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Effect of the source and level of carotenoids in diets on their retention in eggs

Author

Listed:
  • Věra Skřivanová
  • Michaela Englmaierová

    (Department of Nutrition Physiology and Animal Product Quality, Institute of Animal Science, Prague-Uhříněves, Czech Republic)

  • Markéta Bendová

    (Department of Nutrition Physiology and Animal Product Quality, Institute of Animal Science, Prague-Uhříněves, Czech Republic)

  • Miloš Skřivan

    (Department of Nutrition Physiology and Animal Product Quality, Institute of Animal Science, Prague-Uhříněves, Czech Republic)

Abstract

The lutein and zeaxanthin deposition in egg yolks of hens was evaluated. The effects of various levels of extracts from Mexican marigold flowers in hen diets were compared in Experiments 1 (from 0 to 350 mg/kg) and 2 (from 0 to 950 mg/kg). In Experiment 3, the sources of carotenoids such as lutein (250 mg/kg) and Chlorella (12.5 g/kg) were examined. All three experiments were conducted using brown egg layers housed in enriched cages. The lutein concentrations in yolks were increased (P < 0.05) from 0.141 to 0.232 mg/60 g of egg (Experiment 1) and from 0.096 to 0.283 mg/60 g of egg (Experiment 2). A similar trend was observed for zeaxanthin. In Experiments 1 and 2, the zeaxanthin content increased from 0.096 to 0.150 mg/60 g of egg and from 0.046 to 0.200 mg/60 g of egg, respectively. However, the retention of lutein and zeaxanthin decreased in a dose-dependent manner from 55.8 to 33.0% and 49.1 to 29.3%, respectively, in Experiment 1 and from 81.2 to 23.3% and 57.0 to 21.6%, respectively, in Experiment 2. In Experiment 3, both the treated groups had greater lutein and zeaxanthin contents in the yolks. The ratio of lutein in the yolks from hens fed lutein to those from hens fed algae was 2.7 : 1 (1.044 and 0.382 mg/60 g of egg). Overall, 14.0 and 16.4% of lutein and 13.7 and 15.3% of zeaxanthin was retained in the eggs of hens fed lutein and algae, respectively. The concentrations of carotenoids in hen egg yolks depend on dietary intake, and the retention of carotenoids decreases with increasing dose. A higher carotenoid retention in the yolks was found when the hen diets were supplemented with the Mexican marigold extract than when Chlorella or pure lutein were used as supplements.

Suggested Citation

  • Věra Skřivanová & Michaela Englmaierová & Markéta Bendová & Miloš Skřivan, 2017. "Effect of the source and level of carotenoids in diets on their retention in eggs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 62(8), pages 323-330.
  • Handle: RePEc:caa:jnlcjs:v:62:y:2017:i:8:id:17-2017-cjas
    DOI: 10.17221/17/2017-CJAS
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    References listed on IDEAS

    as
    1. L. Čermák & Š. Pražáková & M. Marounek & M. Skřivan & E. Skřivanová, 2015. "Effect of green alga Planktochlorella nurekis on selected bacteria revealed antibacterial activity in vitro," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 60(10), pages 427-435.
    2. M. Skřivan & M. Englmaierová & E. Skřivanová & I. Bubancová, 2015. "Increase in lutein and zeaxanthin content in the eggs of hens fed marigold flower extract," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 60(3), pages 87-96.
    3. K. Karásková & P. Suchý & E. Straková, 2015. "Current use of phytogenic feed additives in animal nutrition: a review," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 60(12), pages 521-530.
    4. V. Kotrbáček & M. Skřivan & J. Kopecký & O. Pěnkava & P. Hudečková & I. Uhríková & J. Doubek, 2013. "Retention of carotenoids in egg yolks of laying hens supplemented with heterotrophic Chlorella," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 58(5), pages 193-200.
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