Obogaćivanje konzumnih jaja luteinom

The aim of this study was to examine the impact of lutein added to the feed of laying hens on the content of lutein in yolk of standard eggs and eggs enriched with omega-3 fatty acids, as well as its effect on the eggs' quality indicators, fatty acid profile, lipid oxidation in yolks and biochemical parameters of hens blood. The research was conducted in two parallel experiments (treatments K and O) on a total of 600 laying hens of Tetra SL hybrid that were 31 weeks old, and lasted for five weeks. Each treatment comprised of 300 hens divided into a control and two experimental groups. In the treatment K hens were fed with standard mixture, and in the treatment O with a mixture containing 5% oil mixture with increased content of omega-3 fatty acids. Experimental groups within the treatment differed depending on the levels of lutein added to the mixture in the following way: without the addition of lutein (K0 and O0), added 200 mg/kg lutein (K200 and O200) and added 400 mg/kg lutein (K400 and O400). The results of the study showed a significant (P 0.05) the TBARS values of egg yolks and biochemical parameters of hens blood in both treatments.