scholarly journals Possibility of Using Astaxanthin-Rich Dried Cell Powder from Paracoccus carotinifaciens to Improve Egg Yolk Pigmentation of Laying Hens

Symmetry ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 923
Author(s):  
Masaki Honda ◽  
Yuki Kawashima ◽  
Kazuaki Hirasawa ◽  
Takeshi Uemura ◽  
Sun Jinkun ◽  
...  
Keyword(s):  
High Performance ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Solvent System ◽  
Average Particle ◽  
Isomer Ratio ◽  
Quality Aspects ◽  
Egg Yolks ◽  
Feeding Diets

The study investigated egg quality aspects such as astaxanthin concentration, E/Z-isomer ratio, and yolk color in laying hens fed with astaxanthin-containing diets. Dried Paracoccus carotinifaciens cell powder (Panaferd-AX) and fine cell powder (Panaferd-P) were used as sources of astaxanthin, with average particle diameters of approximately 100 μm and 10 μm, respectively. Paracoccus carotinifaciens contains valuable rare carotenoids such as adonirubin and adonixanthin, and thus the concentrations of these carotenoids in egg yolk were also evaluated. The E/Z-isomer ratios of the egg yolk carotenoids were determined by normal-phase high-performance liquid chromatography (HPLC) with an improved solvent system. Feeding diets containing P. carotinifaciens resulted in increased concentrations of astaxanthin, adonirubin, and adonixanthin in egg yolk, as well as a marked increase in the yolk color fan score; values associated with the Panaferd-P-containing diet were higher than those associated with the Panaferd-AX-containing diet. For example, the astaxanthin concentration in egg yolks of hens fed with the Panaferd-AX- and Panaferd-P-containing diets for 21 days were 1.21 μg/g and 1.85 μg/g, respectively. This indicates that the pulverization treatment of the P. carotinifaciens powder increased the efficiency of carotenoid accumulation in the egg yolk. Moreover, more than 95% of astaxanthin in P. carotinifaciens was present as the all-E-isomer. However, approximately 25% of astaxanthin in egg yolk was present as the Z-isomers. In recent years, astaxanthin Z-isomers have attracted substantial attention as they exhibit a greater bioavailability and bioactivity than the all-E-isomer. These data are important not only for understanding egg yolk pigmentation but also for improving the nutritional value of hens’ egg yolk through the addition of P. carotinifaciens to their diet.

scholarly journals Effects of feeding laying hens diets supplemented with omega 3 fatty acids on the egg fatty acid profile

2011 ◽  
Vol 27 (3) ◽  
pp. 679-686 ◽  
Author(s):  
D. Sefer ◽  
A. Andonov ◽  
S. Sobajic ◽  
R. Markovic ◽  
S. Radulovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Laying Hens ◽  
Egg Quality ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Control Group ◽  
Feed Supplementation ◽  
Egg Yolks ◽  
Experimental Group

In order to investigate the effects of omega (n) 3 fatty acids on egg quality a group-control trial was organized. Trial lasted 40 days and was performed in production conditions. Total number of 1264 laying hens of Lohman Brown classic provenience were used and randomly allotted into one of four groups by 316 hens each (C-control, I experimental, II experimental and III experimental). All groups of hens were fed diets of standard ingredients and chemical composition, while feed of I, II and III experimental group of hens was supplemented with micro algae Schizochytrium spp. (DHA Gold?, Martek, USA) as a source of n- 3 fatty acids in amount of 0.5, 0.7 and 1.0 % respectively. In order to investigate the influence of micro algae Schizochytrium spp. feed supplementation on egg quality, from the aspect of content and ratio of fatty acids, random egg samples (n=10) were taken at the 10th, 20th and 40th day of the trial from each group. Egg yolk fatty acid content was determined by gas chromatography on Varian 1400 with flame ionization detector (FID detector) (on a packed column 20% LAC-3R-728 Chromosorb WAW 80-100 mesh). Significant differences in egg yolk fatty acid content as well as their ratio were determined between treatment groups. Positive influence of supplemented micro algae preparation was observed. Highest content of n-3 poly unsaturated fatty acids (PUFA n-3) was determined in egg yolks of III experimental group while lowest content was determined in egg yolks of control group of hens. Micro algae feed supplementation, at the end of the trial period, positively affected egg yolk PUFA n-6/PUFA n-3 ratio, since determined ratio of 4.24 in III experimental group was more desirable than 12.27 determined in a control group. Marine algae (Schizochytrium spp.) feed supplementation in laying hens in amounts above 0.5% significantly affected egg yolk fatty acid composition as well as ratio of n-6/n-3 PUFA. These findings support its use from nutritive, medical and economic point of view.

