High-lutein-containing egg

Abstract

To provide a high-lutein-containing egg, which contains lutein and zeaxanthin at high concentrations.SOLUTION: A high-lutein-containing egg of the present invention has an egg weight of 60 g or more and has a lutein content of 2.8 mg or more per 100 g of the edible part of the egg. Since the high-lutein-containing egg of the present invention contains lutein at a high concentration, when a person ingests the egg daily, it can protect the eyes from stimulation of light and contribute to the maintenance of eye health, thereby being useful for prevention of eye disease risk.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to eggs with high lutein content. [Background technology]

[0002] Eggs are inexpensive and highly nutritious, containing the five major nutrients required by the human body: carbohydrates, lipids, protein, minerals, and vitamins, as well as amino acids that the human body cannot produce.

[0003] For example, eggs contain lutein, which is known to have antioxidant properties. In recent years, it has been reported that lutein intake may lead to increased macular pigmentation and the prevention of diseases such as macular degeneration and cataracts. In particular, it has been reported that the recommended intake amount for increasing macular pigmentation is 10 mg per day. Methods for lutein intake include consuming eggs containing lutein, spinach, and supplements. However, it has been reported that the absorption rate of spinach and supplements is approximately two to three times lower than that of eggs. Therefore, for effective absorption, lutein intake from eggs is preferable. In addition to lutein, zeaxanthin has also been found to be important for eye health, and since zeaxanthin is also found in eggs, there is also the benefit that consuming lutein from eggs also provides zeaxanthin at the same time.

[0004] However, the amount of lutein and zeaxanthin contained in regular eggs is at most 0.4 mg per 100 g of edible portion, and at most 0.1 mg of zeaxanthin, making it difficult to consume sufficient amounts of lutein and zeaxanthin from eggs.

[0005] Therefore, in order to increase the amount of lutein and zeaxanthin ingested from eggs, attempts have been made to increase the amount of lutein and zeaxanthin contained in eggs. For example, the amount of lutein and zeaxanthin contained in eggs has been increased by adjusting the feed given to laying hens (see Patent Documents 1 to 3).

[0006] For example, Patent Document 1 discloses that adding marigold or oregano to general feed can increase the amount of lutein up to 0.72 mg per 100 g of edible portion. Patent Document 2 discloses that adding marigold extract to general feed can increase the amount of lutein up to 1.95 mg per 100 g of edible portion (6.5 mg per 100 g of egg yolk). Furthermore, Patent Document 3 discloses that adding Spirulina algae to general feed can increase the amount of zeaxanthin up to 0.52 mg per 100 g of edible portion. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-20510 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-102395 [Patent Document 3] Japanese Patent Application Publication No. 10-155430 Summary of the Invention [Problem to be solved by the invention]

[0008] However, the amounts of lutein and zeaxanthin contained in eggs produced by the production methods of Patent Documents 1 to 3 are still insufficient for ingesting the necessary amounts of lutein and zeaxanthin from eggs. Moreover, while eggs produced by the production methods of Patent Documents 1 to 3 contain a large amount of either lutein or zeaxanthin, they do not disclose eggs that contain a large amount of both.

[0009] In view of the above circumstances, an object of the present invention is to provide a high-lutein egg containing lutein and zeaxanthin at high concentrations. [Means for solving the problem]

