Astaxanthin supplementation enriches productive performance, physiological and immunological responses in laying hens

• Main Authors: Yuanzhao Zhu, Long Yin, Jinshan Ge, Xuezhuang Wu, Yuhan Peng, Tao Zhang, Meihong Jiang
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2021-03-01
• Series: Animal Bioscience
• Subjects: astaxanthin; laying hens; egg quality; antioxidant defenses; immune defenses
• Online Access: http://www.animbiosci.org/upload/pdf/ab-20-0550.pdf

Objective Astaxanthin is a natural super antioxidant. The present study was carried out to investigate the effect of astaxanthin rich Phaffia rhodozyma (PR) supplementation in diets on laying production performance, egg quality, antioxidant defenses and immune defenses in laying hens. Methods A total of five hundred and twelve 60-week-old Lohmann Brown laying hens (2,243±12 g) were randomly assigned to four groups, each including 4 replicates with 32 birds per replicate. Astaxanthin rich PR was added to corn-soybean meal diets to produce experimental diets containing 0 (Control), 800 mg/kg, 1,200 mg/kg, and 1,600 mg/kg PR, respectively. The astaxanthin content in the diet was 0.96 mg/kg, 1.44 mg/kg and 1.92 mg/kg respectively. Results Results showed that dietary PR supplementation tended to increase daily feed intake (p = 0.0512). There was no effect of astaxanthin rich PR on Haugh units, albumen height, egg shape index, eggshell strength, and eggshell thickness at weeks 6 (p>0.05). However, egg yolk color was significantly improved (p<0.05). In addition, astaxanthin rich PR supplementation significantly increased serum glutathione peroxidase and superoxide dismutase activity (p<0.05), increased serum immunoglobulin G content (p<0.05), and reduced malondialdehyde content (p<0.05) in laying hens. Conclusion In conclusion, astaxanthin rich PR can improve the color of egg yolk, enhance the antioxidant defenses, and regulate the immune function.