Designer Egg :- A new approach in modern health care
Harendra Singh Rajoriya1*, Lakshmi Yadav2, Neelam Meena3, Ishmeet Kumar4 and Karan Mahar5
PhD Scholar, Department of Animal Nutrition, ICAR-NDRI, Karnal1
Assistant Professor, Department of Veterinary Gynaecology and Obstetrics, Apollo College of Veterinary Medicine2
Teaching Associate, Department of Veterinary Public Health and Epidemiology, PGIVER, Jaipur3
PhD Scholar, Department of Animal Genetics and Breeding, ICAR-NDRI, Karnal4 & 5
*Corresponding mail:- harendra84420@gmail.com
Abstract
Designer foods have gained significant attention for their role in promoting human health. Among these, eggs stand out as an affordable, nutrient-dense food, rich in high-quality proteins, lipids, trace elements, and vitamins essential for various physiological functions, including muscle development, brain growth, retinal health, and nutrient metabolism. Their global popularity is further driven by their versatility in cooking and ability to meet diverse nutritional needs. Designer eggs, a specialized category of functional foods, are developed to enhance their nutritional value by modifying hens’ diets. These eggs are enriched with health-promoting components such as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids, vitamins, and minerals, while reducing harmful elements like cholesterol. Their unique properties include cancer-preventive effects, anti-inflammatory benefits, and free radical scavenging, contributing to overall well-being. Research highlights the benefits of omega-3 fatty acids and PUFAs, which support brain development, improve cardiovascular health, enhance oxygen delivery to tissues, and aid in managing inflammatory conditions like rheumatoid arthritis. To address rising chronic health issues, functional eggs are crafted by incorporating targeted nutrients, herbs, or bioactive compounds into hens’ diets, positioning them as a valuable addition to the landscape of health-focused foods.
Introduction
Designer meals obtained from animals are produced through cross-breeding and genetic engineering, or by providing certain diets to the animals (Alagawany et al., 2018). Within the food industry, designer eggs are a well-liked Nutri-functional food category. The egg is seen as a naturally occurring chemical storehouse that supports life and delivers incredibly rich food in a biologically sealed egg shell that is impervious to adulteration. It is endowed with every vital nutrient needed to support an embryo through to a chick. As “Nature’s original functional food,” eggs have been dubbed (Hasler et al., 2000). Their excellent biological content, low cost, and palatability make them a popular food source around the world. Despite all of its benefits, the lipid profile in the yolk is frequently cited as the reason it is considered a food high in cholesterol. This has led to a rise in cholesterol phobia among those who are health conscious, which has caused egg consumption to decline globally, particularly in western nations (FAO, 2003). According to (Hu et al., 2001), nutritional manipulation of the laying hen’s feed may be an effective way of changing a variety of nutrients in an egg. This can be accomplished by adding advantageous pharmacological agents or by modifying the levels of minerals, lipid profiles, sterol (cholesterol), and amino acids (AA) (Alagawany et al., 2018). Numerous workers previously developed a number of Designer Eggs (DE), such as n-3 PUFA, vitamin E, selenium, lutein, folic acid, and iron rich eggs. Narahari et al. (2006) discovered HEDE in India, which are high in natural antioxidants, herbal active principles including allicin, euginol, quercitin, murcanol, and others, as well as n-3 PUFA, vitamin E, selenium, and carotenoids. Functional eggs are now available in retail stores; these are mostly the eggs that are low in cholesterol or enhanced with omega-3 polyunsaturated fatty acids. While far less focus has been placed on using technology to create designer eggs, these eggs are typically created by changing layer diets (Fraeye et al., 2012; Elkin et al., 2015). The egg business has done a good job of addressing customers’ unfavourable opinions about eggs and related products specifically, the high cholesterol content by pursuing innovative approaches. The idea, manufacturing process, and nutritional benefits of designer eggs are the main topics of this review. It explains the value of designer eggs and how they might improve consumers’ health.