[0010] The high-lutein egg of the first invention is an egg containing lutein, characterized in that the lutein content is 2 mg or more per 100 g of the edible portion of the egg. The high-lutein egg of the second invention is the egg of the first invention, characterized in that the lutein content is 2.5 mg or more per 100 g of the edible portion of the egg. The high-lutein egg of the third invention is the egg of the second invention, characterized in that the lutein content is 3.0 mg or more per 100 g of edible portion of the egg. The high-lutein egg of the fourth invention is the egg of the first invention, characterized in that the zeaxanthin content is 0.35 mg or more per 100 g of edible portion of the egg. The high-lutein egg of the fifth invention is the egg of the fourth invention, characterized in that the zeaxanthin content is 0.38 mg or more per 100 g of edible portion of the egg. The processed food material of the sixth invention is characterized in that it is obtained by processing the high-lutein eggs described in the first to fifth inventions. The processed food material of the seventh invention is characterized in that it is obtained by freezing the edible portion of the high-lutein egg according to any one of the first to fifth inventions. The high-lutein egg of the eighth invention is the egg of the first invention, characterized in that the b value of the egg yolk measured using a colorimeter after heating at 100°C for 30 minutes is at least twice the b value of the egg yolk measured using the colorimeter before heating, the b value of the egg yolk measured using the colorimeter before heating is a value measured using the colorimeter on the liquid surface after stirring the egg yolk separated from the egg in a container, and the b value of the egg yolk measured using the colorimeter after heating is a value measured using the colorimeter on the cross-section of the heated egg yolk removed from the container after heating. The ninth invention relates to a method for producing eggs with high lutein content, which is a method for promoting the transfer of lutein into eggs, and is characterized in that the eggs are obtained from chickens that are continuously fed a diet containing 100 mg or more of lutein and 1000 EPU or more of xylanase per kg of feed. The feed for laying hens of the tenth invention is a feed for chickens, characterized in that it contains 100 mg or more of lutein and 1000 EPU or more of xylanase per kg of feed. [Effects of the Invention]

[0011] According to the first to seventh inventions, lutein and / or zeaxanthin are contained at high concentrations, and therefore, daily intake by a person can prevent the risk of eye diseases. According to the eighth aspect of the present invention, the appearance of food can be improved when cooked. According to the ninth invention, eggs containing a high concentration of lutein can be produced. According to the tenth invention, by feeding the feed to layer hens, layer hens that produce eggs containing a high concentration of lutein can be raised. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a table showing the experimental results of Examples 1 to 7 and Comparative Example 1. [Figure 2] 1 is a table showing the experimental results of Example 8 and Comparative Example 2. [Figure 3] 10 is a table showing the experimental results of Examples 9 and 10. [Figure 4] 1 is a table showing the experimental results of egg yolk color evaluation. DETAILED DESCRIPTION OF THE INVENTION

[0013] Hereinafter, the high-lutein eggs, processed food materials, a method for producing high-lutein eggs of this embodiment, and feed for laying hens of this embodiment will be described.

[0014] <Feed for layer hens of this embodiment> First, the feed for layers according to this embodiment will be described. The feed for layer hens of this embodiment is a feed used for raising layer hens, and is produced by blending additive feed with a basic feed.

[0015] Basal feed is typically used as poultry feed. Basal feed is prepared, for example, by blending corn as the main ingredient with other animal feed ingredients (such as fish meal), vegetable oil cakes (such as soybean oil cake and rapeseed oil cake), grains (such as wheat), bran (such as wheat bran and rice bran), calcium carbonate, oyster shells, etc. For example, basal feed can be produced by adjusting the blending ratios of various commercially available feeds. The components contained in the basal feed are not limited to those described above, and any components commonly used as components in feeds used for raising layer hens can be used. The blending ratios of each component contained in the basal feed can be the blending ratios used in common feeds, but are not particularly limited. The blending ratios can be appropriately adjusted depending on the growth state, environment, and other conditions of the layer hens to be fed.

[0016] The additive feed to be mixed with the basal feed is added to the basal feed to adjust the overall components contained in the layer feed. The layer feed of this embodiment uses additive feed that can increase the amount of lutein contained in the layer feed. In other words, the layer feed of this embodiment uses additive feed containing a raw material containing lutein as an ingredient. Examples of raw materials containing lutein include marigolds (flowers, petals, and leaves), yellow corn (seeds), green leafy vegetables such as kale and spinach, chlorella, and fruits such as kiwifruit and grapes. The form in which the lutein-containing raw material is mixed with the basal feed as additive feed is not particularly limited. For example, when marigolds are mixed as additive feed, crushed dried marigold petals may be mixed, or an extract obtained by extracting marigold petals with an organic solvent may be mixed. Furthermore, the lutein-containing raw material can be derived from natural products as described above, or it can be chemically synthesized.

