Use of canthaxanthin

Abstract

The present invention relates to the use of canthaxanthin and at least one vitamin D metabolite, preferably 25-hydroxy vitamin D3 (25-OH D3), for improving internal egg quality. Interior egg quality, usually expressed in Haugh Units, is prolonged by feeding the laying poultry a diet containing canthaxanthin and 25-hydroxy vitamin D3.

Claims

1. A method for improving egg quality as expressed in terms of Haugh units, which comprises administering to a layer hen in need of such treatment a diet comprising an amount of about 2 ppm to 100 ppm of canthaxanthin and about 10 g/kg to about 100 g/kg of 25-hydroxy vitamin D3 sufficient to significantly increase the rate of the Haugh unit value of the eggs from the hen as compared with a diet which is absent the canthaxanthin and 25-hydroxy vitamin D3.

2. The method according to claim 1, wherein the diet comprises 2 to 10 ppm of the canthaxanthin.

3. A process for reducing the rate of internal egg quality degradation as expressed in terms of Haugh units which comprises feeding a laying poultry hen a diet which contains from about 2 ppm to 100 ppm of canthaxanthin and about 10 g/kg to about 100 g/kg of 25-hydroxy vitamin D3 sufficient such that the rate in decrease in Haugh unit value of the eggs from said hen is significantly reduced as compared to the rate of such decrease under the same conditions with the same diet absent the canthaxanthin and the 25-hydroxy vitamin D3.

4. The process according to claim 3, wherein the diet comprises 2 to 10 ppm of the canthaxanthin.

5. A process for obtaining an egg crop having a reduced rate of internal egg quality degradation expressed as Haugh units which comprises: (i) feeding laying poultry a diet which contains from about 2 ppm to 100 ppm of canthaxanthin and from about 10 g/kg to about 100 g/kg of 25-hydroxy vitamin D3; and (ii) recovering an egg crop from the laying poultry fed according to step (i) in which the rate in decrease in Haugh unit value of eggs in the egg crop is significantly reduced as compared to the rate of such decrease under the same conditions with the same diet absent canthaxanthin and 25-hydroxy vitamin D3.

6. The process according to claim 5, wherein the diet comprises 2 to 10 ppm of the canthaxanthin.

Description

DETAILED DESCRIPTION OF THE INVENTION

(1) As used throughout the specification and claims, the following definitions apply:

(2) Vitamin D metabolite means any metabolite of Vitamin D as for example 25-hydroxy vitamin D3, 1,25-dihydroxy vitamin D3 or 24,25-dihydroxy vitamin D3.

(3) 25-OH D3 refers specifically to 25-hydroxy vitamin D3.

(4) Poultry is meant to include turkeys, ducks and chickens (including but not limited to broiler chicks, layers, breeders).

(5) Canthaxanthin and 25-OH D3 may be obtained from any source, and a composition thereof may be prepared using convenient technology.

(6) The Haugh unit is a mathematical relationship between the egg weight and albumen. The test was introduced by Raymond Haugh and is an important industry measure of egg quality next to other measures such as shell thickness and strength.

(7) An egg is weighed, then broken onto a flat surface (breakout method), and a micrometer used to determine the height of the thick albumen (egg white) that immediately surrounds the yolk. The height, correlated with the weight, determines the Haugh unit, or HU, rating. The higher the number, the better the quality of the egg (fresher, higher quality eggs have thicker whites). Although the measurement determines the protein content and freshness of the egg, it does not measure other important nutrient contents such as the micronutrient or vitamins present in the egg.

(8) The formula for calculating the Haugh unit is:
HU=100*log(h1.7w.sup.0.37+7.6)

(9) Where: HU=Haugh unit h=observed height of the albumen in millimeters w=weight of egg in grams

(10) In a first aspect, one or more feed compositions suitable for poultry use are provided to administer canthaxanthin and 25-OH D3 as nutrients to improve egg quality of poultry layers.

(11) In a second aspect, a poultry feed is provided which comprises from about 10 g/kg to about 100 g/kg of 25-OH D3 and from about 2 to 100 ppm canthaxanthin, preferably 2 to 10 ppm.

(12) In another aspect, a premix composition for poultry feed comprising 25-hydroxy vitamin D3 and canthaxanthin is provided.

(13) Canthaxanthin and 25-hydroxy vitamin D3 are suitably administered together with the food. The term food as used herein comprises both solid and liquid food as well as drinking fluids such as drinking water. Particularly, inventive ingredients can be added as a formulated powder to a premix containing other minerals, vitamins, amino acids and trace elements which is added to regular animal food and thorough mixing to achieve even distribution therein.

(14) In the manufacture of poultry feed in accordance with the invention, from about 2 ppm to 100 ppm, preferably 2-10 ppm of canthaxanthin and from about 10/kg to about 100 g/kg of 25-hydroxy vitamin D3 are added to regular poultry food. Alternatively, a food premix may be prepared on the basis of regular food components by adding these active ingredients to such food components in higher concentration.

(15) As noted above, this invention involves, inter alia, a method for reducing degradation of internal egg quality. In one of its forms, this method involves a process for obtaining an egg crop having a reduced rate of internal egg quality degradation which comprises (i) preparing a poultry diet which contains from about 0.25 to about 3.0 weight percent canthaxanthin and optionally 25-OH D3, (ii) feeding such diet to laying poultry, and (iii) recovering an egg crop therefrom in which the rate in decrease in Haugh unit value of the eggs is reduced as compared to the rate of such decrease under the same conditions with the same diet absent canthaxanthin and optionally 25-OH D3.