Production of designer egg
Egg is the finest food to include a variety of health-promoting ingredients in, according to Narahari (2006), therefore the possibilities for a designer egg are virtually endless. According to Song and Kerver’s (2000) study, eggs supplied roughly 20–30% of the recommended daily intake (RDI) of folate, total fatty acids, and saturated and polyunsaturated fatty acids, as well as 10–20% of the RDI of vitamins E, A, and B12. An egg that has been modified to include different amounts of vitamins, minerals, antioxidants, essential fatty acids, cholesterol, and other nutrients than a regular egg is known as a designer egg (Sim, 1998). By using various dietary interventions, it is possible to improve cholesterol, n-3 fatty acid, lutein plus zeaxanthin, and 368% of the total when compared to an average egg. Conversely, ‘n-6’ fatty acid and saturated fat were reduced by 17.15 and 10.25% of the total when compared to a designer egg (Otten et al., 2006). Poultry performance, carcass and meat quality, and food safety are all improved by feeding them a well-balanced diet (Roberts et al., 2007; Pesti, 2009; Alagawany et al., 2015). Sim and Sunwoo (2002) created a designer egg that was high in antioxidants and omega-3 fatty acids by feeding hens flax seed. This egg, which was patented as Professor Sim’s Designer Egg, replaced the saturated fatty acid in the yolk with 3-poly unsaturated fatty acid (PUFA), or longer chain omega-3 fatty acids like eicosapentaenoic (EPA), dososapentaenoic (DHA), and linolenic acid in place of yolk phospholipids (Jiang et al. 1991). According to (Fredriksson et al., 2006), a hen’s diet with higher levels of ALA was associated with a higher content of DHA in the yolk. Increased dietary levels of milled flaxseed and flaxseed oil enhanced the levels of eicosapentaenoic acid (EPA), ALA, and DHA in the yolk. When fed at the same dietary levels, flaxseed oil exhibited a twofold greater fatty acid deposition than milled flaxseed (Ehr et al., 2017). Linseed, minerals, vitamins, and lutein were fed to hens in Bourre and Galea’s (2006) study to produce designer eggs supplemented with omega-3 fatty acid. Six times as much omega-3 fatty acid alpha-linolenic acid (ALA), three times as much DHA, three times as much vitamin D, four times as much folic acid, six times as much vitamin E, six times as much lutein and zeaxanthine, 2.5 times more iodine, and four times more selenium are found in 100 g of these eggs. A chromium supplement can simply be used to control the primary egg restriction, which is cholesterol. It is possible to dramatically lower both yolk and egg cholesterol by supplementing with chromium at intervals of 250 ppb in different groups, ranging from 250 to 1000 ppb (Yildiz et al., 2004). According to Osman et al. (2013), adding up to 300 mg/kg feed of copper to poultry diets will aid in lowering both plasma and yolk cholesterol. Increasing dietary copper intake by using various copper compounds has no effect on the egg’s cholesterol content or layer performance (Pekel, 2011). Adding multi-strain probiotics (0.5g/kg) to the food of laying hens will result in significantly lower yolk cholesterol and increased egg production (Khan et al., 2011). According to Salma et al. (2007), adding probiotics (Rhodobacter capsulatus) to a layer feed at varying rates (0.01% to 0.04%) will likewise lower yolk triglycerides and cholesterol. Given that the human body is unable to synthesise ω-3 fatty acids, which are essential for many key processes such as immunological modulation and blood lipid profile management (Yashodhara et al. ,2009) etc. serving as a preventative measure against cardiovascular diseases, lowering blood cholesterol, suppressing the inflammatory process, regulating triglycerides, LDL, and HDL, and boosting antioxidant levels. Eggs produced by layer birds on various diets supplemented with flaxseed oil at different amounts 0%, 1.5%, and 3% (Yalcin et al., 2007) were significantly richer in critical omega-3 fatty acids (ALA, EPA, and DHA). Standard and Designer egg’s comparative nutrient composition are shown in Table 1 & 2.
