This document outlines Dr. Megha P.S.'s master's seminar presentation on designer eggs. It includes an introduction, outline, history of designer eggs, types of designer eggs like omega-3 enriched and low cholesterol eggs, health benefits, future prospects, and references. The presentation will discuss modifying egg nutrients like fatty acids, cholesterol, vitamins and minerals to produce nutritionally enhanced designer eggs with superior health benefits. It will also cover marketability and the potential of the egg industry to develop new designer eggs to improve quality, nutrition, safety and shelf life.

1. Dr. MEGHA P. S.
18-MVM-57
Dept. of Veterinary Physiology
KERALA VETERINARY AND ANIMAL
SCIENCES UNIVERSITY
College of Veterinary and Animal Sciences,
Mannuthy
VPY 691 - MASTER’S SEMINAR
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2. ADVISORY COMMITTEE
Dr. V. Ramnath
Professor & Head
Dept. of Veterinary Physiology
College of Veterinary & Animal Sciences, Mannuthy
Dr. K. Raji
Assistant Professor
Dept. of Veterinary Physiology
CVAS, Mannuthy
Dr. V. Babitha
Assistant Professor
Dept. of Veterinary Physiology
CVAS, Mannuthy
MINOR ADVISORS
MAJOR ADVISOR
Dr. Binoj Chacko
Assistant Professor & Head
UPDF
CVAS, Mannuthy
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◈ Introduction
◈ History of designer eggs
◈ Significance of designer eggs
◈ Types of designer eggs
◈ Health benefits of designer eggs
◈ Marketability of designer eggs
◈ Future prospects
◈ Conclusions
◈ M.V.Sc. Research work
◈ References
OUTLINE
https://www.health.harvard.edu/

5. Period in which the egg production tremendously increased
Protein rich food for hens
Selecting better hybrids of cock
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https://www.healthline.com/

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Egg nutrients have
been altered from the
standard one in terms
of essential fatty acids,
cholesterol, vitamins,
minerals and
antioxidants
(Sim, 1998)
Department of Veterinary Physiology

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HISTORY OF DESIGNER EGGS
1934 Cruickshank Modification of fatty acid composition
1980 Sim and associates Professor Sim's designer egg
(antioxidants & ω 3 fatty acids)
1997 Van Elswyk Enriched with CLA
1998 Farell Enriched with folic acid and iron
2000 Michella and Slaugh Enriched with vitamins
2004 Leeson and Caston Enrichment with lutein and selenium
2004 Narahari Herbal enriched designer eggs (HEDE)
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8. DESIGNER EGGS- SIGNIFICANCE
• “Nature’s original functional food”
•Treatment and prevention of chronic diseases
• Source of many nutrients at low economical price
• Superior health benefits by modifying the nutritional profile
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9. Value added
Nutritionally
enhanced
Added
processing
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10. ◈ Omega3 fatty acid
enriched eggs
◈ Low cholesterol eggs
◈ Herbal designer eggs
◈ Vitamin E enriched eggs
◈ Immunomodulating eggs
◈ Pigment enriched eggs
◈ Mineral enriched eggs
◈ Antioxidants enriched eggs
◈ Pharmaceutical designer
eggs
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Infokids. Ar//.

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enrichment of egg lipids with n-3 fatty acids.
ω -3 FATTY ACIDS ENRICHED EGGS
Sources of Omega-3 fatty acids
• Fish oil
• Sardine fish
• Anchovy fish
• Pearl millet
• Marine algae
• Linseed/flaxseed & oils
• Rapeseed/canola & oils
Important ω -3 fatty acids
docosahexaenoic acid (DHA)
eicosapentaenoic acid (EPA)
α linolenic acid (LNA)
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ω Common name Lipid no
ω-3 α-Linolenic acid (LNA) C18:3
ω-3 Stearidonic acid (SDA) C18:4
ω-3 Eicosapentaenoic acid (EPA) C20:5
ω-3 Docosahexaenoic acid (DHA) C22:6
ω-6 Linoleic acid (LA) C18:2
ω-6 Arachidonic acid C20:4
POLYUNSATURATED FATTY ACIDS (PUFA)
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CLA enrichment
Two feeding methods
• Linolenic Acid
• Preformed DHA
LNA enrichment
 Increase yolk moisture content,
firmness and sensory quality of eggs
DHA enrichment
 Structural component of brain, cerebral cortex, skin, and retina
 Synthesized from alpha-linolenic acid, maternal milk, fish oil
LNA AND DHA ENRICHMENT
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https://www.slideshare.net/

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Heart disease preventive dose 500mg/d
Prevention of allergic problems, diabetes, renal disease
Improves oxygen supply to the tissues
Improves skin and relieves arthritis
Curing inflammatory disorders & improve immune response
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ω-3 ENRICHED EGGS ADVANTAGES

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 Consumers are suffering from cholesterol phobia
 Reducing size of yolk and altering lipid profile of yolk
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LOW CHOLESTEROL DESIGNER EGGS
Supplementation
Micro
minerals
Dietary
vitamins
Amino
acids
Herbal
plants and
products
https://www.amazon.in/
(Ankari et al., 1998)

