Effect of astaxanthin produced by Phaffia rhodozyma on growth performance, meat quality, and fecal noxious gas emission in broilers

Abstract

A prospective alternative to antibiotics currently being evaluated is yeast and its derivative products. Phaffia rhodozyma is a species of yeast that produces the carotenoid pigment, astaxanthin (AST), which exhibits a wide variety of biological activities, including antioxidation in animals. A total of 432 one-day-old male broilers (Arbor Acres) were used in a 4-wk feeding experiment and each dietary treatment consisted of 9 replicate cages, with 16 broilers per replicate. Birds were randomly allotted to 1 of 3 corn-soybean meal-based diets supplemented with 0 mg (CON, basal diet), 1,000 mg (CON + AST production 0.1%), or 2,000 mg (CON + AST production 0.2%) of P. rhodozyma yeast per kg of feed, giving an intake of approximately 0, 2.3, and 4.6 mg of AST/kg of feed, respectively. The inclusion of AST linearly improved weight gain in the finisher period (linear, P = 0.0264) and during the overall experimental period (linear, P = 0.0194) and linearly decreased feed conversion ratio in the finisher period (linear, P = 0.0422) and tended to decrease during the overall experimental period (linear, P = 0.0568). No significant effects were observed with red blood cell, white blood cell, and lymphocyte numbers in response to 2.3 or 4.6 mg of AST/kg of feed (P > 0.05). The ammonia emission from samples treated with 2.3 and 4.6 mg of AST/kg was significantly lower than that of CON (linear, P = 0.0110). Taken together, these results indicate that supplementation with AST could improve BW gain and decrease feed conversion ratio and fecal noxious gas emission of ammonia in broilers.

Muscle Antioxidant Activity and Meat Quality Are Altered by Supplementation of Astaxanthin in Broilers Exposed to High Temperature

“…Supplementation of astaxanthin has been shown as an effective way to increase the concentration of total carotenoid in the liver, breast, and thigh of broiler chickens [ 2 ]. However, this is in contrast with the reports of [ 36 ], who noted that dietary supplementation of astaxanthin did not increase meat redness in broiler chickens. Improvement in antioxidant capacity by dietary astaxanthin supplementation may result in increased meat quality during heat stress.…”

“…Although astaxanthin has a potent antioxidant activity [ 15 , 34 , 35 , 36 ], previous studies did not focus on the influences of supplemental astaxanthin on the meat quality cascade related to high ambient temperatures in the broiler chickens at the total antioxidant capacity level. Therefore, this dose-dependent study was performed to evaluate the effects of astaxanthin on antioxidant status in meat, plasma, and their relationship with meat quality and color.…”

Microalgal Carotenoids: A Review of Production, Current Markets, Regulations, and Future Direction

“…The production of astaxanthin from microalgae is profitable and already established on a global scale because microalgae dominate natural astaxanthin production per unit dry weight (DW). For example, microalga Haematococcus pluvialis can produce astaxanthin at > 4% per DW [17], which is favourable when compared to the bacterium Paracoccus carotinifaciens (2.2% DW) [18], the yeast Phaffia rhodozyma (<0.5% DW) of (3R,3’R)-astaxanthin [19,20] and shrimp/crab shells (<0.025% DW) [21]. The commercial production of beta-carotene is increasing as well; meanwhile, other less established pigments (e.g., lutein, zeaxanthin, fucoxanthin) are also gaining momentum.…”

Efectos del uso de astaxantina, lúpulo o un aceite esencial sobre la calidad y vida útil de la carne y preparados cárnicos de cordero = Effects of the use of astaxanthin, hops or an essential oil on the quality and shelf life of the meat and lamb meat preparations

“…Hay estudios de investigación que prueban que el uso de astaxantina en dietas para animales de granja puede mejorar también la calidad de la carne. Se ha descrito que cuando es añadida a la dieta de pollos puede aumentar la ganancia de peso y aumentar la coloración roja de su carne (Akiba et al, 2001;Jeong & Kim, 2014;. Su suplementación en la dieta de cerdos puede tener efecto positivo sobre la estabilidad lipídica y la coloración roja de su carne Lei & Kim, 2014).…”

“…Dietary supplementation of astaxanthin in the diet of orange-flesh fishes such as salmon or trout have been demonstrated to improve the oxidative stability of the flesh (Barbosa, Morais, & Choubert, 1999;Young, Pritchard, White, & Davies, 2017). Recent studies have extended the focus on the use of astaxanthin or astaxanthin-rich raw materials as a dietary supplement to meat animals such as broilers or pigs (Akiba et al, 2001;Jeong & Kim, 2014;Lei & Kim, 2014;Yang et al, 2006). The amounts of astaxanthin tested in meat animal experimental diets have ranged from 1 to 66.7 mg of pure astaxanthin per kg of feed.…”