Multifunctional Egg

Egg products with CLA from Adexgo Ltd.

An important objective of our functional food developments is to add components with high biological value (e.g.: omega-3 fatty acids, CLA etc.) to the food in the most natural way.

In case of products of animal origin (e.g.: milk, egg, meat) the only way to achieve it is to feed animals using a special feeding technique. This was the way how the CLA-enriched egg was developed.


What are the positive effects of cla?

The CLA came into the centre of interest when its anticarcinogen effects were certified. Further trials have confirmed that the physiologically most active isomers (c9,t11-C18:2; t10,c12-C18:2) have more essential characteristics, such as its antioxidant effect or its favourable effect on body-fat content. CLA aslo decreases the level of cholesterol and there are several literatures about its positive effects on the immune system.



what are the cla sources?

The human body can only obtain CLA in relevant amount by eating products of ruminants or different kinds of dietary supplements. Products of monogastric animals (e.g.: egg) do not contain at all or only trace amounts of these fatty acids.



our experiments

For the egg production experiments we used Shaver 576 type layer hens. During the experiments one control and two test groups were used. The feed of the control group was a normal feed that can be bought on the market, while the hens of the test groups received our own developed special feeds. In case of “test feed 1” we wanted to increase only the CLA content of the egg while with “test feed 2” we increased the omega-3 fatty acid content as well (besides the CLA). The results of our treatments are shown in table 1.


table 1: effects of the different feeds on major fatty acids of egg yolk lipids

(Data in % of total fatty acids)

Fatty acids

Control

Test 1

Test 2

C16:0

22.81 ± 0.80a

28.72 ± 1.35b

28.40 ± 1.46b

C18:0

8.72 ± 0.62a

14.18 ± 0.87b

14.44 ± 1.14b

SFA (total)

32.13 ± 0.92a

43.83 ± 2.28b

43.76 ± 1.63b

C16:1 n-7

2.07 ± 0.30b

1.07 ± 0.17a

1.21 ± 0.22a

C18:1 n-9

38.32 ± 2.15c

26.14 ± 1.50a

27.63 ± 1.41b

MUFA (total)

42.04 ± 1.96c

28.31 ± 1.58a

30.04 ± 1.59b

C18:2 n-6

20.39 ± 1.16b

21.88 ± 1.11c

18.11 ± 1.82a

c9,t11-C18:2 n-6

0.06 ± 0.02a

1.20 ± 0.11b

1.17 ± 0.11b

t10,c12-C18:2 n-6

0.01 ± 0.01a

0.32 ± 0.06b

0.30 ± 0.04b

C18:3 n-3

0.42 ± 0.05a

0.41 ± 0.05a

2.16 ± 0.24b

C20:4 n-6

2.20 ± 0.23c

1.78 ± 0.12b

1.45 ± 0.14a

C20:5 n-3

-

-

0.04 ± 0.01

C22:5 n-3

0.05 ± 0.02a

0.07 ± 0.01a

0.42 ± 0.08b

C22:6 n-3

0.33 ± 0.07b

0.23 ± 0.04a

1.27 ± 0.15c

PUFA (total)

24.19 ± 2.12a

26.65 ± 1.64b

25.49 ± 2.27ab

n-6 (total)

23.39 ± 1.41b

25.94 ± 1.60c

21.60 ± 1.32a

n-3 (total)

0.80 ± 0.12a

0.71 ± 0.08a

3.89 ± 0.32b

n-6/n-3

29.5

36.6

5.55

a, b, c: P≤0.05

 

In our fatty acid analysis in the eggs of “test feed 1”, 1.6 % of CLA was measured, in case of “test feed 2” the amount of CLA was 1.55 %. The results also showed that the amount of c9,t11 isomer, which has better physiological effects, is almost 4 times higher than isomer t10, c12. In “test group 2” the percentage of n-3 fatty acid increased almost 5 fold compared to the control and “test group 1”; Accordingly in the eggs coming from “test group 2” the n-6/n-3 ratio narrowed to 5.55:1 which is more beneficial from the point of view of human nutrition, compared to the other two groups’ 29.5-36.6:1 ratio.

The produced eggs with CLA or with CLA and omega-3 fatty acids are available in liquid egg and egg powder form as well. In case of liquid egg it is also possible to separate the yolk of the egg.


DOWNLOAD the leaflet of the product in pdf version.