scholarly journals Effect of Natural and Chemical Colorant Supplementation on Performance, Egg-Quality Characteristics, Yolk Fatty-Acid Profile, and Blood Constituents in Laying Hens

2021 ◽  
Vol 13 (8) ◽  
pp. 4503
Author(s):  
Ahmed A. Saleh ◽  
Esraa Gawish ◽  
Samy F. Mahmoud ◽  
Khairy Amber ◽  
Wael Awad ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Egg Yolk ◽  
Quality Characteristics ◽  
Feed Additives ◽  
Blood Constituents ◽  
Egg Yolks

Natural and chemical colorants are attracting a lot of attention as sustainable feed additives due to their effect on food color and because presentation matters to consumers. Color also is a major sensory factor that helps consumers determine food quality and its possible health benefits. For example, highly colored egg yolks can only come from healthy laying hens fed a well-balanced, nutrient-rich diet. Consumers associate an intense yolk color with healthy, nutrient-rich food. There is a growing market request for eggs with rich yolk coloring. The purpose of the current study was to evaluate the impact of natural (paprika) and chemical (carmoisine) colorant supplementation on the performance, egg-quality characteristics, yolk fatty-acid profile, and blood constituents in laying hens. A total of 240 Bovans laying hens were randomly distributed in a completely randomized design in four treatments according to four experimental diets: a control diet (without supplementation of any colorants), a control diet supplemented with 4 kg/ton paprika, a control diet supplemented with 150 g carmoisine/ton, and a control diet supplemented with a combination of 4 kg/ton paprika plus 150 g carmoisine/ton, fed from 42 to 54 weeks of age. Each treatment consisted of 10 replications with six hens. Dietary inclusion of paprika colorant improved (p < 0.05) the feed-conversion ratio and egg-production rate, while final body weight, weight change, feed intake, and egg weight and mass were not affected. The degrees of egg yolk and white were increased (p < 0.05) by the dietary supplements. Yolk color and shell thickness were enhanced (p < 0.05) by adding paprika and/or carmoisine colorants. Supplementation of the paprika colorant alone or in combination with carmoisine increased (p < 0.05) linolenic acid, oleic acid, and vitamin E concentrations in egg yolks. In contrast, egg yolk palmitic acid and liver malondialdehyde contents were decreased (p < 0.05). Paprika and carmoisine colorants and their combination improved (p < 0.05) blood lipid profile in treated hens. We concluded that the dietary supplementation of natural (paprika) colorants has an influential role in improving egg yolk color, production performance, and egg yolk fatty-acid profile in laying hens.

scholarly journals PSVIII-2 Antibody yield for polyclonal egg yolk antibody (IgY) production in laying hens

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 252-253
Author(s):  
Cherrie Nolden ◽  
Abbey Grisham ◽  
Dan Schaefer ◽  
Matt Akins ◽  
Mark Cook
Keyword(s):  
Repeated Measures ◽  
Laying Hens ◽  
Egg Yolk ◽  
Interleukin 10 ◽  
Cpg Odn ◽  
Slow Decline ◽  
Egg Yolks ◽  
Egg Yolk Antibody ◽  
To Receive ◽  
Phosphate Buffered Saline

