Yu Ao-Chuan, Long Cheng, Sheng Xi-Hui, Wang Xiang-Guo, Xiao Long-Fei, Chen Xiang-Ning, Qi Xiao-Long
Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China.
Key Laboratory of Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Beijing 102206, China.
Poult Sci. 2025 Jun 4;104(9):105393. doi: 10.1016/j.psj.2025.105393.
Astaxanthin (ASTA), a potent antioxidant with anti-inflammatory, anti-proliferative, and anti-apoptotic effects, has garnered attention for its potential to enhance the nutritional value of eggs. This study aimed to evaluate the effects of dietary ASTA on egg yolk nutritional composition, sensory attributes, and related molecular mechanisms. We assessed how varying levels of ASTA supplementation (0, 0.01 %, 0.02 %, and 0.04 %) influenced yolk color, texture, and nutrient profile. The results showed that dietary ASTA had no significant effect on laying productive performance but enhanced yolk color in a dose-dependent manner (P < 0.05). Texture analysis showed that ASTA reduced the cohesiveness and chewiness of yolks (P < 0.05), while electronic tongue analysis confirmed no significant impact on flavor. ASTA did not significantly alter amino acid composition but increased total fatty acid content in the 0.02 % and 0.04 % groups (P < 0.05). Compared with the control group, the content of vitamin E in egg yolk significantly (P < 0.05) decreased in the ASTA groups, and the contents of vitamin D in egg yolk significantly (P < 0.05) decreased in the 0.01 % and 0.04 % ASTA groups, which corresponded with inhibited expression of alpha-tocopherol transfer protein (TTPA) and vitamin D receptor (VDR) mRNA, as well as reduced VDR protein levels. ASTA further upregulated the expression of nutrient-transport proteins, including very low-density lipoprotein (VLDL) and retinol-binding protein 4 (RBP4) (P < 0.05), demonstrating its role in modulating nutrient transport and distribution. This research underscores the importance of balancing ASTA levels to optimize both nutrient enhancement and preservation of existing beneficial compounds in fortified eggs. Our research findings provide valuable insights for the production of ASTA-enriched eggs, enabling consumers to select nutritionally fortified eggs according to their own nutritional needs.
虾青素（ASTA）是一种具有抗炎、抗增殖和抗凋亡作用的强效抗氧化剂，因其具有提高鸡蛋营养价值的潜力而备受关注。本研究旨在评估日粮中ASTA对蛋黄营养成分、感官特性及相关分子机制的影响。我们评估了不同水平的ASTA添加量（0、0.01%、0.02%和0.04%）如何影响蛋黄颜色、质地和营养成分。结果表明，日粮ASTA对产蛋性能无显著影响，但能以剂量依赖的方式加深蛋黄颜色（P<0.05）。质地分析表明，ASTA降低了蛋黄的内聚性和咀嚼性（P<0.05），而电子舌分析证实对风味无显著影响。ASTA对氨基酸组成无显著改变，但在0.02%和0.04%组中增加了总脂肪酸含量（P<0.05）。与对照组相比，ASTA组蛋黄中维生素E含量显著降低（P<0.05），0.01%和0.04%ASTA组蛋黄中维生素D含量显著降低（P<0.05），这与α-生育酚转运蛋白（TTPA）和维生素D受体（VDR）mRNA表达受抑制以及VDR蛋白水平降低相对应。ASTA进一步上调了包括极低密度脂蛋白（VLDL）和视黄醇结合蛋白4（RBP4）在内的营养转运蛋白的表达（P<0.05），表明其在调节营养物质运输和分配中的作用。本研究强调了平衡ASTA水平以优化强化鸡蛋中营养成分增强和现有有益化合物保存的重要性。我们的研究结果为生产富含ASTA的鸡蛋提供了有价值的见解，使消费者能够根据自身营养需求选择营养强化鸡蛋。