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• One yolk on the average - 226 mg of cholesterol
Designer egg -lowered up to 30%
• Beneficial effects- lowered blood pressures and platelet aggregation
• Reduced total plasma cholesterol level
LOW CHOLESTEROL EGGS- ADVANTAGES
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HERBAL ENRICHED SUPER EGGS
Source Active priniciple Effect on public health
Garlic, onion Allicin, Allylicsulfide Lower L.D.L.
Sugar beet, grape pulp Betaine Reduces homocysteine,
Brocoli, cabbage Sulphoraphane Antioxidant
Spirulina, marigold Carotenoid pigments Anticarcinogenic
Bay leaves, Marigold lutein Improves vision
Flax seed, canola n-3 PUFA Reduces hypertension
Fenugreek, spices Quercitin, Luteolin insulin secretion
Basil leaves Eugenol Immunomodulators
Brans Tocotrienols Decrease LDL
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 Enhances egg production
 Stabilize egg lipids against rancidity and extend the shelf life
 Increase antioxidant properties of egg yolks and plasma
 Natural sources - butter, milk & nut oils
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VITAMIN E ENRICHMENT IN EGGS
https://www.healthline.com/

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BENEFITS OF VITAMIN E ENRICHED EGGS
Decreases risk of
cancer and ageing
process
Reduce the risk of
heart disease
Improves immunity
Improved laying hen
performance, feed
conversion rate, body
weight
Prevent undesirable off-
flavors in n-3 enriched
eggs
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IMMUNOMODULATING EGGS
• Naturally contain specific compound like lysozyme,
γ globulin, antibodies
• Chicken egg is abundant in antibodies "IgY“- treat
infections
• Feed rich in omega-3 fatty acids and anti-oxidants,
herbal supplementation will boost IgY level
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Utilized in
immuno
suppressed
patients
Good
antiviral
properties
IgY
against
H. pylori
IMMUNOMODULATING EGG
ADVANTAGES
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https://www.healthline.com/
(Roe et al., 2002)

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PIGMENT ENRICHMENT OF YOLK
• Attractive to the due to intense yellow colour
• The most effective carotenoids are lutein and zeaxanthin
• Natural carotenoid pigments present in alfalfa, corn gluten meal
• Spirulina is an efficient pigment source for poultry egg yolk
(Landrum and Bone, 2001)
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• Prevents muscular degeneration
• Responsible for attractive colour of yolk
• Antioxidant and anti-carcinogenic agent
• Lutein is safeguard to the retina
PIGMENT ENRICHMENT
BENEFITS
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MINERAL ENRICHED EGGS
Selenium enrichment in Eggs
• Inorganic sources (selenate and selenite)
• Organic sources of selenium (selenium yeast)
• Organic Se supplementation -longer duration of freshness
Iodine-enriched designer eggs
• Enriched egg includes approximately 700 μg iodine
• Reduce plasma cholesterol in humans and laboratory animals
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(Garber et al., 1993)

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MINERAL ENRICHED EGGS VITAL ROLES
• Reduction of arthritis, immunodeficiency, muscular dystrophy
• Decreasing the risk of DNA damage associated with cancer
• Metabolic modification of lipoproteins
• Rising antioxidant protection in elderly individuals
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ANTIOXIDANTS ENRICHMENT IN EGGS
• Synthetic antioxidant - ethoxyquin
• Natural antioxidants - vitamin E, Se, carotenoids, flavinoid, lecithin
• Antioxidants of herbal origin - carnosine, curcumin, lycopene
• Decreased susceptibility to lipid peroxidation
• Prevention of fishy odor
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• Genetic manipulation -produce
pharmaceutical compounds
• Contains antibodies to neutralize the
antigens
• Treatment against snake venoms
• Countering of microorganisms which
cause teeth decay
PHARMACEUTICAL
DESIGNER EGGS
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• Egg industry is developing new designer eggs
• Improve the quality, nutrition, safety and shelf life (28 days)
• Health awareness and purchasing power of consumers
• Designer egg production has market potential in developing countries
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MARKETING DEMANDS
• Information about marketing strategies
• Producer has to ascertain market risks
• Arrangements to ensure that the eggs reach the consumers
• Basic information regarding the characteristics of designer eggs
•The indications must be stated on the packaging
• Assess the impact of purchase behaviour and consumer satisfaction
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Distribution Channel Functions
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DISTRIBUTION CHANNEL FUNCTIONS
Information
& Contact
Financing
Matching &
Negotiation
Promotion
Risk Taking

