Influence of Synthetic Carotenoids Supplementation in Feed on Production Performance and Egg Yolk Color of Laying Ducks
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Abstract
The objective of this study was to study the effect of synthetic carotenoids on the egg yolk color intensity of laying ducks. A total of 1,500 Khaki Campbells laying ducks, aged 23 weeks, were used. The ducks were divided into 6 groups, each with 5 subgroups of 50 ducks each. The laying ducks were 26 weeks old when the experiment began. The experiments were planned to use a completely randomized design method. The 6 experimental groups were classified based on their dietary treatment as follows: 1. Basal feed (without carotenoids supplementation); 2. Basal feed with 150 ppm canthaxanthin plus 100 ppm apo-ester; 3. Basal feed with 150 ppm canthaxanthin plus 150 ppm apo-ester; 4. Basal feed with 150 ppm canthaxanthin plus 1000 ppm 2 % Xanthophyll; 5. Basal feed with 250 ppm canthaxanthin; and 6. Basal feed with 250 ppm canthaxanthin plus 150 ppm apo-ester. Data were collected for 4 weeks. According to the studies, adding synthetic carotenoids to feed at various doses had no influence on duck egg production efficiency or quality (P > 0.05), but did have a statistically significant effect on egg yolk color intensity (P < 0.01). Canthaxanthin 250 ppm gave the best redness efficiency. The yolk color intensity was the highest compared to all other groups (P < 0.01), while dietary apo-ester supplementation of 150 ppm gave higher yellowness values than the extract supplemented diet from marigold (xanthophyll 2 %) 1000 ppm. When duck eggs from each experimental unit were boiled and made to salted egg and salted egg yolk. Color of three difference egg yolk types were compared boiled egg, salted egg and boiled salted egg. It was found that all egg yolk types gave color intensity values statistically in the same direction as fresh egg yolks. Therefore, it was concluded that supplementation of synthetic carotenoids in feed can effectively increase the color intensity of egg yolks according to the level of synthetic additives in the diet.
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