MXPA99009598A - Omega-3 fatty acid enriched eggs and method for producing such eggs - Google Patents

Abstract

A method for producing Omega-3 fatty acid enriched eggs includes the step of mixing a feed comprised of corn, soybean meal, flaxseed, oyster shell, limestone, salt, vitamin premix, mineral premix, Vitamin E premix, methionine, animal/vegetable fat blend, pectinase and glucanase enzyme product, and phosphorus. The method further includes feeding the hen a feed ration of 100-110 g per day and having the hen lay the enriched eggs.

Description

EGGS ENRICHED WITH OMEGA-3 FATTY ACIDS AND METHODS TO PRODUCE SUCH EGGS BACKGROUND OF THE INVENTION This invention relates to eggs enriched with a predetermined amount of Omega-3 fatty acids. This invention also relates to a method for producing enriched eggs that involves feeding chickens with a flaxseed-based multiple phase diet. Preferably, the enriched eggs of this invention each contain 350-450 mg of Omega-3 fatty acids where at least 5 250 mg of these acids are C18: 3 (linolenic acid) and at least 100 mg are C22: 6 ( docosahexaenoic acid (DHA)). More preferably, the enriched eggs of this invention may each contain 400 mg of Omega-3 fatty acids. © It is beneficial for humans to consume eggs enriched with Omega-3 fatty acids for numerous reasons. There is a link between the dietary intake of n-3 fatty acids and a decreased incidence of vascular diseases. In addition, the consumption of eggs enriched with fatty acids Ref .: 031779 Omega-3 improves the ratio of HDL cholesterol: LDL of the person. In addition, enriched eggs are able to reduce triglyceride levels of a person's serum. Although the consumption of Omega-3 fatty acids is beneficial, dietary sources of these fatty acids are limited to certain types of fish and seed oils such as flaxseed. Thus, the incorporation of these beneficial fatty acids into eggs provides an additional n-2 fatty acid source for consumers. The previous methods to produce enriched eggs, involves the feeding of hens with flaxseed and / or fish oil, since both are enriched sources of linolenic acid, an Omega-3 fatty acid. However, these methods have negative side effects. The flax-enriched diets used in these methods affect the sensory properties of hens and reduce the oxidative properties of Vitamin E in hens' systems. In addition, these diets produce eggs that have a fishy taste which is undesirable for consumption. Such diets also cause a decrease in the egg production rate. In addition, diets previously introduced have not been refined in phases in relation to egg production or egg size to guarantee a defined amount of Omega-3 fatty acid in each egg or to guarantee a certain ratio of fatty acid n- 6 to n-3 in each egg yolk. A method is needed to produce eggs enriched with Omega-3 fatty acids which will produce egg of a desirable flavor. In addition, a method is needed which ensures a predetermined amount of Omega-3 fatty acids that is consistently provided in each enriched egg. In addition, you need to have a diet for chickens which increases the amount of Omega-3 fatty acids in their eggs without causing adverse effects.

Brief description of the invention It is an object of the present invention to provide healthier eggs. Specifically, it is an object of this invention to provide eggs enriched with a defined amount of Omega-3 fatty acids in each egg, regardless of the size of the egg or the age of the hen. It is a further object of this invention to provide eggs each containing 350-450 mg of Omega-3 fatty acids where at least 250 mg of these acids are C18: 3 (linolenic acid) and at least 100 mg are C22: 6 (DHA). Another object of this invention is to provide eggs having a ratio of n-6 to n-3 fatty acids in the egg yolk. Another object of this invention is to provide a method for producing eggs enriched with fatty acids, which involves feeding chickens with a two phase diet based on flaxseed where the chickens are connected from one stage to the next phase based on their phase of egg production or egg size. Still another object of the present invention is to maintain a high proportion of egg production, while providing a method for the production of eggs enriched with fatty acids Omega 3. It is a further object of the present invention to provide an economical method for producing high quality enriched eggs.

