Effects of Pigments Extracted from the Marigold Flower on Egg Quality and Oxidative Stability of the Egg Yolk Lipids in Laying Hens

محورهای موضوعی : Camel

م. رضایی ¹ ( Department of Animal Nutrition, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran )
س. زکیزاده ² ( Department of Animal Nutrition, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran )
ن. ایلا ³ ( Department of Animal Science, Islamic Azad University, Karaj Branch, Karaj, Iran )

تاریخ دریافت : 1397/01/25 تاریخ پذیرش : 1397/05/24 تاریخ انتشار : 1398/06/10

کلید واژه: egg production, egg quality, pigment, egg antioxidant properties, marigold flower extract,

چکیده مقاله :

This research aimed to compare the effects of pigments extracted from dried petal meal of marigold flower and synthetic pigments on productive performance of laying hens, egg quality and antioxidant properties of the egg. A total of 64 laying hens, aged 75 weeks, were distributed in a completely randomized design in 4 treatments and 4 replications containing 4 hens per cages. Experimental groups contained: (1) basal diet without pigment; (2) basal diet + 25 ppm commercial synthetic pigment (red canthaxanthin); (3) basal diet + 20 ppm total carotenoids extracted from marigold flower and (4) basal diet + 40 ppm total carotenoids extracted from marigold flower. During a 8-weeks trial, egg production (number and weight), egg quality (height and diameter of the yolk, albumen height, thickness, weight of eggshell, Haugh unit), yolk color index (two methods of Roche yolk color fan and hunter lab instrument) and oxidative stability of egg yolk lipids (based on malondialdehyde value at fresh, 0 and 21th days of room temperature of storage) were measured and analyzed in a completely randomized design. There was no significant difference for egg production and its quality between experimental and control groups. However, the yolk color index in hens consumed natural or synthetic pigment was significantly higher (P<0.01). The oxidative stability of yolk in hens being fed marigold pigment improved significantly after 3 weeks (P<0.05). Consequently, although the intensity of yolk color induced by xanthophyll of marigold flower was lower than synthetic pigments, the yolk color is acceptable for Iranian consumers. In conclusion, the use of marigold as a natural colourant or incorporating its derived antioxidant components in laying hens diets should be economically evaluated.

چکیده انگلیسی:

هدف از این تحقیق بررسی اثرات استفاده از رنگدانه‌های استخراج شده از گل جعفری در مقایسه با رنگدانه‌های سینتتیک بر عملکرد تولیدی مرغان تخمگذار و کیفیت و خواص آنتی‌اکسیدانی تخم مرغ آنها بود. تعداد 64 قطعه مرغ تخم‌گذار در سن 75 هفتگی به صورت تصادفی به 4 گروه آزمایشی شامل: (1) کنترل، جیره پایه بدون رنگدانه، (2) جیره پایه + 25 ppm رنگدانه سینتتیک تجاری، (3) جیره پایه + 20 ppm کل کارتنوئیدهای استخراج شده از گل جعفری و (4) جیره پایه + 40 ppm کل کارتنوئیدهای استخراج شده از گل جعفری، در 16 قفس‌ مجزا با ابعاد استاندارد تقسیم شدند. در طول 8 هفته دوره آزمایشی صفات عملکردی، کیفیت تخم مرغ، شاخص رنگ زرده و پایداری اکسیداتیو لیپیدهای زرده در مرغان اندازه‌گیری و به روش طرح کاملاً تصادفی مورد تجزیه و تحلیل قرار گرفت. نتایج نشان داد که تولید و کیفیت تخم‌ مرغ تفاوت معنی‌داری بین گروه‌های آزمایشی نسبت به گروه شاهد (بدون مصرف رنگدانه) نداشت ولی شاخص رنگ زرده در مرغانی که از رنگدانه طبیعی یا سینتتیک مصرف کرده بودند به صورت معنی‌داری بیشتر از گروه شاهد بود (01/0>P). ثبات اکسیداتیو لیپیدهای زرده در مرغان تغذیه شده با رنگدانه جعفری بعد از 3 هفته به صورت معنی‌داری بهبود یافت (05/0>P). در مجموع استفاده از گل جعفری به عنوان رنگدانه و یا به عنوان آنتی‌اکسیدان در جیره مرغان تخمگذار باید ارزیابی اقتصادی شود.

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