Effect of microencapsulated canthaxanthin and apo-ester on egg yolk color and antioxidant capacity in laying hens.

This study was conducted to evaluate the effects of common canthaxanthin (CC) or microencapsulated canthaxanthin (MC) combined with apo-ester (AE) on productive performance, egg yolk color and antioxidant capacity in laying hens. A total of 270 Hyline Brown laying hens at 56 wk of age were allocated to 3 groups with 6 replicates, and fed a wheat-soybean meal basal diet or the same diet supplemented with CC+AE or MC+AE at 5 mg/kg feed for each supplement. The productive performance was not affected by dietary treatments. The 2 test groups had higher (P < 0.05) yolk color score in fresh eggs than the control group, but the yolk color score of CC+AE group significantly declined (P < 0.05) with time, and a slight decline was also observed in the MC+AE group at 36 d. The MC+AE group had higher (P < 0.05) yolk color score of fried and boiled eggs than the other 2 groups. Higher (P < 0.05) feed canthaxanthin concentration was found in the MC+AE group at the end of experiment, which also had higher yolk canthaxanthin concentration in fresh eggs at 24 and 36 d as well as in fried, boiled and stored (4°C and 25°C) eggs. The 2 test groups had higher (P < 0.05) total antioxidant capacity in serum than the control group, and lower (P < 0.05) MDA content was observed in the MC+AE group. The mRNA level of cluster determinant 36 in jejunum was increased by the 2 test groups, and the same increase was also found in liver only in the MC+AE group. In conclusion, MC was more efficient in promoting yolk color and antioxidant capacity than CC when combined with AE.
Competing Interests: DISCLOSURES We declare that we have no financial and personal relationships with other people or organizations that can inappropriately influence our work, there is no professional or other personal interest of any nature or kind in any product, service and/or company that could be construed as influencing the content of this paper.
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