Designer/Functional and Organic Feeds and Importance
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This document discusses functional and designer feeds and foods, with a focus on enriching eggs. It begins by introducing the importance of animal foods in human diets and the need to consider well-being and chronic disease prevention. It then discusses how the composition of eggs can be modified through poultry feeds to produce functional foods enriched with nutrients like omega-3 fatty acids, vitamin E, selenium, and carotenoids. The rest summarizes various feed formulations and their effects - such as flaxseed increasing omega-3s, selenium enriching eggs, iodine supplementation, and strategies for reducing cholesterol. The goal is to design eggs with additional health benefits through strategic feeding of laying hens.
Designer/Functional and Organic Feeds and Importance
- 1. Designer/Functional and Organic Feeds and Importance
- 2. Introduction • Food of animal origin contributes significantly to the supply of energy and nutrients in the current human diet. • However nowadays both feeds and foods must be considered not only in terms of their nutritional properties but also in terms of their ability to promote wellbeing and protect against chronic disease.
- 3. Functional Feeds to Functional foods • No other single food of animal origin is eaten by so many people all over the world compared with the egg and none is served in such a variety of ways (Surai & Sparks, 2001). • Therefore, the ability of the egg to be used as a functional food has been widely investigated (Stadelman, 1999) because the egg composition can be partly modified by changing the poultry feed (Lemahieu et al., 2015; Vaghefi, 2003). • The majority of research has investigated the possibility of enriching eggs with fatty acids, vitamin E, selenium and lutein, but very few evaluated other bioactive phytochemicals (phytosterols, isoflavones, lignans, etc.) which are considered effective in human health (Finley, 2005; Webb & McCullough, 2005)
- 4. o Health conscious consumers are always in need of newer foods, which will improve their health. o Value added foods are safe and health promoting fast foods, having extra-nutritional functions. o Enriched with nutrients & non- nutrient health promoting components Hence several designer eggs and meat products have entered the market. o Breeding, management, nutrition, technology and housing of the birds have to be manipulated for production of value added foods. o Out of these tools, nutrition is the major tool for production these products.
- 5. Functional Feeds • In this context, functional feeds are extremely important. • They contribute in general to nutrition optimization and welfare of the animals and std quality products. • Some of the nutritional additives and sensory additives have an influence on both animal wellbeing and the characteristics and composition of food for human consumption.
- 6. • Meat and Eggs can also be redesigned, from a composition point of view, by animal nutrition and feeding. • It is well established that the nutritional composition of chicken feed affects the nutritional value and quality of the chicken meat and may affect chicken welfare (Rymer et al., 2005). • In egg production it has been proven that vitamin E, carotenoids and Se, are efficiently transferred to the eggs. Therefore they can be easily enriched with vitamin E, Se and natural carotenoids to provide in a single egg the daily requirements for vitamin E (15 mg), 50 % RDA for Se (30-35 μg) and substantial amounts of natural carotenoids (mainly lutein and zeaxanthin) (Surai, 2011).
- 7. Designer food/functional food/ fortified food • Designer food refers to the food that is designed to have some health benefits other than its traditional nutritional value. • “Designer food” ‘functional food’ and ‘fortified food’are synonym. • “A functional food is similar in appearance to, or may be, a conventional food that is consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, i.e. they may contain bioactive compounds”.
- 8. Designer/ Functional Foods • Have additional nutrients: Vitamins+Minerals+ PUFA • Have additional non-nutrients: herbal active principles • Free from toxins • Perform extra-nutritional functions • Promotes overall health of the consumers • Higher cost of production • But high/ growing demand-40% of retail market in developed countries • Egg is a good vehicle for all these components
- 9. Functional foods These modern “functional organic foods” also include selenium organic eggs. These eggs contain super-standard levels of Se in the form of the essential amino-acid Se-Met. The Se level in a standard egg is 11 µg, while the selenium-enriched organic egg contains 32.6 µg of Se. Consumption of two selenium-enriched organic eggs a day covers over 70% of the Se daily dose recommended to humans.
