Related Experiment Video
Updated: Nov 25, 2025
Author Spotlight: Optimizing Growth Factors for Production of Biotechnologically Relevant Secondary Metabolites
Published on: October 25, 2024
Astaxanthin supplementation enriches productive performance, physiological and immunological responses in laying hens
Yuanzhao Zhu1, Long Yin1, Jinshan Ge2
1Key Laboratory for Animal Nutritional Regulation and Health of the Anhui Province, College of Animal Science, Anhui Science and Technology University, Bengbu 233100, China.
Objective:
Astaxanthin is a natural super antioxidant. The present study was carried out to investigate the effect of astaxanthin rich Phaffia rhodozyma (PR) supplementation in diets on laying production performance, egg quality, antioxidant defenses and immune defenses in laying hens.
Methods:
A total of five hundred and twelve 60-week-old Lohmann Brown laying hens (2,243±12 g) were randomly assigned to four groups, each including 4 replicates with 32 birds per replicate. Astaxanthin rich PR was added to corn-soybean meal diets to produce experimental diets containing 0 (Control), 800 mg/kg, 1,200 mg/kg, and 1,600 mg/kg PR, respectively. The astaxanthin content in the diet was 0.96 mg/kg, 1.44 mg/kg and 1.92 mg/kg respectively.
Results:
Results showed that dietary PR supplementation tended to increase daily feed intake (p = 0.0512). There was no effect of astaxanthin rich PR on Haugh units, albumen height, egg shape index, eggshell strength, and eggshell thickness at weeks 6 (p>0.05). However, egg yolk color was significantly improved (p<0.05). In addition, astaxanthin rich PR supplementation significantly increased serum glutathione peroxidase and superoxide dismutase activity (p<0.05), increased serum immunoglobulin G content (p<0.05), and reduced malondialdehyde content (p<0.05) in laying hens.
Conclusion:
In conclusion, astaxanthin rich PR can improve the color of egg yolk, enhance the antioxidant defenses, and regulate the immune function.
