engleski

Quality of omega-3 eggs enriched with lutein

The aim of this study was to determine how lutein addition and storage time influence indicators of external and internal quality of omega-3 eggs. The study was conducted on a total of 150 hens which were divided into control (C - without the addition of lutein) and two experimental groups (E1 - added 200 mg/kg of lutein and E2 - added 400 mg/kg of lutein in the mixture). Experiment lasted for 5 weeks. Indicators of egg quality were analyzed in two terms, on fresh eggs (one day after collection) and on eggs stored for 28 days in a refrigerator. In both terms, 20 eggs from each group were analyzed. The lutein content was determined on eggs (n=8 per group) collected in the third and fifth week of the experiment. Statistical analysis of results showed a significant effect (P<0.001) of lutein addition on content of lutein in egg yolks. There was 20.04 µg lutein/g yolk in control group while in E1 and E2 groups values were 108.24 and 118.64 µg lutein/g yolk, respectively. Storage time significantly influenced egg weight and eggshell thickness, while lutein addition did not have influence on indicators of external quality of eggs. Highest egg weight, both for fresh and stored eggs, was recorded in C group, while stored eggs in all groups were lighter compared to fresh eggs. All indicators of internal egg quality were significantly affected by storage time (P<0.001). Albumen weight, albumen height and Haugh units decreased with time of storage, while the yolk weight and pH of yolk and albumen increased. Addition of lutein caused higher pH albumen values in fresh eggs (P<0.001). There was significant influence of both lutein and storage time (P<0.001) on the color of egg yolks. Color of fresh yolks increased from 12.90 (C group) to 13.75 with the addition of 200 mg/kg lutein, while further addition of lutein did not affect the increase in egg yolk color. Yolk color of stored egg changed from 13.05 (C) to 14.10 (E1) and 14.40 (E2). There was more intense yolk color in stored eggs in relation to fresh eggs in all three experimental groups, although the difference was significant only in the E2 group. Based on the obtained results, it can be concluded that the addition of lutein significantly affects egg yolk color while other indicators of internal quality of omega-3 eggs were significantly influenced by storage time.

eggs ; lutein ; Omega-3 ; quality ; storage

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