Bioavailability of lutein in corn distillers dried grains with solubles relative to lutein in corn gluten meal based on lutein retention in egg yolk
2016
Shin, Hye Seong | Kim, Jong Woong | Lee, Dong Gu | Lee, Sanghyun | Kil, Dong Yong
BACKGROUND: Dietary lutein and its food sources have gained great attention due to its health‐promoting effects on humans, especially for certain eye diseases. However, relative bioavailability (RBV) of lutein among lutein‐rich feed ingredients that lead to lutein‐enriched egg production has not been determined. Thus, the RBV of lutein in corn distillers dried grains with solubles (DDGS) as compared to lutein in corn gluten meal (CGM) was evaluated based on lutein retention in egg yolk. RESULTS: Increasing inclusion levels of DDGS or CGM in diets increased (linear, P < 0.01) Roche colour score and lutein concentrations of egg yolk without affecting laying performance. Multiple regression analysis revealed that the bioavailability of lutein in DDGS was less (P < 0.05) than that of lutein in CGM, with the RBV of lutein in DDGS being 61.6% when the bioavailability of lutein in CGM was assumed to be 100% for lutein retention in egg yolk. CONCLUSION: The results of the present experiment indicate that the DDGS can be a potential ingredient for laying hens to improve egg yolk colour and lutein concentrations of egg yolk although lutein in DDGS is less bioavailable than lutein in CGM. © 2015 Society of Chemical Industry
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