Astaxanthin was added to the feed to increase the quality of laying hens and meat quality in slaughtered pigs
Two separate experiments were conducted to investigate the effect of astaxanthin on egg production and quality in laying hens and meat quality in broiler pigs. In Experiment 1, 400 Hy-Line brown hens, 26 weeks old, were randomly divided into 5 treatments according to a unique factorial arrangement. Each treatment had 4 replicates, 20 animals each time. The dietary treatments were: 0, 0.7, 0.9, 1.1 and 1.3 ppm astaxanthin were fed for 14 days. Thereafter, all chickens were fed an astaxanthin-free diet (0 ppm astaxanthin) for another 7 days. The results showed that dietary astaxanthin had no significant effect on laying hen performance. There was no significant effect (p>0.05) on egg weight, yolk height and Haugh unit (HU) with increasing dietary astaxanthin levels and increasing storage time. The yolk color increased linearly (p<0.01) with increasing dietary astaxanthin levels and significantly decreased with increasing storage time (p<0.05). The TBARS (thiobarbituric acid – a by-product of lipid peroxidation) value in yolk decreased linearly (p<0.05) with increasing dietary astaxanthin intake and storage time. When the diet was replaced with an astaxanthin-free diet, all parameters related to egg quality decreased with increasing number of days, especially egg yolk color and HU significantly decreased (p< 0.05).
In experiment 2: 36 pigs (L×Y×D), 107±3.1 kg BW, were randomly divided into three treatments in a unique factorial arrangement. Each treatment had 3 replicates, 4 pigs each time. The dietary treatments were: 0, 1.5 and 3.0 ppm astaxanthin were fed for 14 days. The results showed that dietary astaxanthin had no significant effect on production performance. There was a linear effect (p<0.05) on the ratio, back fat thickness and loin muscle area with increasing dietary astaxanthin levels. There was no significant effect (p>0.05) on TBARS value, drip loss, flesh color, fat texture and L*, a*, b* values. Meat cholesterol levels were not affected by dietary astaxanthin supplementation.
It can be concluded that astaxanthin supplementation is beneficial in improving egg yolk color; egg quality during storage and it can also improve the meat quality of broiler pigs. 05) on TBARS values, drip loss, flesh color, fat texture and L*, a*, b* values. Meat cholesterol levels were not affected by dietary astaxanthin supplementation. It can be concluded that astaxanthin supplementation is beneficial in improving egg yolk color; egg quality during storage and it can also improve the meat quality of broiler pigs. 05) on TBARS values, drip loss, flesh color, fat texture and L*, a*, b* values. Meat cholesterol levels were not affected by dietary astaxanthin supplementation. It can be concluded that astaxanthin supplementation is beneficial in improving egg yolk color; egg quality during storage and it can also improve the meat quality of broiler pigs.
introduction
A new goal is emerging in the feed business to use natural ingredients that are free of antibiotics, synthetic colors and other chemicals. This is partly due to consumer demand for natural organic products or “green agriculture” in aquaculture, agriculture, poultry, pigs and cattle, and as a result of legislative action to eliminate chemical additives (Gadd, 1997; Sean, 2002; Uuganbayar et al., 2005). Astaxanthin is one of a group of natural pigments called carotenes that do not have vitamin A activity, but it exhibits antioxidant properties superior to beta-carotene in several in vitro studies (Terao, 1989; Miki). , 1991; Palozza and Krinsky 1992; Lawlor and O’Brien 1995; Thompson et al., 1995). Animals cannot synthesize carotenoids on their own, so they must ultimately obtain these pigments from plants and algae. Astaxanthin serves as a type of red pigment that occurs naturally in a variety of living organisms. Most crustaceans, including shrimp, crayfish, crab and lobster, are red due to accumulated astaxanthin. The color of fish is usually due to astaxanthin; The pink flesh of a healthy wild salmon is a good example (Skrede et al., 1990; Nickell and Bromage, 1998). In commercial fish and crustacean farms, astaxanthin is often added to feed to compensate for the lack of natural dietary pigment sources (Torrissen et al., 1989; Ingemansson et al., 1993). Astaxanthin provides pigment for these domestic animals, and is essential for their growth and survival (Storebakken and Goswami, 1996; Jiri, 2000). Studies show that astaxanthin increases yellow pigmentation in the skin, legs and beaks of chickens. Broiler Yang et al., (2006) Asian-Aust. J. Anim. Sci. 19(7):1019-1025 1020 on the algal meal diet increased fertility, faster weight gain, significantly higher breast muscle weight and more efficient feed utilization (Inborr, 1998). Similar effects of astaxanthin as natural pigment on yolk color by grade have also been reported (Elwinger et al., 1997; Lee, et al., 1999). However, there is a lack of information on the antioxidant effects of astaxanthin in eggs during storage and its effect on carcass traits and carcass quality in broiler pigs. Expecting the positive effects of astaxanthin pigment as an antioxidant, the following experiments in laying hens and pigs were conducted to evaluate its impact on production performance and egg quality of laying hens and meat quality of slaughtered pigs.
