The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes

Authors

  • Vitaliy Honchar National University of Life and Environmental Sciences of Ukraine, Faculty of Veterinary Medicine, Department of Veterinary Hygiene, Potekhina Str. 16, building 12, 03127, Kyiv, Ukraine https://orcid.org/0000-0002-0187-8777
  • Olha Iakubchak National University of Life and Environmental Sciences of Ukraine, Faculty of Veterinary Medicine, Department of Veterinary Hygiene, Heroiv Oborony Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0002-9390-6578
  • Larysa Shevchenko National University of Life and Environmental Sciences of Ukraine, Faculty of Veterinary Medicine, Department of Veterinary Hygiene, Heroiv Oborony Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0001-7472-4325
  • Svitlana Midyk National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine, Ukrainian Laboratory of Quality and Safety of Agricultural Products, Heroiv Oborony Str., 15, 03041 Kyiv, Ukraine https://orcid.org/0000-0002-2682-2884
  • Valentyna Korniyenko National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine, Ukrainian Laboratory of Quality and Safety of Agricultural Products, Heroiv Oborony Str., 15, 03041 Kyiv, Ukraine
  • Vadym Kondratiuk National University of Life andEnvironmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, P.D. Pshenychnyy Department of Animal Nutrition and Feed Technology, Heroyiv Oborony Str., 15, Kyiv, 03041, Ukraine, Tel.: +38(044)527-85-55 https://orcid.org/0000-0002-4246-2639
  • Tatyana Rozbytska National University of Life and Environmental Sciencesof Ukraine, Faculty of food technologies and quality management of products of agricultural products, Department of Standardization and certifying of agricultural products, Heroiv Oborony Str.15, 03041, Kyiv, Ukraine https://orcid.org/0000-0003-0098-927X
  • Viktoriia Melnik National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Technologies in Poultry, Pig and Sheep Breeding, Heroyiv Oborony Str., 15, Kyiv, 03041, Ukraine https://orcid.org/0000-0002-8782-1236
  • Yuliya Kryzhova National University of Life and Environmental Sciences of Ukraine, Faculty of FoodTechnology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina, Str. 16, Kyiv, 03041, Ukraine

DOI:

https://doi.org/10.5219/1774

Keywords:

astaxanthin, lycopene, egg yolks, fatty acids, storage

Abstract

The level of consumers’ satisfaction with the quality of edible chicken eggs is determined, in particular, by the attractive appearance of the yolks and their content of biologically active substances that have functional properties. Such compounds include carotenoids astaxanthin and lycopene, which can be deposited in the yolks, provide their pigmentation, and as powerful antioxidants, affect the stability of the fatty acid composition of lipids during egg storage. The aim This study aimed mine the effect of supplements of oil extracts of astaxanthin (10, 20, and 30 mg/kg of feed) or lycopene (20, 40, and 60 mg/kg of feed) on the Dion of young hens on the fatty acid composition of the yolks during eggs storage in temperature conditions 4 ±0.5 ℃ and 12 ±0.5 ℃ for 30 days. The experiment used 45 High-Line W36 crossbred laying hens at 24 weeks of age. It was found that the storage temperature of eggs (4 ±0.5 ℃ and 12 ±0.5 ℃) equally affected the fatty acid composition of lipids of egg yolks obtained from laying hens fed lycopene supplements in doses of 20, 40, and 60 mg/kg or astaxanthin in doses of 10, 20 and 30 mg/kg of feed for 30 days. Doses of lycopene from 20 to 60 mg/kg or astaxanthin from 10 to 30 mg/kg in the diet of laying hens contributed to a decrease in egg yolks at both storage temperatures of ω6 PUFA particles: Eicosatetraenoic and 6.9, 12-okadekatrienic acids until their complete disappearance. The addition of astaxanthin to the diet of laying hens reduced and stabilized the ratio of ω3/ω6 PUFA in yolks during egg storage to a greater extent than the addition of lycopene. Storage of lycopene or astaxanthin-enriched edible chicken eggs at 4 ±0.5 °C and 12 ±0.5 °C for 30 days can be used to correct the fatty acid profile of yolk lipids.

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Published

2022-08-05

How to Cite

Honchar, V., Iakubchak, O., Shevchenko, L., Midyk, S., Korniyenko, V., Kondratiuk, V., Rozbytska, T., Melnik, V., & Kryzhova, Y. (2022). The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes. Potravinarstvo Slovak Journal of Food Sciences, 16, 473–489. https://doi.org/10.5219/1774

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