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ENHANCING THE NUTRITIVE VALUE OF TABLE EGGS
Abstract
Agriculture sector has a major role in food security worldwide, through its contribution to the production and availability of highly nutritious and safe foods such as meats, eggs, milk and vegetables. There has been an interest in the production of designer poultry eggs to meet the need of consumers with a healthy lifestyle. Chicken eggs represent a relevant diet source of cholesterol. Compared to other animal protein sources, eggs contain proportionately less saturated fat, which has generally been recognized as a strong dietary determinant of elevated low-density lipoprotein (LDL) levels and increased risk of coronary heart disease. Eggs are also a major source of dietary cholesterol, totally contained in the yolk. Thus, consumer-s concern relative to the association of cholesterol with coronary heart disease has lowered their consumption. Cholesterol, vital for health, supports cell membranes and hormone production. Reducing yolk cholesterol through herbal and probiotic-enriched chicken feed enhances local and regional food security.s This current paper sheds light on the scientific approaches that could be done to lower the total cholesterol in the table eggs and enhancing the good cholesterol. This will provide consumers with healthy eggs for a better life style.
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