POULTRYINDONESIA, Malang – A research team from the University of Lampung (Unila) introduced an innovative chicken egg product with higher omega-3 content at the 2026 Living Lab Summit. Through this product, named Siger Natura Egg, the Unila research team utilizes natural ingredients as feed additives in laying hen diets.

The head of the University of Lampung’s Bestari Saintek Program research team, Etha ‘Azizah Hasiib, explained that Siger Natura Egg has been under development since May 2026. The research uses natural ingredients to improve egg yolk color characteristics and omega-3 fatty acid content.

“During the research process, the team tested several feed additive formulations consisting of herbal ingredients, natural pigments, and the microalgae Schizochytrium sp.,” she explained in a written statement on Friday (October 30, 2026).

She further explained that the ingredients included turmeric (Curcuma xanthorrhiza) powder, paprika, moringa leaves, and Schizochytrium sp. algae. The team also tested formulations containing paprika and turmeric extracts at several dosage levels. In addition, the researchers conducted trials using the algae as a single ingredient to determine its effects on egg quality.

“The research was conducted over a 28-day period at our partner’s farm, involving a team of students. Following the rearing period, the eggs produced underwent quality testing at the Lampung Veterinary Center and PT Saraswanti Indo Genetech,” Etha said.

The results showed that the extract formulation at a dosage of 0.75 g/kg of feed produced the best egg yolk color quality, with a yolk color fan score of 13.25.

“Beyond appearance, the tests also indicated the potential for improved egg nutritional value. The eggs produced in this study had cholesterol levels ranging from 275.92 to 331.12 mg/100 g. Meanwhile, their omega-3 content reached 109.60 mg/100 g, higher than the control eggs, which recorded 75.32 mg/100 g.”

An increase was also observed in the content of docosahexaenoic acid (DHA), an omega-3 fatty acid that plays an important role in health. DHA levels in the eggs from the research reached 81.78 mg/100 g, compared to just 49.80 mg/100 g in the control eggs.

“In terms of food safety, the test results showed that the eggs were free from antibiotic residues. Microbiological testing for Salmonella and Escherichia coli (E. coli) also returned negative results,” she explained.

Despite these promising results, the development of Siger Natura Egg will continue. The research team plans to refine the final formulation and conduct further testing throughout the storage period.

Meanwhile, Aji, as the Living Lab partner, expressed hope that the innovation developed in collaboration with the Unila team would deliver direct benefits to the livestock business he operates.

“We are certainly very pleased with the success of this research. As a partner, we hope this research will have a positive impact on the quality of the eggs we produce and, of course, increase our income,” he said.

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