Sargassum in the Diet of Rhode Island Hens Improves Egg Quality and Functionality by Iodine Enrichment
DOI:
https://doi.org/10.37543/oceanides.v37i1.273Keywords:
Sargazo, yolk color, laying hens, cholesterol, triglyceridesAbstract
Sargassum is a very abundant seaweed that is easy to harvest in coastal areas; its chemical composition allows using it as dietary supplement for laying hens. Eggs are among the most nutritious food items due to high protein content and multifunctional properties. Mexico is the fourth-largest producer and consumer of eggs worldwide. The objective of the present study was to assess whether the incorporation of Sargassum flour into the diet of Rhode Island laying hens diet improves the nutritional quality of eggs and increases iodine content. The study was conducted with 135 Rhode Island hens distributed in 3 treatments: 0%, 3%, and 6% Sargassum. Daily feed consumption and egg production were recorded; at the end of the experiment, egg weight, albumen height, yolk color, and shell thickness were estimated, as well as cholesterol, triglyceride, and iodine content were quantified. Yolk color increased with Sargassum concentration in the diet, reaching a value of 8.9 in the Roche yolk color fan for 6% Sargassum level; egg weight also increased. Cholesterol concentration in eggs of hens fed 6% Sargassum was lower (226 mg/100 g) than in the rest of treatments. No significant differences were found in the flavor of eggs from hens fed Sargassum-enriched feed. These findings suggest that supplementing laying hen feed with 6% Sargassum flour is suitable to increase egg weight and iodine content, reduce cholesterol concentration, and enhance yolk color without adversely affecting the production variables of physical quality and egg flavor; therefore, Sargassum is considered to have potential for the egg-production industry.
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