{'fraction_non_alphanumeric': 0.027010435850214856, 'fraction_numerical': 0.012277470841006752, 'mean_word_length': 5.104868913857678, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
FUNCTIONAL EGG PRODUCTION. III. THE ROLE OF THE CAROTENOIDS

saponified to release the etherified xanthophylls: it will improve the availability of the latter for layers by 40-60 %, the transfer of these substances to egg yolks (H. Hencken, 1992), and prevent the resulting fatty acid profiles of eggs from the shift to higher percentage of saturated fatty acids (A. Altunta et al., 2014). The disadvantage of this approach is related to low stability of saponified preparations during the storage; researchers recommend these preparations to be stored frozen and to be used as soon as possible after the unpacking. Different effects of the sources of xanthophylls on the productive performance in layers (primarily the intensity of lay, egg weight and morphology) were reported: certain authors reported the significant improvements of these productivity parameters while other authors found these parameters to remain at the level of control treatments or be slightly lower. The majority of studied sources providing xanthophylls in the forms available for layers sub-stantially and significantly improves the parameters of yolk coloration intensity (decreases index of lightness L* and increases indices of yellowness b* and redness a*) and concentrations of lutein and zeaxanthin in yolk. Reasonable choice of sources and doses can result in eggs enriched with xantho- phylls to the extent where the eggs could be considered functional carotenoid sources for human (A. Sahoo et al., 2014), though no normal consumption rates for the xanthophylls irrespective to specific diseases were so far developed (E. Toti et al., 2018).