material and method
Experiment 1
Experimental animals and diets:
Hy-Line Brown laying hens (n = 400; 26 weeks of age) were randomly divided into 5 treatments according to a unique factorial arrangement. Each treatment had 4 replicates with 20 animals each time. The hens were housed separately with a cage size of 0.2×0.2 m. Photoperiod was set at 17L:7D during the 21 days of testing. The layers are kept at 25 ± 5°C. They are fed a basic corn-soybean diet formulated to meet the nutritional needs of laying hens (NRC, 1994). The diet was supplemented with 5 levels (0, 0.7, 0.9, 1.1, and 1.3 ppm) astaxanthin for the first 14 days, then all birds were placed on the astaxanthin-free diet (0 ppm astaxanthin) for 7 days. next. The components of the experimental diet are shown in Table 1. Food and water were freely provided. Measured parameters: Daily egg production and egg weight were recorded. Feed consumption was measured weekly during the 14 days of the experiment.
Laying rate and feed efficiency (kg of feed required to produce one kg of eggs) were calculated at the end of the experiment. On day 14, ten eggs were collected from each replicate for analysis. Ten more eggs were collected over a 2-day period from each replicate on day 15, day 17, day 19, day 21 of the previous week for egg quality analysis. Five eggs were analyzed immediately and the remaining five were stored at 30°C and analyzed one week later. Egg quality analysis: Egg yolk color was measured with a Roche Yolk Color Fan (RYCF) (Dotterfarbächer Eventail colorimétrique Abanico colorimétrico, USA). Its color values represent color intensity from 1 to 14 according to the degree of color of the yolk. The yolk height is measured with a caliper in the center of the yolk. The Haugh unit (HU) was calculated according to the formula (Eisen et al., 1962) based on the height of the whites determined using a vernier caliper. Lipid Oxidation Analysis: Thio-barbituric acid reactants (TBARS) were measured in milligrams of malonaldehyde (MDA/kg). Eggs collected on day 14 were analyzed for lipid oxidation. Measurements on eggs were made immediately or stored at 30°C in the oven for one week after the date of collection. Exactly 10 g of yolk was used to determine thio-barbituric acid reactants (TBARS) as milligrams of malonaldehyde (MDA/kg) according to Tarladgis et al. (1960), Rhee (1978), and Marshall et al. (1994).
Experiment 2
Experimental animals and diet:
Pigs (n = 36; L×Y×D), weighing 107 ± 3.1 kg, were randomly assigned in a unique factorial arrangement. Each treatment had 3 replicates, 4 pigs each time. Pigs were housed in complete, parquet floors in 3 adjacent pens (3.0 × 3.0 m). Treatment consisted of a control diet (0 ppm) and two dietary supplements of astaxanthin, 1.5 ppm and 3.0 ppm. Pigs were maintained on the experimental diet for two weeks until approximately 120 ± 5 kg body weight, after which they were humanely slaughtered. The components of the experimental diet are shown in Table 1. Food and water were freely provided.
Measured parameters:
Average daily weight gain, average daily feed intake and feed conversion ratio were calculated at the end of the feeding trial. On the last day of the experiment, pigs were weighed immediately before immobilization, then drained of blood, burned, depilated, decapitated, eviscerated, halved and examined. All tenderloin is cut into pieces 2.54 cm thick. The ribs are boned and subcutaneous fat is cut to 0.64 cm, then the ribs are paired and put in a vacuum bag. Vacuum packs are indicated for refrigeration (4°C) for 5 or 10 days. From each tenderloin, three small pieces 1.27 cm long were also cut to measure lipid oxidation levels (TBARS) and cholesterol. These ribs are stored in vacuum bags under the same conditions as the 2.54 cm ribs.
