By Sheila E. Scheideler,
Associate Professor, Extension Poultry Specialist
Nancy M. Lewis, Associate Professor & Director Didactic Program in
Dietetics
Omega eggs are a type of "designer
egg," in which the yolk's fatty acid profile has been modified by altering
the hens' diet. This egg is an excellent model for the saying, "you are
what you eat." Specific lipids — fatty acids and fat soluble vitamins —
can be modified in the egg yolk by feeding the hen increased proportions of
"good" fatty acids and increased amounts of fat soluble vitamins from
dietary sources such as flax seed, fish oil or bioengineered algae. Omega eggs
contain increased amounts (350 mg/egg) of n-3 fatty acids and decreased amounts
of saturated fatty acids. The increase in yolk polyunsaturated fatty acid
(PUFA) is accompanied by a substantial decrease in saturated fatty acids,
creating a healthier fat profile. The laying hen is a good biological model,
and will also convert linolenic acid (C18:3) to DHA (C22:6) and deposit both
important n-3 fatty acids into egg yolk.
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Table I. Nutritive Value of Omega Eggs |
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Table I illustrates the nutrient composition of a regular United States Department
of Agriculture (USDA) large egg compared to the OmegaTM egg as licensed at the
University of Nebraska. In the Omega egg, the ratio of n6:n3 fatty acids has
been improved to 2.6:1. The Omega egg will provide 250-350 mg n-3 fatty acids,
of which 100 mg are DHA (C22:6). In the human diet, one Omega egg serving would
be equivalent to a one ounce serving of high oil fish (salmon) to provide
essential n-3 fatty acids. Due to a special feeding and genetics program at the
University of Nebraska Poultry Research facilities, the cholesterol content of
Omega eggs has also been consistently reduced to 180 mg/egg, compared to the
USDA standard egg value of 210 mg/egg. Current UNL research is testing the
taste and health benefits of Omega versus standard eggs. Omega eggs fared well
in their taste comparisons (1) to regular eggs and human hypercholesterolemic
subjects could eat up to 12 eggs per week (2) with no increase in serum
cholesterol and a 14 percent reduction in serum triglycerides when on a Step 1
heart healthy diet.
In the past 20 years, much research has been
conducted which provides a major link between intake of n-3 fatty acids and the
risk of cardiovascular disease. The beneficial role of n-3 fatty acids,
particularly DHA (C22:6), in thrombosis, arrhythmia and HDL:LDL ratios is
becoming more clearly established in both medical and nutrition research. Both
Canada and the United Kingdom have established dietary guidelines for the daily
intake of these important fatty acids. European infant formula companies
regularly supplement infant formulas with DHA to support early retinal and
neural (brain) development. Research analysis of U.S. diets indicate a low n-3
fatty acid intake, particularly among pregnant women (3).
Many Midwesterners do not consume oily fish regularly enough to provide adequate n-3 fatty acid intake (4). The Omega egg, and other designer egg counterparts, have been developed to provide consumers a natural, healthy n-3 fatty acid dietary alternative. Omega eggs and other designer eggs are available in specific consumer markets throughout the United States, including several markets in Nebraska.