Nutrition 2021

Igor Kralik

Speaker at International Nutrition Research Conference 2021 - Igor Kralik
Faculty of Agrobiotechnical Sciences Osijek, China
Title : Efficiency and cost-effectiveness of producing eggs enriched with functional ingredients


Eggs are a significant source of nutrients used in the daily diet. The cost price of eggs of conventional composition is determined by their weight class. With increasing egg weight, the absolute proportions of albumen and egg yolk in grams increase, while the relative proportion of albumen increases and of egg yolk decreases in percentages. Consumers select eggs of various weight grades according to their preferences. Eggs enriched with functional ingredients, nutricines, are also available on the market. Due to their added nutritional value and bioactive compounds, such eggs are priced higher than conventional eggs. The paper presents the efficiency and cost-effectiveness of the production of eggs simultaneously enriched with polyunsaturated n-3 fatty acids, selenium, vitamin E and lutein compared to the production of conventional eggs. The designed eggs compared to eggs of conventional composition contained: αLNA 462:222 mg/100g of egg yolk, EPA 18.8:0.43 and DHA 486:170 mg/100 g of egg yolk. The total n-3 polyunsaturated fatty acids were 966.8:394 mg/100 g of egg yolk. Enriched eggs contained more selenium in albumen 0.143:0.053 µ/g per gram of egg yolk and in egg yolk 0.662:0.387 µ/g per gram, as well as vitamin E 19.82:12.5 µ/g per gram and lutein 104.95:12.44 µ/g per gram of egg yolk. The efficiency of enriching eggs with nutricines was as follows: 2.45 times for n-3 PUFAs, for selenium in albumen and egg yolk 2.69 and 1.71 times respectively, for vitamin E 1.58 times and for lutein 8.43 times. The economic analysis included revenue (value of eggs and culled laying hens) and expenditures (costs of feed, health care, services and more). The analysis shows gross profit, gross profit rates (%), as well as cost-effectiveness coefficients of producing eggs simultaneously enriched with nutricines and conventional eggs


Dr. Kralik studied at Faculty of Economics, Osijek. He then joined the research group of Prof. Tolusic at Department of Bioeconomics and Rural Development, Faculty of Agrobiotechnical Sciences Osijek (FAZOS) as young researcher. He received his PhD degree in 2011. at the same institution. He obtained the position of an Associate Professor at the FAZOS. His field of research are agricultural market, especially functional food market.