Effect of natural and synthetic carotenoids on yolk colour and oxidative stability of yolk lipids

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Effect of natural and synthetic carotenoids on yolk colour and oxidative stability of yolk lipids

Journal Title: Біологія тварин - Year 2015, Vol 17, Issue 3

Abstract

With the purpose of impact assessments of synthetic and natural carotenoids on the daily production of eggs and some indicators of their quality, two experiments were performed. In order to evaluate some characteristics of yolk as colour and oxidative stability of lipids, the first experiment was conducted on two hundred and forty ISA Brown hens aged 25–39 weeks which were housed in cages (10 hens per 1 cage). Hens were fed by four different diets: control diet (the first group) and diets supplemented with synthetic carotenoids Carrophyl® Red and Carrophyll® Yellow at 20 and 15 mg/kg, respectively (the second group), with lutein powder extract at 250 mg/kg (the third group), and with 12.5 g/kg spray-dried Chlorella (the forth group). The control diet contained maize, wheat and soybean meal as the main ingredients. Eggs were collected daily. Yolk colour was determined using Yolk Colour Fan. Lipid peroxidation in yolks was determined in fresh eggs and eggs stored at 18° C for 4 weeks. The second experiment was conducted with the purpose to compare effect of synthetic carotenoids, lutein and mustard (source of carotenoids) on daily output of eggs, yolk colour and contents of carotenoids in yolks. In the experiment, one hundred and sixty ISA Brown hens of age 20–34 weeks were housed in enriched cages. Control hens (the 1st group) were fed by a diet without carotenoids. Hens of the 2nd group were fed with a combination of Carophyll® Red and Carophyll® Yellow as it was described previously. Hens of the 3rd group were fed by a diet supplemented with lutein at 100 mg/kg. The 4th group received diet supplemented with 10 g/kg of meal from Brassica juncea (L.). The mustard meal contained lutein and zeaxanthin at 11.9 and 5.2 mg/kg, respectively. Sampling and yolk colour determination were the same as in the first experiment. The β-carotene contents of yolks were determined by HPLC. Carotenoids had no effect on hen-day egg production. Both synthetic and natural carotenoids significantly increased the intensity of yolk colour. Carophylls, lutein and Chlorella significantly improved the oxidative stability of yolk lipids. It can be concluded that (i) lutein and Chlorella are alternatives to synthetic carotenoids, and (ii) the use of Chlorella is more advantageous from an economical point of view than that of lutein.

Authors and Affiliations

M. Marounek, M. S. Kalachniuk, L. G. Kalachnyuk

Keywords

CAROTENOIDS YOLK COLOUR OXIDATIVE STABILITY CHLORELLA КАРОТИНОЇДИ КОЛІР ЖОВТКА ОКИСНЮВАЛЬНА СТАБІЛЬНІСТЬ CHLORELLA КАРОТИНОИДЫ ЦВЕТ ЖЕЛТКА ОКИСЛИТЕЛЬНАЯ СТАБИЛЬНОСТЬ CHLORELLA

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EP ID EP345516
DOI -
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