Table (1) :- Nutrient composition (per 100 g) and dietary reference intake (DRI) of key nutrients between standard and designer eggs.
| Components | D.R.I (31 to 50 yr of age) | Standard egg | Designer egg | |
| Female | Male | |||
| Protein Value, gm | 46 | 56 | 12.3 | |
| (CHO) Carbohydrate, gm | 130 | 130 | 1.01 | |
| Total fat, % of kcal | 20-35 | 20-35 | 9.95 g | |
| Saturated fat, % kcal | <10 | <10 | 3.38 g | 2.8 g |
| n-6 (F.A) fatty acid, gm | 12 | 17 | 1.56 | 1.4 g |
| n-3 fatty acid, gm | 1.1 | 1.6 | 0.28 | 0.7 g |
| Cholesterol, mgb | <300 | <300 | 372 | 320 mg |
| Trans-fatty acid, gm | Low level | Low level | 0.054 | |
| EPA and DHA, mgb | 250 | 250 | 49 | 400 mg |
| Vit-A, μg | 700 | 900 | 171 | |
| Vit-D, μg | 5 | 5 | 2.62 | |
| Vit-E, μg | 15 | 15 | 0.48 | 15 mg |
| Vit-K, μg | 90 | 120 | – | |
| Vit-C, mg | 75 | 90 | – | |
| Thiamin, mg | 1.1 | 1.2 | 0.067 | |
| Riboflavin, mg | 1.1 | 1.3 | 0.523 | |
| Niacin, mg | 14 | 16 | 0.103 | |
| Pantothenic acid, mg | 5 | 5 | 1.57 | |
| Vit B6, mg | 1.3 | 1.3 | 0.188 | |
| Vit B12, μg | 2.4 | 2.4 | 1 | |
| Folic acid, μg | 400 | 400 | 87 | |
| (Ca) Calcium, mg | 1200 | 1200 | 62 | |
| (Mg) Magnesium, mcg | 320 | 420 | 9 | |
| (P) Phosphorus, mg | 700 | 700 | 193 | |
| (Na) Sodium, g | 1.5 | 1.5 | 0.128 | |
| (K) Potassium, g | 4.7 | 4.7 | 0.135 | |
| Copper, μg | 900 | 900 | 53 | |
| Chromium, μg | 20 | 35 | – | 1.0 |
| (I) Iodine, μg | 150 | 150 | – | |
| (Fe) Iron, mg | 8 | 8 | 1.74 | |
| (Mn)Manganese, mg | 1.8 | 2.3 | 0.032 | |
| Molybdenum, μg | 45 | 45 | – | |
| (Se) Selenium, μg | 55 | 55 | 37.2 | |
| (Zn)Zinc, mg | 8 | 8 | 1.32 | |
| Lutein + zeathanthine, mg | – | – | 0.47 | 2.2 mg |
Otten, (2006); Jena & Sahoo, (2014) and McGuire,(2016).
Table 2: Nutritional content of normal egg and designer egg
| Sr. No. | Nutrient content | Quantity per 100 g of egg contents eggs | |
| Ordinary Egg | Designer Egg | ||
| 1. | saturated fatty acids (Total) | 3.3 gm | 2.8 gm |
| 2. | unsaturated fatty acids (Total) | 6.4 gm | 6.9 gm |
| 3. | (MUFA) Mono-unsaturated fatty acids | 4.4 gm | 4.4 gm |
| 4. | (PUFA) Poly-unsaturated fatty acids | 2.0 gm | 2.5 g |
| 5. | (ω-6 F.A) Linoleic acid | 1.9 gm | 1.4 g |
| 6. | (ω-3 F.A) Linoleic acid | 0.03g | 0.7 g |
| 7. | (DHA+EPA) ω-3 fatty acids | 0. | 0.4 g |
| 8. | N6/N3 ratio | 17.3 g | 1.27 |
| 9. | Unsaturated/Saturated fatty acids | 1.94 g | 2.46 |
| 10. | Cholesterol | 400 mg | 320 mg |
| 11. | Carotenoids | 1.5 mg | 2.2 mg |
| 12. | Vitamin E | 2 mg | 15 mg |
| 13. | Se (Selenium) | Trace | 1.8 µg |
| 14. | (Cr) Chromium | Trace | 1 µg |
(Parmar et al., 2022)
Significance of designer eggs
In addition to proteins, carbohydrate, fatty acids, amino acids, lipids, cholesterol, and polyunsaturated fats (PUFAs), a typical egg supplies 70 kcal of energy. It also contains potassium and sodium and aids in the suppression of platelets as well as anti-ACEI and anti-ROS actions. According to Miguel and Aleixandre (2006), Cherian (2009), Mine and Roy (2011), and other notable researchers, eggs have anti-inflammatory and anticoagulation properties as well as anti-hypertensive peptides like ovokinin and a host of other vital minerals and vitamins that can help shield vital organs like the heart from injury.
