Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega‐3 eggs
2019
Grčević, Manuela | Kralik, Zlata | Kralik, Gordana | Galović, Olivera
BACKGROUND: Lutein is a plant pigment very important for eye health in humans. Its bioavailability in humans is better from egg yolk than from dietary supplements. The aim of this research was to determine the influence of lutein (marigold extract powder) supplemented to laying hens' feed rich in omega‐3 fatty acids on the content of lutein, fatty acid profile in egg yolks and yolk color. The diets that contained 5% of oils as a source of omega‐3 fatty acids were supplemented with 0, 1 and 2 g kg⁻¹ of marigold powder. RESULTS: The best enrichment of eggs with lutein was achieved by supplementing 2 g marigold kg⁻¹ of feed. Yolk color was significantly intensified (P < 0.001) by supplementing 1 g marigold kg⁻¹ of feed. The content of total saturated fatty acids, monounsaturated fatty acids and n‐6 polyunsaturated fatty acids (PUFA) remained unchanged, whereas the content of total n‐3 PUFA (P = 0.017) and docosahexaenoic acid (P < 0.001) was higher in the group with 2 g marigold kg⁻¹ of feed. This group also had the most favorable ratio of n‐6:n‐3 PUFA. CONCLUSION: Results of this research showed that addition of marigold powder to laying hens' feed significantly increased egg lutein content and yolk color, and altered the fatty acid profile in yolk. Eggs with increased lutein content and a favorable profile of fatty acids are a good source of these ingredients in human nutrition. © 2018 Society of Chemical Industry
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