The Effects of Lycopene, Lutein and Zeaxanthin Supplement to Layer Hen Diets on Performance and Egg Quality Parameters

Year 2023, Volume: 64 Issue: 2, 76 - 84, 23.01.2024

Figen Kırkpınar Selim Mert Özgün Işık Zümrüt Açıkgöz

https://doi.org/10.29185/hayuretim.1287510

Abstract

Objective: In this study, the effects of the addition of lycopene (LY), lutein (LU), and zeaxanthin (ZE), which are used as pigments in laying hens, on the color of egg yolk, performance, and egg quality criteria were investigated.

Materials and Methods: In the study, 192 white laying hens at 40 weeks of age were randomly divided into 4 groups with 16 replicates each, and the control (C) group fed diet without any pigments was compared with the groups consuming diets added 80 ppm of LY, LU or ZE. On the 15th and 30th days of the study, performance and egg quality criteria were measured and the effects of pigments on these parameters were examined.

Results: There was no significant effect of adding pigments in terms of live weight, feed consumption, egg yield, and feed conversation ratio (P>0.05). When egg weight was examined, LY gave the highest values on the 15th day and LU on the 30th day (P<0.05). While there was no significant difference between the groups in terms of white and yellow indexes and Haugh unit on the 15th day of the study; adding LY to the diet significantly increased (P<0.05) the Haugh unit on the 30th day. In terms of yellow color, ZE gave the highest value on the 15th day, followed by the LU and LY groups. On the 30th day, the highest yellow color value was determined with the addition of ZE and LU (P<0.05). The use of pigments caused significant differences in L*, a*, and b* values in egg yolk (P<0.05). Shell quality criteria such as shell thickness and strength were not affected by the use of color materials (P> 0.05).

Conclusion: As a result, adding pigments to the diet improves egg yolk color and Haugh unit.

Keywords

Lutein, zeaxanthin, lycopene, performance, egg quality

Yumurtacı Tavuk Karma Yemlerine Likopen, Lutein ve Zeaksantin İlavesinin Performans ve Yumurta Kalite Kriterleri Üzerine Etkileri

Abstract

Amaç: Bu çalışmada yumurta tavuklarında renk maddesi olarak kullanılan likopen (Lİ), lutein (LU) ve zeaksantin (ZE) ilavesinin yumurta sarısının rengi, performans ve yumurta kalite kriterleri üzerine etkileri incelenmiştir.

Materyal ve Metot: Çalışmada, 40 haftalık yaşta 192 adet beyaz yumurtacı tavuk rastgele her biri 16 tekerrürden oluşan 4 gruba ayrılmış ve renk maddesi içermeyen yemler ile beslenen kontrol (K) grubu 80’er ppm Lİ, LU veya ZE ilaveli yemlerin tüketildiği gruplar ile karşılaştırılmıştır. Çalışmanın 15. ve 30. günlerinde performans ve yumurta kalite kriterleri ölçülmüş ve renk maddelerinin bu parametreler üzerine etkileri incelenmiştir.

Bulgular: Yeme renk maddesi ilavesinin canlı ağırlık, yem tüketimi, yumurta verimi ve yemden yararlanma oranı üzerine önemli bir etkisi bulunmamıştır (P>0.05). Yumurta ağırlığı incelendiğinde 15. günde Lİ, 30. günde ise LU en yüksek değerleri vermiştir (P<0.05). Çalışmanın 15. gününde gruplar arasında ak ve sarı indeksleri ve Haugh birimi yönünden önemli bir fark görülmezken; yeme Lİ ilavesi 30. günde Haugh birimini önemli düzeyde yükseltmiştir (P<0.05). Sarı rengi yönünden 15. günde ZE en yüksek değeri verirken bunu LU ve Lİ grubu izlemiştir (P<0.05). Otuzuncu günde ise ZE ve LU ilavesi ile en yüksek sarı rengi değeri saptanmıştır (P<0.05). Yumurta sarısında L*, a* ve b* değerleri yönünden renk maddelerinin kullanımı önemli düzeyde farklılıklar oluşturmuştur (P<0.05). Kabuk kalınlıkları ve mukavemet gibi kabuk kalite kriterleri ise renk maddeleri kullanımından etkilenmemiştir (P>0.05).

Sonuç: Sonuç olarak, yeme renk maddeleri ilavesi yumurta sarısı rengini ve Haugh birimini iyileştirmiştir.

Keywords

Lutein, zeaksantin, likopen, performans, yumurta kalitesi

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