Effects of Apo-ester and Canthaxanthin on Yolk Pigment in Laying Hens
In order to study the effects of apo-ester and canthaxanthin on yolk pigment in laying hens,a total of 1 440 Hyline brown laying hens were allocated into 30 treatments with four replicates of 12 hens each.Hens in the control group were fed the wheat-soybean basal diet,and the apo-ester experimental group was supplemented with apo-ester(0,4,8,16 mg·kg-1 and 32 mg·kg-1)in the basal diet,and the apo-ester group was supplemented with apo-ester(0,4,8,16 mg·kg-1 and 32 mg·kg-1)and canthaxanthin(1,2,3 mg·kg-1 and 4 mg·kg-1)in the basal diet.The pre-test period was 7 days and the experimental period was 28 days.To observe the the effects of apo-ester and apo-ester with canthaxanthin combination on yolk color.The results suggested that compared with the control group,the addition of apo-ester could significantly enhance the NHU-YCF value of fresh eggs by 7.13-12.38 grades,elevate the NHU-YCF value of cooked egg yolks by 0.35-6.73 grades,and the yolk redness value(a value)and yellowness value(b value)were significantly increased,the luminosity value(L value)was significantly decreased.The apo-ester content in egg yolk exhibited a significantly positive correlation with the dietary apo-ester content(R2=0.956 3).The combination of apo-ester and canthaxanthin could significantly improve the color of egg yolk,and the sensitivity of canthaxanthin to egg yolk coloring was higher than that of apo-ester,and the combination of apo-ester and canthaxanthin was more economical to improve the color of egg yolk of laying hens.
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维普