A further object of this invention is to provide the consumer with enriched eggs that when consumed are able to improve the HDL: LDL cholesterol ratio, reduce serum triglyceride levels and reduce the risk of cardiovascular disease. Accordingly, the present invention provides a method for producing eggs enriched with Omega-3 fatty acids, wherein the hens are fed a diet comprising corn, soybean meal, limestone or calcium carbonate, oyster shell, dicalcium phosphate, animal / vegetable fat mixture, salt, pre-mixed vitamin, premixed mineral, pre-mixed Vitamin E, methionine and pectinase and glucanase enzyme product. The portions of these ingredients are adjusted in response to the age of the hen or the size of the egg. Feeding such a diet to the hens allows to provide enriched eggs each containing 400 mg of Omega-3 fatty acids where at least 250 mg of these acids are C18: 3 and at least 100 mg are C22: 6. Such enriched eggs also have a 2: 1 ratio of n-6 to n-3 fatty acids in the egg yolk.

Additional objects, advantages and new features of the invention will be set forth in part of the following description, and in part will become apparent to those skilled in the art, after examination of the following, or may be understood from the practice of the invention.

Description of the Preferred Modalities An egg enriched with Omega-3 fatty acids is provided by the present invention. Specifically, the present invention provides eggs that contain a predetermined amount of Omega-3 fatty acids, preferably 350-450 mg and more preferably 400 mg, where at least 250 mg are C18: 3 and at least 100 mg are C22: 6 . Eggs normally have a ratio between a 4: 1 and a 6: 1 ratio of Omega-6 to Omega-3 fatty acids. Preferably, the enriched eggs of the present invention have a 2: 1 ratio of n-6 to n-3 fatty acids in the egg yolk. Such predetermined amounts of Omega-3 fatty acids and the proportions n-6: n-3 can be provided by this invention, regardless of the size of the egg or the age of the hen. The present invention also provides a method for producing these eggs enriched with Omega-3 fatty acids, which involves feeding the hens with a diet comprising corn, soybean meal, flaxseed, limestone or calcium carbonate, oyster shell, phosphate dicalcium, mixture of animal / vegetable fats, pre-mixed vitamin, premixed mineral, pre-mixed Vitamin E, methionine and pectinase and glucanase enzyme product. Wheat, barley, oats and triticale can also be added to this nutritional formulation. Preferably, the portions of these ingredients in the foods are adjusted in response to the age of the hen or the size of the egg. Preferably, the hens are kept in a controlled environment that has a temperature between 18 and 24 ° C while they are fed this diet. A preferred embodiment of this invention involves the feeding of the hens in two phases. At the start of egg production or at 24 weeks of age, phase one begins. Phase I continues until the hens reach 36 weeks of age or when the eggs that are produced reach 60 g in size. When this occurs, chickens are connected to Phase II of the diet, which is for chickens 36 weeks of age and older or for chickens that produce eggs weighing 60 g or more. Each hen should be fed 100-110 g of fresh food daily. One should ensure that each hen eats approximately 12 g of flaxseed per day, in Phase I of the diet and approximately 10 g of flaxseed per day in Phase II. The intake of food can be stimulated by decreasing the caloric density of the food or by reducing the temperature of the area where the chickens are kept. The following ingredients in Phase I of the diet include the preferred and acceptable ranges of such ingredients: Rank of% Preferred weight Ingredients in% Corn 48.80 40.00-65.00 Soybean