Molecular Nutrition

Effects of Astaxanthin Compound Additive on Performance, Egg Quality, Yolk Antioxidant Indexes and Yolk Astaxanthin Content of Laying Hens

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  • 1. Beef Cattle Science Industry Technology Collaborative Innovation Center, Yanbian University, Yanji 133000, China;
    2. Animal Disease Prevention and Control Center of Yanji City in Jilin Province, Yanji 133000, China;
    3. Jilin Xima Biotechnology Co., Ltd., Liaoyuan 136200, China

Received date: 2018-01-04

  Online published: 2018-07-20

Abstract

The purpose of this experiment was to investigate the effects of adding astaxanthin compound additive to laying hen diets on performance, egg quality, yolk antioxidant indexes and yolk astaxanthin content of laying hens. Three hundred and sixty 43-day-old Jinghong hens were selected and randomly divided into five groups and each group consisted of six replicates with 12 hens each. Laying hens in group Ⅰ (control group) were fed with a basal diet, those in groups Ⅱ to Ⅴ (experimental groups) were fed the basal diet added with 0.6, 1.2, 2.4 and 3.6 g/kg astaxanthin compound additive, respectively. There was a pretrial period of 4 weeks followed by an experimental period of 6 weeks. The results showed as follows:1) the addition of astaxanthin compound additive had no significant effects on average daily feed intake, laying rate and feed/egg of laying hens (P>0.05). 2) The addition of astaxanthin compound additive had no significant effects on average egg weight, yolk percentage, eggshell thickness and Haugh unit (P>0.05). The yolk color in each experimental group was significantly higher than that in the control group (P<0.05). With the addition amount of astaxanthin compound additive increasing, the yolk color gradually deepened. 3) With the addition amount of astaxanthin compound additive increasing, the yolk malondialdehyde content gradually increased, and the yolk superoxide dismutase and glutathione peroxidase activities gradually increased. The yolk malondialdehyde content in groups Ⅲ, Ⅳ and Ⅴ was significantly lower than that in the control group (P<0.05). The yolk superoxide dismutase and glutathione peroxidase activities in each experimental group were significantly higher than those in the control group (P<0.05). 4) Astaxanthin was not found in control group, and it in experiment groups was significantly increased with the addition amount of astaxanthin compound additive increasing (P<0.05). In conclusion, the addition of astaxanthin compound additive has no significant effects on the performance, but can increase the yolk antioxidation property and the yolk astaxanthin content, and the addition amount of the best effect of astaxanthin compound additive is 3.6 g/kg.

Cite this article

WANG Junyi, YAN Yan, JIN Huidong, XI Daxing, YAN Changguo, LI Xiangzi . Effects of Astaxanthin Compound Additive on Performance, Egg Quality, Yolk Antioxidant Indexes and Yolk Astaxanthin Content of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2018 , 30(7) : 2700 -2706 . DOI: 10.3969/j.issn.1006-267x.2018.07.030

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