Chen Xia, Yan Zhixun, Zhang Bing, Zeng Lingchao, Chowdhury Urmita, Pabitra Mohammad Hasanuzzaman, Cao Jing, Wang Zhipeng, He Yanghua, Liu Huagui, Chu Qin
Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
College of Animal Science and Technology, Northeast Agricultural University, Harbin 150038, China.
Animals (Basel). 2025 Jun 24;15(13):1869. doi: 10.3390/ani15131869.
Lutein- and astaxanthin-fortified eggs can greatly improve both nutritional and economic values of eggs. High doses of lutein and astaxanthin are often supplemented in hen diets to rapidly accumulate lutein and astaxanthin in eggs. In this study, an additional 100, 200, and 400 mg/kg lutein and astaxanthin were added in hen diets to explore the effects of high-dose lutein and astaxanthin on egg quality, egg production, and carotenoid deposition in eggs, which remains unclear. The results showed that high-dose lutein and astaxanthin supplementation had no significant impact on laying rates and egg quality, except for markedly improving yolk color. Additionally, a quantitative profile of carotenoids in egg yolk was performed through liquid chromatography-mass spectrometry. A total of 26 carotenoids were detected including 14 whose concentrations exceed 0.1 µg/g. Notably, the zeaxanthin content in yolk decreased with the increase in levels of lutein supplementation. Conversely, the content of lutein, zeaxanthin, 5,6 epoxy-lutein-caprate-palmitate in yolk decreased as astaxanthin supplementation increased. These findings suggest that high doses of lutein and astaxanthin supplementation may competitively inhibit the deposition of other carotenoids in egg yolk. Overall, this study suggests that during the production of functional eggs enriched with lutein and astaxanthin, it is important to consider the interaction effects among different carotenoids.
富含叶黄素和虾青素的鸡蛋能够极大地提升鸡蛋的营养价值和经济价值。母鸡日粮中常添加高剂量的叶黄素和虾青素，以便使鸡蛋快速积累叶黄素和虾青素。在本研究中，在母鸡日粮中额外添加100、200和400毫克/千克的叶黄素和虾青素，以探究高剂量叶黄素和虾青素对鸡蛋品质、产蛋性能及鸡蛋中类胡萝卜素沉积的影响，而这方面仍不明确。结果表明，除显著改善蛋黄颜色外，高剂量添加叶黄素和虾青素对产蛋率和鸡蛋品质没有显著影响。此外，通过液相色谱-质谱联用仪对蛋黄中的类胡萝卜素进行了定量分析。共检测到26种类胡萝卜素，其中14种的浓度超过0.1微克/克。值得注意的是，蛋黄中叶黄素含量随叶黄素添加水平的增加而降低。相反，随着虾青素添加量的增加，蛋黄中叶黄素、玉米黄质、5,6-环氧叶黄素-癸酸-棕榈酸酯的含量降低。这些发现表明，高剂量添加叶黄素和虾青素可能会竞争性抑制蛋黄中其他类胡萝卜素的沉积。总体而言，本研究表明，在生产富含叶黄素和虾青素的功能性鸡蛋过程中，考虑不同类胡萝卜素之间的相互作用效应非常重要。
