Nutrition for Functionality of Poultry Meat and Egg

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Eurasian Journal of Food Science and Technology
Volume:1 Issue:1
Nutrition for Functionality of Poultry Meat and Egg

Nutrition for Functionality of Poultry Meat and Egg

Authors : Senay SARICA

Pages : 33-37

View : 22 | Download : 7

Publication Date : 2017-08-30

Article Type : Review Paper

Abstract :Functional foods are foods enriched with single ingredients, which influence 1 or more functions of the consumer in a favorable way, exceeding the effects of the normal adequate nutrition. Consumers can expect health from these products. To production of functional poultry meat and egg are attached importance to results related to omega-3 fatty acids, antioxidants, selenium and phenolic compounds’ supplementation to poultry diets. It is estimated that their productions will be increased in the future although the food market share of functionel poultry meat and egg is small. In this article, nutrition applications related to functional poultry meat and egg and the physiological, economic and legal aspects of these animal products will be mentioned.
Keywords : Antioxidants, broiler, egg, functionality, laying hens, meat, omega 3

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