offering potential benefits for cardiovascular health, inflammation reduction, and cognitive function. This research examines enrichment techniques, particularly dietary modifications for laying hens, such as the inclusion of flaxseed and algae, to enhance omega-3 content and balance the omega-6-to-omega-3 ratio in eggs. The findings indicate that enriched eggs provide significantly higher levels of essential fatty acids and bioactive compounds than conventional eggs, aligning with dietary needs in populations with limited access to traditional omega-3 sources like fish. This study further addresses consumer perception challenges, regulatory constraints, and environmental considerations related to sustainable production practices. The conclusions underscore the value of omega-enriched eggs as a functional food that aligns with health-conscious dietary trends and recommend ongoing research to refine enrichment methods and expand market accessibility.

Suggested Citation

  • Marius Giorgi Usturoi & Roxana Nicoleta Rațu & Ioana Cristina Crivei & Ionuț Dumitru Veleșcu & Alexandru Usturoi & Florina Stoica & Răzvan-Mihail Radu Rusu, 2025. "Unlocking the Power of Eggs: Nutritional Insights, Bioactive Compounds, and the Advantages of Omega-3 and Omega-6 Enriched Varieties," Agriculture, MDPI, vol. 15(3), pages 1-29, January.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:3:p:242-:d:1574125
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    References listed on IDEAS

    as
    1. Petru Alexandru Vlaicu & Arabela Elena Untea & Alexandra Gabriela Oancea, 2024. "Sustainable Poultry Feeding Strategies for Achieving Zero Hunger and Enhancing Food Quality," Agriculture, MDPI, vol. 14(10), pages 1-57, October.
    2. Djamel Rahmani & Zein Kallas & Maria Pappa & José Maria Gil, 2019. "Are Consumers’ Egg Preferences Influenced by Animal-Welfare Conditions and Environmental Impacts?," Sustainability, MDPI, vol. 11(22), pages 1-23, November.
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