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Effect of dietary marigold flower extract on table eggs lutein content

The research explores the possibility of enriching table eggs with lutein, which is important in macular degeneration preventing in humans. For this purpose, the marigold flower extract (Tagetes erecta L.), rich in lutein, was used for the enrichment of eggs. Two groups of laying hens were formed, control (C) and experimental (E), that were fed mixtures without and with 300 g/kg of lutein. Feeding and watering of hens were ad libitum. The experiment lasted for 31 days, and then the egg quality indicators and lutein content in egg yolks were explored. From egg quality indicators, shape index, mass of eggs and the basic parts of the egg, strength and thickness of the egg shell, Haugh units, the albumen height, the egg yolk color, pH of the albumen and pH of the egg yolk and the content of the functional ingredient - lutein were examined. The research showed that the added marigold flower extract has a negative impact on the quality of the shell (thickness, weight and proportion of the shell, P<0.01 and shell strength, P<0.014). It also reduces HU values and increases the proportion of albumen in eggs (P<0.01), as well as the egg yolk color (P<0.001). The lutein content in egg yolks of E group was 7.14 mg/100 g compared to control, where it was 0.72 mg/100 g (P<0.001). The research results have shown that the marigold flower extract is suitable for the enrichment of table eggs with lutein. Their consumption, according to the results of clinical trials, can prevent occurrence of macular degeneration, especially in the elderly. Acknowledgement This study is supported by the European Structural and Investment Funds grant for the Croatian National Scientific Center of Excellence for Personalized Health Care (grant #KK.01.1.1.01.0010) and by Ministry of Science and Education of the Republic of Croatia.

marigold flower extract, lutein, table eggs quality, yolk colour

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