Analysis of lipid oxidation:
Samples of each piece of meat were measured for lipid oxidation at 0, 5 and 10 days of storage. Lipid oxidation of loin rib was measured by TBARS analysis as previously described by Sinnhubber and Yu (1977).
Carcass traits:
The carcass trait assessment procedure was performed according to the methods described by Matthews et al. (1998). The leaching ratio was determined according to the following equation: (hot carcass weight/final live weight) ×100. Live weight was monitored one day before slaughter. Back fat thickness was determined at the 10th rib, at three-quarters of the lateral length of the loin perpendicular. After 5 or 10 days after death, the long left thorax at the waist (rib side) of each carcass was removed. Ribs were removed from the thoracic longissmuss at the waist starting at the 11th rib position and continuing towards the tail to determine drip loss (one 2.5 cm thick). At 24 h post-mortem, whole loin was subjectively assessed for colour, texture, and fat between the 10th and 11th rib faces on a 5-point descriptive scale of the National Pork Producers Council Quality Standard. NPPC, 1999). In addition, color values L*, a*, and b* were measured with a colorimeter (Yasuda Seiko Co., CR-310, Minolta, Japan) at 0, 5 or 10 days post-mortem.
Cholesterol in meat:
Muscle samples (semi-membrane) were frozen in liquid N and stored at -30°C until they were analyzed for concentrations of total cholesterol, high-density lipoprotein (HDL), and low-density lipoprotein (LDL). . Total muscle cholesterol was determined by the enzymatic method of Allain et al. (1974) revised by Salé et al. (1984). HDL was determined using an HDL cholesterol test kit (Sigma-Aldrich, Seoul, Korea).
Statistical analysis
All data were analyzed by ANOVA using the SAS GLM procedure (SAS Institute, 1996) as a completely randomized design. Linear and quadratic trends were examined for levels of astaxanthin supplementation. All statements of significance are based on probability p < 0.05, unless otherwise noted.
result and discuss
Product productivity
The effects of dietary astaxanthin on laying hens and pig performance are shown in Tables 2 and 3, respectively. Dietary astaxanthin supplementation had no significant impact on laying hen performance (p> 0.05). The present findings are consistent with that reported by Lorenz (1999) and Ross et al. (1994), when supplementing with Haematococcus algae powder or supplementing with spirulina in the diet had no adverse effects on egg production, feed efficiency and laying rate. However, Inborr (1998) found that broilers in diets containing Haematococcus meal gained faster weight gain, had significantly higher breast muscle weight (p<0.05) and efficient feed utilization. than the control group. There was no effect on pig performance by dietary astaxanthin supplementation in this study.
Egg quality
For experiment 1, the effects of dietary astaxanthin on egg weight, yolk color, yolk height and HU, are shown in Table 4. There were no significant effects on egg weight. when increasing astaxanthin in the diet and increasing storage time (p>0.05). The yolk height and HU were also not significantly affected by astaxanthin (p>0.05). There was a small increase in yolk height and HU with increasing dietary astaxanthin, although it was not possible to achieve a linear relationship, consistent with the results of Inborr (1998), Ross and Dominy (1990). The extent to which the color of the yolk is preferred by consumers varies widely around the world; However, deeper colors offer a significant premium in most markets.
The bakery and food processing industries prefer darker yolks to the addition of artificial colorings. Yolk color is a very important indicator of egg quality. In the present study, yolk color significantly increased linearly with increasing dietary astaxanthin intake and decreased significantly with increasing storage time (p<0.05). Elwinger et al. (1997) found that egg yolk pigment reached a steady state of 5.8, 7.9, 9.4, 10.1 and 11.8, respectively, on the color scale for the experimental diets supplemented with 0.5, 1.0, 1.5, 2.0 and 3.0 ppm astaxanthin. Lee et al. (1999) found that astaxanthin produced a linear increase in egg yolk color compared with eggs from laying hens fed a diet without astaxanthin. A report by Mammershoj (1995) is also consistent with our findings, when feeding astaxanthin to laying hens resulted in a significant increase in egg color.
