Resumo

TASAYCO, Elías Salvador  e  BONIFACIO HUALLANCA, Sandra Jackeline. Design of eggs enriched with astaxanthin and iron to reduce childhood anemia in the Ica region. Rev. Inv. Cs. Agro. y Vet. [online]. 2022, vol.6, n.18, pp.537-544.  Epub 15-Dez-2022. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v6i18.189.

Anemia and child malnutrition are public health problems in the region. The Ica region is the main egg producer in the country. Modulating the diet to design an egg fortified with iron and astaxanthin could be a strategy that contributes to combat this public health problem. The objective of the present study was to evaluate a diet supplemented with organic Fe and astaxanthin and its effect on egg Fe composition, productive response and egg quality. A total of 140 hens of the DEKALB White line of 50 weeks of age were used, which were distributed under a Randomized Complete Block Design. Four treatments were established: control diet (T-1), diet with astaxanthin (T-2), diet with organic Fe (T-3) and diet with astaxanthin + organic Fe (T-4). The productive response, egg Fe content and egg quality were evaluated. The GLM procedure of SAS v 9.4 was used for statistical analysis. Feed intake was significantly (P<0.05) higher for the control diet compared to the other three treatments. Yolk color was significantly (P<0.05) higher for the diets with astaxanthin. The yolk index was higher for the astaxanthin + organic Fe diet. The other productive characteristics and egg quality were not affected (P>0.05). It is concluded that astaxanthin and organic Fe supplementation improve yolk index and yolk color of laying hen eggs.

Palavras-chave : Layers; Astaxanthin; Astaxanthin; Iron; Diet; Egg; Anemia; Infant malnutrition.

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