meal 22.50 15.00-30.00 Flax 12.50 12.50-15.00 Flour gluten 0.44 0.00-3.00 corn Carbonate calcium 8.20 6.00-9.00 (mix 50:50) Oyster Shell 1.50 0.50-2.00 Dicalcium phosphate 1.84 1.00-2.00 or defluorinated phosphate Fat blend 3.40 0.50-4.00 animal / vegetable Salt 0.32 0.20-0.40 Vitamin 0.10 0.05-0.25 premixed Mineral 0.10 0.05-0.25 premixed Vitamin E 0.25 0.05-0.40 premixed Methionine 0.20 0.10-0.25 Enzyme 0.10 0.05-0.10 The following are the ingredients in the Phase II of the diet that includes both preferred and acceptable ranges of such ingredients: Ingredients% by weight preferred Range of% Corn 54.60 40.00-65.00 Soybean meal 16.10 12.00-25.00 5 Linseed 10.00 10.00-12.00 Flour gluten 3.00 0.00-3.00 corn Carbonate calcium 9.77 6.00-10.00 (mix 50:50) 10 Oyster Shell 1.50 0.50-2.00 Dicalcium phosphate 1.61 1.00-2.00 or defluorinated phosphate Fat blend 2.61 0.50-4.00 animal / vegetable Salt 0.32 0.20-0.40 Vitamin 0.10 0.05-0.25 Premixed Mineral 0.10 0.05-0.25 premixed Vitamin E 0.25 0.05-0.40 pre-mixed Methionine 0.20 0.05-0.25 Enzyme 0.10 0.05-0.10 The corn used in this food should be of yellow quality # 2. It should be free of mycotoxins and molds. Preferably, it is milled in an on-going mill and contains about 8% protein and at least 88% dry matter. Soy flour is a high protein flour and a desirable amount is cooked. Preferably, it has a low trypsinase value. More preferably, this soybean meal is at least 46% protein and has a trypsinase value of less than 2.0. The flaxseed used in the diet of the present invention should be clean, but not necessarily of food quality. It can contain 2-4% of weed seed and foreign material and still be of acceptable quality. Preferably, the flaxseed in the diet of the present invention contains approximately 24% protein, 35% ether extract, and 16% linolenic acid. Preferably, it is the Omega or Neche variety that grows in low cadmium soils (cadmium analysis of less than 0.4 ppm). More preferably, dark flaxseed (Neche variety) is used because it increases feed intake, weight and egg production compared to the golden variety. Both ground flaxseed and whole flaxseeds are acceptable. If ground flaxseed is used, it can be stored for short periods, such as those under two weeks. Preferably, whole flaxseed is used since it is not oxidized during storage. Corn gluten flour is an optional ingredient. It can be eliminated without causing any loss in the quality of the enriched eggs. When added, it provides pigment to the mixture, since it contains xanthophylls. The corn gluten meal should be a protein can flour. Preferably it is 63% protein. Together, the corn, soybean meal, flaxseed and corn gluten flour provide the hen with a balanced diet in proteins that ensures optimal egg size. The calcium carbonate or limestone used in the feed of the present invention is comprised of calcium carbonate in a 50:50 mixture. It contains 50% calcium of large particle size (larger than 4 microns) and 50% calcium of fine particle size (less than 2 microns). Calcium of large particle size in limestone or calcium carbonate, ensures a proper hard shell in the eggs of the hen. The oyster shell in the mixture of the present invention is a natural oyster shell. Preferably, it has a particle size greater than 4 microns. More preferably, the oyster shell is the Pilot Brand, which can be obtained from Ronald D. MacDonough, P.O. Box 1225, Mobile, AL 36633. Dicalcium phosphate and defluorinated phosphate are sources of phosphorus. Any of these ingredients are able to provide this essential nutrient to the hens. The animal / vegetable fat mixture is preferably a mixture of approximately 60% high quality meat bait and 40% vegetable oil and is stabilized by the action of ethoxyquin.