[0017] The additive feed to be mixed with the basal feed is prepared so that the lutein content in the entire layer feed, i.e., the entire layer feed when the additive feed is mixed with the basal feed, is at least a certain amount. For example, the amount of additive feed to be mixed with the basal feed is prepared so that the lutein content is at least 100 mg per kg of layer feed, preferably at least 120 mg per kg of layer feed, and more preferably at least 150 mg per kg of layer feed. Note that, when the additive feed is mixed with the basal feed, there is no particular upper limit for the lutein content in the entire layer feed.

[0018] The additive feed to be mixed with the basal feed contains an enzyme capable of hydrolyzing xylan. For example, it is desirable that the additive feed contains enzymes such as xylanase or amylase (Koji mold). When xylanase is contained in the additive feed, the amount of the additive feed to be mixed with the basal feed is adjusted so that the xylanase is 1000 EPU (Endopentsanase Units) or more per 1 kg of the layer feed, preferably 1200 EPU or more per 1 kg of the layer feed, and more preferably 1500 EPU or more per 1 kg of the layer feed. Note that when the additive feed is mixed with the basal feed, there is no particular upper limit on the xylanase content in the entire layer feed.

[0019] The xylanase addition unit, EPU, refers to the amount of enzyme required to liberate 0.0083 μmol of reducing sugar equivalent (xylose equivalent) from oat spelt xylan per minute at pH 4.7 and 50°C.

[0020] As described above, in the feed for layer hens of this embodiment, the additive feed to be mixed with the basal feed is prepared so as to contain the amounts of lutein and xylanase described above, and the mixing ratio of the two is adjusted, so that by feeding the feed for layer hens of this embodiment to layer hens, it is possible to produce eggs containing a high concentration of lutein. In other words, it is now possible to transfer a large amount of lutein to eggs, which could not be achieved by simply increasing the amount of lutein contained in the feed for layer hens.

[0021] Furthermore, by feeding the layer feed of this embodiment to layer hens, it is possible to increase not only the amount of lutein but also the amount of zeaxanthin contained in the eggs. In other words, it is possible to transfer not only lutein but also a large amount of zeaxanthin to the eggs. Zeaxanthin is contained in the raw materials contained in the basal feed and additive feed, but by using the layer feed of this embodiment, it is possible to transfer a large amount of zeaxanthin as well as lutein to the eggs.

[0022] <Method for producing eggs with high lutein content according to this embodiment> The method for producing eggs with high lutein content according to this embodiment (hereinafter sometimes simply referred to as this production method) involves continuously feeding the layer feed of this embodiment prepared as described above (hereinafter sometimes simply referred to as this layer feed) to egg-laying hens (layers) while collecting eggs. By employing this production method, it is possible to promote the transfer of lutein and zeaxanthin to eggs, thereby enabling the efficient production of eggs containing high concentrations of lutein and zeaxanthin.

[0023] Specifically, the present production method is a method for raising layer hens while continuously feeding the layer feed for a predetermined period of time. For example, the layer feed is continuously fed to the layer hens shortly before the layer hens start laying the high-lutein eggs. In other words, the layer hens are raised so that the layer feed is fed to the layer hens for a predetermined period of time or longer at the stage of laying the high-lutein eggs.

[0024] In this production method, the timing for starting feeding the layer feed is not particularly limited. For example, feeding of the layer feed may begin when the chicks enter the hen stage, or may begin when the hens reach adulthood. The period for feeding the layer feed may also be adjusted appropriately during rearing depending on the molting status. For example, the layer feed may be fed when the chicks enter the hen stage, and then stopped during the molting period, during which time a feed appropriate for the molting period is fed. Then, feeding of the layer feed may be resumed after the molting period when the egg quality becomes appropriate (for example, 7 weeks to 70 days after the molting period).

