Maternal Intake of Astaxanthin Improved Hatchability of Fertilized Eggs Stored at High Temperature

Abstract

This work aimed at examining the interactive effect of maternal intake of astaxanthin (AX) and storage conditions (temperature and period) on the hatchability of fertilized eggs. Single comb White Leghorn laying hens were allocated to 4 groups with cocks. Experimental diets with 4 levels of AX were prepared by supplementing AX to a basal diet. AX levels were 0, 5, 10 and 20ppm. Eggs from each treatment group were stored for 0, 4, 7, 14 and 21 days at either 10 or 21°C of storage temperature with 70% of relative humidity. The number of hatched chicks was counted and un-hatched eggs were used to check the age of embryo death. When fertilized eggs were stored at 10°C, the hatchability was kept at high level regardless of storage period. At 10°C of storage temperature, maternal intake of AX had no effect on the hatchability of fertilized eggs. On the other hand, the hatchability of eggs stored at 21°C was significantly lower than that at 10°C, and lowered hatchability was restored by maternal intake of AX. Elevated levels of dietary AX from 5 to 20ppm gradually restrained the decrease in hatchability at 21°C. On the mortality of embryos from 0 to 7 days of incubation, the interaction between dietary AX levels and storage temperature was significant. However, after 7 days of incubation, there was no significant interaction between dietary AX levels and storage temperature, and the effect of AX was not significant. These results suggest that the lowered hatchability of eggs stored at high temperature was restored by maternal feeding of dietary AX, and the beneficial effect of AX may be effective at early stage of embryo development.