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dc.contributor.authorO’Sullivan, Siobhan M.
dc.contributor.authorE. Ball, M. Elizabeth
dc.contributor.authorMcDonald, Emma
dc.contributor.authorHull, George L. J.
dc.contributor.authorDanaher, Martin
dc.contributor.authorCashman, Kevin D.
dc.date.accessioned2021-11-16T15:57:02Z
dc.date.available2021-11-16T15:57:02Z
dc.date.issued2020-11-06
dc.identifier.citationO’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/foods9111619en_US
dc.identifier.urihttp://hdl.handle.net/11019/2623
dc.descriptionpeer revieweden_US
dc.description.abstractNational 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.en_US
dc.language.isoenen_US
dc.publisherMultidisciplinary Digital Publishing Instituteen_US
dc.relation.ispartofseriesFoods;Vol. 9
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjecteggen_US
dc.subjecthenen_US
dc.subjectvitamin Ken_US
dc.subjectmenaquinone 4en_US
dc.subjectMK-4en_US
dc.subjectbiofortificationen_US
dc.titleBiofortification of Chicken Eggs with Vitamin K—Nutritional and Quality Improvementsen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/foods9111619
dc.identifier.piifoods9111619
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorScience Foundation Irelanden_US
dc.contributor.sponsorGrantNumber15F670en_US
dc.contributor.sponsorGrantNumber16/RI/3710en_US
dc.source.volume9
dc.source.issue11
dc.source.beginpage1619
refterms.dateFOA2021-11-16T15:57:03Z
dc.source.journaltitleFoods
dc.identifier.eissn2304-8158


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