Literature DB >> 31065708

Carrot leaves improve color and xanthophyll content of egg yolk in laying hens but are not as effective as commercially available marigold fortificant1.

T J Titcomb1, M S Kaeppler1, M E Cook1, P W Simon1, S A Tanumihardjo1.   

Abstract

Yellow and orange egg yolks are good sources of xanthophyll carotenoids, consumption of which is associated with health benefits, such as cancer prevention, eye health, and bone health. Industrial feed fortificants used to improve egg yolk color and carotenoid concentration typically are derived from marigold flowers. Green leafy vegetables are also concentrated sources of the xanthophylls lutein and zeaxanthin (L+Z), but they have not been rigorously evaluated in laying hen feeds as a yolk colorant. The addition of food manufacturing byproducts, including carrot leaves, to animal feed is a promoted method of improving animal nutrition. The ability of dehydrated carrot leaves to improve egg yolk color and L+Z concentration was evaluated by feeding laying hens (n = 40) white maize-based feeds fortified with 2 different dehydrated carrot leaves, marigold as a positive control, or no fortificant as a negative control for 28 D. After a 7-D washout period, the hens were separated into 4 groups, and eggs were collected every other day. Yolks were analyzed by using a portable colorimeter to define the color space and by ultra-performance liquid chromatography to determine the carotenoid profile. Carotenoid concentration rapidly declined from day 0 to 8, confirming adequate washout conditions. The white maize negative control (WM) day 28 lutein concentration (3.59 ± 0.51 nmol/g) was significantly less than orange-carrot leaf-treated (OCL) (5.34 ± 0.36 nmol/g) and red-carrot leaf-treated hens (RCL) (5.92 ± 1.00 nmol/g) in addition to the marigold-treated hens (MG). However, MG was significantly higher than both leaf-treated groups. From day 8 (3.93 ± 0.74 nmol/g) to 28 (9.32 ± 1.66 nmol/g), MG had the largest increase in lutein and was the only treatment to surpass day 0 initial concentrations (8.50 ± 1.64 nmol/g). A similar trend was observed for zeaxanthin and was reflected in the color space.
© 2019 Poultry Science Association Inc.

Entities:  

Keywords:  carrot leaves; egg yolk; laying hens; lutein; zeaxanthin

Mesh:

Substances:

Year:  2019        PMID: 31065708     DOI: 10.3382/ps/pez257

Source DB:  PubMed          Journal:  Poult Sci        ISSN: 0032-5791            Impact factor:   3.352


  2 in total

1.  Stevia (Stevia rebaudiana) Improves Carotenoid Content in Eggs When Fed to Laying Hens.

Authors:  Vasil Radoslavov Pirgozliev; Isobel Margaret Whiting; Kristina Kljak; Stephen Charles Mansbridge; Atanas Georgiev Atanasov; Stephen Paul Rose; Stanimir Bojidarov Enchev
Journal:  Foods       Date:  2022-05-13

2.  Biofortified orange corn increases xanthophyll density and yolk pigmentation in egg yolks from laying hens.

Authors:  Darwin Ortiz; Tyler Lawson; Rachel Jarrett; Ashley Ring; Kailynn L Scoles; Lisa Hoverman; Evan Rocheford; Darrin M Karcher; Torbert Rocheford
Journal:  Poult Sci       Date:  2021-03-11       Impact factor: 3.352

  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.