Effects of Canthaxanthin Produced by Microbial Fermentation on Performance,Egg Quality and Serum Biochemical Indices of Laying Hens
This experiment was conducted to study the effects of dietary different levels of canthaxanthin pro-duced by microbial fermentation on performance,egg quality and serum biochemical indices of laying hens.A total of 540 Hy-Line brown laying hens were divided into 6 groups according to the principle of equal weight and egg production rate,with 6 replicates in each group and 15 hens in each replicate.Group 1 was a blank control group,and fed a basal diet;group 2 was a chemically synthesized canthaxanthin control group,and fed the basal diet supplemented with 6 mg/kg chemically synthesized canthaxanthin;groups 3 to 6 were experimen-tal groups,and fed the basal diet supplemented with 4,6,8 and 12 mg/kg canthaxanthin produced by micro-bial fermentation,respectively.The pre-experimental period lasted for 7 days,and the experimental period las-ted for 21 days.The results showed as follows:1)there were no significant differences in laying rate,average egg weight,average daily feed intake and feed/egg among all groups(P＞0.05).2)On day 7,the eggshell strength of group 3 was significantly higher than that of group 1(P＜0.05);the yolk color of group 2 was sig-nificantly higher than that of other groups(P＜0.01),and group 6 was significantly higher than that of groups 1,3,4 and 5(P＜0.01).On day 14,the eggshell strength of groups 3 and 4 was significantly higher than that of groups 1 and 2(P＜0.05),and group 5 was significantly higher than that of group 1(P＜0.05);the yolk color of group 2 was significantly higher than that of other groups(P＜0.01),and group 6 was significantly higher than that of groups 1,3,4 and 5(P＜0.01).On day 21,the eggshell strength of groups 3,4 and 5 was significantly higher than that of group 1(P＜0.05);the yolk color of group 2 was significantly higher than that of other groups(P＜0.01),and group 6 was significantly higher than that of groups 1 and 3(P＜0.01).There were no significant differences in egg shape index,egg color,eggshell thickness,albumen height,Haugh unit,yolk percentage and album percentage among all groups(P＞0.05).3)On day 7,the yolk cho-lesterol content of groups 3 and 4 was significantly lower than that of groups 1,2 and 6(P＜0.01),and signif-icantly lower than that of group 5(P＜0.05);on day 21,the yolk cholesterol content of group 3 was signifi-cantly lower than that of groups 1 and 2(P＜0.01),and significantly lower than that of group 6(P＜0.05).On day 7,the yolk lecithin content of group 4 was significantly higher than that of other groups(P＜0.05 or P＜0.01),and group 2 was significantly higher than that of group 1(P＜0.01);on day 21,the yolk lecithin content of group 4 was significantly higher than that of other groups(P＜0.01),and groups 3,5 and 6 was significantly higher than that of group 1(P＜0.01).4)The serum uric acid content of group 2 was significant-ly lower than that of group 1(P＜0.05).There were no significant differences in other serum biochemical indi-ces among all groups(P＞0.05).In summary,dietary 4 to 12 mg/kg canthaxanthin produced by microbial fer-mentation can improve the eggshell quality of Hy-Line brown laying hens,increase yolk lecithin content,and decrease yolk cholesterol content,while the coloring effect on egg yolk is not as good as that of chemically synthesized canthaxanthin.Under the conditions of this experiment,the dietary optimal supplemental level of canthaxanthin produced by microbial fermentation is 6 to 7 mg/kg.[Chinese Journal of Animal Nutrition,2024,36(8):4944-4956]
canthaxanthin produced by microbial fermentationlaying hensperformanceegg qualityserum biochemical indices
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