AI Article Synopsis
- This study assessed the impact of common and microencapsulated canthaxanthin, combined with apo-ester, on the performance, egg yolk color, and antioxidant properties in laying hens.
- While the overall productivity of the hens remained unchanged across all diets, both supplement groups showed significantly better yolk color than the control group, with microencapsulated canthaxanthin (MC) demonstrating the most improvement.
- MC also led to higher yolk canthaxanthin levels and total antioxidant capacity in hens, indicating its superior effectiveness compared to common canthaxanthin (CC) when paired with apo-ester.
Article Abstract
This study was conducted to evaluate the effects of common canthaxanthin (CC) or microencapsulated canthaxanthin (MC) combined with apo-ester (AE) on productive performance, egg yolk color and antioxidant capacity in laying hens. A total of 270 Hyline Brown laying hens at 56 wk of age were allocated to 3 groups with 6 replicates, and fed a wheat-soybean meal basal diet or the same diet supplemented with CC+AE or MC+AE at 5 mg/kg feed for each supplement. The productive performance was not affected by dietary treatments. The 2 test groups had higher (P < 0.05) yolk color score in fresh eggs than the control group, but the yolk color score of CC+AE group significantly declined (P < 0.05) with time, and a slight decline was also observed in the MC+AE group at 36 d. The MC+AE group had higher (P < 0.05) yolk color score of fried and boiled eggs than the other 2 groups. Higher (P < 0.05) feed canthaxanthin concentration was found in the MC+AE group at the end of experiment, which also had higher yolk canthaxanthin concentration in fresh eggs at 24 and 36 d as well as in fried, boiled and stored (4°C and 25°C) eggs. The 2 test groups had higher (P < 0.05) total antioxidant capacity in serum than the control group, and lower (P < 0.05) MDA content was observed in the MC+AE group. The mRNA level of cluster determinant 36 in jejunum was increased by the 2 test groups, and the same increase was also found in liver only in the MC+AE group. In conclusion, MC was more efficient in promoting yolk color and antioxidant capacity than CC when combined with AE.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11447402 | PMC |
| http://dx.doi.org/10.1016/j.psj.2024.104302 | DOI Listing |
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