Omega-3 eggs, enhanced through the hen’s diet, are the most important kind of new egg types and are routinely marketed in many parts of the world. Increasing the omega-3 content is only the first step in the manipulation of the egg yolk composition.
This article can also be found at World Poultry Volume 21 number 6. To view the article online simply click on the link below.
Keywords: eggs, production, omega, yolk, health, diet, consumer, retail, nutrients, management, marketing, retail