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UTILIZATION OF LUTEIN AND LUTEIN‐FATTY ACID ESTERS BY LAYING HENS
Author(s) -
PHILIP THOMAS,
WEBER CHARLES W.,
BERRY JAMES W.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01092.x
Subject(s) - lutein , xanthophyll , yolk , chemistry , carotenoid , fatty acid , food science , zeaxanthin , biochemistry
The utilization, by laying hens, of lutein‐fatty acid esters from alfalfa, marigold petals, and synthetic lutein dipalmitate was compared with crystalline lutein. The lutein‐fatty acid esters were better utilized by Laying hens than crystalline lutein and the higher solubility of luteinfatty acid esters in lipids compared to lutein may be responsible for their increased utilization. The egg yolk xanthophyll from different diets containing lutein‐fatty acid esters was free lutein indicating that laying hens deacylated the lutein‐fatty acid esters prior to deposition into developing ova. A simple procedure for the color measurement of egg yolks was also developed.