Morteza Rezaei; Nima Eila
Volume 19, Issue 4 , March 2018, , Pages 929-939
Abstract
The aim of this study was to compare the effects of pigments extracted from Red bell Pepper with the synthetic pigments (Canthaxanthin) on performance and egg quality of laying hens. A total of 64 Hy-Line W-36 laying hens at 75 weeks of age, were randomly divided into four equal groups each with 4 replications. ...
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The aim of this study was to compare the effects of pigments extracted from Red bell Pepper with the synthetic pigments (Canthaxanthin) on performance and egg quality of laying hens. A total of 64 Hy-Line W-36 laying hens at 75 weeks of age, were randomly divided into four equal groups each with 4 replications. A completely randomized design with 4 treatment and 4 replications in each treatment was conducted to study the effects of 4 treatments including: 1- control diet (without addition of any pigments), 2- control diet + 25 mg/kg synthetic red Canthaxanthin pigments, 3- control diet + 15 mg/kg extracted pigments from red bell pepper, and 4- control diet + 30 mg/kg extracted pigments from red pepper. Extraction of pigments from red pepper was carried out using Hexane solvent and subsequently saponified by KOH. The results showed that egg production and egg quality were not affected by any of the treatments but the index of yolk color was significantly higher in laying hens fed either natural or synthetic pigments compared to control (P<0.01). The oxidative stability of yolk’s lipids in the eggs stored at 18oC for 21 days, was significantly improved in the hens received red pepper pigments (P<0.05). It was concluded that synthetic pigments in the diet of laying hens can be substituted with 30 mg/kg natural pigments extracted from red bell pepper.