Enrichment of table eggs with selenium and lutein – our experiences

Zlata Kralik, Gordana Kralik, Manuela Grčević, Danica Hanžek


Received: 2018-05-06 | Accepted: 2018-05-14 | Available online: 2018-11-26

By modifying meals for hens it is possible to influence the content of selenium and lutein in eggs, which enables the production of eggs with an increased share of the desired functional ingredients. Such eggs on the market represent enriched or functional foods that are characterized by preventive action in order to preserve the human health. The results of our research show that the composition of meals affects the content of selenium and lutein in eggs. The use of Se-yeast in hens’ mixtures in the amount of 0.5 mg·kg of feed increases the selenium content in egg whites and yolks by 62.94% and 41.54% in comparison to eggs from hens fed with a conventional mixture. Addition of 400 mg·kg of lutein to a hens' mixture can enrich egg yolk with lutein by 86.93% with respect to eggs from hens fed with a conventional mixture (without the addition of lutein).By designing hens’ mixtures using selenium and lutein having antioxidant activity, it is possible to produce eggs with improved nutritional value and extended shelf life.

Keywords: eggs, enrichment, lutein, selenium


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