Preferably, the vegetable oil in this mixture is corn or soybean oil. The iodized salt should be used as the salt in the food of the present invention. It must be a quality food. The premixed vitamin, the premixed mineral and the pre-mixed Vitamin E, are packaged mixtures of vitamins or minerals that are provided ready to be mixed or combined with other ingredients. They should be quality food and can be obtained from numerous sources such as the International Nutrition of Omaha, Nebraska. Preferably, the premixed vitamin supplies 3.1-5.7 mg of folic acid, 49.3-9135 mg of niacin, 13.1-24.3 of pantothenic acid, 9.2-17.2 mg of riboflavin, 9240-17.160 IU of Vitamin A, 15.4-28.6 mg of Vitamin B -12, 4000-7440 IU of vitamin D, 3.9-7.2 I.U of Vitamin E and 1.85-3.43 mg of Vitamin K per kilogram of food. More preferably, the premixed vitamin supplies 4.4 mg of folic acid, 70.4 mg of niacin, 18.7 of pantothenic acid, 13.2 mg of riboflavin, 13,200 I.U of Vitamin A, 22.0 mg of Vitamin B-12, 5,720 I.U. of vitamin D, 5.5 I.U of Vitamin E and 2.64 mg of Vitamin K per kilogram of food. Vitamin D together with the calcium of large particle size in the limestone or calcium carbonate, ensures the adequate hardness of the shell. Preferably, the premixed ore supplies 8.8-16.3 mg of copper, 2.1-3.9 mg of iodine, 56.0-104.0 mg of iron, 98.0-182.0 mg of manganese, 0.2-0.4 mg of selenium, 98.0-182.0 mg of zinc, per kilogram of food. More preferably, the premixed ore supplies 12.5 mg of copper, 3.0 mg of iodine, 80.0 mg of iron, 140 mg of manganese, 0.30 mg of selenium, 140 mg of zinc, per kilogram of feed. Vitamin E supplemented improves egg production and ensures oxidative stability. Preferably the pre-mixed Vitamin E supplies 31.5-58.5 I.U. of Vitamin E. More preferably, pre-mixed Vitamin E supplies 45.0 I.U of Vitamin E and should be α-tocopherol. Methionine is an amino acid additive. It can be obtained from liquid DL methionine, dry or from Alimet sources. The enzyme must be a pectinase and a glucanase enzyme product. Preferably, it is obtained from Finnfeeds International, Fenton, MO 63026. Wheat, barley and oats and / or triticale are optional ingredients that can be added to any phase of the food mixture. In addition, the oyster shell, the mixture of animal / vegetable fat and the enzyme can be removed from the food formulation. However, the removal of these ingredients will decrease the success of the feeding program of the present invention.

During the preparation of the food, all high quality ingredients (ie, corn flour, soy flour, flaxseed, corn gluten flour, oyster shell and limestone or calcium carbonate) should be mixed vigorously for 10 minutes in a horizontal mixer or vertical. Afterwards, small amounts of dry ingredients should be added. These include salt, pre-mixed vitamin, premixed mineral, pre-blended Vitamin E and methionine. The mixture should be mixed for 10 more minutes to properly distribute all the ingredients. Finally, the mixture of animal / vegetable fat should be poured into this mixture slowly while mixing to avoid any clumping or lumps. The mixture should then be mixed for another 10 minutes. Mixed food should be stored in airtight containers with dry air, to avoid oxidation or increased moisture. It should be stored at a moderate temperature, preferably less than 80 ° C for a maximum of four weeks before the chickens are fed. The following are examples of the food formulations in accordance with Phase I of this invention. These examples do not suggest any way of limiting the scope of this invention.

Example 1 Ingredients% Corn Weight 42. 7 0 Soybean meal 20. . 30 Flaxseed 1 5. 00 Calcium carbonate 6. 00 (mix 50:50) Oyster shell 2.00 Dicalcium phosphate 1.50 or defluorinated phosphate Fat mix 0.50 animal / vegetable Salt 0.40 Vitamin 0.25 premixed Mineral 0.25 premixed Vitamin E 0.40 premixed Methionine 0.20 Enzyme 0.10 oatmeal 10.50 Example 2 Ingredients% Corn Weight 48.80 Soybean meal 22.80 Flax 12.50 Flour gluten 0.50 corn Calcium carbonate 8.20 (50:50 mixture) Oyster shell 1.50 Dicalcium phosphate 1.80 or defluorinated phosphate Fat blend 3.40 animal / vegetable Salt 0.30 Vitamin 0.05 pre-mixed Mineral 0.05 premixed Vitamin E 0.05 pre-mixed Methionine 0.10 Enzyme 0.05 The following are examples of food formulations in accordance with Phase II of this invention. These examples are not suggested in any way to limit the scope of this invention.

