Effects of Marigold and Paprika Extracts as Natural Pigments on Laying Hen Productive Performances, Egg Quality and Oxidative Stability

Cristina-Camelia Matache, Gabriela Maria Cornescu (), Dumitru Drăgotoiu, Ana Elena Cișmileanu, Arabela Elena Untea, Mihaela Sărăcilă and Tatiana Dumitra Panaite
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Cristina-Camelia Matache: Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
Gabriela Maria Cornescu: Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
Dumitru Drăgotoiu: Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 B-dul Marasti, District 1, 011464 Bucharest, Romania
Ana Elena Cișmileanu: Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
Arabela Elena Untea: Food and Feed Quality Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
Mihaela Sărăcilă: Food and Feed Quality Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
Tatiana Dumitra Panaite: Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania

Agriculture, 2024, vol. 14, issue 9, 1-17

Abstract: Enhancing the quality of eggs by using natural food sources has become a very important topic in the last decade. The objective of this study was to determine the influence of natural (marigold and paprika extracts) pigments on the shelf life of eggs from laying hens. This research was carried out for a 6-week period on 168 Lohmann Brown laying hens (45 weeks age) divided into four groups (C, E1, E2 and E3) to assess the performances, external and internal egg quality parameters, egg yolk color, and antioxidant profile. The control group (C) was fed a standard diet (16.39% PB, 2750 kcal EM/kg compound feed) and the experimental diets were supplemented with 0.07% marigold extract (E1), 0.07% paprika extract (E2), and a mixture containing 0.07% of both extracts (E3). In summary, the study demonstrated that adding natural pigments from marigold and paprika extract with highly antioxidant lipid capacity into the diets of laying hens improved egg quality when eggs were stored at 28 days, under both storage temperature conditions (4 °C and 20 °C).

Keywords: antioxidant capacity; eggs; lutein; marigold extract; natural pigments; paprika extract (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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