scholarly journals Enrichment of chicken table eggs with lycopene and astaxanthin

2021 ◽  
Vol 12 (1) ◽  
pp. 9-13
Author(s):  
L. V. Shevchenko ◽  
V. A. Davydovych ◽  
S. V. Midyk ◽  
O. O. Bezusa
Keyword(s):  
Laying Hens ◽  
Total Content ◽  
Total Carotenoids ◽  
Chicken Egg ◽  
Colour Scale ◽  
Egg Yolks ◽  
Oil Extract ◽  
Β Carotene ◽  
Haugh Unit

Ensuring an attractive commercial appearance of egg yolks involves the introduction to the feed of laying hens of the dyes of various origins. Recently, egg producers have preferred natural dyes, which include carotenoids: lycopene and astaxanthin, which can be deposited in chicken egg yolks. The aim of this study was to determine the quality of egg yolks, colour intensity and carotenoid composition of yolks when oil extracts of lycopene (20, 40 and 60 mg/kg feed) or astaxanthin (10, 20 and 30 mg/kg feed) are included in the chickens’ diet. 45 High Line W36 chickens at the age of 24 weeks were used for the experiment. Feeding laying hens with supplements of lycopene oil extracts at doses of 30, 40 and 60 mg/kg and astaxanthin at doses of 10, 20 and 30 mg/kg of feed for 30 days in increasing concentrations did not affect egg weight, albumen height, Haugh unit, strength and the thickness of the shell. The addition of lycopene to the diet of chickens at doses of 20 mg/kg of feed increased the content of lycopene, unidentified carotenoids and the total content of carotenoids in the yolks, but did not change the intensity of their colour. Increasing the dose of lycopene in the diet of chickens to 40 and 60 mg/kg of feed increased the content of lycopene in yolks and the intensity of their colour to 7.4 and 8.0 points against 5.6–6.1 points in the control, but did not affect the content of β-carotene and total carotenoids in the yolks. The addition of astaxanthin oil extract at doses of 10, 20 and 30 mg/kg of feed increased the content of astaxanthin, β-carotene and total carotenoids in chicken egg yolks and increased the intensity of their colour to 12.8, 14.8 and 14.4 points on a 16-point colour scale YolkFanTM. To obtain chicken table eggs with a given colour of the yolks, it is advisable to use the addition of astaxanthin oil extract in doses from 10 to 20 mg/kg of feed for 30 days. The results of the research can be used to develop a technology for the production of functional table eggs enriched with carotenoids of natural origin with an attractive colour for consumers.

scholarly journals Beyaz Yumurtacı Saf Hatlarda Yumurta Kalitesi Üzerine Yaş ve Kafes Katının Etkisi

2019 ◽  
Vol 7 (sp1) ◽  
pp. 173
Author(s):  
Hasan Eleroğlu
Keyword(s):  
Laying Hens ◽  
White Layer ◽  
Pure Line ◽  
Shape Index ◽  
External Quality ◽  
Egg Weight ◽  
Temperature And Humidity ◽  
Effect Of Age ◽  
Haugh Unit

In this study, the effects of coat difference and breeding age on the internal and external quality of the eggs were investigated in white laying hens in different cages. The eggs obtained from a total of one hundred fifty eggs White layer pure line hens at 24, 28, 32, 36 and 40 weeks of age that housing in individual cages in the Ankara Poultry Research Institute were used. Shape Index, egg weight (g), albumen height (mm), Roche scale, Haugh unit and shell strength (N) values were examined in 438 eggs obtained from these chickens found in these cages which are three tiers as upper, middle and bottom. In addition, temperature and humidity values in the tiers were recorded at 30-minute intervals during the study and then they were analysed. Statistically significant differences were calculated between temperature and humidity values measured in tiers. Although there was no difference between the tiers in terms of shape index and egg weight, the effect of age was significant. The effect of age and tiers difference on albumen height (mm) was insignificant. The Roche scale and shell strength (N) values were significantly influenced by the tier difference and breeding age. In general, it was concluded that the effect of the tier difference on the Haugh unit was insignificant, but the age was found to have an effect on the Haugh unit.

scholarly journals Effects on egg production and quality of supplementing drinking water with calcium and magnesium

2021 ◽  
Vol 51 (4) ◽  
pp. 469-476
Author(s):  
X.J. Yi ◽  
A. Rehman ◽  
R.W. Akhtar ◽  
A. Abbas ◽  
K. Hussain ◽  
...  
Keyword(s):  
Drinking Water ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Performance ◽  
Egg Weight ◽  
Calcium And Magnesium ◽  
Eggshell Colour ◽  
Haugh Unit

