The effect of a Camelina sativa enriched diet on the composition and sensory quality of hen eggs – T. Rokka, K. Alén, J. Valaja, and E.-L. Ryhänen – Food Research International -2002

Summary: The present work was designed to study Camelina sativa (CS)as a new dietary source of omega-3-fatty acids for the production of healthful eggs. The results indicate that the fatty acid composition of hen eggs can be beneficially modified by Camelina saliva seed oil. The functional properties of eggs did not deteriorate. The sensory properties in CS oil eggs were better than in flaxseed oil eggs.

Link: http://www.sciencedirect.com/science/article/pii/S0963996901001934