Editing Omega-3 fatty acid (section)

===Eggs===
Eggs produced by hens fed a diet of greens and insects contain higher levels of omega−3 fatty acids than those produced by chickens fed corn or soybeans.<ref>{{cite web|url=https://www.medicalnewstoday.com/releases/51575|title=How Omega-6s Usurped Omega-3s In US Diet|website=Medical News Today|access-date=28 April 2020|archive-date=28 July 2020|archive-url=https://web.archive.org/web/20200728031737/https://www.medicalnewstoday.com/releases/51575|url-status=live}}</ref> In addition to feeding chickens insects and greens, [[fish oil]]s may be added to their diets to increase the omega−3 fatty acid concentrations in eggs.<ref name="trebunová2007">{{cite journal | vauthors = Trebunová A, Vasko L, Svedová M, Kastel' R, Tucková M, Mach P | title = The influence of omega-3 polyunsaturated fatty acids feeding on the composition of fatty acids in fatty tissues and eggs of laying hens | journal = DTW. Deutsche Tierarztliche Wochenschrift | volume = 114 | issue = 7 | pages = 275–279 | date = July 2007 | pmid = 17724936 }}</ref>

The addition of flax and canola seeds, both good sources of alpha-linolenic acid, to the diets of laying chickens, increases the omega−3 content of the eggs, predominantly DHA.<ref>{{cite journal | vauthors = Cherian G, Sim JS | title = Effect of feeding full fat flax and canola seeds to laying hens on the fatty acid composition of eggs, embryos, and newly hatched chicks. | journal = Poultry Science | date = April 1991 | volume = 70 | issue = 4 | pages = 917–22 | doi = 10.3382/ps.0700917 | doi-access = free }}</ref> However, this enrichment could lead to an increment of lipid oxidation in the eggs if the seeds are used in higher doses, without using an appropriate antioxidant.<ref>{{cite journal | vauthors = Vlaicu PA, Panaite TD, Turcu RP | title = Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants | journal = Scientific Reports | volume = 11 | issue = 1 | pages = 20707 | date = October 2021 | pmid = 34667227 | pmc = 8526598 | doi = 10.1038/s41598-021-00343-1 | bibcode = 2021NatSR..1120707V }}</ref>

The addition of green algae or seaweed to the diets boosts the content of DHA and EPA, which are the forms of omega−3 approved by the FDA for medical claims. A common consumer complaint is "Omega−3 eggs can sometimes have a fishy taste if the hens are fed marine oils".<ref>{{cite news |vauthors=Colin S |url=https://www.huffingtonpost.com/2010/06/03/egg-taste-test-says-no-di_n_599286.html |title=Washington Post's Egg Taste Test Says Homegrown And Factory Eggs Taste The Same [UPDATED, POLL&#93; |publisher=Huffingtonpost.com |date=3 June 2010 |access-date=3 January 2011 |archive-date=10 June 2010 |archive-url=https://web.archive.org/web/20100610015751/http://www.huffingtonpost.com/2010/06/03/egg-taste-test-says-no-di_n_599286.html |url-status=live }}</ref>