[0025] The period from feeding the layer feed of this embodiment to starting to collect desired eggs (the high-lutein eggs of this embodiment, hereinafter referred to as the "high-lutein eggs") is preferably a period during which the blood lutein and zeaxanthin concentrations of the layer hens increase to a level that promotes the transfer of lutein and zeaxanthin to the eggs. In other words, the layer feed of this embodiment is continuously fed for a period until the lutein concentration in the high-lutein eggs reaches or exceeds the concentration described below, and then the high-lutein eggs are collected.

[0026] The continuous use period of the present layer feed is, for example, 30 consecutive days or more, preferably 35 days or more, more preferably 40 days or more, and even more preferably 45 days or more. Note that the continuous use period includes a period of several days when the layer feed is not fed, and the layer feed does not necessarily have to be fed completely continuously. In other words, the period during which the layer feed is fed needs to be at least a certain length longer than the period during which other feeds are fed, and even cases where the layer feed is fed intermittently are included in the continuous use period.

[0027] The types of egg-laying hens that can be reared by this production method include commonly reared White Leghorns and Rhode Island Reds, but are not limited to these types.

[0028] <High lutein-containing egg of this embodiment> The high-lutein eggs of this embodiment are eggs that contain a high concentration of lutein. Specifically, the high-lutein eggs of this embodiment are eggs that contain 2 mg or more of lutein per 100 g of edible portion. The high-lutein eggs of this embodiment contain 2 mg or more, preferably 2.8 mg or more, and more preferably 3.0 mg or more of lutein per 100 g of edible portion.

[0029] The high-lutein eggs of this embodiment also include those containing a high concentration of zeaxanthin in the eggs, specifically, eggs containing 0.35 mg or more, preferably 0.38 mg or more, more preferably 4.0 mg or more of zeaxanthin per 100 g of edible portion.

[0030] In particular, the high-lutein eggs of this embodiment include those containing high concentrations of both lutein and zeaxanthin. Specifically, the high-lutein eggs of this embodiment include those containing 2 mg or more of lutein per 100 g of edible portion and 0.35 mg or more of zeaxanthin per 100 g of edible portion. Preferably, the high-lutein eggs of this embodiment include those containing not only lutein but also 2.8 mg or more of lutein per 100 g of edible portion and 0.35 mg or more of zeaxanthin per 100 g of edible portion. More preferably, the high-lutein eggs of this embodiment include those containing not only lutein but also 3.0 mg or more of lutein per 100 g of edible portion and 0.35 mg or more of zeaxanthin per 100 g of edible portion. More preferably, the high-lutein eggs of this embodiment include eggs containing not only lutein but also 3.0 mg or more of lutein per 100 g of edible portion of egg and 0.4 mg or more of zeaxanthin per 100 g of edible portion of egg.

[0031] As described above, the high-lutein eggs of this embodiment contain lutein and zeaxanthin at the above-mentioned concentrations. Therefore, when a person ingests the high-lutein eggs of this embodiment, it is expected that the retinal (macular) pigment, which is believed to protect the eyes from light irritation, will be increased. In other words, the high-lutein eggs of this embodiment can protect the eyes from light irritation and contribute to maintaining eye health, and can therefore be useful in preventing the risk of eye disease in humans. Therefore, the amount of high-lutein eggs of this embodiment that can prevent the risk of eye disease when ingested by a person can be appropriately adjusted depending on the physical condition of the person consuming them. For example, by replacing the amount of eggs that a person typically consumes per day with the high-lutein eggs of this embodiment, it is possible to prevent the risk of eye disease in that person's eyes.

[0032] Specifically, the daily intake of lutein that can be expected to increase pigmentation in the macular lutea is thought to be about 10 mg. Therefore, if you eat about two and a half eggs or more, preferably three eggs, of a typical medium size or larger (eggs with an average weight of about 60 g or more and an edible portion of about 50 g or more) per day, you can ingest about 5 mg of functional component per day, which is half of the daily amount of functional component generally adopted in the guidelines for functional foods, from the high-lutein eggs of this embodiment.

