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标题：Stevia ( Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens
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作者：Vasil Radoslavov Pirgozliev ; Isobel Margaret Whiting ; Kristina Kljak 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：10
DOI：10.3390/foods11101418
语种：English
出版社：MDPI Publishing
摘要：Stevia rebaudiana Bertoni is a shrub with leaves that have a high concentration of carotenoids such as lutein and zeaxanthin. Egg yolks are a bioavailable source of lutein and zeaxanthin. The consumption of these carotenoids has been linked with improved human health. To investigate the impact of dried stevia leaves at 0%, 1% and 2% on the quality variables, the chemical composition and antioxidant content of eggs, the experiment involved 90 Hy-Line Brown laying hens, housed in 30 enriched layer cages, in groups of three from 22 to 26 weeks of age. The impact on the internal qualities of stored eggs was also examined. Yolks from hens fed stevia had an enriched color compared with the controls. At the end of the experiment, the whole egg, without shell, of birds fed 2% stevia had a higher total carotenoid content ( p < 0.001) compared with birds fed 1% and 0% stevia, i.e., 5.16 (µg/g), 4.23 (µg/g) and 2.96 (µg/g), respectively. Storage reduced albumen height and increased albumen pH ( p < 0.001). Stevia supplementation did not interact ( p > 0.05) with storage time among the egg quality variables. Consuming eggs from hens fed stevia may increase carotenoids in human diet.
关键词：ensteviaphytogeniccarotenoidseggseye healthhuman healthlaying hens