This technology involves feeding laying hens a diet containing 1.5–2.5 wt% of Dunaliella microalgae, which is rich in lutein and zeaxanthin, to produce eggs with a lutein content of 34.9–38.9 µg per gram of yolk. These eggs contain 2.5 to 4 times more lutein and zeaxanthin than standard eggs.
Lutein and zeaxanthin are macular pigments that prevent age-related vision loss, such as macular degeneration. However, animals cannot synthesize them, and it is difficult to meet the 10mg daily recommended intake through a normal diet. Marigold flowers, the primary source, are expensive due to long cultivation periods and low yield per area, while direct extraction from microalgae often results in insufficient zeaxanthin levels. Previous attempts to accumulate these pigments in eggs via feed lacked established optimal conditions.
This technology optimizes the transfer of macular pigments to the yolk by setting the microalgae inclusion rate at 1.5–2.5 wt% and the feeding period at 7–60 days, resulting in eggs with excellent color and flavor. The eggs can be processed into yolk oil via ethanol extraction or into yolk powder through spray drying with excipients. Applicable to premium eye-health egg brands, lutein-fortified ingredients, and functional foods like mayonnaise, this method allows for the intake of both lutein and zeaxanthin through daily egg consumption without the need for costly marigold extracts.
This invention was developed with support from the Ministry of Science and ICT for the development of high-efficiency CO2-fixing microalgae through molecular biological improvement.
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