Can adding a special amino acid to chicken food make healthier eggs?
Effects of dietary taurine supplementation on polyunsaturated fatty acids, cholesterol, and egg quality of egg of hens
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Scientists fed chickens a supplement called taurine and found their eggs had less cholesterol and more good fats.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 515 / 90
Evidence Score
Participants are randomly assigned to treatment or control groups, minimizing bias. Considered the gold standard for testing whether an intervention causes an effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Scientists fed chickens a supplement called taurine and found their eggs had less cholesterol and more good fats.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 515 / 90
Evidence Score
Participants are randomly assigned to treatment or control groups, minimizing bias. Considered the gold standard for testing whether an intervention causes an effect.
Publication
Authors
Wang S, Zhang Q, Lu H, Yu M, Alagawany MM, Chen C, Zhou Z
Related Content
Claims (6)
The types of fats found in chicken eggs are set by what the hen eats.
Adding 0.1% to 0.2% taurine to the feed of laying hens reduces cholesterol in their egg yolks by 15–20% and increases the levels of omega-3 and omega-6 fatty acids.
Adding taurine to the feed of laying hens in their later laying phase results in heavier eggs and better internal egg quality, without changing how much they eat or how often they lay.
Adding taurine to the feed of 44-week-old laying hens increases polyunsaturated fats in egg yolks, improves egg white quality as measured by albumen height and Haugh units, and lowers yolk cholesterol by 15–20%.
In aged laying hens, adding taurine to the diet at 0.05%, 0.1%, or 0.2% reduces the activity of genes involved in cholesterol production and increases the activity of genes involved in cholesterol transport and storage in the liver.