Effects of Astaxanthin Preparation Form on the Efficiency of Egg Yolk Pigmentation in Laying Hens

• Published in: Journal of Oleo Science 2024, Vol.73(1), pp.25-34
• Main Authors: Osawa, Yukiko, Kuwahara, Daichi, Hayashi, Yoshiaki, Honda, Masaki
• Format: Article
• Language: eng ; jpn
• Subjects: Albumen; Astaxanthin; Bioavailability; carotenoid; Color; coloring agent; Diet; Eggs; geometrical isomer; Paracoccus carotinifaciens; polyvinylpyrrolidone; Poultry; Solubilization; Water chemistry; Weight
• ISSN: 1345-8957; 1347-3352
• DOI: 10.5650/jos.ess23048

This study investigated the effects of the preparation form of astaxanthin on egg yolk pigmentation and egg quality in laying hens. The following four astaxanthin sources were prepared in this study: (1) dried cell powder of Paracoccus carotinifaciens (Panaferd-AX), (2) fine cell powder of P. carotinifaciens (Panaferd-P), (3) astaxanthin oil suspension, and (4) water-soluble astaxanthin powder. These astaxanthin preparations were added to the basal diet at a final concentration of 2 mg/kg and fed to White Leghorn laying hens for 14 days. Although the administration of these astaxanthin preparations did not largely affect egg quality (i.e., egg weight, yolk weight, albumen height, and Haugh unit), feeding significantly improved astaxanthin concentration and yolk color fan score. When water-soluble astaxanthin powder was fed, the yolk astaxanthin concentration and color fan score were most improved, followed by Panaferd-P. These results indicated that astaxanthin pulverization and water solubilization significantly improved its bioavailability in laying hens. Furthermore, although diets rich in (all-E)-astaxanthin were fed to the hens, approximately 30% of astaxanthin was present as the Z-isomers in the egg yolk. These findings may contribute to improving not only the egg quality but the nutritional value of hen eggs.