Research progress on biofortified chicken eggs

<p indent="0mm">Eggs are one of the most nutritionally complete and widely accepted foods globally, serving as effective carriers of essential nutrients. Through modification of laying hens’ diets, the nutritional composition of chicken eggs can be optimized, transforming them into biofortified functional foods with significant potential. While the intake of macronutrients among Chinese residents is generally adequate, there are still deficiencies in essential micronutrients in specific regions and populations, particularly among infants, women of childbearing age, and the elderly. Biofortified eggs represent a promising strategy to address these nutritional gaps. This paper reviews the research progress on the production of biofortified eggs enriched with ω-3 polyunsaturated fatty acids (ω-3 PUFAs), vitamins (such as vitamin A and folic acid), trace elements (such as selenium), and carotenoids (such as astaxanthin and lutein). The focus is on the bioactive functions of these nutrients and the methods used to enhance their fortification in eggs, aiming to provide a scientific support for the development and expansion of biofortified egg industry.