Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids.

This study assessed the potential and mechanism of action of astaxanthin, to improve the stability of docosahexaenoic acid (22:6(n-3); DHA) enriched egg products, during storage at 4 °C. The reduction in DHA content after 42 days of storage in astaxanthin-DHA eggs (from hens fed supplemental astaxanthin and DHA) was <3%, whereas the reduction in regular-DHA eggs (hens fed DHA only) was over 17%. Astaxanthin also decreased production of oxidation products including 4-hydroxy-2-hexenal, 4-hydroxy-2-nonenal and malondialdehyde in eggs during storage, thus markedly improving the oxidative stability of DHA-enriched eggs.

Metabolic engineering of astaxanthin-rich maize and its use in the production of biofortified eggs.

Production of the high-value carotenoid astaxanthin, which is widely used in food and feed due to its strong antioxidant activity and colour, is less efficient in cereals than in model plants. Here, we report a new strategy for expressing β-carotene ketolase and hydroxylase genes from algae, yeasts and flowering plants in the whole seed using a seed-specific bidirectional promoter. Engineered maize events were backcrossed to inbred maize lines with yellow endosperm to generate progenies that accumulate astaxanthin from 47.

Effects of Adding Chicken Blood Meal and Fishmeal to Sludge Biogas as White Oyster Mushroom Media.

Background And Objective: The biogas sludge is generally not used optimally and people even pour it directly into the river that it cause environmental pollution. One of the ways to get the benefit from sludge and chicken blood meal or fishmeal is to use it as a substitute for bran in mushroom media. This study aimed to improve the nutrient content of biogas sludge with the addition of chicken blood meal (CBM) and fishmeal (FM) as substitute material for bran in white oyster mushroom media.