This experiment deals with lycopene-enriched egg production in chicken and their effects on egg quality, especially antioxidant status of eggs upon their long term storage. Forty two laying hens (Hyline, 36 weeks of age) were assigned randomly to 1 of 2 diets containing 0 mg and 2 mg lycopene per kilogram feed for 4 weeks. There was a comparable concentration of lycopene in egg yolk(1.57μg/1 g yolk) of chickens supplemented with dietary lycopene. No measurable concentration of lycopene was detected in egg yolk of chickens fed the control diet. Dietary lycopene supplementation increased egg yolk color (p<0.01), egg yolk height (p<0.08), egg yolk diameter (p<0.19), egg shell intensity (p<0.19), egg white height (p<0.33), and Haugh unit (p<0.34). After 4 week of storage of eggs in room temperature, lycopene treated eggs were tested for freshness. The ESI, EYH, EWH, HU, and EYC of lycopene treated eggs were comparably higher than those of control groups, even though there was not statistically significant difference between two groups whereas EYD of the control group was smaller than that of lycopene treated group. In conclusion, dietary lycopene supplementation to chickens might be improved egg quality.

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