Akram, S (2025). Nutritional innovations in poultry farming for designer eggs. In A. Giri (Ed.), Designer poultry eggs: Innovations, applications, and future outlook. Academic Press, PP: 1-26.
Anam, M. S; Muslykhah, U; Sadid, MM; Noviandi, CT; Astuti, A; Paradhipta, DHV and Agus, A (2025). Effects of microalgae supplementation on performance, egg quality, yolk fatty acid levels, and blood parameters in laying hens: A meta-analysis. Sci. Rep., 15: 44877.
Attia, Y; Al Sagan, AA; Hussein, EOS; Olal, MJ; Ebeid, TA; Alabdullatif, AA; Alhotan, RA; Suliman, GM; Qaid, MM; Tufarelli, V; Pugliese, G; Asiry, KA; Nagadi, SA and Shehta, HA (2024a). Enhancing the nutritional values of egg yolks of laying hens by different dietary sources of omega-3 fatty acids, vitamin E and trace elements. Livest. Sci., 289: 105573.
Attia, Y; Al Sagan, AA; Hussein, EO. S; Olal, MJ; Ebeid, TA; Alabdullatif, AA; Alhotan, RA; Suliman, GM; Qaid, MM; Tufarelli, V; Shehta, HA and Ragni, M (2024b). Egg quality, sensory attributes, and protein metabolites of laying hens fed whole flaxseed, fish oil, and different sources of trace elements. J. Poult. Sci., 61: 2024021.
Balhara, N; Dimple, D; Ruby, R; Magnuson, A; Giri, A and Mukesh, M (2026). Strategies to reduce cholesterol content in poultry eggs: An overview. Trop. Anim. Health Prod., 58: 147.
Caffa, I; Proietti, E; Turrini, F; Borgarelli, C; Ferrando, MR; Formisano, E; de Cassya Lopes Neri, L; Martini, D; Angelino, D; Tagliabue, A and Pisciotta, L (2025). Nutritional aspects of eggs for a healthy and sustainable consumption: A narrative review. Food Sci. Nutr., 13: e70285.
Chauhan, K and Sreeja, SJ (2025). Dietary supplementation of poultry for designer egg production: A review. Asian J. Adv. Agric. Res., 25: 74–80.
Chen, R; Jiang, C; Li, X; Shi, X; Zhuang, L; Zhou, W; Zhou, C; Xuan, L; Xu, G and Zheng, J (2023). Research on Chinese consumers' shell egg consumption preferences and the egg quality of functional eggs. Poult. Sci., 102: 103007.
Chen, Y; He, H; Bi, X; Zhang, Y and Yin, H (2024). Effects of various selenium-enriched yeasts, selenomethionine, and nanoselenium on production performance, quality, and antioxidant capacity in laying hens. Poult. Sci., 103: 103387.
Clark, A; Kuznesof, S; Waller, A; Davies, S; Wilson, S; Ritchie, A; Duesterloh, A; Harbord, L and Hill, TR (2023). The influence of storage and cooking on the vitamin D content of 25-hydroxyvitamin D3-enriched eggs. Foods, 12: 2522.
Deng, B; Wang, Z; Xiao, N; Guo, S; Chen, L; Mou, X and Ai, M (2025). Storage deterioration and detection of egg multi-scale structure: A review. Food Chem., 464: 141550.
Ding, H; Wang, Z; Han, J; Pang, Y; Liu, F and Shen, X (2026). Egg nutriomics: bridging comprehensive profiling and precision modulation of bioactive nutrient factors in eggs. Foods, 15: 1330.
do Nascimento, CH; de Lima, AV; de Souza, PEL; de Souza Filho, DF; Silva, RS; Rodrigues, AB; Neto, RCL; de Lima, MR; Guerra, RR; Ribeiro, AG; Carvalho, LRRA and Costa, FGP (2025). Split feeding for laying hens: A step beyond precision nutrition. Poult. Sci., 104: 105158.
Edobor, EW; Best, MJ; Best, AR and Toomer, OT (2026). Video and text-based supplemental health information and consumer willingness to pay for nutrient-enhanced eggs. Agribusiness, e70071.
EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) (2010). Scientific opinion on dietary reference values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA J., 8: 1461.
Elkin, RG and Harvatine, KJ (2023). A review of recent studies on the enrichment of eggs and poultry meat with omega-3 polyunsaturated fatty acids: Novel findings and unanswered questions. Poult. Sci., 102: 102938.
El-Sabrout, K and El-Aziz, AA (2026). Recent advances in sustainable production of enriched chicken eggs: A mini review. J. Ilmu Ternak, 26: 10.
Kang, JW and Zivkovic, AM (2022). Are eggs good again? A precision nutrition perspective on the effects of eggs on cardiovascular risk, taking into account plasma lipid profiles and TMAO. J. Nutr. Biochem., 100: 108906.
