ArticlePoultry science2020
Effects of supplementing natural astaxanthin from Haematococcus pluvialis to laying hens on egg quality during storage at 4°C and 25°C.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Regulation of Egg Quality by Methionine Selenium: Physicochemical and Structural Characteristics of EggShell, Egg Yolk, and Egg White.Foods (Basel, Switzerland) · 2026Article
- Enriching Eggs Naturally: The Nutritional Power of Black Soldier Fly Whole Dry Larvae.Animals : an open access journal from MDPI · 2026Article
- Impact of High-Dose Supplemental Paprika Extract Feeding on Egg Storage and Biochemical Parameters in Laying Hens.Animals : an open access journal from MDPI · 2024Article
- Cultivation of microalgae in food processing effluent for pollution attenuation and astaxanthin production: a review of technological innovation and downstream application.Frontiers in bioengineering and biotechnology · 2024Review
- Carotenoid enrichment in eggs: From biochemistry perspective.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2023Review
- Rosehip (Antioxidants (Basel, Switzerland) · 2022Article
- Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review.Antioxidants (Basel, Switzerland) · 2022Review
- Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs.Frontiers in nutrition · 2022Review
- Astaxanthin as a Potential Antioxidant to Improve Health and Production Performance of Broiler Chicken.Veterinary medicine international · 2022Review
- Astaxanthin supplementation enriches productive performance, physiological and immunological responses in laying hens.Animal bioscience · 2021Article
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to evaluate the effects of different levels of dietary natural astaxanthin (ASTA) (from the microalga Haematococcus pluvialis) and storage at 4°C and 25°C on the quality of eggs from laying hens. Nongda No. 3 laying hens (n = 450) were randomly allocated to 1 of 5 dietary treatments. Each treatment had 6 replicates of 15 hens each. All birds were assigned to a corn-soybean meal-based diet containing 0, 20, 40, 80, or 160 mg/kg natural ASTA for 4 wk. A total of 540 eggs were collected at the end of the 4-week feeding trial. Sixty fresh eggs were collected and measured for egg quality within 24 h after collection. The other 480 eggs were used in a factorial arrangement with 5 dietary ASTA levels, 4 storage times, and 2 storage temperatures. During the 8-week storage period at 4°C and 25°C, egg quality measurements were performed every 2 wk on 12 eggs per treatment. No significant effects (P > 0.05) on yolk index, yolk pH, Haugh units, weight loss, or eggshell strength were observed with increasing concentrations of dietary ASTA. Yolk color darkened linearly with increasing dose of ASTA (P < 0.05). During storage of eggs, yolk index and Haugh units decreased significantly (P < 0.05), whereas yolk pH and weight loss increased (P < 0.05). An interaction was observed between dietary ASTA level and storage time on yolk index, yolk color, and Haugh units (P < 0.05). These results demonstrated that dietary ASTA from H. pluvialis delayed the decrease in yolk index and yolk color during storage at 4°C and 25°C. Therefore, we speculate that there may be a combined effect of dietary ASTA level and storage time on egg internal quality; this information may provide additional options by which to extend the storage time of eggs.
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