While global nutrient insufficiency remains a critical health challenge, eggs have emerged as a potential solution due to their profile as an accessible and nutrient-dense food source. To quantitatively assess this potential for mitigating nutrient insufficiencies and guide the production of nutrient-enriched eggs, the study proposes the concept of egg nutriomics, establishing a comprehensive evaluation system with 35 indicators across seven nutritional dimensions (fatty acids, amino acids, vitamins, trace elements, pigments, antioxidant capacity, and dietary restriction factors). Methodologically, the system normalizes raw analytical data into standardized scores (0–100) using indicator-specific functional models, with weights rationally allocated based on the essentiality of the nutrients. These quantitative metrics are subsequently translated into intuitive results using visualization tools such as heatmaps and radar charts. This study applied this system to evaluate six commercial egg varieties (pasteurized, lutein-enriched, ω-3 enriched, animal welfare, low-cholesterol, and conventional cage eggs), profiling multidimensional nutrition that allows for the intuitive visualization of performance scores across distinct dimensions. These profiles extend beyond comprehensive evaluation by revealing specific quantitative advantages—such as ω-3 enriched eggs scoring 79 in the fatty acid dimension compared to 49 for conventional eggs—thus providing a reference to guide precision modulation as illustrated by a dietary ω-3 enrichment case study involving 200 laying hens. Building upon this foundation, the strategy empowers a shift from the sole pursuit of high yields to precision nutritional modulation. This multi-dimensional strategy bridges nutritional analysis with production control, facilitating the development of nutrient-dense eggs as a potential application to mitigate human malnutrition.
Ding et al. (2026) studied this question.