Astaxanthin Z‐isomer‐rich diets enhance egg yolk pigmentation in laying hens compared to that in all‐E‐isomer‐rich diets. (31st January 2021)

• Record Type: Journal Article
• Authors: Honda, Masaki; Kawashima, Yuki; Hirasawa, Kazuaki; Uemura, Takeshi; Sun, Jinkun; Hayashi, Yoshiaki
• Is Part Of: Animal science journal. Volume 92:Number 1(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-01-31
• Subjects: astaxanthin -- bioavailability -- E/Z‐Isomerization -- egg yolk -- Paracoccus carotinifaciens; Animal culture -- Periodicals; Livestock -- Periodicals; 636
• DOI: 10.1111/asj.13512
• Languages: English
• ISSNs: 1344-3941

Abstract

Abstract: The effects of feeding diets containing astaxanthin with different Z ‐isomer ratios to laying hens on egg qualities, such as astaxanthin concentration in egg yolk and yolk color, were investigated. As the astaxanthin source, a natural microorganism Paracoccus carotinifaciens was used. Astaxanthin with different Z ‐isomer ratios was prepared by thermal treatment with different conditions and then added to the basal diet at a final astaxanthin concentration of 8 mg/kg. We found that, as the Z ‐isomer ratios of astaxanthin in the diet increased, the astaxanthin concentration in egg yolk and the yolk color fan score also increased significantly. Importantly, feeding a 50.6% Z ‐isomer ratio diet increased astaxanthin concentration in egg yolk by approximately fivefold and the color fan score by approximately 2 compared to that in hens fed an all‐ E ‐isomer‐rich diet. Moreover, we showed that feeding Z ‐isomer‐rich astaxanthin to laying hens increased plasma astaxanthin concentration by more than five times in comparison to that in hens fed an all‐ E ‐isomer‐rich diet. These results indicate that Z ‐isomers of astaxanthin have higher bioavailability than that of the all‐ E ‐isomer and thus they exhibit greater egg yolk‐accumulation efficiency.