Khademi Shurmasti, D; Gonçalves Lima, CM and Okpala, COR (2026). Enhancing chitosan films for egg packaging using cellulose nanocrystals and sodium montmorillonite nanoparticles. Foods, 15: 987.
Kim, YB; Lee, SY; Yum, KH; Lee, WT; Park, SH; Lim, YH; Choi, NY; Jang, SY; Choi, JS and Kim, JH (2024). Effects of storage temperature and egg washing on egg quality and physicochemical properties. Discov. Appl. Sci., 6: 111.
Kralik, Z; Kralik, G; Košević, M; Galović, O and Samardžić, M (2023). Natural multi-enriched eggs with n-3 polyunsaturated fatty acids, selenium, vitamin E, and lutein. Animals, 13: 321.
Ma, C; Azad, MA. K; Yu, X; Sun, J; Zhang, H; Pi, J and Wu, Y (2026). Egg-based nutrient delivery system: Advances in omega-3, antioxidant, and micronutrient enrichment. Front. Nutr., 13: 1770381.
Masle, AM; Kibel, A; Jukić, I; Čičak, P; Selthofer-Relatić, K; Stupin, A; Mihaljević, Z; Šušnjara, P; Breškić Ćurić, Ž; Bačun, T and Drenjančević, I (2024). Enhancing endothelial function with nutrient-enriched table hen eggs: A randomized study in patients recovering from acute coronary syndrome. Clin. Interv. Aging, 19: 953–970.
National Institutes of Health, Office of Dietary Supplements (2025). Selenium: Fact sheet for health professionals. Available at: https://ods.od.nih.gov/factsheets/Selenium-HealthProfessional.
Sarlak, S; Tabeidian, SA; Toghyani, M; Foroozandeh Shahraki, AD; Goli, M and Habibian, M (2025). Organic iron and iodine in laying hen diet: Performance, egg quality, thyroid hormones, antioxidant status, serum and yolk lipids, and egg iron and iodine contents. J. Trace Elem. Miner., 11: 100211.
Shahid, MS; Zhou, S; Nie, W; Wang, L; Lv, H and Yuan, J (2022). Phytogenic antioxidants prolong n-3 fatty acid-enriched eggs’ shelf life by activating the Nrf-2 pathway through phosphorylation of MAPK. Foods, 11: 3158.
Stupin, A; Mihalj, M; Kolobarić, N; Šušnjara, P; Kolar, L; Mihaljević, Z; Matić, A; Stupin, M; Jukić, I; Kralik, Z; Grčević, M; Kralik, G and Drenjančević, I (2020). Anti-inflammatory potential of n-3 polyunsaturated fatty acids enriched hen eggs consumption in improving microvascular endothelial function of healthy individuals-Clinical trial. Int. J. Mol. Sci., 21: 4149.
Stupin, A; Rasic, L; Matic, A; Stupin, M; Kralik, Z; Kralik, G; Grcevic, M and Drenjancevic, I (2018). Omega-3 polyunsaturated fatty acids-enriched hen eggs consumption enhances microvascular reactivity in young healthy individuals. Appl. Physiol. Nutr. Metab., 43: 988–995.
Thamteerasathian, L; Chaiworakul, V; Poeikhampha, T; Kulsing, C; Tungkijanansin, N and Anal, AK (2026). Vitamin D enrichment of eggs and its effects on performance and intestinal health in late-stage laying hens. Poult. Sci., 105: 106166.
Walker, S and Baum, JI (2022). Eggs as an affordable source of nutrients for adults and children living in food-insecure environments. Nutr. Rev., 80: 178–186.
Wang, H; He, W; Mahukpégo Dansou, D; Zhang, H; Dwi Nugroho, R; Tang, C; Guo, X; Yu, Y; Zhao, Q; Qin, Y and Zhang, J (2022). Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids. Food Chem., 381: 132256.
Wang, L; Jiang, H; Li, W; Hao, L; Liu, Z; Yan, X; Yang, J; Liu, Y and Gao, C (2026). Fortified eggs as food-based vehicles for nutrient delivery: A scoping review of human intervention studies. Nutrients, 18: 2189.
Zou, C; Ge, C; Lv, Y; Huang, W; Zhan, S; Shen, X; Yuan, H; Wang, X; Wu, L; Yu, D and Liu, B (2025). Comparative effects of selenium yeast and sodium selenite on the selenium distribution, interior quality and oxidative stability of docosahexaenoic acid-enriched eggs during storage. Antioxidants, 14: 1333.
Zurak, D; Svečnjak, Z; Kiš, G; Pirgozliev, V; Grbeša, D and Kljak, K (2025). Effect of supplementing corn diet for laying hens with vitamin A and trace minerals on carotenoid content and deposition efficiency in egg yolk. Poult. Sci., 104: 104843.
