Effects of carrot leaves on digestibility of feed, and cholesterol and β-carotene content of egg yolks

Abstract

The purpose of this study was to evaluate the effects of carrot leaf supplementation on feed digestibility and the cholesterol and β-carotene contents of the yolks of eggs produced by Lohmann Brown laying hens. A feeding trial was conducted using 240 healthy 30-week-old laying hens kept in colony cages to evaluate the effect of dietary supplementation with carrot leaves. Carrot leaf extract (CLE) was prepared by macerating carrot leaves in distilled water (1:1, w/w). The hens were fed diets i) without carrot leaves (C0), ii) supplemented with 2% carrot leaf flour (CLF)(C1); iii) supplemented with 2% CLE(C2); and iv) supplemented with 1% CLF and 1% CLE (C3). Supplementation of CLE, CLF and in combination increased dry matter, organic matter and protein digestibility significantly. Feed efficiency was improved, and eggshell thickness, yolk colour and β-carotene content in yolk increased. Supplementation with CFL or CLE produced significantly lower serum and yolk cholesterol contents. Dietary supplementation of laying hens with CLF and CLE also increased egg production and β-carotene contents in yolk.

Improving the Quality of Tofu Waste by Mixing it with Carrots and Probiotics as a Feed Source of Probiotics and β-Carotene

“…According to Çalişlar (2019), the role of BC in increasing host immunity is by increasing antibody responses and preventing acute respiratory infections in poultry. The inclusion of carrot flour in the feed significantly increased egg yolk color (Hammershoj et al 2010;Souza et al 2019;Bidura et al 2021;Siti and Bidura 2021). The BC content in egg yolks ranged from 1.07-2.12g/kg (Kotrbáček et al, 2013) and 0.16-1.62 g/kg (Khan et al 2012).…”

“…The BC content in egg yolks ranged from 1.07-2.12g/kg (Kotrbáček et al, 2013) and 0.16-1.62 g/kg (Khan et al 2012). Inclusion of fermented carrot leaves in the diet can increase BC concentration and yolk color (Bidura et al 2020(Bidura et al , 2021Siti and Bidura 2021). Probiotics can reduce Salmonella infection in broiler chickens, so that chickens are healthier and nutrient absorption can be optimal (Chen et al 2012;Yu et al 2012;Wang et al 2018).…”

“…If the increase in BC consumption is greater than saturated fatty acids, the biosynthesis process by the HMGCoA enzyme is directed at BC, so that saturated fatty acids are not converted into cholesterol (Nuraini 2006). High BC content in feed can reduce cholesterol levels in the serum (Bidura et al 2020;Siti and Bidura 2021). The inclusion of fermented feed products in feed significantly reduces cholesterol content (Syahruddin et al 2013).…”

“…Arabinoxylan can increase the viscosity of intestinal fluid (digestive viscosity) resulting in decreased fat and energy absorption. Dietary supplementation with carrot leaf flour has been shown to be effective in improving yolk color, lutein content, alpha-carotene, BC, and cholesterol content in yolks (Hammershoj et al 2010;Bidura et al 2021;Siti and Bidura, 2021). According to Çalişlar (2019), the role of BC in increasing host immunity is by increasing antibody responses and preventing acute respiratory infections in poultry.…”

“…As reported by Descalzo et al (2012), soybean meal expeller (soybean meal) contains BC as much as 0.0mg/100g, while carrots contain BC as much as 3.2-6.1mg/100g (Yilmaz 2010). The nutritional profile of eggs can be improved by manipulating feed, because it will be very beneficial for the health of consumers (Çalişlar and Uygur 2010;Siti and Bidura 2021). For example, the enrichment of carotenoid content and yolk color can be increased with feeds that are high in BC content (Bidura et al 2020;.…”