Conclusion
Designer eggs are a specialized category of functional foods designed to provide enhanced nutritional and health benefits compared to regular eggs. By modifying the diets of layer hens with ingredients such as oilseeds, marine algae, fish oil, seaweeds, herbs, synthetic vitamins, and minerals, producers can reduce cholesterol levels in eggs while enriching them with polyunsaturated fatty acids (PUFAs), particularly omega-3 fatty acids. These dietary interventions also boost the levels of essential micronutrients, antioxidants, and nutraceutical properties in eggs. Designer eggs stand out for their added health benefits, including cancer-preventive properties, free radical scavenging, and anti-inflammatory effects. The inclusion of minerals like copper, selenium, chromium, and vanadium further enhances their value. Additionally, eggs fortified with immunomodulators exhibit elevated globulin antibody levels, supporting therapeutic applications in immunosuppressive conditions. While generic eggs already provide a nutrient-dense, affordable source of high-quality protein, vitamins, and minerals, designer eggs offer tailored solutions for health-conscious consumers. These eggs address specific health needs, improve overall well-being, and contribute to the growing demand for functional and value-added foods.
References:-
Alagawany, M., Abd El-Hack, M. E., Farag, M. R., Sachan, S., Karthik, K., & Dhama, K. (2018). The use of probiotics as eco-friendly alternatives for antibiotics in poultry nutrition. Environmental Science and Pollution Research, 25(11), 10611–10618. https://doi.org/10.1007/s11356-018-1687
Bourre, J. M., & Galea, F. (2006). An important source of omega-3 fatty acids, vitamins D and E, carotenoids, iodine, and selenium: A new natural multi-enriched egg. The Journal of Nutrition, Health & Aging, 10(5), 371–376.
Cherian, G. (2009). Egg quality and fatty acid composition of eggs from hens fed Camelina sativa. Journal of Applied Poultry Research, 18(2), 143–150. https://doi.org/10.3382/japr.2008-00080
Ehr, I. J., Persia, M. E., & Bobeck, E. A. (2017). Comparative omega-3 fatty acid enrichment of egg yolks from first-cycle laying hens fed flaxseed oil or ground flaxseed. Poultry Science, 96(6), 1791–1799. https://doi.org/10.3382/ps/pex028
Elkin, R. G., Lorenz, E. S., & Venkatramesh, M. (2015). Reduction of egg yolk cholesterol content: A decade-long research journey and its impact on the future of designer egg production. Poultry Science, 94(7), 1650–1658. https://doi.org/10.3382/ps/pev100
FAO. (2003). World Agriculture: Towards 2015/2030. Food and Agriculture Organization of the United Nations.
Fredriksson, S. E., Elwinger, K., & Pickova, J. (2006). Fatty acid and carotenoid composition of egg yolk as an effect of microalgae addition to feed formula for laying hens. Food Chemistry, 99(3), 530–537. https://doi.org/10.1016/j.foodchem.2005.08.007
Hasler, C. M. (2000). The changing face of functional foods. Journal of the American College of Nutrition, 19(5 Suppl), 499S–506S. https://doi.org/10.1080/07315724.2000.10718973
Hu, F. B., Stampfer, M. J., Rimm, E. B., Manson, J. E., Ascherio, A., Colditz, G. A., Speizer, F. E., & Willett, W. C. (2001). A prospective study of egg consumption and risk of cardiovascular disease in men and women. The Journal of the American Medical Association, 285(3), 287–295. https://doi.org/10.1001/jama.285.3.287
Jena, S., & Sahoo, C. K. (2014). Improving managerial performance: a study on entrepreneurial and leadership competencies. Industrial and Commercial Training.