[0033] Furthermore, since the high-lutein eggs of this embodiment contain lutein at or above the above-mentioned level, the yellowness of the egg yolk can be improved. The improved yellowness of the egg yolk can increase appetite for foods cooked using the eggs. In particular, when the high-lutein eggs of this embodiment are heated, the yellowness of the egg yolk becomes deeper and more vivid. Therefore, the high-lutein eggs of this embodiment are more suitable as eggs to be used in dishes that require heating.

[0034] Generally, eggs are composed of approximately 10% shell, 60% white, and 30% yolk by weight. Most of the lutein and zeaxanthin in eggs is stored in the yolk, so consuming only the yolk allows for more efficient intake of lutein and zeaxanthin.

[0035] Furthermore, the high-lutein eggs of this embodiment can be produced by raising laying hens using the layer feed of this embodiment according to the production method of this embodiment. As described above, the high-lutein eggs of this embodiment obtained by this production method can contain lutein at a concentration that was previously unimaginable.

[0036] In this specification, when a numerical range is indicated using "to" it includes both the lower limit and the upper limit unless otherwise specified. For example, the expression "1 to 10" includes both the lower limit "1" and the upper limit "10". That is, "1 to 10" means the same as "1 or greater and 10 or less." In addition, in this specification, the values of "%" and "ppm" mean weight ratios. In this specification, "1 mg / kg" has the same meaning as "1 ppm." In this specification, contents are expressed as mass or weight ratios unless otherwise specified.

[0037] <Processed food material of this embodiment> The processed food material of this embodiment is a food material processed using this high-lutein egg. That is, it is a food material containing a large amount of lutein and zeaxanthin contained in this high-lutein egg. The processed food material of this embodiment is not particularly limited as long as it is a food material produced using this high-lutein egg. For example, examples of the processed food material of this embodiment include food materials directly processed from eggs, such as boiled eggs and omelets, as well as mayonnaise, pasta sauce, dressing, etc.

[0038] The processed food material of this embodiment also includes frozen eggs, which are eggs that have been frozen. Frozen eggs refer to eggs that have been prepared by cracking the shells of eggs to extract only the edible portion, filtering the edible portion to remove the egg shell, and then freezing the egg. [Example]

[0039] Layer feed (corresponding to the layer feed of this embodiment) was fed to poultry (test chickens) for 45 or more consecutive days, and the lutein and zeaxanthin contents of the collected eggs (corresponding to the high-lutein eggs of this embodiment) were confirmed.

[0040] The experiment used White Leghorn layer hens as test hens. The day when the layer feed was first fed to the test hens corresponded to the age of the test hens being 516 days old and 62 days after molting. The amount of feed given to laying hens was fixed at 110 g per chicken per day.

[0041] The lutein and zeaxanthin contents of eggs were confirmed for eggs harvested 45 days after feeding layer feed. The lutein and zeaxanthin contents of eggs were determined using high-performance liquid chromatography (see the analytical method for "carotene" in "Analytical Methods for Nutritional Components, etc." in the "Food Labeling Standards" (Notice No. 139, Deputy Director-General of the Consumer Affairs Agency, dated March 30, 2015)). The lutein and zeaxanthin contents of eggs were calculated as the average values of eggs of the same size collected on the same day. Egg sizes were classified as medium (58-64g), LM (61-67g), and large (64-70g).

[0042] The layer diet given to the test hens was prepared by blending a basic diet with ingredients containing lutein and zeaxanthin and ingredients containing xylanase as additives. The basic feed used was a feed containing corn as the main ingredient (product name: Progress, manufactured by Nichiwa Sangyo Co., Ltd.). Of the additive feeds, the raw material containing lutein was processed marigold petal extract (seller: EDW Nutrition Japan Co., Ltd., product name: Summer Call 40B, lutein content 34.0 g / kg). Of the additive feeds, the raw material containing xylanase was a product containing xylanase as the main component (manufactured by Huvepharm Japan Co., Ltd., trade name: Hostazyme X (registered trademark), xylanase content 15,000 EPU / g).