Abstract Antibody production in egg yolks of immunized laying hens is an alternative to conventional mammalian production. Antibody yield peak and duration have not been described for immunoglobulin Y technology using Freund’s incomplete adjuvant (FIA) and C-phosphate-guanosine oligodeoxynucleotides (CpG-ODN) without the inclusion of Freund’s complete adjuvant for enhancing the immune response to an interleukin-10 (IL-10) peptide. This study sought to describe the antibody titer production for an 8 amino acid sequence from the surface of the bovine IL-10 protein (VMPQAENG) as the antigen emulsified with CpG-ODN and FIA in phosphate buffered saline (PBS). 60 hens were assigned to receive the complete vaccine (Peptide), 20 received the vaccine without the IL-10 peptide (Control), and 8 received a PBS injection (Blank). Hens were immunized with 0.25 mL in 4 locations, each breast and each thigh on days 1, 15 and 29. The complete vaccine delivered 0.6 mg IL-10 peptide, 8 µg CpG-ODN, and 0.33 mL FIA per hen on each vaccination day. Eggs were collected regularly until 175 days after the first immunization and the anti IL-10 peptide activities of the yolk were determined by ELISA. Egg titers by treatment were analyzed with a repeated measures ANOVA in SAS. The supplementation of FIA with CpG-ODN produced high titers, of over 100 µg of antibody per mL of yolk (µg Ab/mL yolk), around day 33 through day 76, with a slow decline through day 175 when average titers remained above 40 µg Ab/mL yolk. Peptide egg titers were significantly higher than Blank or Control titers from day 31 though day 175 (P &lt; 0.0001). Titers recovered from Marcq et al. (2015) with similar methods were 1.5 to 7 times lower than these results over the same number of days.

scholarly journals Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 386 ◽  
Author(s):  
Omri ◽  
Amraoui ◽  
Tarek ◽  
Lucarini ◽  
Durazzo ◽  
...  
Keyword(s):  
Laying Hens ◽  
Control Diet ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Egg Yolk ◽  
Arthrospira Platensis ◽  
Cholesterol Concentration ◽  
Physical Chemical ◽  
Egg Yolks ◽  
The Impact

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.

FEEDING VALUE OF RAPESEED FOR LAYING HENS

1972 ◽  
Vol 52 (3) ◽  
pp. 563-566 ◽  
Author(s):  
A. J. LESLIE ◽  
J. D. SUMMERS
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Experimental Period ◽  
Quality Parameters ◽  
Feed Consumption ◽  
Feeding Value ◽  
And Performance ◽  
Feeding Diets ◽  
Haugh Unit

An experiment was conducted to determine the effects of feeding diets containing 0, 5, 10, and 15% ground raw rapeseed to three replicates of 14 laying hens each. Isocaloric isonitrogenous diets were fed for a 28-day experimental period and performance and egg quality parameters were measured. Egg production was depressed at the two higher levels of rapeseed inclusion but was not affected at the 5% level of inclusion. Haugh unit, albumen height, and shell deformation were not affected significantly (P > 0.05) but egg weight decreased progressively as rapeseed inclusion increased. Feed consumption was significantly depressed (P < 0.05) at the 15% level of rapeseed and slightly reduced at the other levels.

scholarly journals Fatty Acid Composition and β-Carotene Content in Egg Yolk of Laying Hens Fed with Linseed, Paprika and Marigold

2016 ◽  
Vol 65 (1-2) ◽  
pp. 15-22 ◽  
Author(s):  
Nedeljka Spasevski ◽  
Dušica Čolović ◽  
Slađana Rakita ◽  
Predrag Ikonić ◽  
Olivera Đuragić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Control Group ◽  
Sunflower Meal ◽  
Carotene Content ◽  
Natural Pigments ◽  
Egg Yolks ◽  
Experimental Group ◽  
Β Carotene

