EFFECT OF DIFFERENT SOURCES OF LUTEIN IN LAYER DIETS ON EGG QUALITY

V. Bunduc, Rodica Diana Criste, Tatiana Dumitra Panaite, Iulia Varzaru, C. Panaite, M. Pop

Abstract
   The lipid matrix of the egg is a food source in which lutein and zeaxanthin have a higher bioavailability than from the vegetal sources. Within this context, we conducted a 6-week trial on 19,500 TETRA layers, which aimed to enhance the lutein concentration in the yolk by feeding natural (corn gluten and alfalfa) and commercial sources of lutein to the layers. The layers were assigned to 3 groups (C, E1 and E2) and reared in modernized production halls. The basal diet was similar for all three groups (17.96% CP and 2724.31 kcal ME /kg). Compared to the diet for group C, the diet formulation for group E1 also included 5% alfalfa hay and 5% corn gluten. The diet formulation for group E2 included 25% commercial lutein powder (10%). Every day during the first week and every 2 days, afterwards, eggs were sampled and assayed for lutein concentration in the fresh yolk. Lutein concentration in the yolk increased during the experiment only in the yolk of the eggs from the experimental groups: 2.09 times (E1) and 2.89 times (E2). The higher lutein concentration in the yolk from the experimental groups compared to groups C was obvious from the second day of experiment: 12,777ppm (C), 17,636 ppm (E1) and 21,487 ppm (E2). No increase was determined in group C. There was a very high correlation (R²=0.9226) between lutein concentration in the compound feed and its concentration in the yolk.

Key words: layers, yolk, lutein, sources

EFECTUL UNOR SURSE DIFERITE DE LUTEINA DIN RAŢIA GĂINILOR OUĂTOARE ASUPRA CALITĂŢII OUĂLOR

V. Bunduc, Rodica Diana Criste, Tatiana Dumitra Panaite, Iulia Varzaru, C. Panaite, M. Pop

Rezumat
   Matricea lipidica a galbenusului de ou constuie o sursa alimentara din care luteina si zeaxantina, nutrienti protectori ai sanatatii ochiului, au o biodisponibilitate mai mare decat aceea din vegetale. In acest context, s-a realizat un experiment de 6 saptamani pe 19.500 gaini ouatoare TETRA (58 saptamani) in care s-a urmarit imbogatirea galbenusului de ou in luteina prin folosirea in ratiile gainilor ouatoare a unor surse naturale (gluten de porumb, lucerna) si comerciale de luteina. Pasarile impartite in 3 loturi (C, E1, E2) au fost crescute in hale industriale de productie modernizate. Cele 3 loturi au avut aceeasi reteta de baza (17.96% PB si 2724.31 kcal/kg EM). Fata de reteta C, reteta E1 a avut fan de lucerna (5%) si gluten de porumb (5%). In reteta E2, fata de reteta E1 au fost adaugate 25 g% pulbere dintr-o luteina comerciala (10 % luteina). Pentru determinarea concentratiei de luteina in galbenusul proaspat s-au facut recoltari de oua zilnic in prima saptamana dupa care din 2 in 2 zile. Pe perioada experimentului, luteina a crescut doar in galbenusul oualor loturilor experimentale: de 2,09 ori (E1) si 2,89 ori (E2). Cresterea concentratiei de luteina in galbenusul loturilor experimentale fata de C a fost evidenta chiar in ouale recoltate in ziua a 2-a de experiment: 12,777ppm (C), 17,636 ppm (E1) si 21,487 ppm (E2). Corelatia intre concentratia de luteina in nutretul combinat si concentratia sa in galbenus a fost foarte buna (R²=0.9226).

Cuvinte cheie: gaini ouatoare, galbenus, luteina, surse