Study finds ​Astaxanthin improves storage stability of DHA in eggs

Recently, the innovation team of high-quality functional animal products from Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences found that adding natural astaxanthin to the diet of laying hens can improve the storage stability of DHA eggs, and revealed the effect of astaxanthin on DHA oxidation.

According to Zhang Junmin, a researcher at the Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences, DHA, commonly known as brain gold, is an important member of the omega-3 unsaturated fatty acid family and plays an important role in nerve cell growth and brain development

(Photo courtesy of Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences)

In response to the above problems, the research team screened a series of natural antioxidant substances, and verified the protective effect of DHA-fortified eggs one by one

The research was funded by the National Layer Industry Technology System and the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences

(Science and Technology Daily reporter Ma Aiping correspondent Fu Songchuan Tang Chaohua)