Effects of Lutein, Lycopene and Vitamin E Supplementation to Diet on Performance, Egg Quality and Oxidative Stability in Laying Hens

Yıl 2016, Cilt: 53 Sayı: 3, 317 - 324, 27.09.2016

Umut Ekiz Zümrüt Açıkgöz

https://doi.org/10.20289/zfdergi.390080

Cited By: 1

Öz

In this study, it was examined the effects of lycopene, lutein and
vitamin E supplementation to layer diet on performance, egg quality and
oxidative stability. A total of 250 layer hens (Supernick-White) at the age of
28 weeks were used. Hens were randomly allocated to five groups consisting of
five replicates (10 hens). The diet of control group (C) was not supplemented
any carotenoids. Diets of the other four experimental groups were added
lycopene (LK, 250 mg/kg), lutein (LT, 500 mg/kg), lycopene+lutein (LK+LT,
125+250 mg/kg) and lycopene+lutein+vitamin E (LK+L+E, 125+250+200 mg/kg).
Supplementation of lycopene, lutein and vitamin E to diet did not affect body
weight and feed intake of hens. In terms of feed conversion ratio, no
significant differences were occurred between C and other experimental groups.
However, feed conversion ratio significantly improved in LK and LK+LT groups
than LT and LK+LT+E groups. Egg yield increased in LK and LK+LT groups but
decreased in LK+LT+E group. Egg quality criteria were not affected by lutein, lycopene
and vitamin E supplementation except yolk color. Carotenoids supplementation
significantly decreased L* values whereas increased Roche Color Fan score and
the values of a* and b*. The lycopene and lutein contens of egg yolk
significantly rised. Compared with the control group, the MDA level of egg yolk
showed significant reduction in groups supplemented carotenoids only in 15th
day.

Anahtar Kelimeler

Functional egg, lutein, lycopene, vitamin E, oxidative stability

Yumurtacı Tavuklarda Yeme Likopen, Lutein ve Vitamin E İlavesinin Performans, Yumurta Kalitesi ve Oksidatif Stabilite Üzerine Etkileri

Öz

Çalışmada,
yumurta tavukların yemine likopen, lutein ve vitamin E ilavesinin performans,
yumurta kalitesi ve oksidatif stablite üzerine etkileri incelenmiştir. Toplam
28 hafta yaşında 250 adet (Supernick-Beyaz) yumurtacı tavuk kullanılmıştır.
Tavuklar rastgele her biri 5 tekerrürden (10 tavuk) oluşan   5
muamele grubuna ayrılmıştır. Kontrol (K) grubu yemine renk maddesi ilavesi
yapılmamıştır. Diğer dört muamele grubunun yemine likopen (LK, 250 mg/kg),
lutein (LT, 500 mg/kg), likopen+lutein (LK+LT, 125+250 mg/kg) ve
likopen+lutein+vitamin E (LK+LT+E, 125+250+200 mg/kg) ilavesi yapılmıştır. Yeme
likopen, lutein ve vitamin E ilave edilmesi tavukların canlı ağırlığını, yem
tüketimi etkilememiştir. Yemden yararlanma bakımından K ile diğer muamale
grupları arasında önemli düzeyde farklılıklar oluşmamıştır. Ancak, LK ve LK+LT
gruplarında LT ve LK+LT+E gruplarına göre yemden yararlanma iyileşmiştir.
Yumurta verimi LK ve LK+LT gruplarında önemli düzeyde artmış ancak LK+LT+E grubunda
azalmıştır. Sarısı rengi hariç yumurta kalite kriterleri likopen, lutein ve
vitamin E ilavesinden etkilenmemiştir. Renk maddesi ilavesi önemli düzeyde L*
değerini azaltırken Roche Renk Yelpazesi puanı ile a* ve b* değerlerini
artırmıştır. Yumurta sarısı lutein ve likopen içeriği önemli düzeyde
yükselmiştir.  Kontrol grubu ile
karşılaştırıldığında, yumurta sarısı MDA düzeyi renk maddesi ilave edilen
gruplarda sadece 15.günde önemli düzeyde azalma göstermiştir.

Anahtar Kelimeler

Fonksiyonel yumurta, lutein, likopen, vitamin E, oksidatif stabilite

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