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CONCLUSION
• “Designer eggs“- eggs that have enriched levels
nutrients or lower the levels of undesirable nutrients
• Designer eggs - nutritious and tasty, promote overall
health of the consumers
• Production with locally available ingredients increase
marketability and economic returns
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35. FUTURE PROSPECTS
• Acceptance in legal, ethical and social aspects along
with economic production
• Future poultry farmers may be the producers of
designer eggs
• Promote designer’s egg consumption through
education and outreach activities
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M.V.Sc Research work
Production of designer chicken eggs
fortified with vitamin D3 and zinc
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OBJECTIVES OF THE STUDY
1. Study the feasibility of Ultra Violet Blue (UVB) light
exposure on chicken to produce vitamin D3 enriched eggs
2. Produce zinc enriched eggs by supplementing laying
hens’ diet with required levels of zinc to ensure enrichment
3. Produce designer eggs which are dually enriched with zinc and
vitamin D3
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REFERENCES
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Ankari, A., Najib, H. and Al Hozab, A. 1998. Yolk and serum cholesterol and production traits, as affected
by incorporatinga supraoptimal amount of copper in the diet of the leghorn hen. Br. Poult. Sci. 39: 393-
397.
Cardello, A.V., Schutz, H.G. and Lesher, L.L. 2007. Consumer perceptions of foods processed by innovative
and emerging technologies: A conjoint analytic study. Innov. Food. Sci. Emerg. Technol. 8: 73-83.
Chowdhury, S.D. and Smith, T.K. 2002. Effects of dietary garlic on cholesterol metabolism in laying hens.
Poult. Sci. 81: 1856-1862.
Dean, M., Shepherd, R., Arvola, A., Vassallo, M., Winkelmann, M., Claupein, E., Lahteenmaki, L., Raats,
M.M. and Saba, A. 2007. Consumer perceptions of healthy cereal products and production methods. J.
Cereal Sci. 46: 188-196.
Garber, D.W., Henkin, Y., Osterlund, L.C., Woolley, T.W. and Segrest, J.P. 1993. Thyroid function and other
clinical chemistry parameters in subjects eating iodine-enriched eggs. Food Chem. Toxicol. 31: 247-251.
Jia, W., Slominski, B.A., Guenter, W., Humphreys, A. and Jones, O. 2008. The effect of enzyme
supplementation on egg production parameters and omega-3 fatty acid deposition in laying hens fed
flaxseed and canola seed. Poult. Sci. 87: 2005-2014.

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Khan, S.H., Atif, M., Mukhtar, N., Rehman, A. and Fareed, G. 2011. Effects of supplementation of multi-
enzyme and multi-species probiotic on production performance, egg quality, cholesterol level and
immune system in laying hens. J. Appl. Anim. Res. 39: 386-398.
Landrum, J.T. and Bone, R. A. 2001. Lutein, zeaxanthin, and the macular pigment. Arch. Biochem.
Biophys. 385: 28-40.
Landstrom, E., Hursti, U.K.K., Becker, W. and Magnusson, M. 2007. Use of functional foods among
Swedish consumers is related to health-consciousness and perceived effect. Br. J. Nutr. 98: 1058-1069.
Mazalli, M.R., Faria, D.E.D., Salvador, D. and Ito, D.T. 2004. A comparison of the feeding value of
different sources of fat for laying hens: Lipid, cholesterol, and vitamin E profiles of egg yolk. J. Appl.
Poult. Res. 13: 280-290.
McConnon, A., Fletcher, P.L., Cade, J.E., Greenwood, D.C. and Pearman, A.D. 2004. Differences in
perceptions of functional foods: UK public vs. nutritionists. Nutr. Bull. 29: 11-18.
Messina, F., Saba, A., Turrini, A., Raats, M., Lumbers, M. and in Later Life Team, F. 2008. Older people's
perceptions towards conventional and functional yoghurts through the repertory grid method: A cross-
country study. Br. Food J. 110: 790-804.

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Roe, I.H., Nam, S.W., Yang, M. R., Myung, N.H., Kim, J.T. and Shin, J.H. 2002. The promising effect of egg
yolk antibody (immunoglobulin yolk) on the treatment of Helicobacter pylori associated gastric diseases.
Korean J. Gastroenterol. 39: 260-268.
Scheideler, S.E., Froning, G. and Cuppett, S. 1997. Studies of consumer acceptance of high omega-3 fatty
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89-101.
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Plann. 11: 21-23.
Slominski, B.A., Meng, X., Campbell, L.D., Guenter, W. and Jones, O. 2006. The use of enzyme technology
for improved energy utilization from full-fat oilseeds. Poult. Sci. 85:1031-1037.
Stanley, L.R., Tschirhart, J.T. and Anderson, J. 1991. A hedonic price analysis of nutritionally labeled
breakfast cereals: Implications for nutrient labeling. J. Nutr. Educ. 23: 231-238.
Yalcin, S., Onbasilar, I., Sehu, A. and Yalcin, S. 2007. The effects of dietary garlic powder on the
performance, egg traits and blood serum cholesterol of laying quails. Asian Aust. J. Anim. Sci. 20: 944.
Yongmanitchai, W. and Ward, O.P. 1991. Growth of and omega-3 fatty acid production by Phaeodactylum
tricornutum under different culture conditions. Appl. Environ. Microbiol. 57: 419-425.

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THANKS!
Any questions?
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