(P17-046-23) Eggs as a Meaningful Source of Omega-3 DHA

Objectives: Omega 3 Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) are vitally important for human health, with 250–500 mg EPA+DHA/d required to maintain overall health. However globally 80% of people do not consume sufficient quantities. This is because currently the main source of EPA+DHA is oily fish which many people do not consume. Eggs on the other hand are widely consumed.

The objective of this study was to enrich hens’ eggs with sustainable affordable algal-derived DHA and to assess the contribution this could make to people’s EPA+DHA daily intake.

Methods: 400 laying hens (Lohman LSL lite breed) were housed 10 hens/cage in 40 enriched cages. There were 5 treatments with 8 cages/treatment. The treatments were different types and quantities of algal oil, included in the hen diet for 12 weeks. The algal oils were rich in DHA. Treatment A: Control (C) commercial corn-based laying hen diet; Treatment B: C + low inclusion algal oil; Treatment C: C + increased inclusion algal oil; Treatment D: C + low inclusion OmegaPro (standardised algal oil); Treatment E: C + increased inclusion OmegaPro. Hen health and performance were monitored during the study. One egg per cage was collected on weeks 4, 5, 6, 9, 12. Egg fat % and fatty acid profile were measured.

Results: Hen health and performance on the different treatments were excellent and similar to each other (P >0.05). The four enriched treatments had egg EPA+DHA concentrations significantly greater than the control, and the two increased inclusion treatments had significantly greater egg EPA+DHA concentration than the two low inclusion treatments (P < 0.01). Egg EPA+DHA concentration was stable over time (P >0.05) and there was no effect of the treatment * time interaction (P >0.05). On average across wks 4 to 12, across the two low inclusion treatments, egg EPA+DHA concentration was 189 mg/100 g; and across wks 4 to 12, across the two increased inclusion treatments, was 291 mg/100 g. Therefore, one large 56.8 g (2 oz) egg from the low inclusion treatments would provide 107 mg, or 43% of 250 mg EPA+DHA/d; and from the increased inclusion treatments would provide 165 mg, or 66% of 250 mg EPA+DHA/d.

Conclusions: Enriching eggs with DHA through the hens’ diet is an effective, sustainable, affordable solution to addressing inadequate global consumption of EPA+DHA.

Funding Sources: Ontario Agri-Food Alliance and Humanativ funded this study.