- 10. Enrichment of Omega FA • Vegetable oils are generally used as a source of PUFA. Linseed oil made of common flax varieties contains ca 14% of LA and 63% of LNA of all fatty acids (Zelenka et al., 2003). • Recently, the plant breeders selected some flax cultivars, the oil of which contains more than 77% of LA and only 2% of LNA. The feeding of linseed oil rich in n-3 PUFA can be an effective method to increase the tissue levels of these FA in broiler chickens (Olomu and Baracos, 1991; Chanmugam et al., 1992; Crespo and Esteve-Garcia, 2001; Lopez-Ferrer et al., 2001; Romboli et al., 2002; Nguyen et al., 2003; Dublecz et al., 2004; Valavan et al., 2006).
- 11. Enrichment of Omega FA • By adding 10 percent flax seed (2 percent ALA) to the diet of layers, the total n-3 will rise to more than 600 mg/100 g. About one-third of this will be DHA + EPA. • Rape seed oil and rape seeds can also be used to enrich eggs with n-3 PUFAs, but result in lower concentrations. • These oil and flax seeds are grown in many developing countries. When included in layer diets, fishmeal, fish waste and fish oil can also increase the n-3 PUFAs in eggs, almost exclusively as EPA and DHA, but if used in too high amounts may cause a fishy taint in the eggs.
- 12. N-3 PUFA Enriched Eggs • Developed by Prof. Sim in Canada • Now most popular value added eggs • Here the F.A. composition of egg lipids is altered, without increasing the total lipids • S.F.A. is replaced with O-3 PUFA • N6/ N3 ratio altered 15:05 to 15:10 • Linseed/ Fish oil are used as source of O-3 PUFA • Antioxidants: Vit.E, Se, carotinoids enriched • To attract customers- yolks are made deep yellow
- 13. • In India, Narahari (2004) has developed Herbal Enriched Designer Eggs (HEDE), which are not only rich in n-3 PUFA, vitamin E, selenium, carotenoids, certain B complex vitamins and trace minerals; but also rich in herbal active principles like, Allicin, Betaine, Euginol, Lumiflavin, Lutein, Sulforaphane, Taurine and many more active principles of the herbs, depending upon the herbs fed to the hens
- 14. Nutrient content of ordinary and designer/functional eggs(Quantity per 100 g of egg contents (2 eggs)*) Nutrient content Ordinary Egg Designer Egg Total saturated fatty acids 3.3g 2.8g Total unsaturated fatty acids 6.4g 6.9g Mono unsaturated fatty acids (MUFA) 4.4g 4.4g Poly unsaturated fatty acids (PUFA) 2.0g 2.5g Linoleic acid (ɷ-6 fatty acids) 1.9g 1.4g α-linolenic acid(ɷ-3 fatty acids) 0.03g 0.7g ɷ-3 fatty acid (EPA+DHA) 0.08g 0.4g n6/n3 ratio 17.3 1.27 Unsaturated/saturated fatty acids 1.94 2.46 Cholesterol 400mg 320mg
- 15. Feeding of Iodine/Selenium • A hen’s egg normally contains about 53 μg iodine/100 g edible portion, which is about 33 percent of the recommended dietary intake (RDI),. Inexpensive supplementation of a hen’s diet with 5 mg of potassium iodide per kilogram of feed does not affect the bird’s performance, but increases the iodine content of a 60-g egg from 26 to 88 μg; this is more than 50 percent of an adult’s RDI (Röttger et al., 2008). • Supplementation of a layer’s diet with organic selenium at 0.4 mg/kg of feed will increase the content of 100-g of edible egg from 20 μg to about 60 μ g – the minimum RDI of an adult.
- 16. Feeding for Se Enrichment
- 17. Iron fortified eggs • These eggs are produced by supplementing hens with chilated minerals, like ferrous fumerate at 250 - 500 g / T. • Vitamin-C & citric acid are also added to absorb more iron . • These eggs are also fortified with other Haemoglobin increasing factors like folic acid, B6, B12, zinc etc.
