Effect of Dietary Fat on .BETA.-Carotene Content in Egg Yolk and Egg Yolk Color.

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Effect of dietary fat on β-carotene content in egg yolk and egg yolk color were investigated in laying hen. Twenty four hens (21-wk-old) were fed experimental diet supplemented with either 0, 1.5 or 3% of soybean oil for 28 days. The experimental diet consisted mainly of corn and soybean meal and contained 0.1% of β-carotene beadlets. All experimental diets were prepared to have the same crude protein and metabolizable energy levels.The β-carotene content of egg yolk increased, and reached a plateau at 7 to 14 days after feeding the experimental diets. At day 21 after feeding, β-carotene content of egg yolk from hens fed the 0, 1.5 and 3% of fat supplemented diets were 97, 143, and 225 μg/100g egg yolk, respectively. Efficiency of egg yolk deposition of β-carotene, which means the ratio of β-carotene retained in egg yolk to β-carotene intake, was significantly increased with the higher dietary fat level. Yolk color fan score, egg production, egg weight, and feed consumption were not affected by the dietary fat level.These results suggest that β-carotene content of egg yolk and the efficiency of egg yolk deposition of β-carotene increase with the higher dietary fat level.
日本家禽学会の論文