Astaxanthin Egg Yolk Pigmentation via Algae Feed Additive
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The existing astaxanthin used in poultry feed is often industrially synthesized or extracted, resulting in low absorption and utilization by organisms, leading to low astaxanthin content in egg products.
Innovation Solution
A feed additive comprising natural Haematococcus pluvialis, vegetable oil, and vitamin E is added to laying hen feed, enhancing the absorption and utilization of astaxanthin, thereby increasing its content in egg yolks.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If industrially synthesized or extracted astaxanthin is used in poultry feed, then the feed can be produced with astaxanthin, but the absorption and utilization by organisms is low, resulting in low astaxanthin content in egg products
Solution Approach 1:
The patent changes the source parameter of astaxanthin from industrial synthesis/extraction to natural Haematococcus pluvialis algae, and adjusts the form parameter by using cell wall-broken algae powder or sludge. This parameter change improves both absorption utilization and final content in egg products, as natural astaxanthin from algae is more bioavailable than industrially produced forms.
Solution Approach 2:
The patent creates a composite feed additive comprising Haematococcus pluvialis algae powder/sludge combined with vegetable oil and vitamin E. This composite formulation enhances astaxanthin absorption and utilization by leveraging the synergistic effects of the components: algae provides astaxanthin, vegetable oil facilitates absorption, and vitamin E prevents oxidation and maintains activity.
2Quantity of substance
If natural Haematococcus pluvialis is added to feed additive, then the content of natural astaxanthin in the feed is increased, but the feed formulation becomes more complex
Solution Approach 1:
The patent optimizes the concentration parameters by specifying precise ranges: Haematococcus pluvialis at 5-50 parts, vegetable oil at 6-10 parts, and vitamin E at 6-8 parts. These parameter specifications balance astaxanthin content enhancement with formulation manageability, preventing excessive complexity while achieving desired nutritional improvements.
Solution Approach 2:
The feed additive formulation serves multiple functions simultaneously: Haematococcus pluvialis provides astaxanthin for pigmentation and health benefits, vegetable oil facilitates astaxanthin dissolution and absorption, and vitamin E protects against oxidation and maintains astaxanthin activity. This multi-functionality reduces the need for separate additives, simplifying the overall formulation.
3Reliability
If vegetable oil is added to dissolve astaxanthin, then the absorption by chickens is improved, but the feed additive composition becomes more complex
Solution Approach 1:
Vegetable oil in the formulation serves multiple purposes: it dissolves astaxanthin to improve absorption, provides energy to the feed, and works synergistically with vitamin E to protect against oxidation. This multi-functionality justifies the added complexity by delivering multiple benefits through a single component.
Solution Approach 2:
The combination of vegetable oil with Haematococcus pluvialis and vitamin E creates a composite system where the oil serves as both a solvent for astaxanthin and an energy source, while working cooperatively with the antioxidant vitamin E. This composite approach improves absorption without requiring separate, complex formulation systems.
4Reliability
If vitamin E is added to prevent oxidation of astaxanthin, then the active state of astaxanthin is maintained, but the feed additive formulation becomes more complex
Solution Approach 1:
Vitamin E is included in the formulation to provide preliminary protection against oxidation of astaxanthin before oxidation can occur. This preventive action maintains astaxanthin in its active state throughout storage and processing, ensuring bioavailability and effectiveness without requiring complex active protection systems.
Solution Approach 2:
The composite formulation combines vitamin E with Haematococcus pluvialis and vegetable oil to create a synergistic system where the antioxidant vitamin E protects astaxanthin from oxidation while working together with the oil to enhance absorption. This composite approach maintains astaxanthin activity without requiring separate, complex antioxidant systems.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The proposed solution effectively improves the nutrition value and chromaticity of eggs by enhancing astaxanthin enrichment in egg yolks, promoting better absorption and maintaining the active state of astaxanthin.
Implementation Method 1
The vegetable oil can effectively dissolve astaxanthin so that the astaxanthin is more easily absorbed by the chickens
Implementation Method 2
the vitamin E can effectively prevent the astaxanthin from being rapidly oxidized and maintain the active state of the astaxanthin
Implementation Method 3
Haematococcus pluvialis is a unicellular green alga which is an extremely ideal raw material for producing natural astaxanthin
Data Source
AI summary
A feed additive, a laying hen feed, and a method for producing astaxanthin eggs are provided. The feed additive provided includes the following components in parts by weight: 5-50 parts of Haematococcus pluvialis, 6-10 parts of vegetable oil, and 6-8 parts of vitamin E. The chicken feed provided by the present invention includes the feed additive and a basal feed. The present invention can improve the enrichment of astaxanthin in Haematococcus pluvialis in the yolk, increase the pigment content of the yolk, and improve the nutrition value of egg products. According to the present invention, the feed additive described above with a specific content is added to the chicken feed, and the feed additive is fed to the hens at a specific feeding amount, so that the palatability of the feed and hens' intake of the feed are not influenced.