Jiang, Z., Sim, J. S., & Li, H. (1991). Relationship between fatty acid compositions of serum and egg yolk lipids of laying hens fed high levels of canola oil. Poultry Science, 70(8), 1645–1652. https://doi.org/10.3382/ps.0701645
Khan, S. H., Atif, M., Mukhtar, N., Rehman, A., & Fareed, G. (2011). Effects of dietary supplementation of probiotics on the performance, gut morphology, and immune response of broiler chickens. Journal of Animal Physiology and Animal Nutrition, 95(4), 486–494. https://doi.org/10.1111/j.1439-0396.2010.01054
McGuire, S. (2016). Scientific report of the 2015 dietary guidelines advisory committee. Washington, dc: Us departments of agriculture and health and human services, 2015. Advances in nutrition, 7(1), 202-204.
Miguel, M., & Aleixandre, A. (2006). Anti-hypertensive peptides derived from egg proteins. Journal of Nutrition, 136(6 Suppl), 1457S–1460S. https://doi.org/10.1093/jn/136.6.1457S
Mine, Y., & Roy, D. (2011). Bioactive proteins and peptides as functional foods and nutraceuticals. Wiley-Blackwell.
Narahari, D. (2005). Designer eggs: An overview. World’s Poultry Science Journal, 61(4), 499–515
Narahari, D. (2006). Poultry production in India: Challenges and opportunities. International Journal of Poultry Science, 5(10), 901–905.
Osman, A. M., Jassim, A. B., & Rashid, N. A. (2013). Effects of dietary copper supplementation on egg production, egg quality, and cholesterol content in yolk. Kurdistan Journal of Applied Research, 8(1), 15–20.
Otten, T. J. (2006). A superficial reading of Henry James: Preoccupations with the material world. Ohio State University Press.
Parmar, M.R., Karangiya, V.K., Savsani, H.H., Odedra M.D. and Priyam H Agravat (2022). Designer eggs: An overview. The Pharma Innovation Journal , 11(12): 4643-4649
Pekel, A. Y. (2011). Effects of dietary copper on performance and yolk cholesterol in laying hens. South African Journal of Animal Science, 41(1), 26–32.
Pesti, G. M. (2009). Impact of nutrition on the development of broiler chicken gastrointestinal tract and the mechanism of action of feed additives. World’s Poultry Science Journal, 65(4), 603–618.
Roberts, J. R., & Nolan, J. V. (2007). Egg and egg products: Role in human nutrition and development. Food Science and Nutrition, 47(4), 205–232.
Salma, U., Miah, A. G., Maki, T., Nishimura, M., & Tsujii, H. (2007). Effect of dietary Rhodobacter capsulatus on cholesterol concentration and fatty acid composition in egg yolk. Journal of Poultry Science, 44(1), 57–63. https://doi.org/10.2141/jpsa.44.57
Sim, J. S. (1998). Designer eggs: Nutritional and functional significance. Poultry Science, 77(7), 963–967.
Sim, J. S., & Sunwoo, H. H. (2002). Designer egg technology: Nutritional and functional significance. Advances in Food and Nutrition Research, 44, 115–136.
Song, W. O., & Kerver, J. M. (2000). Nutritional contribution of eggs to American diets. The Journal of the American College of Nutrition, 19(Suppl 5), 556S–562S. https://doi.org/10.1080/07315724.2000.10718984
Yalcin, S., Unal, H. H. & Eser, D. (2007). Effects of dietary flaxseed on performance, egg quality, and fatty acid composition of laying hens. Turkish Journal of Veterinary and Animal Sciences, 31(4), 271–279.
Yashodhara, B. M., Umakanth, S., Pappachan, J. M., Bhat, S. K., Kamath, R., & Choo, B. H. (2009). Omega-3 fatty acids: A comprehensive review of their role in health and disease. Postgraduate Medical Journal, 85(1000), 84–90. https://doi.org/10.1136/pgmj.2008.073338
Yildiz, N., Eyduran, E., & Ozkan, K. (2004). Effect of dietary chromium supplementation on egg production and quality. Revue de Médecine Vétérinaire, 155(5), 264–268.
