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

Anahtar Kelimeler:

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

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

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.

Keywords:

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

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