Example 1 Ingredients% Corn Weight 54. 60 Soy flour 1 6. 10 Flaxseed 1 0. 00 Calcium carbonate 9. 8 0 (50:50 mix) Oyster shell 1.50 Dicalcium phosphate 1.60 or defluorinated phosphate Fat blend 2.60 animal / vegetable Salt 0.40 Vitamin 0.15 premixed Mineral 0.15 premixed Vitamin E 0.20 premixed Methionine 0.20 Enzyme 0.06 Flour gluten 3.00 corn Example 2 Ingredients% Corn Weight 46.30 Soybean meal 24 .30 Flaxseed 11 .00 Flour gluten of 8. 70 corn Calcium carbonate 7.00 (50:50 mixture) Oyster shell 0.50 Dicalcium phosphate 1.50 or defluorinated phosphate Salt 0.30 Vitamin 0.05 premixed Mineral 0.10 premixed Vitamin E 0.10 pre-mixed Methionine 0.10 Enzyme 0.07 In the alternative, the ingredients in this food can be varied as broadly as certain nutrients are provided in the food and as broad as the composition of dietary fats and the sources remain similar to those of the diets listed above. Significant changes in the diets listed above are not recommended and such diets could alter the composition of the desired product. The preferred and acceptable ranges of nutrients to be provided in Phase I are as follows:% by weight% range (a preferred (unless less is indicated otherwise indicate another unit of measurement measurement Nutrients Protein 17.50 17.00- 19.50 Energy 2,900 2,850-3,050 metabolizable kcal / kg Methionine 0.45 0.40-0.48 TSAA 0.75 0.70-0.76 Lysine 0.96 0.85-1.10 Calcium 4.20 3.80-4.40 P available 0.45 0.40-0.50 Vitamin D, IU / kg 8, 000 5,000-8,000 Vitamin E, IU / kg 60 40-70 Linoleic acid 2.63 2.50-2.70 Linolenic acid 2.10 1.90-2.30 Sodium 0.18 0.15-0.24 The following amounts of nutrients should be provided in Phase II of the food:% by weight% range (a preferred (unless less than indicated otherwise indicate another unit of measurement measurement Nutrients Protein 16.00 15.00-17.00 Energy 2, 860 2,800-2,960 metabolizable kcal / kg Methionine 0.39 0.33-0.40 TSAA 0.68 0.62-0.68 Lysine 0.85 0.80-1.0 Calcium 4.70 4.00-4.80 P available 0.40 0.32-0.40 Vitamin D, IU / kg 5,000 3,000-6,000 Vitamin E, IU / kg 60 40-70 Linoleic acid 2.88 2.50-2.90 Linolenic acid 2.52 1.90-2.60 Sodium 0.17 0.14-0.22 Once a chicken is fed the Phase I diet for approximately three weeks, the chicken's eggs become sufficiently enriched to be marketed as enriched eggs within the scope of this invention. Enriched eggs should be collected daily and refrigerated immediately at approximately 5.5 ° C. The eggs should be observed by candling, graduated and packed for sale within the next five days to ensure freshness. Eggs that are stored for more than five days prior to packaging for sale, may result in oxidative products and an undesirable taste in the eggs. Within two weeks of laying eggs, they should be sold to consumers. The total lipid of the egg yolk, the cholesterol and the fatty acid composition of twelve eggs per flock of chickens in this program, should be analyzed quarterly. These laboratory results should be used to correctly label the egg cartons. Since the dietary sources of Omega-3 fatty acids are currently limited to certain types of fish and seed oils, the incorporation of these beneficial fatty acids into the eggs provides the consumer with an additional dietary source of Omega-3 fatty acids. The additional consumption of Omega-3 fatty acids by consumers will decrease the incidence of cardiovascular diseases, improving the HDL cholesterol: LDL ratio, and reducing serum triglyceride levels. From the foregoing, it will be noted that this invention is well adapted to achieve all the objectives and terms set forth above, together with other advantages, which are obvious and inherent. It will be understood that certain characteristics and subcombinations are useful and can be used without reference to their characteristics and subcombinations. This is contemplated by and is within the scope of the claims. Since many possible modalities can be elaborated from the invention without departing from the scope of the invention, it is understood that all the subjects set forth herein are to be interpreted as illustrative and not in a limiting sense.