(16) In another of its forms, the present invention relates to a method of improving the egg shell characteristics, e.g. egg shell strength of eggs from laying poultry. A convenient means of measuring egg shell strength is by measuring the specific gravity of the egg. This is simply done by immersing the egg in solutions of salt water of varying strengths. It is well known in the art that specific gravity correlates with egg shell strength. As specific gravity of the egg is raised, the strength of the egg shell is increased.

(17) This latter method of this invention can also improve egg shell thickness, and/or decrease the number of eggs produced without shells.

(18) According to the present invention the 25-OH-D3 compound is available under the Trademark ROVIMIX Hy-D 1.25% and canthaxanthin under the Trademark CAROPHYLLRed. A combination product of both, canthaxanthin and 25-OH-D3 is available under the Trademark MAXICHICK.

(19) According to the present invention it is further advantageous if the composition also contains one or more of the following ingredients: Vitamin A, Vitamin E, Biotin, copper (e.g. as CuSO.sub.4), zinc (e.g. as ZnSO.sub.4), cobalt (e.g. as CoSO.sub.4), selenium (e.g. as Na.sub.2SeO.sub.3), iodine (e.g. as KI), manganese (e.g. as MnSO.sub.4) and/or calcium (e.g. as CaSO.sub.4).

(20) The following non-limiting Examples are presented to better illustrate the invention.

EXAMPLE

Effect of Carophyll Red (Canthaxanthin) and 25-OH D3 on Freshness of the Egg

(21) Carophyll Red combined with HyD used in the feed of the laying hen, can increase the perception of freshness of the egg, thanks to its capacity to preserve the height of the albumin (Haugh unit value), and increase the strength of the vitelline membrane. These were unexpected results from trials designed to test the reproductive performance of the hen.

(22) Haugh Unit:

(23) In an experiment, laying hens were used to test the effect of the dietary inclusion of MaxiChick (a combination of Carophyll Red and HyD) on their productive performance and shell quality. A total of Two hundred and forty Lohmann hens (60 weeks old) were distributed to three treatments with 10 reps c/u. Repetition was cage containing 8 chickens. The experimental diets contained soy and wheat, however the main source of grain changed from one treatment to the next. Being either corn (Control) or sorghum (Sor) or sorghum added with MaxiChick (MC). Diets were isocaloric (2.75 Mcal ME), isonitrogenous (17.5% crude protein) and similar levels of Ca, P, vitamins and minerals. MaxiChick provided 6 mg and 69 mg canthaxanthin/kg of 25.Math.OHD3 per kg of feed. The experiment lasted two cycles of 28 days each. During the experimental period feed intake, yolk pigmentation (DSMYCF), shell strength and Haugh units were measured. Data were subjected to analysis of variance and the means were compared by Tukey test (P<0.05).

(24) Production performance data from the hens are shown in Table 1.

(25) TABLE-US-00001 TABLE 1 Productive response of laying hens subjected to the ingestion of MC in diets based on corn or sorghum Maiz Sorgo + MC Sorgo P Laying, % 70.14 72.17 71.15 0.2148 Feed intake, g/d 114 115 116 0.3351 Yolk color (DSMYCF) 8.sup.ab 12.sup.a 3.sup.b 0.0025 Shell Resistance, kgf 3.24.sup.b 4.12.sup.a 3.13.sup.b 0.0037 Haugh Units 85.15.sup.b 86.98.sup.a 84.41.sup.b 0.0781 means (10 repetitions each) without common superscripts are different (P < 0.05).

(26) Most of the variables have been studied in the past and the results were expected, being this a secondary study of a project aimed at knowing the effect of MaxiChick on the performance and quality of the progeny. The difference in Haugh units was not expected in this study however it fits with testimonial evidence coming from customers using MaxiChick. MaxiChick fed hens laid eggs capable to keep their freshness for longer (Higher Haugh unites value).

(27) In a different trial, also looking at the effect of MaxiChick on the performance of broiler breeders, another unexpected result was observed. The vitelline membrane strength was enhanced by the use of MaxiChick. The resistance of the yolk is very important for the industry and therefore, everything that we can do to increase the yolk resistance is welcomed by the eggs producers.

(28) The experiment was carried out with four groups (two flockstwo batches/flock) of 3800 breeders each. The four groups were placed in the laying house equipped with a floor system ( slatt, litter). Zootechnical criteria were recorded per batch between 21 and 60 weeks of age. Average egg size was evaluated once a month. Egg quality measurements, hatching test and individual day-old chick performance estimate were performed at 3 different ages: 32, 47 and 57 weeks of age of the hens.

(29) On Table 2 the results are shown for the measurement at 47 weeks. The fact that the vitelline membrane was more rigid and more membrane rupture force was needed, are related to a stronger vitelline membrane, that as a consequence it will be more easily separated for the white for bakery, cooking and/or industrial purposes.

(30) TABLE-US-00002 TABLE 2 Egg Quality Measurements according to treatment at 47 wks Variable Control MaxiChick Average Statistics Number of eggs 420 420 840 Egg weight, g 61.5 61.7 61.6 P < 0.463 Shell static stiffness 0 131.8 132.4 P < 0.434 (N/mm) Shell fracture force (N) 35.0 34.5 34.7 P, 0.254 Vitelline membrane 7.8 8.1 7.9 P < 0.001 rigidity (mN/mm) Vitelline membrane 43.3 44.7 44 P < 0.014 rupture force (mN)

(31) In both studies, it has been shown that the combination of Canthaxanthin and HyD can increased the quality of the egg by the means of increased Haugh Units and the yolk resistance. Those two parameters are key to evaluate the internal quality of the egg.