EFFECT OF USING RAW MATERIALS RICH IN XANTHOPHYLLS IN LAYER DIETS ON EGG QUALITY
T.D. Panaite, R.D. Criste, I. Varzaru, M. Cornescu, M. Olteanu
The purpose of the experiment was to produce a new variety of eggs beneficial for consumer health by its qualities improved by layer feeding. We used raw materials rich in xanthophylls, available on forage market, to improve eggs enriched in lutein. We conducted a 5-week trial on two groups (C and E) of Lohmann Brown layers (38 layers/group) aged 27 weeks, housed in enriched cages (2 layers/cages 19 cages/group). The basal diet, same for the two groups, consisted of corn, wheat, soybean meal and sunflower meal and had 17.8% CP and 2800 kcal ME/kg. Additionally, the diet for group E also included 5% alfalfa and 5% corn gluten. The lutein content of the two diets was 4.3 mg/kg CF (C) and 15.63 mg/kg CF lutein (E). Initially and then, every 2 weeks, we collected randomly 18 eggs/group which were measured for the physical parameters and lutein concentration in the yolk. At the end of the experiment, the lutein concentration was significantly (p?0.05) higher in group E (15.84±2.39 ppm) compared to group C (3.90±0.27 ppm). Yolk colour was significantly (p?0.05) lower in group C (3.361±0.639) compared to group E (5.611±0.728). Egg freshness was higher in group E (33% AA; 61.11% A) compared to group C (25% AA; 44.44% A).
Key words: layers, eggs, compound feeds, lutein, freshness