1976•Journal of Food ScienceRequires access

UTILIZATION OF LUTEIN AND LUTEIN‐FATTY ACID ESTERS BY LAYING HENS

Thomas M. Philip, C. W. Weber, J. W. Berry

Abstract

ABSTRACT 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.

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Key concepts: Lutein, Xanthophyll, Yolk, Chemistry, Carotenoid, Fatty acid, Food science, Zeaxanthin