- 18. Enrichment with Vit-E o Recommended that the level of dietary vitamin E in feed should be 100 IU/kg for commercial n-3 fatty acid rich egg production. Leeson et al. (1998). o Inclusion of vitamin E in the hen's diet at 200 mg/kg of feed has been found to be an effective antioxidant. Galobart et al., 2010. o For designer egg production, vitamin E and organic selenium can be added as anti-oxidants at levels of 200- 400mg/kg and 0.1-0.3ppm, respectively. Panda et al. (2011)
- 19. Enrichment of Vit B and lowering Cholesterol by lactic acid bacteria Abdur Rehman et al (2013) J. food, Agri & Envt . Vol 11 no. 2 Lactobacillus lactis and Lactobacillus fermentum and L. reuteri. The LAB strains were cultured and administered separately to 23-week-old layer hens (Hisex). Cholesterolcontent was reduced from 190.207 mg/100 g to less than 113 mg/100 g with using L. reuteri strain, Vitamin B6 increased from 0.028 to 0.115 mg/100 g and B12 increased from 0.421 to 1.130 µg/100 g. Amino acids lysine, methionine and cystine in eggs were increased 60, 155 and 203%, respectively, compared to control treatment in Hisex brown layer eggs..
- 20. Feeding for Cholesterol reduction • Attempts have been made to lower the cholesterol in eggs (Elkin, 2007) by feeding different grains to layers, which may reduce egg cholesterol by about 10 percent. • Feeding copper at 125 or 250 parts per million (ppm) can reduce cholesterol in eggs by up to 31 percent. Feeding garlic as a paste at up to 8 percent of the diet may reduce egg cholesterol by as much as 24 percent, but there is wide variation. • Other natural products have also shown significant but inconsistent responses. Genetic selection for low and high egg cholesterol has met with little success.
- 21. Alfalfa and flax sprouts supplementation on cholesterol in hen egg The use of sprouts in animal feeding could represent an alternative to transfer bioactive compounds from sprouts to livestock products and in turn to humans.
- 22. Vitamin-E and Selenium Enriched Eggs and Meat • Both have Synergistic effect • Organic Selenium is supplemented to hens upto 0.4 ppm level • Selenomethionine of yeast origin is used as organic Se (Selplex) • VIt. –E level in Hens’ feed is increased to 400ppm level • Other anti-oxidants are also added
- 23. COMPOSITION OF HENS’ EGGS FROM DIFFERENT FUNCTIONAL FEEDS Trait Control Flaxseed + E + Spirulina Fish oil + org. Se + Spirulina All 5 supplements Yolk carotenoids (g/g)** 24.5a 65.1b 65.8b 65.0b Yolk cholesterol (mg/g) ** 12.9a 9.9b 9.5b 10.0b C18: 3(%)** 0.16a 7.57d 0.39b 6.04c C20:5n-3(%)** 0.06a 0.35b 0.61d 0.48c C22:6n-3(%)** 0.17a 2.70b 6.81d 3.69c Vit.E (g/g yolk)** 97a 297b 170b 238c Se in yolk (ng/g)** 188a 178a 420c 356b Se in white (ng/ g)** 51a 46a 99c 86b
- 24. Immunomodulating Egg Production • Chicken egg is abundant in antibodies like "IgY"; which is cheaper and better than mammalian immunoglobulin "IgG". • In a 6-week period, a hen produces about 298mg of specific antibodies, compared with only 17mg from a rabbit. • This "IgY" can be used to treat human rotavirus, E.coli, Streptococcus, Pseudomonas, Staphylococcus and Salmonella infections
- 25. Cont.. • Diets which enhance IgY level in egg: 1. Herbal supplementation with Basil leaves (Tulasi) at 0.3- 0.5 % dietary level. 2. Other herbs like Rosemary, Turmeric, Garlic, Fenugreek, Spirulina, Aswagantha, Arogyapacha 3. Functional feed rich in omega - 3 fatty acids and anti- oxidants also enhance IgY level
- 26. ENRICHMENT WITH IMMUNOMODULATORS • Levamisole = 5-10ppm • Tetra Hydroxy Phenyl Immidazothiazole = 1-2 ppm • Immogen = 0.5-1ppm • Thymic factor = 200-400mg/kg • Vit.E & Organic Se = 0.2-0.4g/kg • Pre and probiotics = 50-100ppm • Different Herbs = 1-5kg/Tonne
- 27. Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality • Fruit and vegetable processing co-products can be effectively used in farm animal nutrition as functional feed ingredients for the production of food products of improved quality. • These ingredients comply with consumer requests for the production of “clean,” “natural” and “eco/green” label food products
- 28. Fruit and Vegetable Co-/By-Products in Animal Nutrition • The definition of fruit and vegetable co- products includes all products derived from the various stages of fruit and vegetable processing that are suitable for animal consumption and promote welfare and health, as well as human health and safety
