The prevalence of malnutrition is growing in countries across the globe. To increase the nutrient content of eggs, producers can take steps at the feeding stage to ensure that the end consumer is getting the most from their eggs and they are playing their part in ending hunger and improving global nutrition. Improving nutrition is an important step in addressing micronutrient deficiencies and supporting optimal development, and is a key factor in contributing to the UNвЂ™s Sustainable Development Goals (SDGs). In light of this, DSM is partnering with the International Egg Commission, an organization dedicated to the sharing of knowledge, expertise and developments in egg nutrition globally. With the prevalence of malnutrition growing in many countries, it may be beneficial to place more significance on the egg, which has been found to be a rich source of many essential vitamins and nutrients. In this context, DSMвЂ™s Optimum Vitamin Nutrition (OVNTM) guidelines offer forward-thinking supplementation support to enable livestock and egg producers to feed animals the right amounts of vitamins to optimize health and performance within the specific needs of their life stage and growing conditions. DSM offers a wide portfolio of vitamin solutions that have been proven to enhance egg production, performance and nutritional status. It has also been found to be affected by hen-to-hen variation of deposition, type and level of fat and oil, as well as high temperatures and the selenium source. Vitamin E content in yolk can be increased 18-foldВ and, overall, the egg content of vitamin E is responsive to changes in dietary levels. When 25(OH)D3 was fed to layers at levels of 0, 34.5 and 69.0 Ојg/kg feed, yolks weighed 2.23, 3.84 and 6.12 Ојg/100g respectively, representing nearly a 3-fold increase from diets without added 25(OH)D3. For example, studies have reported 7-fold elevations in yolk vitamin D3 when feeding 4 to 5 times more vitamin D3 than is typical. Vitamin D3 in eggs varies considerably, as egg yolks are especially responsive to this vitamin. A 2003 study reported 36.6 and 53.3% higher yolk retinol for hens supplemented with 15,000 and 30,000 IU vitamin A/kg feed. Supplemented with 16,000 IU/kg feed, hens produced yolks with more than twice that of hens fed vitamin A at NRC. The deposition of elevated vitamin A occurs with a 2-4 fold or more increase in egg yolk. Vitamins on egg production are as follows: Most watersoluble vitamins can be boosted 2-6 times. In eggs, fat soluble vitamins A, D, E and K can be increased several-fold, with as much as nearly a 300-fold increase in vitamin D3. For many micronutrients, the egg content responds rapidly to dietary changes and transfer efficiency, from feed to egg, depends on the micronutrient. For laying hens, an optimally micronutrient fortified diet improves egg production in numerous ways, including increased egg yield, improved egg weight, percentage lay and increased feed efficiency. While eggs are a highly nutritious food source, both the productivity of laying hens and the nutritional content of their eggs are a function of the henвЂ™s dietary intake. The chemical complexity of vitamins, their absorption and body storage characteristics, as well as the biological variation inherent in hens, causes the feed-to-egg transfer to occur with considerable variation. Studies have recognized a direct link between feed and the vitamin content of eggs. This tells us that increased intake of quality protein from eggs can help to promote optimal development in children. Similarly, a recent breakthrough research study showed that all nine essential amino acids were significantly lower in stunted children compared with non-stunted children. Studies promoting egg consumption for women and children as part of wider dietary improvements show that child growth indicators are significantly improved in the intervention group compared to controls. Eggs can offer real potential to improve maternal and child nutrition in developing countries, end hunger and achieve food security in a sustainable way. Two conventional large eggs can provide an estimated 30% of the Recommended Daily Allowance (RDA) for riboflavin, more than 60% of vitamin K and about 15% of vitamin A and D, folate, and vitamin B12. The lipid-rich yolk acts as a primary reservoir for fat-soluble vitamins, as well as their water-soluble counterparts. Of the 13 commonly accepted vitamins, all except vitamin C are present in the egg.

Supplements to increase egg production