Other Nutrients in Speciality Eggs

By altering the content in the feed, other nutrients in eggs can be enhanced, for example lutein, vitamin E, and selenium. Vitamin E is usually added to the feed to serve as an antioxidant when the polyunsaturated fatty acids are increased. Vitamin E levels in eggs have been increased as much as 25-fold. The vitamin E in these eggs can provide an additional natural source of this important fat-soluble vitamin. Lutein (a xanthophyll) content can also be increased in eggs by increasing the amount in feed, usually in the form of marigold extract. Lutein is deposited in the egg yolk at levels as high as 2 mg per large egg, and the human body readily absorbs lutein from the egg phospholipid matrix. Nutritional needs for selenium vary widely owing to differences in the selenium content of regional soils. Egg selenium levels can be increased between 5-fold and 8-fold by the addition of an organo-selenium source to the feed.

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