The Effect of Lutein on Egg Components S Mozin*, U Hatta, S Sarjuni, and A Adjis
Department Animal Husbandry, Faculty of Animal Husbandry and Fishery, Tadulako University, Indonesia
Abstract
The Effect of Lutein on Egg Components
S Mozin*, U Hatta, S Sarjuni, and M A Adjis
Department Animal Husbandry, Faculty of Animal Husbandry and Fishery, Tadulako University, Indonesia
*Email: smozinfapetkan@gmail.com
Canthaxanthin and cryptoxanthin are red pigments, while lutein and zeaxanthin are yellow pigments that give the yolk its yellow hue. This study aimed to analyze the composition of chicken eggs from diets containing varying amounts of lutein. A total of 120 20-week-old laying hens were used in this study. Rations without lutein, 20 ppm, 40 ppm, 60 ppm, and 80 ppm of lutein, were all tested as treatments. The research data were examined using a completely random design, with eight repetitions of each treatment. Chickens were housed in cages that had feeding and drinking equipment. The weight of the egg, eggshell, yolk, and albumen were the parameters measured. The results showed that treatment of dietary lutein levels significantly affected egg weight and eggshell weight (P<0.01) but did not significantly affect (P > 0.05) the other components (yolk and egg albumin weights). This study concludes that adding lutein to the diet of laying hens up to 80 ppm increases egg weight despite producing relatively equal amounts of albumen and yolk.
Keywords: Egg components, Laying hens, and Lutein
Keywords: Keywords: Egg components, Laying hens, and Lutein
