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Pregled bibliografske jedinice broj: 989189

Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega-3 eggs


Grčević, Manuela; Kralik, Zlata; Kralik, Gordana; Galović, Olivera
Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega-3 eggs // Journal of the Science of Food and Agriculture, 99 (2019), 5; 2292-2299 doi:10.1002/jsfa.9425 (međunarodna recenzija, članak, znanstveni)


Naslov
Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega-3 eggs

Autori
Grčević, Manuela ; Kralik, Zlata ; Kralik, Gordana ; Galović, Olivera

Izvornik
Journal of the Science of Food and Agriculture (0022-5142) 99 (2019), 5; 2292-2299

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Eggs ; lutein ; omega‐3 fatty acids ; yolk color

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Fakultet agrobiotehničkih znanosti Osijek,
Sveučilište u Osijeku - Odjel za kemiju

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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