This study was conducted to appraise the effects on egg quality and production performance of laying hens when drinking water was supplemented with calcium (Ca) and magnesium (Mg). A total of 384 (64-week-old) Hy-line Brown laying hens were assigned at random to four treatments, which consisted of CON: unsupplemented drinking water; T1: drinking water + 2 mg/L Ca + 250 mg/L Mg; T2: drinking water + 4 mg/L Ca + 510 mg/L Mg /10 L; and T3: drinking water + 5 mg/L Ca and 760 mg/L Mg. The experiment lasted six weeks. Water intake increased linearly in week 1 with the rising levels of Ca and Mg in the drinking water. Increasing the Ca and Mg levels improved eggshell strength (week 2 (P =0.01), week 5 (P =0.01), and week 6 (P = 0.03), and eggshell thickness (week 6) (P =0.02) and reduced the rate at which eggs were broken (week 4) (P =0.01). The supplemental Ca and Mg did not affect egg production, egg weight, Haugh unit, albumen height, eggshell colour, and yolk colour compared with CON. Nor did they influence the Haugh unit and albumen height after storing for 1, 5, 10 and 15 days. In conclusion, adding Ca and Mg to the drinking water increased the thickness and strength of the eggshells.

scholarly journals The effect of additional turmeric flour in rations on the performance and egg quality of laying chicken isa brown strain age 70th weeks

2021 ◽  
Vol 888 (1) ◽  
pp. 012054
Author(s):  
A Jaelani ◽  
N Abelina ◽  
R Samudera ◽  
T Rostini ◽  
Masganti ◽  
...  
Keyword(s):  
Research Method ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Mass ◽  
Feed Conversion ◽  
Unit Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

Abstract This research aims to study and analyze the effect of adding turmeric flour (Curcuma domestica Val) in the rations on the performance of 70 weeks old Isa Brown strain of laying hens. The research method used in this study was an experimental method with a completely randomized design (CRD) step with five treatments and four replications. The number of chickens used was as many as 40 laying hens. The treatments given to the sample were P0 = feed without giving turmeric flour (control), P1 = feed with 0.3% turmeric flour, P2 = feed with 0.5% turmeric flour, P3 = feed with 0.7% turmeric flour and treatment P4 = feed by giving turmeric flour 0,9%. The results showed that giving turmeric flour in the rations of the Isa Brown strain of laying hens affected chicken performance and egg quality. This research concludes that giving turmeric flour a percentage of 0.7% in Isa Brown’s 70-week old laying hens is the best for ration consumption, Hen Day Production, egg weight, feed conversion, and egg quality: Haught Unit, yolk egg color, yolk egg index, grading egg and egg mass. Based on the haugh unit value, all eggs produced are still in the AA grade category

scholarly journals Limestone particle sizes and lighting regimens on egg and bone quality of laying hens

2015 ◽  
Vol 50 (8) ◽  
pp. 718-725 ◽  
Author(s):  
Regina Patrícia de Souza Xavier ◽  
Ednardo Rodrigues Freitas ◽  
Nádia Melo Braz ◽  
Nadja Naiara Pereira Farias ◽  
Raffaella Castro Lima ◽  
...  
Keyword(s):  
Bone Quality ◽  
Laying Hens ◽  
Egg Quality ◽  
Mineral Matter ◽  
Artificial Light ◽  
Particle Sizes ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

Abstract:The objective of this work was to evaluate the effect of limestone particle sizes in the diet and of lighting regimes on the egg and bone quality and on the performance of commercial laying hens. Three hundred Hissex White layers, at 18 weeks of age, were distributed in a completely randomized design, in a 5×2 factorial arrangement (coarse limestone in the diet at 0, 25, 50, 75, and 100%; with or without artificial light), with five replicates of six birds. No significant interaction was observed between particle sizes and lighting regime for the evaluated parameters. There was no significant effect of coarse limestone level in the diet on the performance and egg quality of hens; however, bone deformity (3.23 to 4.01 mm), strength (5.19 to 6.70 kgf cm-2), and mineral matter (51.09 to 59.61%) improved as the proportion of coarse limestone increased. For lighting regime, the treatment with artificial light yielded higher Haugh unit values (87.17 vs. 85.54) than that with natural light only. Greater limestone particles improve bone quality of laying hens, and the use of artificial light can benefit the albumen quality of the eggs.

scholarly journals Paprika and/or marigold extracts in diets for laying hens

2017 ◽  
Vol 18 (2) ◽  
pp. 293-302 ◽  
Author(s):  
Maria Cristina de OLIVEIRA ◽  
Wanessa Dutra da SILVA ◽  
Higor Castro OLIVEIRA ◽  
Eduardo de Queiroz Barros MOREIRA ◽  
Larissa de Oliveira FERREIRA ◽  
...  
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Specific Weight ◽  
Control Treatment ◽  
Control Group ◽  
Egg Mass ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

SUMMARY This study was performed to evaluate the effect of the inclusion of paprika and marigold extracts in sorghum-based rations on the productivity and egg quality of laying hens. One hundred sixty laying hens were distributed in a completely randomized design in five treatments and in a factorial arrangement (2 × 2 + 1), one control ration based on corn, two levels of paprika extract (0 and 6 g/kg diet), and two levels of marigold extract (0 and 1 g/kg diet) in sorghum-based rations. There was no effect (P > 0.05) of the treatments on the weight, specific weight, and Haugh unit of the eggs and productive performance, but the inclusion of paprika extract resulted in eggs with lower egg pH. The interaction between the control group and the factorial was significant (P < 0.05) to the laying rate, egg mass, and yolk color, whose values were lower with sorghum-based diets with no pigment compared to control treatment. The interaction between the paprika and marigold extracts was significant increasing the height (P < 0.03) and color (P < 0.0001) of the yolk when paprika extract was used, with or without marigold extract. Marigold extract inclusion reduced the percentage (P < 0.02) and thickness (P < 0.01) of the eggshell. As conclusion, the inclusion of paprika extract in sorghum-based diets for laying hens is viable for improving the egg quality.

