Evaluating the effects of crab meal, Carophyll Red®, and Carophyll Yellow® in laying hen diets on egg yolk pigmentation and production performance

Abstract

A total of 480 Babcock White Leghorn hens (65 wk of age) were randomly assigned to one of five diets [wheat-based control (C), 10 g t–1 Carophyll Red® (CR), 20 g t–1 Carophyll Yellow® (CY), 10 g t–1 CR + 20 g t–1 CY (CR + CY), 80 kg t–1 crab meal (CM)] for 60 d. There was no effect of treatment on egg production. There was an increase in red pigmentation (a* score) on day 45 among treatments supplemented with CR, CR + CY and CM when compared with C and CY. The laying hen was capable of depositing the natural carotenoid supplied by the CM into the egg yolk. Key words: Laying hen, crab meal, carotenoids, astaxanthin, yolk pigmentation