This experiment was conducted to investigate the effects of dietary supplementation with lutein-containing materials on meat quality and lutein accumulation in broiler tissue. Broilers were subjected to one of the following treatments: C, basal diet (BD); T1, BD + 2.223% lutein from spinach extracted by ethanol fermentation; T2, BD + 2% radish green powder; T3, BD + 0.61% spinach powder; and T4, BD + 1.83% spinach powder. The weight gain, feed intake, and feed conversion did not differ among

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... atments. An evaluation of the color of the chicken breast meat revealed that the CIE L * value of the control was significantly (p<0.05) lower than that of the other treatments, whereas T4 had a significantly (p<0.05) lower CIE a * value and a higher (p<0.05) CIE b * value than the other treatments. The lipid oxidation (thiobarbituric acid reaction substances, TBARS) value was not significant among treatments. The results of a high performance liquid chromatography analysis revealed that the lutein peak was present only in the T4 liver tissue. These results showed that spinach powder (T4) affected meat color (CIE a * and b * ) however, TBARS and lutein accumulation were not affected.