Phytochemical Deposition in Pasture-Raised Eggs: Insights from Production System and Forage Access

Eggs are a widely consumed and nutritionally valuable food, increasingly recognized for their potential to deliver not only essential nutrients but also health-promoting phytochemicals such as carotenoids and polyphenols. However, the presence and variability of these compounds in eggs remains poorly understood, particularly in pasture-raised systems where hens have access to fresh forage. This review explores the current state of knowledge regarding the transfer of phytochemicals from forage to eggs, highlighting the factors that influence their deposition and the implications for egg nutrient quality, hen health, and consumer health. Forage composition, which varies by plant species, season, and management practices, plays an important role in determining phytochemical intake of the hen, and consequently the egg content. While evidence suggests pasture access enhances yolk carotenoid levels and may contribute to polyphenol deposition, little is known about farm-to-farm variation and the degree of nutrient transfer. As pasture-based egg systems continue to gain popularity, understanding and optimizing phytochemical transfer from diet to egg could improve the consistency and nutritional value of eggs while supporting sustainable food production goals.