Summary
This narrative review synthesises evidence on how the nutritional composition of laying hen diets — encompassing conventional ingredients such as soybean meal and corn alongside omega-3-enriched sources including flaxseed, chia seed, and fish oil — shapes the nutritional profile of the resulting eggs. Particular attention is given to omega-3-enriched eggs and their content of ALA and DHA, with discussion of how these fatty acids may confer cardiovascular and other health benefits to human consumers. The paper provides a consolidated overview for researchers and producers seeking to understand the relationship between feed formulation, egg quality, and public health outcomes.
UK applicability
Although the review is international in scope and not specific to UK production systems, its findings are broadly applicable to UK laying hen producers and dietitians, particularly given UK regulatory interest in food fortification, consumer demand for omega-3-enriched products, and ongoing policy discussions around sustainable protein sources in poultry feed.
Key measures
Egg omega-3 fatty acid content (ALA, DHA, EPA); egg nutritional composition; human health outcomes associated with egg consumption; dietary feed ingredient effects on egg quality
Outcomes reported
The review examined how dietary inputs to laying hens — including protein sources, energy substrates, and omega-3-enriched ingredients — affect the fatty acid profile, nutrient density, and broader nutritional quality of eggs, and the downstream implications for human health.
Topic tags
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