scholarly journals Egg quality of laying hens fed diets with plant extracts

2019 ◽  
Vol 41 (1) ◽  
pp. 43801
Author(s):  
Debora Duarte Moraleco ◽  
Jean Kaique Valentim ◽  
Larissa Gonçalves Silva ◽  
Heder José D'Ávila Lima ◽  
Tatiana Marques Bitencourtt ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Laying Hens ◽  
Egg Quality ◽  
Shell Weight ◽  
Flower Extract ◽  
Randomized Design ◽  
And Storage ◽  
Haugh Unit

The objective of this study was to evaluate the effect of marigold flower extract and paprika on egg quality of Black Avifran laying hens in different periods of storage. A completely randomized design study with a 3x3 factorial scheme with three diets (control, paprika, and marigold flower extract) and three storage periods (0, 7, and 14 days) was carried out. The following metrics were evaluated: egg weight, yolk weight, shell weight; yolk color, albumen height, specific gravity, and Haugh unit as well as the yolk, shell, and albumen percentage relative to the total weight of the egg. There was no significant interaction between additives and storage time (p > 0.05) for most of the parameters evaluated. The only exception was observed for yolk color, in which the interaction effect between treatments was significant (p < 0.05). The effect of storage time was significant (p < 0.05) for albumen weight, albumen percentage, yolk color, albumen height, specific gravity, and Haugh unit, with reduction of these parameters over the evaluation period. The use of paprika and marigold flower extract in the diets of Black Avifran laying hens does not influence egg quality.

scholarly journals Quality and stability of eggs from laying hens fed with organic minerals and lycopene

2015 ◽  
Vol 46 (1) ◽  
pp. 157-162 ◽  
Author(s):  
Flavia Kleszcz da Cruz ◽  
Elis Regina de Moraes Garcia ◽  
André Luiz Julien Ferraz ◽  
Karina Márcia Ribeiro de Souza ◽  
William Britez Feliciano ◽  
...  
Keyword(s):  
Storage Time ◽  
Laying Hens ◽  
Egg Quality ◽  
Storage Conditions ◽  
Experimental Unit ◽  
Randomized Design ◽  
Organic Minerals ◽  
Haugh Unit ◽  
Mineral Sources

ABSTRACT: This study aimed to evaluate the effect of using lycopene and organic minerals in diets for laying hens on the egg quality and stability of eggs stored for 30 days under different storage environments. An entirely randomized design was adopted in 2x3x3 factorial scheme (mineral sources x lycopene levels x storage periods) with six replicates of eight hens per experimental unit. The experimental diets were: feed containing inorganic minerals (IM) without added lycopene; IM with added lycopene (400mg kg-1); IM with added lycopene (800mg kg-1); organic minerals (OM) without added lycopene; OM with added lycopene (400mg kg-1); OM with added lycopene (800mg kg-1). After 112 days of feeding experimental diets, it was selected 60 eggs treatment-1, which were later labeled, stored in room and refrigerated temperature, and subjected to different storage periods (0, 15 and 30 days). Variables analyzed were: Haugh unit, yolk index, yolk color, albumen and yolk pH, and lipid oxidation (TBARS). Stability of eggs is not altered as a function of mineral sources and levels of lycopene studied. However, increasing storage time affects the quality of the eggs of laying hens at both storage conditions.

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.

Effects of large or small furnished cages on performance, welfare and egg quality of laying hens

2015 ◽  
Vol 55 (6) ◽  
pp. 793 ◽  
Author(s):  
Fanyu Meng ◽  
Donghua Chen ◽  
Xiang Li ◽  
Jianhong Li ◽  
Jun Bao
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Ratio ◽  
Lower Productivity ◽  
Gait Score ◽  
Tibia Length ◽  
Better Than ◽  
Haugh Unit

The study investigated the effects of large or small furnished cages on laying hens. Hyline brown hens (n = 360) were placed into three treatments with six replicates: large furnished cages (LFC), small furnished cages (SFC), and conventional cages (CC). The results showed that egg production of hens in the LFC treatment was significantly lower (P < 0.05) than that in SFC and CC groups. Daily feed intake, feed : egg ratio, egg weight, and proportion of broken eggs and dirty eggs were not affected by cage types. However, Haugh unit and albumen height of the eggs from LFC and SFC hens were significantly higher (P < 0.01) than those from the CC hens. Welfare indicators (feather conditions, gait score, and fluctuating asymmetry of tibia length or wing length) in LFC and SFC hens were much better than in CC hens (P < 0.05). In conclusion, the hens in the LFC treatment had lower productivity, higher egg quality and better welfare conditions than those in the SFC and CC treatments.

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