[0043] Laying hens were fed several layer diets (Feed A, Alan 18, Alan 18α, Alan 19, Alan 19α) containing the above-mentioned basic feed, processed marigold petal extract, and Hostazyme X in the following proportions, and the lutein and zeaxanthin contents of the eggs laid under each condition were confirmed. The proportions of basic feed, Summercol, and Hostazyme X in each layer diet are as follows:

[0044] In Example 1, Feed A was provided, in Example 2, Alan 18α, in Examples 3 and 4, Alan 19, and in Examples 5 to 10, Alan 19α.

[0045] <Feed A> Feed A was prepared by blending 4.5 kg of Summercol and 100 g of Hostazyme X (registered trademark) per ton of layer feed. That is, Feed A was prepared by blending Summercol and Hostazyme X so that the amount of lutein per 1 kg of layer feed was 153 mg and the amount of xylanase per 1 kg of layer feed was 1500 EPU.

[0046] <Aran 18α> Alan 18α was prepared by blending 4.95 kg of Summercol and 100 g of Hostazyme X (registered trademark) per ton of layer feed. That is, Alan 18α was prepared by blending Summercol and Hostazyme X so that the amount of lutein per 1 kg of layer feed would be 168.3 mg and the amount of xylanase per 1 kg of layer feed would be 1500 EPU. Alan 18α was prepared so that the protein content in the layer feed would be 18 to 18.3%.

[0047] <Aran19> Alan 19 was prepared by blending 4.5 kg of Summercol and 100 g of Hostazyme X (registered trademark) per ton of layer feed. That is, Alan 19 was prepared by blending Summercol and Hostazyme X so that the amount of lutein per 1 kg of layer feed was 153 mg and the amount of xylanase per 1 kg of layer feed was 1500 EPU. Alan 19 was prepared so that the protein content in the layer feed was 19 to 19.3%.

[0048] <Aran 19α> Alan 19α was prepared by blending 4.95 kg of Summercol and 100 g of Hostazyme X (registered trademark) per ton of layer feed. Specifically, Alan 19α was formulated by blending Summercol and Hostazyme X so that the amount of lutein per kg of layer feed was 168.3 mg and the amount of xylanase per kg of layer feed was 1500 EPU. Alan 19α was formulated so that the protein content in the layer feed was 19-19.3%.

[0049] In Comparative Example 1, the test chickens were raised in the same manner as in the Examples, except that the feed was the basal feed only (Progress only). In Comparative Example 2, the test chickens were raised in the same manner as in Example, except that the feed was the basal feed only (Progress only).

[0050] Figures 1 and 2 show the test results.

[0051] As shown in FIG. 1, it was confirmed that the experiments of Examples 1 to 7 could produce eggs containing lutein at a higher concentration than in Comparative Example 1. As shown in Figure 1, it was confirmed that the high-lutein eggs of the present invention had a minimum lutein content of 2.81 mg / 100 mg edible portion and a maximum lutein content of 3.39 mg / 100 mg edible portion. Moreover, although there were variations depending on the egg collection time and average egg weight, it was confirmed that the lutein content of eggs collected at the same time (i.e., eggs from the same Example) was 1.59 mg or more per egg on average. Furthermore, as shown in Figure 1, the average egg weight (weight including shell) of the eggs used in the experiments of Examples 1 to 7 was 60g or more, and the lutein content per egg used in the experiments of Examples 1 to 7 was 1.79mg on average. In other words, the lutein content per egg of the high-lutein eggs of the present invention, weighing 60g or more (weight including shell), can be estimated to be 1.79mg on average. Therefore, it can be estimated that eating three high-lutein eggs of the present invention per day would easily provide 5mg of lutein, which is 50% of the daily intake of 10mg, which is expected to increase pigmentation in the macular lutea.

[0052] Furthermore, as shown in Figure 2, the experiment in Example 8 confirmed that eggs containing a higher concentration of zeaxanthin (0.41 mg or more in average value converted to 100 mg of edible portion, 0.24 mg or more in average value converted to per egg) could be produced compared to Comparative Example 2.

