Poultry diets containing (keto)carotenoid-enriched maize improve egg yolk color and maintain quality

•Hens fed on diets based on studied maize lines produce yolks with higher color and more carotenoids than control and standard yellow maize diets.•A high-carotenoid biofortified maize is a suitable feed component to replace supplements (pigments) in the poultry industry.•This work can have a broad i...

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Bibliographic Details
Published in:Animal feed science and technology 2020-02, Vol.260, p.114334, Article 114334
Main Authors: Moreno, J.A., Díaz-Gómez, J., Fuentes-Font, L., Angulo, E., Gosálvez, L.F., Sandmann, G., Portero-Otin, M., Capell, T., Zhu, C., Christou, P., Nogareda, C.
Format: Article
Language:English
Subjects:
Feeding trials
Ketocarotenoid
Pro-vitamin A carotenoid
Yolk pigmentation
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Summary:•Hens fed on diets based on studied maize lines produce yolks with higher color and more carotenoids than control and standard yellow maize diets.•A high-carotenoid biofortified maize is a suitable feed component to replace supplements (pigments) in the poultry industry.•This work can have a broad impact because it crosses several research disciplines.•The results can be of broad interest to the poultry community, nutritional scientists and researchers. The raw materials used in poultry feed do not provide sufficient carotenoids to achieve the yolk pigmentation demanded by consumers, so color additives are included usually in the form of carotenoid-rich dried plant extracts. We fed thirty-two laying hens (ISA Brown) on diets supplemented with two genetically engineered maize lines (enriched in carotenoids or ketocarotenoids) to assess egg productivity and quality traits. Four different maize-supplemented diets were compared based on two genetically engineered maize lines (Ph3 and BKT), the white near isogenic wild-type line (M37W) and a commercial feed based on standard commercial (SC) yellow maize. Line M37W-Ph3 (Ph3) accumulates high levels of β-carotene, zeaxanthin and lutein, whereas line NSL76*BKT (BKT) is rich in astaxanthin and other ketocarotenoids. There were no significant differences among the diet groups in terms of egg weight, breaking strength, albumen height, Haugh units, or shell thickness, but there were significant differences in DSM scale values for yolk pigmentation (P 
ISSN:0377-8401
1873-2216
DOI:10.1016/j.anifeedsci.2019.114334