This experiment was conducted to study the effects of dietary different marigold extract levels on laying performance, egg quality, and yolk cholesterol content of laying hens. One hundred and sixty 28-week-old Suqin green-shelled laying hens with a similar laying rate were assigned to 4 groups with 4 replicates in each group and 10 laying hens per replicate. The diet of the control group was no marigold extract, while the diets of experimental groups contained 0.05%, 0.10% and 0.20% marigold extract (the contents of lutein were 12.5, 25.0 and 50.0 mg/kg), respectively. The experiment lasted for 42 d. The results showed that there was no significant difference in laying performance among all the 4 groups (P>0.05). At day 14 of the experiment, the Haugh unit in the 0.10% and 0.20% marigold extract groups was significantly higher than that in the control group (P<0.05). The yolk color in the marigold extract groups was significantly deeper than that in the control group (P<0.05). At day 28 of the experiment, the Haugh unit in the 0.10% and 0.20% marigold extract groups was significantly higher than that in the control group (P<0.05). The yolk color in the 0.20% marigold extract group was significantly deeper compared with the other groups (P<0.05). At day 42 of the experiment, the Haugh unit in the 0.20% marigold extract group was significantly higher than that in the control group (P<0.05). The yolk color in the 0.20% marigold extract group was significantly deeper than that in the other groups (P<0.05). There was no significant difference in yolk cholesterol content among all the 4 groups (P>0.05). In conclusions, dietary 0.20% marigold extract can increase the Haugh unit and yolk color, while without harmful effects are found in laying performance and yolk cholesterol content.