Effect of Astaxanthin on the Productive Response, Egg Quality and Egg Yolk Pigmentation of Commercial Laying Hens

Efecto de la astaxantina sobre la respuesta productiva, calidad de huevo y pigmentación de yema de huevo de gallinas de postura comercial

  • Elías Salvador Tasayco Departamento Académico de Producción Animal de la Universidad Nacional “San Luis Gonzaga”, Ica, Perú
Keywords: laying hen, astaxanthin, diet, egg

Abstract

The color of the egg yolk is a quality parameter that influences the choice of the product by consumers, so it is important to maintain the pigmentation of the egg yolk, which is often related to the nutritional value of the eggs. eggs. The present study aimed to evaluate the productive response, egg quality and yolk pigmentation of laying hens supplemented with different levels of astaxanthin. 240 Novogen Brown hens of 58-week-old were distributed in a completely randomized design, with 5 treatments, with 4 repetitions per treatment and 12 birds per repetition. The experimental treatments consisted of a basal diet with different levels of astaxanthin (0 ppm, 2.5 ppm, 5 ppm, 7.5 ppm and 10 ppm). The characteristics of egg production, egg mass, feed consumption and feed conversion were evaluated. From 62 to 63 weeks of age, egg weight, shell percentage, albumen height, Haugh unit and yolk pigmentation were evaluated. There were no significant differences (p> 0.05) of the treatments in egg production, egg weight, egg mass, feed consumption, feed conversion, shell percentage, albumen height and Haugh unit. There were significant differences of the treatments (p <0.05) in the pigmentation of the yolk, obtaining the highest pigmentation with the astaxanthin treatment of 10 ppm. Astaxanthin supplementation in the diet of laying hens significantly and linearly increased yolk pigmentation. This strategy can be a viable alternative to improve the pigmentation of the yolk and enrich the eggs with this antioxidant.

El color de la yema de los huevos es un parámetro de calidad que influye en la elección del producto por parte de los consumidores, así es importante mantener la pigmentación de la yema del huevo, el cual muchas veces se relaciona con el valor nutricional de los huevos. El presente estudio tuvo como objetivo evaluar la respuesta productiva, calidad de huevos y pigmentación de yema de gallinas de postura suplementadas con diferentes niveles de astaxantina. 240 gallinas Novogen Brown de 58 semanas fueron distribuidas en un diseño completamente al azar, con 5 tratamientos, con 4 repeticiones por tratamiento y 12 aves por repetición. Los tratamientos experimentales consistieron en una dieta basal con diferentes niveles de astaxantina (0 ppm, 2.5 ppm, 5 ppm, 7.5 ppm y 10 ppm). Se evaluaron las características de producción de huevos, masa de huevo, consumo de alimento y conversión alimenticia. De las 62 a 63 semanas de edad se evaluó el peso de huevo, porcentaje de cáscara, altura de albumen, unidad Haugh y pigmentación de yema. No hubo diferencias significativas (p > 0.05) de los tratamientos en la producción de huevos, peso de huevo, masa de huevos, consumo de alimento, conversión alimenticia, porcentaje de cáscara, altura de albumen y unidad Haugh. Hubo diferencias significativas de los tratamientos (p < 0.05) en la pigmentación de la yema, obteniéndose la mayor pigmentación con el tratamiento de astaxantina de 10 ppm. La suplementación con astaxantina en la dieta de gallinas de postura incrementó significativamente y linealmente la pigmentación de la yema. Esta estrategia puede ser una alternativa viable para mejorar la pigmentación de la yema y enriquecer los huevos con este antioxidante.

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Published
2022-11-29
How to Cite
Salvador Tasayco, E. (2022). Effect of Astaxanthin on the Productive Response, Egg Quality and Egg Yolk Pigmentation of Commercial Laying Hens: Efecto de la astaxantina sobre la respuesta productiva, calidad de huevo y pigmentación de yema de huevo de gallinas de postura comercial. Revista Electronica De Veterinaria, 23(4), 67 - 81. Retrieved from https://veterinaria.org/index.php/REDVET/article/view/277