It is noted that in relation to this date, the best method known by the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention. Having described the invention as above, being claimed as property contained in the following.

Claims (26)

1. A method for producing eggs enriched with Omega-3 fatty acids, characterized in that it comprises: mixing a food comprising corn, soybean meal, flaxseed, oyster shell, limestone or calcium carbonate, pre-mixed vitamin, premixed mineral, pre-blended Vitamin E, methionine, mixture of animal / vegetable fats and pectinase and enzyme product glucanase and phosphorus; feeding a hen at a feed rate of 100-110 g per day; and that said hen lays enriched eggs.

2. A method as claimed in claim 1, characterized in that said phosphorus is provided by dicalcium phosphate or defluorinated phosphate.

3. A method as claimed in claim 1, characterized in that it further comprises: adjusting the portions of the ingredients in said feed ratio in response to the size of the egg.

4. A method as claimed in claim 1, characterized in that it further comprises: adjusting the portions of the ingredients in said food in response to the age of said hen.

5. A method as claimed in claim 1, characterized in that said hen is fed at a feeding rate comprising corn 40-65%, soybean meal 15-30%, linseed 12.5-15.0%, limestone or calcium carbonate 6- 9%, oyster shell 0.5-2.0%, dicalcium phosphate or defluorinated phosphate 1.0-2.0%, animal / vegetable fat mixture 0.5-4%; salt 0.2-0.4%, pre-mixed vitamin 0.05-0.25%, premixed mineral 0.05-0.25%, pre-mixed Vitamin E 0.05-0.40%, methionine 0.10-0.25%, and pectinase and glucanase enzyme product 0.05-0.10%, while said hen is between 24 and 36 weeks of age, and where said hen is fed at a feeding rate comprising corn 40-65%, soybean meal 12-25%, flaxseed 10.0-12.0%, limestone or calcium carbonate 6-10% , oyster shell 0.5-2.0%, dicalcium phosphate or defluorinated phosphate 1.0-2.0%, animal / vegetable fat mixture 0.5-4%; salt 0.2-0.4%, pre-mixed vitamin 0.05-0.25%, premixed mineral 0.05-0.25%, pre-mixed Vitamin E 0.05-0.40%, methionine 0.10-0.25%, and pectinase and glucanase enzyme product 0.05-0.10% after said hens They reached 36 weeks of age.

6. A method as claimed in claim 1, characterized in that said hen is fed at a feed rate of comprises: corn 40-65%, soybean meal 15-30%, flaxseed 12.5-15.0%, limestone or calcium carbonate 6 -9%, oyster shell 0.5-2.0%, dicalcium phosphate or defluorinated phosphate 1.0-2.0%, animal / vegetable fat mixture 0.5-4%; salt 0.2-0.4%, pre-mixed vitamin 0.05-0.25%, premixed mineral 0.05-0.25%, pre-mixed Vitamin E 0.05-0.40%, methionine 0.10-0.25%, and pectinase and glucanase enzyme product 0.05-0.10%, while said hen puts eggs weighing approximately 60 g or less, and where said hen is fed at a feed rate comprising corn 40-65%, soybean meal 12-25%, flaxseed 10.0-12.0%, limestone or calcium phosphate 6-10% , oyster shell 0.5-2.0%, dicalcium phosphate or defluorinated phosphate 1.0-2.0%, animal / vegetable fat mixture 0.5-4%; salt 0.2-0.4%, pre-mixed vitamin 0.05-0.25%, premixed mineral 0.05-0.25%, pre-mixed Vitamin E 0.05-0.40%, methionine 0.10-0.25%, and pectinase and glucanase enzyme product 0.05-0.10%, after said hen has laid eggs that weigh approximately 60 or more.