- 29. Industrialization of food production (a) crop waste and residues (b) fruit and vegetables by-products (c) sugar, starch and confectionary industry by-products (d) oil industry by-products (e) grain and legume by-products (f) distilleries’ and breweries’ by-products Fruit and vegetable processing by-/co-products are promising sources of valuable substances such as phytochemicals (carotenoids, phenolics, and flavonoids), antioxidants, antimicrobials, vitamins, ordietary fats that possess favorable technological activities or nutritional properties
- 30. Effects of fruit and vegetable processing co-products (either as bulk material or high value component) on farm animal product quality Co-/by Product or Extract Animal Species Effect Grape pomace Broilers Antioxidant Grape seed extract Broilers Antioxidant Tomato extract Broilers Antioxidant Hesperidin Broilers Antioxidant Citrus pulp Broilers Improved fatty acid composition Pomegranate by-products Broilers Antioxidant Grape pomace layers Antioxidant Grape seed extract layers Antioxidant
- 31. Use of essential oils in poultry nutrition: A new approach • Essential oils (EOs) are found to have antibacterial ability, and also exhibit antioxidant, anti-inflammatory, anticarcinogenic, digestion stimulating, and hypolipidemic activities (Viuda- Martos et al., 2010). Thus, EOs can be used as growth promoters in animal production (Cross et al., 2007; Kirsti et al., 2010). • Essential oils (EOs) are important aromatic components of herbs and spices, and are used as natural alternatives for replacing antibiotic growth promoters (AGPs) in poultry feed as these have antimicrobial, antifungal, antiparasitic, and antiviral properties. Beside, other beneficial effects of EOs include appetite stimulation, improvement of enzyme secretion related to food digestion, and immune response activation .
- 33. POULTRY MEAT ENRICHMENT * Unlike egg, n-3 PUFA level in meat cannot be increased beyond certain level. * High n-3 PUFA in meat produces soft fat. * This soft fat melts at scalding temperature. * Results in oily bird syndrome. * Less consumer acceptability
- 34. Feeding of Flax seeds • Poultry meat is an important provider of the essential polyunsaturated fatty acids (PUFAs), especially the omega (n)-3 fatty acids. • By feeding broiler chickens only small amounts of a supplement rich in alpha linoleic acid (an n-3 PUFA), such as flax seed, the n-3 PUFA in thigh meat can be increased from 86 mg to 283 mg/100 g, • A recent study (Yu et al., 2008) showed that by adding 0.24 mg of selenium (as organic selenium) per kilogram of feed, the selenium content of breast meat was increased from 8.6 μg to 41 μg/100g, which is more than 65 percent of the RDI.
- 35. Vitamin E and Sel enrichment in Meat • Vitamin E was reported to improve phagocytic ability of the immune system (Boa-Amponsem et al.,2000) in broilers • Vitamin E was also reported to reduce the lipid oxidation (malondialdehyde concentration) in breast and thigh meats during refrigerated storage (Goñi et al., 2007).For designer egg/meat production, Vitamin E at levels of 200- 400mg/kg are supplemented in the diet. • Se reduces drip loss in meat. • Organic Se exerts an antioxidant effect on the birds’ cellular membranes and tissue structures resulting in less exudative losses from meat (Pan et al., 2011). Organic Se (Selplex) at 0.1-0.3ppm can be added as anti- oxidants to the poultry diet (Surai et al., 2010).
- 36. Lean meat production • Addition of chromium (Cr) in feed shows a decrease in the fat content of the poultry meat (Toghyani et al., 2012). Cr enriched yeast at 1 g/kg diet showed an improvement in the carcass quality, whereas chromium picolinate at 0.5 ppm had significantly lowered the carcass fat level (Ibrahim etal., 2010). • Organic Cr had increased the weight of pectoral muscles and the meat had less fat and cholesterol content. Cr supplementation (0.2 mg/kg) improved protein accretion and lowered fat deposition in meat (Amatya et al., 2004). • An increase in the lysine level in the pre-starter diets and methionine level in the finisher diets will yield lean breast meat in broilers.
