432 objectives wk 11 2002

Effects of elevated dissolved carbon dioxide concentrations Morone basses and temperature green sturgeon, leopard shark, and brown smoothhound will be measured on blood-oxygen equilibria. Sublethal, physiological effects of dietary methylmercury will be measured in juvenile Sacramento blackfish. Effects of temperature on oxygen consumption rate and swimming performance will be measured in Sacramento perch.

432 objectives wk 11 2002

Determine if the form of lutien esterified with fatty acids or free unesterified lutein affect lutien bioavailability. Determine if the presence of egg yolk phosphatidylcholine affects lutein bioavailability.

Determine if bovine milk phosphatidylcholine or sphingomyelin affect lutein bioavailability. Project Methods The preruminant calf will be used to measure bioavailability of carotenoids. The lutein will be fed in test meals containing different sources of phospholipids.

Relative bioavailability will be estimated by comparison of plasma concentration areas-under-the-curve. Outcomes from this project were disseminated through seminars, presentations at scientific meetings and publications. Presentations were at national meetings for Animal Sciences and Experimental Biology.

432 objectives wk 11 2002

The principle investigator directed the project, supervised graduate and undergraduate volunteers working on the project.

Faculty in the Department of Animal Science, University of Connecticut provided assistance with animal and laboratory resources used in this project. This project provided training opportunities for one Master's Degree student and three Undergraduate Honors students to collect and analyze research data and to complete the required research Theses associated with their degrees.

The results from this project were presented at National and Regional meetings. Undergraduate Honors students presented results at the Connecticut Dietetic Association meeting and the undergraduate research forum at the University of Connecticut.

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The dissemination of results was primarily targeted to Nutrition Professionals to provide them with dietary information that may benefit individuals at risk for age-related macular degeneration. The presentations by undergraduates were directed to the general public and other undergraduate students.

Not relevant to this project. Impacts Age-related macular degeneration AMD is the leading cause of irreversible vision loss among the elderly in Western populations. Prior studies have shown that lutein and zeaxanthin intake from dietary sources such as eggs improve macular pigmentation and may prevent the onset of AMD.

432 objectives wk 11 2002

However, there is only limited and conflicting data available regarding lutein and zeaxanthin concentrations in eggs.

More reliable data is needed by individuals, who are interested in enhancing their dietary lutein and zeaxantin intake from eggs to lower their risk for AMD. Therefore, the purpose of our study was to measure lutein and zeaxanthin from different commercial eggs and to also examine the effects of egg cooking on carotenoid content.

In the first study, lutein and zeaxanthin concentrations were measured in three different types of commercial eggs: Fifteen dozen eggs were purchased 5 per type.

All eggs were classified as large. The results from the first study indicate that lutein and zeaxanthin concentration in egg yolks were not significantly different among white, brown, and designer eggs. For all eggs, the mean lutein concentration was In the second study, a total of 54 eggs of similar weights and from hens fed the same diet were randomly assigned to a cooking treatment raw, scrambled, fried, hardboiled, poached, or microwaved.

The fried and poached eggs had significantly higher lutein and zeaxanthin concentrations per gram of egg.

However, when lutein and zeaxanthin results were expressed per total egg, there were no significant differences among treatments. In the cooked eggs, lutein concentrations ranged from In conclusion these studies demonstrate that no egg type; white, brown or designer is a better source of lutein and zeaxanthin.

Also, cooking does not significantly affect lutein and zeaxanthin concentrations in the whole egg. Therefore, individuals concerned about lutein and zeaxanthin intake can consume eggs based on their preference for a specific brand and preparation method.

Because of consumer preference for a yellow-orange egg yolk color, the poultry industry has fed carotenoid supplements and feeds high in carotenoids to pigment eggs.

The major carotenoids in eggs in the United States are lutein and zeaxanthin. As a consequence the egg is an important dietary source of these carotenoids. Consumption of foods high in lutein and zeaxanthin is associated with decreased macular degeneration and evaluation of the carotenoid content of diets important in studies related to eye health.

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