7. A method as claimed in claim 1, characterized in that said hen is fed at a feed rate comprising protein 17.0-19.5%, metabolizable energy 2,850-3,050 kcal / kg, methionine 0.40-0.48%, total sulfur amino acids ( TSAA) 0.70-0.76%, lysine 0.85-1.1%, calcium 3.8-4.4%, phosphorus 0.40-0.50%, Vitamin D 5,000-8,000 IU / kg, Vitamin E 40-70 IU / kg, linoleic acid 2.5-2.7, acid linolenic 1.9-2.3% and sodium 0.15-0.24%, while said hen is between 24 and 36 weeks of age, and where said hen is fed at a feeding ratio comprising 15-17% protein, metabolizable energy 2,800-2,960 kcal / kg, methionine 0.33-0.40%, (TSAA) 0.62-0.68%, lysine 0.80-1.0%, calcium 4.0-4.8%, phosphorus 0.32-0.40%, Vitamin D 3,000-6,000 IU / kg, Vitamin E 40-70 IU / kg, linoleic acid 2.5-2.9, linolenic acid 1.9-2.6% and sodium 0.14-0.22%, after these hens reach 36 weeks of age.

8. A method as claimed in claim 1, characterized in that the hen is fed at a feed rate comprising 17.0-19.5% protein, metabolizable energy 2.850-3.050 kcal / kg, methionine 0.40-0.48%, (TSAA) 0.70- 0.76%, lysine 0.85-1.1%, calcium 3.8-4.4%, phosphorus 0.40-0.50%, Vitamin D 5,000-8,000 IU / kg, Vitamin E 40-70 IU / kg, linoleic acid 2.5-2.7, linolenic acid 1.9-2.3 % and sodium 0.15-0.24%, while said hens lay eggs with a weight of approximately 60 g or less, and where said hens are fed at a feed rate comprising 15-17% protein, metabolizable energy 2,800-2,960 kcal / kg, methionine 0.33-0.40%, (TSAA) 0.62-0.68%, lysine 0.80-1.0%, calcium 4.0-4.8%, phosphorus 0.32-0.40%, Vitamin D 3,000-6,000 IU / kg, Vitamin E 40-70 IU / kg, linoleic acid 2.5-2.9, linolenic acid 1.9-2.6% and sodium 0.14-0.22%, after these hens lay eggs weighing approximately 60 g or more.

9. A method as claimed in claim 1, characterized in that said hen is kept in a controlled environment having a temperature between 18 and 24 ° C.

10. A method as claimed in claim 1, characterized in that it further comprises; collect said eggs daily; and refrigerating said eggs at approximately 5.5 ° C.

11. A method as claimed in claim 1, characterized in that said hens lay eggs containing 350-450 mg of Omega-3 fatty acids indistinctly of the size of the egg or the age of the hen.

12. A method as claimed in claim 1, characterized in that said hen lays eggs containing 400 mg of Omega-3 fatty acids.

13. An enriched egg, characterized in that it comprises: 350-450 mg of Omega-3 fatty acids, where at least 250 mg of said acids are C18: 3 (linolenic acid) and at least 100 mg of said acids are C22: 6 (DHA) .

14. An egg enriched as in claim 13, which has an egg yolk, characterized in that the proportion of fatty acids in the egg yolk is 2: 1.

15. A food for chickens, characterized in that it comprises: corn, soybean meal, flaxseed; oyster shell; limestone or calcium carbonate; Salt; pre-mixed vitamin; premixed ore; Vitamin E premixed; methionine; animal / vegetable fat mixture; pectinase and glucanase enzyme product; and phosphorus.

16. A food for chickens as in claim 15, characterized in that said phosphorus is provided by dicalcium phosphate or defluorinated phosphate.

17. A food as in claim 15, characterized in that said limestone or calcium carbonate is comprised of calcium of large particle size.

18. A food as in claim 15, characterized in that it also comprises gluten flour from corn, wheat, barley, oats or triticale.

