The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes

The level of consumers’ satisfaction with the quality edible chicken eggs is determined, in particular, by attractive appearance yolks and their content biologically active substances that have functional properties. Such compounds include carotenoids astaxanthin lycopene, which can be deposited yolks, provide pigmentation, as powerful antioxidants, affect stability fatty acid composition lipids during egg storage. aim This study aimed mine effect supplements oil extracts (10, 20, 30 mg/kg feed) or lycopene (20, 40, 60 on Dion young hens storage temperature conditions 4 ±0.5 ? 12 for days. experiment used 45 High-Line W36 crossbred laying at 24 weeks age. It was found (4 ?) equally affected obtained from fed doses 10, 20 feed Doses to 10 diet contributed a decrease both temperatures ?6 PUFA particles: Eicosatetraenoic 6.9, 12-okadekatrienic acids until complete disappearance. addition reduced stabilized ratio ?3/?6 greater extent than lycopene. Storage astaxanthin-enriched °C days correct profile yolk lipids.