- 37. What is “organic poultry farming” • “Organic farming is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. • It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.” (National (UK) Organic Standards Board, April 1995).
- 38. • Organic Animal Feed and Organic Poultry Feed are feeds that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. • Organic Animal Feed and Organic Poultry Feed also do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.
- 39. Organic feeds • Feed used for organic poultry production must not contain: • Animal drugs, including hormones, to promote growth. • Feed supplements or additives in amounts above those needed for adequate nutrition and health maintenance. • Urea or manure. • Mammalian or poultry slaughter byproducts fed to mammals or poultry. • Feed, additives, or supplements in violation of the Food and Drug Administration. • Feed or forage to which any antibiotic, including ionophores, has been added.
- 40. • Non-organic rations differ from organic rations in the use of synthetic AA, an ingredient prohibited under organic regulations. When comparing organic and non-organic rations AA contents are significantly lower in organic rations (Velik, 2004). Not only does this have an effect on performance it can also increase feather pecking (Zollitsch et al., 2004). • No synthetic amino acids are allowed, the range of organic proteins is limited and the protein energy balance can be harder to achieve. • Currently a shortfall in organic arable crops is resulting in large increases in the price of organic cereals and pulses with corresponding rises in the cost of animal feed
- 41. Organic food FOOD CROPS 1. No conventional pesticides. 2. No artificial fertilizers. FOOD ANIMALS AND BIRDS 1. No antibiotics. 2. No growth hormones. 3. Meat processed without ionizing radiation. 4. No feed additives. 5. Without use of genetically modified organisms. 6. Housing with a paddock 7. Thorough animal welfare 8. Should follow set rearing standards.
- 42. Organic farming • Organic farming is a system of farming which aims to promote animal health and environmental sustainability through holistic management for positive health based on a biologically active soil. • To be certified as organic egg, the hen should have been fed with organic feed, which is produced without synthetic pesticides, drugs, antibiotics or Genetically Modified Crops. • Hens used to produce organic eggs should not be fed rations containing meat by-products, such as meat and bone meal. • The "organic" label has also been applied to eggs produced by hens that are consuming diets, which do not contain any drugs or hormones. These organic eggs must come from the hens reared in deep litter systems, with sufficient access to free- range
- 43. Feeding for organic egg/meat production – Feed is intended to ensure quality production rather than maximizing production. – Disease prevention is by the use of high quality feed, together with regular exercises and access to pasturage, having the effect of encouraging the natural immunological defence of the animal. – The ingredients must be clear and traceable.
- 44. CONDITIONS FOR CERTIFIED ORGANIC EGG • To produce a certified organic egg, the chicken which lays the egg must be certified organic itself or if from a conventional source, must be from those layers fed with organic feed for atleast six months before the eggs are certifiable. • All the ingredients used to feed the laying hen must be from certified organic sources. No herbicides, fungicides, insecticides or chemical fertilizers are allowed. • The farmer must replenish the soil naturally with the goal of sustainable production. • Housing must allow for "reasonable liberty, normal socialization, maximum fresh air, day light and shelter from inclement weather conditions". • The birds must have access to free range or large open air runs and has contact with the natural ground. • No antibiotics, prohibited parasiticides or coccidiostats are allowed in the egg producing flock. • In the event of treatment, birds must be withdrawn from organic production for a period of 90 days or twice the official waiting period, which ever is greater. Only after the producer has met all the production regulations and had his birds, his own land and his books inspected farm can only be recommended for organic status. Once approved, a certificate will be issued stating that the eggs are certified organic.
