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Vitamin D fortification of eggs for human health
Author(s) -
Browning Linda C,
Cowieson Aaron J
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6425
Subject(s) - fortification , vitamin , human health , food science , biology , chemistry , biochemistry , environmental health , medicine
BACKGROUND Vitamin D is an essential component of vertebrate nutrition, and epidemiological surveys confirm a chronic vitamin D insufficiency in the human population. Eggs are one of the few natural sources rich in vitamin D, containing both vitamin D 3 ( D 3 ) and 25‐hydroxyvitamin D 3 (25( OH ) D 3 ). 25‐Hydroxyvitamin D 3 is especially useful because it provides five times the relative biological activity of vitamin D. In order to establish the potential for enrichment of eggs with D 3 and 25( OH ) D 3 , a total of 162 hens were fed three levels of D 3 in combination with three levels of 25( OH ) D 3 . Egg yolks were analysed for their D 3 and 25( OH ) D 3 contents, and egg production, egg weights and feed efficiencies were recorded . RESULTS The contents of D 3 and 25( OH ) D 3 in egg yolk increased significantly with increasing dietary concentrations. There were no significant differences in egg mass, egg weight or feed efficiency. Depending on the dietary concentrations used, it was possible to produce eggs with between 100 and 500 IU vitamin D, providing scope to meet the recommended daily requirement of vitamin D for children or adults . CONCLUSION The addition of higher levels of D 3 and 25( OH ) D 3 produced eggs with sufficient vitamin D to meet the recommended daily requirements of adults and children without any detrimental effect on production parameters. © 2013 Society of Chemical Industry