Supplementing with Astaxanthin (ASTA) improves laying hen’s health and enhances the nutritional value of eggs! After just 6 weeks, antioxidant enzyme activity significantly increased in the liver and egg yolk – with egg yolk showing a remarkable 279% increase. Blood fat levels also improved dramatically: harmful LDL-C decreased by 50%, while beneficial HDL-C increased by 58%. Notably, ASTA accumulation in the yolk rose to 44.20 mg/kg, boosting the nutritional value of the eggs. These findings highlight ASTA supplementation in laying hens’ diets as an optimal solution to improve laying hen’s health and the commercial value of eggs.