- 45. Free Range/ Greek Eggs Organic Eggs 1. Reared in open range 1. Range + shed 2. No fencing 2. Fenced 3. Only range fed 3. Stall fed + green + range 4. May be mixed with other birds 4. No mixing 5. May eat worm, insects garbage, kitchen waste 5. No access to waste, no fish & animal matter 6. Low yielding desi birds used 6. Dual purpose medium producing birds used 7. Low egg production 7. Moderate egg production 8. May be contaminated with salmonella 8. Salmonella free 9. May have pesticide residues 9. Very low/ free from pesticide residues
- 46. Conclusion • In developed countries designer foods played a major role in improving the diet and eliminating nutritional deficiencies. • By feeding hens special diets, eggs can offer functions above and beyond the excellent nutrition that they already provide. • By manipulating the diet of chicken with the different available feed supplements in requisite amounts, value added and health promoting chicken egg, meat and their products, free from drugs, pesticide residues and other harmful toxic additives can be made available to the health conscious consumers • Further the ability to enrich eggs with the vital nutrients, such as polyunsaturated fatty acids, the carotenoids (lutein, zeaxanthin, and lycopene), vitamins and minerals has provided egg producers with a unique opportunity to produce an innovative, premium quality and value-added product for the domestic and export markets.
- 47. • No synthetic amino acids are allowed, the range of organic proteins is limited and the protein energy balance can be harder to achieve. • In the first instance any organic diet needs to provide performance, maintain health and provide ingredients that are acceptable to the birds. It may be necessary to consider the publics’ reaction to some proposed novel feed ingredients e.g. fly pupae.
- 48. References 1.S.S.Sikka.Prof.andHead,Dept.Animal Nutrition,GADVASU,Ludhiyana. Nutritional Strategies for Designer Egg Production- 2.Commercial Poultry Nutrition Book (3rd edition)-S.Lesonand J.Summers. 3..Dyerberg, J. and H.O. Bang, 1979. Haemostatic function and platelet polyunsaturated fatty acids in Eskimos. Lancet, 433-435 (Cited by Sim, J. S and H.H.Sunwoo, 2002). 4. Raj, P. M.; Narahari, D.; Balaji, N. S. Production of eggs with enriched nutritional value (designer eggs) using feeds containing herbal supplements International Journal of Veterinary Science 2013 Vol.2 No.3 pp.99-102 ref.22 5.Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality Eleni Kasapidou 1,*, Evangelia Sossidou 2 and Paraskevi Mitlianga 1 Agriculture 2015, 5, 1020-1034; doi:10.3390/agriculture5041020 6.Use of essential oils in poultry nutrition: A new approach Gopal Krishan* and Asmita Narang J. Adv. Vet. Anim. Res., 1(4): 156-162. Volume 1 Issue 4 (December 2014) 7. Designer foods and their benefits: A review A. Rajasekaran & M. KalaivaniJ Food Sci Technol (January–February 2013) 50(1):1–16
- 49. Designer eggs contain 600 mg of omega-3 fatty acids, equivalent to a 100 g serving of fish. (Tur et al., 2012). Studies have shown that when 2-3 designer eggs are consumed every day, 100 per cent of the daily requirement of essential fatty acids is met (Fraeye et al.,2012). Recommend intake of omega 6 is 14-17 grams per day for men and 11-12 grams for women. Recommendation of omega 3 is 1.6 grams/day for men and 1.1 grams per day for women. The FDA has advised that adults can safely consume a total of 3 grams per day of combined DHA and EPA, with not more than 2 g per day coming from dietary supplements Developing countries: 0.15g/day Highest : Norway and Japan How much we need ?
- 50. • Iron and / or Chromium fortified eggs • Low cholesterol and cholesterol lowering eggs • Cardiac friendly eggs • Memory + eggs • Anti-diabetic eggs
- 51. Different types of Designer Foods • N-3 PUFA or Omega-3 PUFA enriched eggs • Vitamin-E and /or Selenium enriched eggs and meat • Antioxidants stuffed eggs and meat • Immunomodulators rich eggs from hyper-immunised hens • Carotenoid pigments, especially lutein enriched eggs • Herbal enriched designer eggs of various types
- 52. Extra-Nutritional functions of designer eggs • Reduces serum BAD LDL cholesterol • Increases serum GOOD HDL cholesterol • Cardio-protective properties • Immunomodulating properties • Anti-oxidant properties • Anti-carcinogenic properties • Anti-ulcer properties • Anti-diabetic properties