{"refrec":{"BRefID":226784,"RR":"<b>Fraeye, I.; Bruneel, C.; Lemahieu, C.; Buyse, J.; Muylaert, K.; Foubert, I.</b> (2012). Dietary enrichment of eggs with omega-3 fatty acids: a review. <i>Food Res. Int. 48(2)</i>: 961-969. <a href=\"http://dx.doi.org/10.1016/j.foodres.2012.03.014\" target=\"_blank\">http://dx.doi.org/10.1016/j.foodres.2012.03.014</a>","BEntID":218503,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Res. Int. 48(2)</i>: 961-969. <a href=\"http://dx.doi.org/10.1016/j.foodres.2012.03.014\" target=\"_blank\">http://dx.doi.org/10.1016/j.foodres.2012.03.014</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Fraeye, I.; Bruneel, C.; Lemahieu, C.; Buyse, J.; Muylaert, K.; Foubert, I.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Fraeye, I. <i>et al.</i>","Englishabstract":"The health benefits of omega-3 polyunsaturated fatty acids (n-3 PUFA) are generally recognized. Unfortunately, in most western countries, the recommended daily intake of these compounds is rarely met. Therefore, enrichment of commonly occurring foods can boost intake of these fatty acids. In this regard, eggs are an interesting target, as they form an integral part of the diet. Their n-3 PUFA profile can be modified through feed supplementation. A traditional n-3 PUFA source to be added to hens' diet is flaxseed, a plant source rich in a-linolenic acid. Alternatively, hens are often fed fish oil, which is rich in long chain n-3 PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). A more recent trend is feed supplementation with microalgae as a source of EPA and/or DHA. In this paper, recent scientific literature concerning n-3 PUFA enrichment in eggs is reviewed, giving an overview of advantages and disadvantages of the different approaches.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Dietary enrichment of eggs with omega-3 fatty acids: a review","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-06-01 01:31:29.110162","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"    Omega-3 polyunsaturated fatty acids;     Eggs;     Flaxseed;     Fish oil;     Microalgae","OtherDescriptors":null,"Notes":null,"AnaPub":2012,"MonPub":null,"DateUpdate":"2015-11-04","DateCreate":"2013-06-19","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000311185100079","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.foodres.2012.03.014"},"refs":null,"anarec":{"AnaID":226784,"PubliDate":2012,"Pagination":"961-969","XtraPublOfAnaID":null,"ISBN":null,"Volume":"48","Issue":"2","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":77686,"SerRR":"Food Research International. 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