19. A food as in claim 15, characterized in that said feed comprises corn 40-65%, soybean meal 15-30%, flaxseed 12.5-15.0%, corn flour 0-3.0%, limestone or calcium carbonate 6-9 %, oyster shell 0.5-2.0%, dicalcium phosphate or defluorinated phosphate 1.0-2.0%, animal / vegetable fat mixture 0.5-4%; salt 0.2-0.4%, pre-mixed vitamin 0.05-0.25%, premixed mineral 0.05-0.25%, pre-mixed Vitamin E 0.05-0.40%, methionine 0.10-0.25%, and pectinase and glucanase enzyme product 0.05-0.10%.

20. A food as in claim 15, characterized in that said food is comprised of 48.8% corn, 22.5% soybean meal, 12.5% flaxseed, 044% corn gluten flour, 8.2% limestone or calcium carbonate, 1.5% oyster shell, phosphate dicalcium 1.84%, animal / vegetable fat mixture 3.4%; 0.32% salt, 0.10% pre-mixed vitamin, 0.10% premixed mineral, 0.25% pre-mixed Vitamin E., 0.20% methionine, and 0.10% glucanase enzyme product and pectinase.

21. A food as in claim 15, characterized in that said food is comprised of corn 40-65%, soybean meal 12-25%, flaxseed 10.0-12.0%, flour corn gluten 0-3.0%, limestone or calcium carbonate 6- 10%, oyster shell 0.5-2.0%, dicalcium phosphate or defluorinated phosphate 1.0-2.0%, animal / vegetable fat mixture 0.5-4%; salt 0.2-0.4%, pre-mixed vitamin 0.05-0.25%, premixed mineral 0.05-0.25%, pre-mixed Vitamin E 0.05-0.40%, methionine 0.10-0.25%, and pectinase and glucanase enzyme product 0.05-0.10%.

22. A food as in claim 15, characterized in that said food is comprised of corn 56.6%, soybean meal 16.1%, linseed 10.0%, corn flour 3.0%, limestone or calcium carbonate 9.77%, oyster shell 1.5%, phosphate dicalcium or defluorinated phosphate 1.61%, animal / vegetable fat mixture 2.61%; 0.32% salt, 0.10% premixed vitamin, 0.10% premixed mineral, 0.25% pre-mixed Vitamin E., 0.20% methionine, and 0.10% pectinase and enzyme product.

23. A food as in claim 15, characterized in that said food is comprised of protein 17.0-19.5%, metabolizable energy 2,850-3,050 kcal / kg, methionine 0.40-0.48%, (TSAA) 0.70-0.76%, lysine 0.85-1.1%, calcium 3.8-4.4%, phosphorus 0.40-0.50%, Vitamin D 5,000-8,000 IU / kg, Vitamin E 40-70 IU / kg, linoleic acid 2.5-2.7, linolenic acid 1.9-2.3% and sodium 0.15-0.24%.

24. A food as in the claim 15, characterized in that said food is comprised of 17.5% protein, metabolizable energy 2,900 kcal / kg, methionine 0.45%, (TSAA) 0.75%, lysine 0.96%, calcium 4.2%, phosphorus 0.45%, Vitamin D 8,000 IU / kg, Vitamin E 60 IU / kg, linoleic acid 2.63, linolenic acid 2.10% and sodium 0.18%.

25. a food as in claim 15, characterized in that said food is comprised of 15-17% protein, metabolizable energy 2,800-2,960 kcal / kg, methionine 0.33-0.40%, (TSAA) 0.62-0.68%, lysine 0.80-1.0%, calcium 4.0-4.8%, phosphorus 0.32-0.40%, Vitamin D 3,000-6,000 IU / kg, Vitamin E 40-70 IU / kg, linoleic acid 2.5-2.9, linolenic acid 1.9-2.6% and sodium 0.14-0.22%.

26. A food as in claim 15, characterized in that said food is comprised of 16% protein, metabolizable energy 2,860 kcal / kg, methionine 0.39%, (TSAA) 0.68%, lysine 0.85%, calcium 4.7%, phosphorus 0.40%, Vitamin D 5,000 IU / kg, Vitamin E 60 IU / kg, linoleic acid 2.88, linolenic acid 2.52% and sodium 0.17%.