Nutrition for Functionality of Poultry Meat and Egg

Year 2017, Volume: 1 Issue: 1, 33 - 37, 30.08.2017

Senay Sarıca

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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