RT Journal Article
SR Electronic
A1 de Souza, Laura Aline Zanelatto
A1 Lima, Heder José D'Avila
A1 Martins, Renata Aparecida
A1 Assunção, Andrey Sávio de Almeida
A1 Junior, Donaldo Antônio Nunes
A1 Silva, Willian Ferreira
A1 da Silva, Felipe Gomes
T1 Egg yolk colour and retinol concentration of eggs from laying hens fed diets containing carrot and beetroot meal
JF Czech Journal of Animal Science
YR 2019
VO 64
IS 9
SP 395
OP 403
DO 10.17221/54/2019-CJAS
UL https://cjas.agriculturejournals.cz/artkey/cjs-201909-0004.php
AB Compounds such as pigments, antioxidants, and pro-vitamins A are found in carrots and beetroots and could increase the nutritional value of eggs when added to diets for laying hens. This research evaluated retinol concentrations and egg yolk colour with addition of freeze-dried carrot (Daucus carota L.) and beetroot (Beta vulgaris L.) meal in the diets of 240 Hisex Brown laying hens. The hens were distributed in a completely randomized design in five groups according to five experimental diets: (1) maize and soybean meal; (2) sorghum and soybean meal; (3) sorghum and soybean meal plus 0.8% of freeze-dried carrot meal; (4) sorghum and soybean meal plus 0.8% of freeze-dried beetroot meal; (5) sorghum and soybean meal plus 0.4% of freeze-dried carrot meal and 0.4% freeze-dried beetroot meal. The diet containing maize and soybean meal resulted in a more intense egg yolk colour and higher retinol levels in comparison to other diets (P < 0.05). However, carrot meal increased egg yolk colour and beetroot meal increased egg yolk retinol concentration in comparison to sorghum and soybean meal diets (P < 0.05). The inclusion of 0.8% of the carrot and beetroot meal in the diet is not enough to reach the intensity of yolk colour and yolk retinol concentration obtained through the diet containing maize, however, it increases retinol level and yolk colour in comparison to the diet containing sorghum without carrot and beetroot meal.