Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs

Abstract

The aim of this study was to evaluate the effect of a supplementation diet for hens consisting of dried basil herb and flowers of calendula and dandelion for color, carotenoid content, iron-induced oxidative stability, and sensory properties of egg yolk compared with commercial pigment (control) and marigold flower. The plant parts were supplemented in diets at two levels: 1% and 3%. In response to dietary content, yolks from all diets differed in carotenoid profile (p < 0.001). The 3% supplementation level resulted in a similar total carotenoid content as the control (21.25 vs. 21.79 μg/g), but by 3-fold lower compared to the 3% marigold (66.95 μg/g). The tested plants did not achieve yolk color fan values as the control (13.47) or 3% marigold (11.47), and among them, calendula had the highest values (9.73). Despite the low carotenoid content in diets supplemented with basil herb, iron-induced malondialdehyde (MDA) concentration was low as for marigold (on average 106.83 vs. 92.68 ng/g after 250 min). The treatments differed in sensory color scores for fresh and hard-boiled yolks and flavor while other sensory properties were similar. In conclusion, the supplementation of plants in a hen diet may result in yolks containing carotenoids and other compounds showing a high antioxidant effect.