Bìol. Tvarin, 2015, volume 17, issue 3, pp. 86–91

EFFECT OF NATURAL AND SYNTHETIC CAROTENOIDS ON YOLK COLOUR AND OXIDATIVE STABILITY OF YOLK LIPIDS

M. Marounek1, M. Skřivan1, M. Englmaierová1, M. S. Kalachniuk2, L. G. Kalachnyuk2

This email address is being protected from spambots. You need JavaScript enabled to view it., This email address is being protected from spambots. You need JavaScript enabled to view it.

1Institute of Animal Science, Přátelství 815, 104 00 Prague 22, Czech Republic

2National University of Life and Environmental Sciences of Ukraine,
Heroiv Oborony str.,15, Kyiv, 03041, Ukraine

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.

Keywords: CAROTENOIDS, YOLK COLOUR, OXIDATIVE STABILITY, CHLORELLA

  1. Goodwin T. W. Metabolism, nutrition, and function of carotenoids. Annual Review of Nutrition, 1986, 6, pp. 273–297.
  2. Ševčíková S., Skřivan M., Dlouhá G. The effect of lycopene supplementation on lipid profile and meat quality of broiler chickens. Czech Journal of Animal Science, 2008, 53, pp. 431–440.
  3. Englmaierová M., Bubancová I., Vít T., Skřivan M. The effect of lycopene and vitamin E on growth performance, quality and oxidative stability of chicken leg meat. Czech Journal of Animal Science, 2011, 56, pp. 536–543.
  4. Xue F., Li C., Pan S. Y. In vivo antioxidant activity of carotenoid powder from tomato byproduct and its use as a source of carotenoids for egg-laying hens. Food & Function, 2013, 4, pp. 610–617.
  5. Jang I., Ko Y., Kang S., Kim S., Song M., Cho K., Ham J., Sohn S. Effect of dietary lutein sources on lutein-enriched egg production and hepatic antioxidant system in laying hens. Journal of Poultry Science, 2014, 51, pp. 58–65.
  6. Piette G., Raymond Y. Comparative evaluation of methods to determine rancidity in processed meat (in German). Fleischwirtschaft, 1999, 7, pp. 69–73.
  7. EN 12823-2. Foodstuffs — Determination of vitamin A by high performance liquid chromatography-Part 2: Measurement of β-carotene. 2000, European Committee for Standardization, Brussels.
  8. Englmaierová M., Skřivan M. Effect of synthetic carotenoids, lutein, and mustard on the performance and egg quality. Scientia Agriculturae Bohemica, 2013, 44, pp. 138–143.
  9. Granado F., Olmedilla B., Blanco I. Nutritional and clinical relevance of lutein in human health. British Journal of Nutrition, 2003, 90, pp. 487–504.
  10. Chung H. Y., Rasmussen H. M., Johnson E. J. Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. Journal of Nutrition, 2004, 134, pp. 1887–1893.
  11. Arden G. B., Barker F.M. Canthaxanthin and the eye — a critical ocular toxicologic assessment. Journal of Toxicology-Cutaneous and Ocular Toxicology, 1999, 10, pp. 115–155.
  12. Baker R. T. M. Canthaxanthin in aquafeed applications: Is there any risk? Trends in Food Science and Technology, 2001, 18, pp. 240–243.
  13. Kotrbáček V., Skřivan M., Kopecký J., Pěnkava O., Hudečková P., Uhriková I., Doubek J. Retention of carotenoids in egg yolks of laying hens supplemented with heterotrophic Chlorella. Czech Journal of Animal Science, 2013, 58, pp. 193–200.

Download full text in PDF

gslogoICLOGO

cr

nbuv

WorldCat Logo

oa

Search