prikaz prve stranice dokumenta Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption
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Scientific paper - Review paper
Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption
Poljoprivreda, 27 (2021), 2; 67-74. https://doi.org/10.18047/poljo.27.2.9
Kralik, Zlata; Kralik, Gordana; Grčević, Manuela; Hanžek, Danica; Biazik, Ewa

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Kralik, Z., Kralik, G., Grčević, M., Hanžek, D. & Biazik, E. (2021). Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption. Poljoprivreda, 27. (2), 67-74. doi: 10.18047/poljo.27.2.9

Kralik, Zlata, et al. "Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption." Poljoprivreda, vol. 27, no. 2, 2021, pp. 67-74. https://doi.org/10.18047/poljo.27.2.9

Kralik, Zlata, Gordana Kralik, Manuela Grčević, Danica Hanžek and Ewa Biazik. "Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption." Poljoprivreda 27, no. 2 (2021): 67-74. https://doi.org/10.18047/poljo.27.2.9

Kralik, Z., et al. (2021) 'Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption', Poljoprivreda, 27(2), pp. 67-74. doi: 10.18047/poljo.27.2.9

Kralik Z, Kralik G, Grčević M, Hanžek D, Biazik E. Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption. Poljoprivreda [Internet]. 2021 December 22 [cited 2024 December 17];27(2):67-74. doi: 10.18047/poljo.27.2.9

Z. Kralik, G. Kralik, M. Grčević, D. Hanžek and E. Biazik, "Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption", Poljoprivreda, vol. 27, no. 2, pp. 67-74, December 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:219308. [Accessed: 17 December 2024]

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Metadata
Title (english)Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption
AuthorZlata Kralik
AuthorGordana Kralik
AuthorManuela Grčević
AuthorDanica Hanžek
AuthorEwa Biazik
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract (english)
Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.
Keywords (english)
Languageenglish
Publication typeScientific paper - Review paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titlePoljoprivreda
Numberingvol. 27, no. 2, pp. 67-74
p-ISSN1330-7142
e-ISSN1848-8080
DOIhttps://doi.org/10.18047/poljo.27.2.9
URN:NBNurn:nbn:hr:151:219308
Publication2021-12-22
Document URLhttps://hrcak.srce.hr/268001
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-08 12:18:29