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Biofortification of Chicken Eggs with Vitamin K—Nutritional and Quality Improvements
O’Sullivan, Siobhan M. E. Ball, M. Elizabeth McDonald, Emma Hull, George L. J. Danaher, Martin Cashman, Kevin D.
O’Sullivan, Siobhan M.
E. Ball, M. Elizabeth
McDonald, Emma
Hull, George L. J.
Danaher, Martin
Cashman, Kevin D.
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2020-11-06
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O’Sullivan SM, E. Ball ME, McDonald E, et al. Biofortification of Chicken Eggs with Vitamin K—Nutritional and Quality Improvements. Foods 2020;9(11):1619. doi: https://doi.org/10.3390/foods9111619
Abstract
National nutrition surveys have shown that over half of all adults in Ireland, the United Kingdom (UK), and the United States of America (USA) have low vitamin K intakes. Thus, dietary strategies to improve vitamin K intakes are needed, and vitamin K biofortification of food may be one food-based approach. The primary aim of our study was to establish whether increasing the vitamin K3 content of hen feed can increase the vitamin K content of eggs, and the secondary aims were to examine the effects on hen performance parameters, as well as egg and eggshell quality parameters. A 12 week hen feeding trial was conducted in which Hyline chickens were randomized into four treatment groups (n = 32/group) and fed diets containing vitamin K3 (as menadione nicotinamide bisulfite) at 3 (control), 12.9, 23.7, and 45.7 mg/kg feed. Vitamin K1, menaquinone (MK)-4, MK-7, and MK-9 were measured in raw whole eggs via a liquid chromatography tandem mass spectrometry method. MK-4 was the most abundant form of vitamin K (91–98%) found in all eggs. Increasing the vitamin K3 content of hen feed over the control level significantly (p < 0.001) enhanced the MK-4 content of eggs (mean range: 46–51 µg/100 g, representing ~42–56% of US Adequate Intake values). Vitamin K biofortification also led to significant (p < 0.05) increases in the yellowness of egg yolk and in eggshell weight and thickness, but no other changes in egg quality or hen performance parameters. In conclusion, high-quality vitamin K-biofortified eggs can be produced with at least double the total vitamin K content compared to that in commercially available eggs.