TY  - THES
A1  - Khalil, Mahmoud Abd Elhamid
T1  - Improvement of stability and bioavailability of lutein and lutein ester in emulsion-based delivery systems
Y1  - 2013
CY  - Potsdam
ER  - 
TY  - JOUR
A1  - Islam, Khan M. S.
A1  - Khalil, Mahmoud Abd Elhamid
A1  - Maenner, Klaus
A1  - Raila, Jens
A1  - Rawel, Harshadrai Manilal
A1  - Zentek, Jürgen
A1  - Schweigert, Florian J.
T1  - Lutein Specific Relationships among Some Spectrophotometric and Colorimetric Parameters of Chicken Egg Yolk
JF  - The journal of poultry science
N2  - Lutein is an essential dietary carotenoid with health benefits and is inter alia responsible for the colouration of egg yolk. The relationship between lutein accumulation and egg yolk colouration was therefore studied in more detail. After feeding a low-luteine diet for 21 days, 14 birds (Lohmann brown hens aged 20 weeks) were fed a diet containing marigold (80 mg lutein/kg feed) and 14 other birds were fed a diet containing oleoresin (45 mg lutein/kg feed) for 21 days; for both groups of birds, this feeding period was followed by withdrawal for 21 days. The Roche Yolk Colour Fan (RYCF) score (0 to 15, where higher values denote greater colour intensity; R-2=0.87; P<0.01) and redness (R-2=0.89; P<0.01) increased with increasing lutein content of egg yolk. Total carotenoid content had a poor relationship with lightness (R-2=0.13; P>0.05) and yellowness (R-2=0.12; P>0.05) of the yolk. It may be concluded that increased lutein is potentially responsible for an increased RYCF score and redness (a*), but decreased yellowness (b*) and lightness (L*), of egg yolk.
KW  - carotenoid
KW  - HPLC
KW  - iCheck
KW  - lutein
KW  - spectrophotometry
KW  - yolk
Y1  - 2017
U6  - https://doi.org/10.2141/jpsa.0160065
SN  - 1346-7395
VL  - 54
SP  - 271
EP  - 277
PB  - Japan Poultry Science Association
CY  - Tsukuba
ER  -