Egg laying performance and egg quality with Paracoccus carotinifaciens supplementation containing high astaxanthin levels

ABSTRACT

1. This study assessed 1) the effects of Paracoccus carotinifaciens supplementation containing high astaxanthin levels on egg production performance and quality, 2) dynamics of carotenoids levels in the egg yolk and 3) taste of astaxanthin-rich egg yolk.

2. Laying hens were fed diets containing different levels of P. carotinifaciens-derived astaxanthin (ASX; 0, 2, 4, 8, or 16 ppm) for 28 d (experiment 1) or a diet containing 16 ppm astaxanthin for 28 d followed by a 0 ppm astaxanthin diet for 28 days (experiment 2).

3. Production performance, egg quality and egg yolk carotenoid levels were examined in experiment 1 (Ex1) and the dynamics of egg yolk carotenoid levels and egg yolk taste in experiment 2 (Ex2).

4. ASX supplementation did not affect production performance or egg quality. ASX levels in the egg yolk became saturated after seven days of 16 ppm supplementation and decreased to less than one-tenth of the saturated levels seven days after supplementation cessation. Supplementation with 16 ppm ASX for 28 d did not affect egg yolk taste.

5. Supplementation resulted in the production of ASX-rich eggs for a brief period without affecting production performance, egg quality or taste. Understanding the time taken for the incorporation of ASX into egg yolks is beneficial for value-added egg production and may help in minimising supplementation costs.

KEYWORDS:

• Astaxanthin
• egg yolk
• transition period
• taste
• Paracoccus carotinifaciens

Acknowledgement

The authors are grateful to Kinugawa (Kitasato University School of Veterinary Medicine) for her assistance in egg quality analysis and ENEOS Corporation (Tokyo, Japan) for their assistance in egg quality and yolk carotenoid analyses. They appreciate the provision of experimental feeds and additives by Kanematsu Agritech Co., Ltd.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This experiment was performed at the internal research fund of Kitasato University.