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Stevia (Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens
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 dr...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140590/ https://www.ncbi.nlm.nih.gov/pubmed/35626986 http://dx.doi.org/10.3390/foods11101418 |
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author | Pirgozliev, Vasil Radoslavov Whiting, Isobel Margaret Kljak, Kristina Mansbridge, Stephen Charles Atanasov, Atanas Georgiev Rose, Stephen Paul Enchev, Stanimir Bojidarov |
author_facet | Pirgozliev, Vasil Radoslavov Whiting, Isobel Margaret Kljak, Kristina Mansbridge, Stephen Charles Atanasov, Atanas Georgiev Rose, Stephen Paul Enchev, Stanimir Bojidarov |
author_sort | Pirgozliev, Vasil Radoslavov |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-9140590 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91405902022-05-28 Stevia (Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens Pirgozliev, Vasil Radoslavov Whiting, Isobel Margaret Kljak, Kristina Mansbridge, Stephen Charles Atanasov, Atanas Georgiev Rose, Stephen Paul Enchev, Stanimir Bojidarov Foods Article 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. MDPI 2022-05-13 /pmc/articles/PMC9140590/ /pubmed/35626986 http://dx.doi.org/10.3390/foods11101418 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pirgozliev, Vasil Radoslavov Whiting, Isobel Margaret Kljak, Kristina Mansbridge, Stephen Charles Atanasov, Atanas Georgiev Rose, Stephen Paul Enchev, Stanimir Bojidarov Stevia (Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens |
title | Stevia (Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens |
title_full | Stevia (Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens |
title_fullStr | Stevia (Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens |
title_full_unstemmed | Stevia (Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens |
title_short | Stevia (Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens |
title_sort | stevia (stevia rebaudiana) improves carotenoid content in eggs when fed to laying hens |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140590/ https://www.ncbi.nlm.nih.gov/pubmed/35626986 http://dx.doi.org/10.3390/foods11101418 |
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