Effects of supplementing natural astaxanthin from Haematococcus pluvialis to laying hens on egg quality during storage at 4°C and 25°C

Author:

Heng Nuo,Gao Shan,Guo Yong,Chen Yu,Wang Liang,Sheng Xihui,Wang Xiangguo,Xing Kai,Xiao Longfei,Ni Hemin,Qi Xiaolong

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference45 articles.

1. Quantification of lutein in egg following feeding hens with a lutein supplement and quantification of lutein in human plasma after consumption of lutein enriched eggs;Adabi;Archiv Fur Geflugelkunde,2010

2. Effect of storage time, temperature and hen age on egg quality in free-Range layer hens;Akyurek;J. Anim. Vet. Adv.,2009

3. Evolution of Chemical and Physical yolk characteristics during the storage of shell eggs;Alyssa;J. Agric Food Chem,1996

4. Molecular modeling of non-covalent binding of homochiral (3S,3'S)-astaxanthin to matrix metalloproteinase-13 (MMP-13);Bikadi;Bioorg. Med. Chem.,2006

5. Astaxanthin exerts anti-inflammatory and antioxidant effects in macrophages in NRF2-dependent and independent manners;Callie;J. Nutr. Biochem.,2018

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