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

Abstract

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. /jsfa PUFA was also higher in the experimental groups. Therefore, the ratio of n-6:n-3 PUFA was more favorable in groups fed mixtures supplemented with marigold extract (P = 0.025). The narrowest and the most favorable ratio of 5.04 was determined in group O 2 , J Sci Food Agric 2019; 99: 2292-2299

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

“…More recently, results obtained with an enrichment of the diet with microalgae or linseeds have revealed the potential of these compounds to increase the content of yolk in n-3 fatty acids (more than 3- and 4-fold increase, respectively) [145]. A similar trend in increasing the polyunsaturated content of yolk was observed with marigold extract powder [146], Schizochytrium microalgae [147], prebiotic and probiotic combination [148], etc. To conclude, it is relatively easy to enrich the egg in some unsaturated fatty acids, of interest for human health.…”

Thicker Shell Eggs with Enriched N-3 Polyunsaturated Fatty Acids and Lower Yolk Cholesterol Contents, as Affected by Dietary Nettle (Urtica cannabina) Supplementation in Laying Hens

“…The composition of fatty acids stored in monogastric animals largely indicates that the lipid and fatty acid composition of poultry eggs can be altered by diet [37]. Hence, eggs can be an important source of n-3 PUFA when laying hens are fed a diet containing a high level of n-3 PUFA [11,38]. Numerous fatty acid desaturases play key roles in synthesizing PUFA.…”

“…Lutein and phenolic compounds (particularly flavonoids) are potent antioxidants due to their free radical quenching activities [32,44]. Grčević et al [38] reported that the addition of marigold powder (rich in lutein) to the laying hens' feed significantly increased egg lutein content and preserved the high content of DHA in the yolks. Loetscher et al [15] provided broilers with a diet supplemented with 2.5% U. dioica and found that the tocopherols content of the breast meat was significantly increased.…”

Brassica napus and Brassica juncea extruded-expelled cake and solvent-extracted meal as feedstuffs for laying hens: Lay performance, egg quality, and nutrient digestibility

“…Darkening of egg yolk and chicken skin has been reported previously (Fenwick and Curtis, 1980 ) and therefore was expected feeding Brassica co-products. Darker egg yolk and broiler skin is preferred in countries such as Mexico where pigments are intentionally added to feed to achieve that result (Grčević et al, 2018 ). Feeding Brassica cake and meal could spare the additional cost associated with including pigments in poultry diets for this purpose (Ponsano et al, 2004 ).…”