Investigating the Impact of Marigold Supplementation on Egg Yolk Color Intensity: A Study on Dietary Additives
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Abstract
Background: The inclusion of marigold flower powder (MFP) in the diets of layer hens, a rich source of xanthophylls, presents a natural method to enhance egg quality. This study examines the effects of MFP on egg characteristics including yolk color, overall weight, and the weights of individual egg components.
Objective: To assess the impact of dietary supplementation with 4% MFP on egg yolk color, egg weight, albumin content, yolk weight, shell weight, and hen body weight in layer hens.
Methods: Ten 27-week-old layer hens were divided into two groups: a control group (T0) and a treatment group (T1), with each group containing five replicates. The T1 group's diet was supplemented with 4% MFP. The study was conducted over a 60-day period, with measurements taken in a completely randomized design. Egg quality metrics (weight, yolk weight, albumin weight, and shell weight), yolk color (evaluated using the Roche Yolk Colour Fan, or RYCF), and hen weight were measured and analyzed on the sixty-first day.
Results: The study found no significant difference (P>0.05) in internal egg qualities (egg yolk weight and egg albumin weight) or hen weight between the T0 and T1 groups. However, significant improvements were observed in external egg qualities; egg weight and shell weight showed a significant increase (P<0.05) on the 45th day of the trial. Moreover, egg yolk color in the T1 group was significantly enhanced compared to T0, achieving a RYCF score of 12.66.
Conclusion: Dietary supplementation with marigold flower powder significantly enhances the external qualities of eggs, notably egg weight and shell weight, as well as the color intensity of the egg yolk. These findings suggest that incorporating MFP into layer hens' diets is an effective natural strategy to improve egg quality. Future research should consider an economic analysis of incorporating MFP for pigment enhancement in layer hens' diets.
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