Dietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying Hens
This study was conducted to compare the efficacy of diet supplemented with non-microencapsulated lutein (NL) and microencapsulated lutein (ML) in laying hens. A total of 270 Hy-line Brown laying hens (54 weeks old) were allocated to three groups with six replicates of 15 hens and were adapted to a w...
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| Format: | Article |
| Language: | English |
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Japan Poultry Science Association
2021-04-01
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| Series: | The Journal of Poultry Science |
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| Online Access: | https://www.jstage.jst.go.jp/article/jpsa/58/2/58_0190139/_html/-char/en |
| _version_ | 1797817050849083392 |
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| author | Chao Wen Yue Su Zhengguo Tao Zongjia Cheng Di Zhou Tian Wang Yanmin Zhou |
| author_facet | Chao Wen Yue Su Zhengguo Tao Zongjia Cheng Di Zhou Tian Wang Yanmin Zhou |
| author_sort | Chao Wen |
| collection | DOAJ |
| description | This study was conducted to compare the efficacy of diet supplemented with non-microencapsulated lutein (NL) and microencapsulated lutein (ML) in laying hens. A total of 270 Hy-line Brown laying hens (54 weeks old) were allocated to three groups with six replicates of 15 hens and were adapted to a wheat-soybean meal basal diet for two weeks. Next, the control birds were fed the basal diet, and the test birds were fed the basal diet supplemented with 600 mg/kg NL (12 mg/kg available lutein) or 90.1 mg/kg ML (10 mg/kg available lutein) for 35 days. Supplementation of lutein did not affect the productive performance of laying hens, but improved (P<0.05) the yolk color and red/green value (a*), with eggs from the ML group displaying improved color and a* values from the 15th day of the experimental period. The blue/yellow value (b*) for the yolk showed an increase (P<0.05) through both NL and ML supplements. The yolk color of fried and boiled eggs and a* value of the yolk in fried eggs were improved (P<0.05) only through ML supplemented diet. Both NL and ML supplements resulted in lower (P<0.05) lightness and higher (P<0.05) a* values of yolk in boiled eggs, as well as higher (P<0.05) b* values in fried and boiled eggs. Yolk lutein content in fresh, fried, and boiled eggs was increased (P<0.05) in NL and ML groups with the latter being higher. In conclusion, ML improved yolk pigmentation and lutein retention in laying hens better than NL. |
| first_indexed | 2024-03-13T08:46:42Z |
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| id | doaj.art-0c53e4adf3be45a484c6bfb3a66aedc4 |
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| issn | 1346-7395 1349-0486 |
| language | English |
| last_indexed | 2024-03-13T08:46:42Z |
| publishDate | 2021-04-01 |
| publisher | Japan Poultry Science Association |
| record_format | Article |
| series | The Journal of Poultry Science |
| spelling | doaj.art-0c53e4adf3be45a484c6bfb3a66aedc42023-05-30T01:00:10ZengJapan Poultry Science AssociationThe Journal of Poultry Science1346-73951349-04862021-04-015829710210.2141/jpsa.0190139jpsaDietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying HensChao Wen0Yue Su1Zhengguo Tao2Zongjia Cheng3Di Zhou4Tian Wang5Yanmin Zhou6College of Animal Science and TechnologyCollege of Animal Science and TechnologyGuangzhou Leader Bio-technology Co. LtdGuangzhou Leader Bio-technology Co. LtdZhejiang Medicine Co. Ltd, Xinchang Pharmaceutical FactoryCollege of Animal Science and TechnologyCollege of Animal Science and TechnologyThis study was conducted to compare the efficacy of diet supplemented with non-microencapsulated lutein (NL) and microencapsulated lutein (ML) in laying hens. A total of 270 Hy-line Brown laying hens (54 weeks old) were allocated to three groups with six replicates of 15 hens and were adapted to a wheat-soybean meal basal diet for two weeks. Next, the control birds were fed the basal diet, and the test birds were fed the basal diet supplemented with 600 mg/kg NL (12 mg/kg available lutein) or 90.1 mg/kg ML (10 mg/kg available lutein) for 35 days. Supplementation of lutein did not affect the productive performance of laying hens, but improved (P<0.05) the yolk color and red/green value (a*), with eggs from the ML group displaying improved color and a* values from the 15th day of the experimental period. The blue/yellow value (b*) for the yolk showed an increase (P<0.05) through both NL and ML supplements. The yolk color of fried and boiled eggs and a* value of the yolk in fried eggs were improved (P<0.05) only through ML supplemented diet. Both NL and ML supplements resulted in lower (P<0.05) lightness and higher (P<0.05) a* values of yolk in boiled eggs, as well as higher (P<0.05) b* values in fried and boiled eggs. Yolk lutein content in fresh, fried, and boiled eggs was increased (P<0.05) in NL and ML groups with the latter being higher. In conclusion, ML improved yolk pigmentation and lutein retention in laying hens better than NL.https://www.jstage.jst.go.jp/article/jpsa/58/2/58_0190139/_html/-char/enlaying henluteinmicroencapsulationyolk color |
| spellingShingle | Chao Wen Yue Su Zhengguo Tao Zongjia Cheng Di Zhou Tian Wang Yanmin Zhou Dietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying Hens The Journal of Poultry Science laying hen lutein microencapsulation yolk color |
| title | Dietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying Hens |
| title_full | Dietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying Hens |
| title_fullStr | Dietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying Hens |
| title_full_unstemmed | Dietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying Hens |
| title_short | Dietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying Hens |
| title_sort | dietary supplementation with microencapsulated lutein improves yolk color and lutein content in fresh and cooked eggs of laying hens |
| topic | laying hen lutein microencapsulation yolk color |
| url | https://www.jstage.jst.go.jp/article/jpsa/58/2/58_0190139/_html/-char/en |
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