Effects of duration and supplementation dose with astaxanthin on egg fortification

• Main Authors: Dieudonné M. Dansou, Hao Wang, Ramdhan D. Nugroho, Weizhao He, Qingyu Zhao, Chaohua Tang, Huiyan Zhang, Junmin Zhang
• Format: Article
• Language: English
• Published: Elsevier 2021-09-01
• Series: Poultry Science
• Subjects: astaxanthin; laying hen; long-term supplementation; fortification; geometric isomer
• Online Access: http://www.sciencedirect.com/science/article/pii/S0032579121003382

ABSTRACT: Long-term and graded dose of astaxanthin supplementation in laying hen's diet was assessed for egg fortification. Five groups of laying hens with 8 replications each were fed for 24 wk with diet supplemented astaxanthin at 0 mg/kg (control), 7.1 mg/kg, 14.2 mg/kg, 21.3 mg/kg, and 42.6 mg/kg (Basal, A7, A14, A21, and A42, respectively). The performance of laying hens, egg quality, astaxanthin concentration as well as conversion efficiency and geometric isomers proportion in yolks were assessed on wk 8 and 24. One-way analysis of variance (ANOVA) and linear and quadratic regression analyses were used to evaluate the dose effect. In parallel, the Student's t test compared the values between wk 8 and wk 24 of test within a group. Overall, the results revealed that neither production performance nor egg physical quality was affected by astaxanthin dose level and feeding duration. Following the supplementation dose, the redness of yolks (a*) increased (P < 0.001). But, the a* score in A42 (23.48) was just 3-folds the a* score in A7 (8.89). Concentration of astaxanthin in eggs was dose-level dependent showing a linear relationship (P < 0.001) with a slight declination observed in all groups on wk 24 compared to wk 8. The deposition rate of astaxanthin into egg yolk was higher in A21 and A42. The proportion of geometric isomers in egg yolk were not affected by the feeding duration. As the supplementation dose increased, all-trans isomer proportion gradually decreased in the egg yolk, while 13-cis isomer proportion rose. It was concluded that astaxanthin is an efficient carotenoid for egg fortification, which can be supplemented in diet up to 42.6 mg/kg for 24 wk without compromising the performance of laying hens or physical quality of eggs. This appreciably affects the egg yolk color and confers a better accumulation of total astaxanthin and cis isomers into eggs as the supplementation dose increases.