Effects of Dietary Coenzyme Q10 on Egg Quality, Yolk Coenzyme Q10 Content, and Antioxidant Capacity in Laying Hens

Abstract

This study was conducted to evaluate the effects of dietary coenzyme Q10 (CoQ10, 100 mg CoQ10/kg diet) and its form on egg quality, transfer of CoQ10 into the yolk, and antioxidant indices in laying hens. A total of 36, 40-week-old Lohman Brown layers were randomly assigned to three groups and provided with either a basal diet (CON), a basal diet supplemented with powdered CoQ10 (PCQ), or a basal diet with emulsified CoQ10 (ECQ) for five weeks. Dietary supplementation with CoQ10 showed no significant effects on body weight and gain. albumen height, and Haugh unit were unaffected by the dietary CoQ10 supplement or its form. However, the ECQ group showed a significant increase (p<0.05) in yolk color compared to the CON and PCQ groups. The concentration of yolk CoQ10 in the ECQ group showed a significant increase (p<0.05) compared to that of the CON group. The total antioxidant power in the serum and liver of the ECQ group was significantly higher (p<0.05) than that of the CON group. In addition, the scavenging rate of 2, 2-diphenyl-1-picrylhydrazyl hydrate (DPPH) in the yolk increased markedly (p<0.05) in response to the dietary supplementation of emulsified CoQ10. Malondialdehyde (MDA) of the serum, liver, and egg yolk in the ECQ group was significantly lower (p<0.05) than in the CON group. In conclusion, the dietary emulsified CoQ10 supplement resulted in a significant increase in yolk color, CoQ10 content, and antioxidant parameters in layers.