Nutritional Quality of Eggs of Amberlink and Hyline Layers Fed on Different Levels of Provitamin A-Biofortified Maize

Gw Zeina,U Kolanisi,M Chimonyo

doi:10.1590/1806-9061-2016-0383

Abstract

ABStRACt The study was conducted to determine the interaction of types of maize (Provitamin A-biofortified maize (PABM) versus white maize) and strain of laying birds (Amberlink and Hyline) on nutritional quality of eggs. Twenty-one of each of Amberlink and Hyline laying hens were fed on three diets for 30 days. Birds were distributed in a 3 × 2 factorial arrangement constituting three diets (0, 50 or 100 % of PABM) and two strains (Amberlink & Hyline). There was a diet × strain interaction on egg shell weight, average daily feed intake, egg production, egg weight and egg shell thickness. Eggs produced by layers under 100 % PABM had lighter eggshell weight and lower eggshell percentage. In contrast, eggs produced by layers under 50 % PABM diet had signi-ficantly higher eggshell percentage, heavier egg shell weight and thicker eggshell. As the level of PABM increased, the yellow and red hue (Hunter a* and b* values) significantly increased while the lightness values (Hunter L* values) decreased. As the level of PABM in the ration increased, the vitamin A content of the egg yolk also significantly increased. Assimilation of vitamin A from feed to egg yolk in Amberlink and Hyline hens was similar. Hence, egg enrichment with vitamin A can be achieved by using PABM in layers ration. The use of high level of PABM had a negative effect on the eggshell quality traits.

Highlights

Chicken eggs are one of nature’s most wholesome foods
Consumers from many African communities do not prefer the use of yellow maize, hindering the use of provitamin A biofortified maize (PABM) to combat vitamin A deficiency (VAD) (Stevens, 2008)
The main target beneficiaries of provitamin A-biofortified crops are resource-poor households whose diets highly depend on staples with low nutritional quality and who have a limited access to other vitamin A-rich foods

Summary

Introduction

Chicken eggs are one of nature’s most wholesome foods. Egg yolk contains natural carotenoids, and its yellow colour is attributed to the presence of β-carotene, zeaxanthin, kryptoxanthin and lutein naturally found in commercial feed. Because of the health benefits of vitamin A to humans, biofortification of maize with provitamin A has been promoted to curb vitamin A deficiency (VAD) among children, pregnant women and the elderly (Pillay et al, 2013). Consumers from many African communities do not prefer the use of yellow maize, hindering the use of provitamin A biofortified maize (PABM) to combat VAD (Stevens, 2008). To curb this predicament, PABM could be used to enhance the vitamin A content of eggs (Liu et al, 2012).

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