The effect of lutein on egg component

Abstract

Abstract In this study, the composition of chicken eggs from diets with various lutein levels was examined. This study involved a total of 120 laying hens. Treatments included lutein-free rations and lutein concentrations of 20, 40, 60, and 80 ppm. Each treatment was applied a total of eight times. Chickens are kept in cages with access to feeding and drinking areas. The analysis of the research data was conducted utilizing a completely random design. The parameters that were measured were the egg’s weight, its yolk, and its albumen. The components of eggs fed various dietary levels of lutein from marigold extract had not been significant (P>0.05) on all egg components stored for one day. However, the treatment had a significant impact (P<0.05) on the albumen index stored for 14 days, and the yolk to albumen ratio and albumen index for eggs stored for 21 days. This study concludes that for optimum albumen weight and index and the ratio of yolk and albumen stored for 14 and 21 days, a dose of 20 and 40 ppm in the diets is sufficient.