Carcass Trait
In experiment 2, the dressing ratio (p<0.05) and loin muscle area (p<0.05) increased linearly and back fat thickness decreased linearly (p<0.05) when the diet increased astaxanthin. Drip volume measured at day 5 or 10 after death showed no difference between treatments. Measurements of color, marble, and L*, a* and b* values at day 0, day 5 or day 10 post-mortem are presented in Table 5. In general, astaxanthin in the regimen Eating and drinking did not have a significant effect on the color of meat (p>0.05). The 3.0 ppm astaxanthin treatment had a higher color value in all parameters, although it could not reach statistical significance. TBARS lipid oxidation is an indicator of lipid peroxidation and oxidative stress. The TBARS value, expressed as malondialdehyde (MDA), is a good indicator of the degree of oxidation (Lohakare et al., 2004). It is thought that the higher the TBARS value, the more lipid oxidation takes place.
In Experiment 1
TBARS values decreased linearly with increasing dietary astaxanthin intake during each storage period (Table 4). The TBARS value in the yolk was higher in the control group than in the experimental treatment. The values measured after one week of storage at 30°C were higher in all groups, and TBARS values were also higher in the control group without astaxanthin than in the groups supplemented with astaxanthin, an indication that Oxidation took place and astaxanthin played an important role. antioxidant role in lipid oxidation in yolk.
In experiment 2,
TBARS values in meat were measured at day 0, 5, or 10 after death (Table 5). Although a linear relationship could not be achieved, TBARS values in meat decreased with increasing dietary astaxanthin supplementation. Astaxanthin may have improved lipid stability through increased activities of superoxide dismutase, catalase and glutathione peroxidase enzymes (Kobayashi, et al. 1997; Kurashige, et al., 1990; Palozza and Krinsky, 1992). The antioxidant function of astaxanthin persists for a long time delaying the initiation of oxidative reactions in egg yolk and meat. Eggs from the 0 ppm astaxanthin treatment that were stored for one week had higher TBARS than eggs from the astaxanthin treatment, especially the 1.3 ppm astaxanthin treatment. Therefore, it can be said that the addition of astaxanthin in the diet has a beneficial role in egg preservation by preventing egg deterioration. The present findings are consistent with a report by Terao (1989), where dietary astaxanthin supplementation produced higher plasma levels of phosphatidylcholine hydroperoxide (PC-OOH) and malondialdehyde (MDA) in chickens. meat. Quality of eggs without astaxanthin in the diet The results of the evaluation of the quality of eggs without astaxanthin in the diet are shown in Table 6. When laying hens returned to the diet without astaxanthin, all parameters were equal. decreased over time, especially yolk color and HU (p<0.05). The findings in our experiment are consistent with Anderson et al. (1991), when spirulina was added at concentrations of 0.25, 0.5, 1, 2 and 4% of the diet for 21 days, then reverted to a carotene-free diet (no spirulina), egg yolks gradually return to control levels. of 2 on the color scale. Avila and Cuca (1974) found that there is a linear relationship between dietary spirulina concentration and egg yolk pigment. Diets containing spirulina produced significantly darker yolks than diets with the same carotene content from marigold meal in White Leghorn hens. Therefore, it is again suggested that dietary astaxanthin supplementation has a beneficial role in enhancing yolk color and egg quality.
Concentration of cholesterol in meat
The effect of dietary astaxanthin on meat cholesterol concentrations is presented in Table 7. The concentrations of cholesterol, HDL and LDL cholesterol in the meat of animals fed astaxanthin were lower than in the control, although it was not reach the level of significance. Nakano et al. (1995, 1999) reported that in rainbow trout oil fed with oxidized oil, supplementation with astaxanthin reduced the high levels of triglycerides and total cholesterol in the blood, while increasing defenses. against oxidative stress. Astaxanthin was given daily for more than 2 weeks to users of astaxanthin-containing beverages at doses of 3,6, 7.2, and 14.4 mg/day and no adverse effects were reported at any dosages. and an antioxidant effect was indeed observed on serum LDL, with LDL oxidation gradually decreasing with increasing dose of astaxanthin (Miki et al., 1998). All findings are consistent with our current study. Overall, we conclude that dietary astaxanthin can be beneficial for laying hens to improve egg yolk color and maintain egg quality. In addition, dietary astaxanthin improved carcass characteristics and meat quality of the finishing pigs in this study.
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