[0053] Furthermore, as shown in Figure 3, the experiments in Examples 9 and 10 confirmed that eggs could be produced with an average lutein content of 1.90 mg or more per egg and an average zeaxanthin content of 0.22 mg per egg. In other words, it was confirmed that eggs containing high concentrations of both lutein and zeaxanthin could be produced.

[0054] <Evaluation of egg yolk color> Next, the color of the egg yolk of the sample egg of Example 11 was evaluated. In Example 11, the same feed (feed A) as in Example 1 was used.

[0055] Measurement equipment: CR-400 / DP-400 (Konica Minolta, CR is the color difference meter and DP is the data processor model number). In the evaluation, the L value indicates brightness, with black being 0 and white being 100, the a value indicates redness, with the higher the value, the stronger the redness, and the b value indicates yellowness, with the higher the value, the stronger the yellowness.

[0056] The measurement method using whole eggs is as follows. The test eggs were cracked one by one into plastic cups, and the chalazions were left attached and gently mixed with a glass rod, then stirred with a Polytron (15,000 rpm, 30 seconds). 16-17 g of the stirred sample was placed in an aluminum cup (size 6) (about 2 / 3 of the cup's capacity), and the surface bubbles were removed. The liquid surface, after the bubbles had been removed, was then measured at one point with a colorimeter (the table shows the measurement results for raw eggs). Next, after heating at 100°C for 30 minutes, the aluminum cup was removed and the cross section of the heated product cut horizontally to the baking surface was measured at one point using a color difference meter (the table shows the measurement results for the heated egg).

[0057] The measurement method using only egg yolk is as follows. The egg yolk liquid was separated from the test eggs and placed individually in aluminum cups (size 6). The liquid was stirred thoroughly with a glass rod in the aluminum cup to remove any bubbles on the surface. The liquid surface after removing the bubbles was then measured at one point with a colorimeter (the table shows the measurement results for raw eggs). Next, after heating at 100°C for 30 minutes, the aluminum cup was removed and the cross section of the heated product cut horizontally to the baking surface was measured at one point using a color difference meter (the table shows the measurement results for the heated egg).

[0058] The results are shown in Figure 4. The results in Figure 4 show that the whole eggs of the present invention, which are high in lutein, were significantly yellower and more vibrant in appearance than the comparative example, both raw and cooked. The yellowness (b value) of cooked eggs was particularly marked, being about twice as high as that of the comparative example. Furthermore, when measuring only the yolk of the high lutein-containing eggs of the present invention, the raw eggs appeared to have a slightly stronger reddish color, but the cooked eggs were significantly more yellow and had a more vivid appearance than the comparative example.

[0059] From the above results, it was confirmed that by using the method for producing high-lutein eggs of the present invention and continuously feeding layer hens the feed for layer hens of the present invention, it is possible to appropriately promote the transfer of lutein into eggs.Furthermore, it was confirmed that the lutein concentration in the high-lutein eggs of the present invention produced by the method for producing high-lutein eggs of the present invention can be increased to 2.9 mg or more per 100 g of edible portion, a value that could not be achieved by conventional techniques. Therefore, the high-lutein eggs of the present invention are suitable as a food for ingesting lutein, and eating about three eggs weighing about 60 g or more per day is expected to help prevent the risk of eye diseases. [Industrial Applicability]

[0060] The feed for laying hens and the method for producing eggs with high lutein content of the present invention are suitable for producing the eggs with high lutein content of the present invention. Furthermore, the eggs with high lutein content of the present invention are suitable as a food for ingesting lutein.

Claims

1. The egg weight is 60g or more, The lutein content of eggs is 2.8 mg or more per 100 g of edible portion. High lutein content eggs.

2. The lutein content of eggs is 3.0 mg or more per 100 g of edible portion.

2. The high lutein egg according to claim 1.

3. The zeaxanthin content is 0.35 mg or more per 100 g of edible portion of the egg.

2. The high lutein egg according to claim 1.

4. The zeaxanthin content is 0.38 mg or more per 100 g of edible portion of the egg.

2. The high lutein egg according to claim 1.

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