SummaryEggs enriched with n-3 fatty acids and natural pigments are desirable in human food chain due to numerous benefits for health. In this study, we investigated the effects of inclusion of co-extruded linseed and sunflower meal into laying hens’ diet and replacement of synthesized pigment with paprika and marigold flower as sources of natural pigments. Four hundred 18–wk-old Bovan laying hens divided in two groups (control and experiment) were fed for 12 weeks. Fatty acids and β-carotene were monitored every fourth week and successively analyzed. Significantly (p<0.05) increased content of α-linolenic acid in egg yolk in the experimental group in comparison to the control group was observed with addition of linseed, paprika and marigold in laying hens’ nutrition. Nearly the same tendency was observed in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content. Supplementation of the co-extruded linseed and sunflower meal into laying hens’ diet demonstrated significantly (p<0.05) lower n-6/n-3 FA ratio in experimental group compared to control group. The obtained results showed that the synthetic pigment added to laying hens’ diet provided better pigmentation of egg yolks after one and two months of the feeding trial than paprika and marigold flower. The concentration of β-carotene in egg yolks increased in experimental group after three months of the treatment, and that was the first time that concentrations of β-carotene did not significantly (p < 0.05) differ among control and experimental group, which shows that paprika and marigold flower as sources of natural pigments can successfully replace synthetic pigment. We shall continue research in this field with other supplemented mixtures, as there are indices for other potential feed enhancements among oily seeds and herbs.

scholarly journals Vegetable pigments in sorghum-based diets for laying hens

2020 ◽  
Vol 12 ◽  
Author(s):  
Donaldo Antônio Nunes Junior ◽  
Heder José D’Avila Lima ◽  
Jean Kaique Valentim ◽  
Laura Aline Zanelatto Souza ◽  
Nayara Emanoelle Matos e Silva ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Energy Sources ◽  
Natural Pigment ◽  
Randomized Design ◽  
Significant Difference ◽  
Egg Yolks ◽  
Completely Randomized Design

The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot).  Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

scholarly journals Production performance and egg quality of White Rock laying hens fed diets containing whole linseed

2020 ◽  
Vol 20 (1-2) ◽  
pp. 48-53
Author(s):  
H Khatun ◽  
MN Islam ◽  
MA Rashid ◽  
MY Ali ◽  
MSK Sarker
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Production Performance ◽  
Egg Mass ◽  
Feed Conversion ◽  
Egg Weight ◽  
Quality Aspects ◽  
Significant Difference

This study was conducted to know the production performance of laying hen by using different graded level of linseed. At 56 weeks of age, a total of 160 laying hens were raised up to 63 weeks of age. All hens were fed a basal corn soyabean meal diet. The experiment was allowed 4 dietary treatments (T0, no addition of whole linseed in the basal diet; T1,  addition of 5% whole linseed; T2, addition of 10% whole linseed and T3, addition of 15% whole linseed) with 5 replications and per replication contains eight hens. Egg production, feed intake, egg weight of each treatment was recorded. Egg samples were collected and analyzed for egg quality. The results showed that egg production and egg mass (kg) exhibited for all dietary treatment groups were unaffected (P>0.05) by feeding linseed to the laying hens. Feed Conversion Ratio (FCR) was found significant difference within the four dietary group (P<0.05). Egg quality aspects such as yolk weight, egg weight, HU and yolk index were not differed significantly (P>0.05) among treatments.  A trend for lower yolk weight was observed in birds fed 10% linseed, where as the highest yolk weight percentage was recorded in control diet. There was no statistical difference among the different diets for yolk index. The results of the present trial suggested that feeding linseed to the laying hens has no detrimental effects on egg production and egg quality. Bangladesh J. of Livestock Res. 20(1-2): 48-53, Jan-Dec 2013

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