Halal production of omega 3 enriched eggs on the farm Pećigrad, B&H

Abstract

The aim of this research is to develop a functional food and halal Omega 3 eggs by dietary manipulation of laying hens as well as to investigate the influence of nutrient composition on egg yolk content of PUFAs. The research was conducted on the farm Pećigrad, Velika Kladuša, which has 21,162 laying hens, with an egg production rate of 70%. Laying hens were fed with halal and NON GMO feed mixtures from three suppliers. Omega 3 eggs contained 318 mg of Omega 3 PUFAs, which is 6 times more than the standard eggs. The n-6:n-3 PUFAs ratio was 18.4:1.9=9.9 in egg yolks of laying hens fed with standard feed mixture, while in egg yolks produced by laying hens fed with feed mixture enriched with flaxseed this ratio was 17.8:5.3=3.4. Consumption of eggs with the latter n-6:n-3 ratio can prevent cardiovascular diseases and provides the intake of RDA of Omega 3 FAs. Traceability and established HrCCP in the chain of suppliers, in processes of primary and industrial production, application of good practices, sustainable development resulted in halal products with additional functional properties.