engleski

Increase of the lutein content in hens' eggs

Lutein is a plant pigment that belongs to the xanthophyll group of carotenoids. In nature it is widespread (prevalent) in green leafy vegetables (spinach, kale, collard greens, lettuce) but also in peppers, tangerines, corn and egg yolk. Since it cannot be synthesized in the body it has to be taken with food. In human body lutein is concentrated in the retina and macula lutea and its content in those tissues rises with increased intake through food or supplements. It has antioxidant activity, protects eyes from high-energy blue light and helps in reducing the risk of developing age- related macular degeneration and cataracts. Till now, lutein was used in poultry industry mostly for pigmenting broiler's meat and skin and egg yolk and lately, there are more researches which goal is to increase lutein content in yolk and production of enriched, functional food. Although table egg is not the best source of lutein, studies have shown that its bioavailability in human body is higher from lipid matrix of yolk compared with lutein from vegetable sources or food supplements. The egg is highly nutritious food because it contains high-quality proteins with balanced amino acid composition, essential fatty acids, minerals and vitamins necessary for proper functioning of the body, and with increased content of lutein it becomes a value-added product. Addition of natural or synthetic sources of lutein in mixtures for laying hens enables the transfer of lutein through hen's metabolism into egg yolk. The increase of lutein content in yolk is noticeable already after one week of feeding hens with modified mixtures although it takes a longer time for its content to be stabilized. Egg with increased content of lutein in yolk represents quality and accessible source of lutein in human nutrition. Consumption of enriched eggs contributes to increased intake of lutein as well as its accumulation in the human organism.

hen's egg ; lutein ; yolk

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