Effects of astaxanthin produced by Phaffia rhodozyma on growth performance, antioxidant activities, and meat quality in Pekin ducks

This study was conducted to determine the effect of astaxanthin (AX) produced by Phaffia rhodozyma (PR) on growth performance, antioxidant activities, relative organ weight, and meat quality in Pekin ducks. A total of 1,440 female one-day-old Pekin ducklings (52.3 ± 0.4 g) were blocked based on body weight (BW), and randomly allotted to 3 treatments with 8 replicates of 60 birds each. The experiment lasted for 6 wk, and dietary treatments included corn–soybean meal-based diet supplemented with 0, 0.15, and 0.3% PR. The supplementation of AX increased (P < 0.05) body weight gain (BWG) linearly and reduced (P < 0.05) feed-to-gain ratio (F/G) linearly during days 22 to 42. BWG and final BW was increased (P < 0.05) linearly by AX supplementation throughout the experiment. The inclusion of AX increased (P < 0.05) superoxide dismutase, glutathione peroxidase, total antioxidative capacity, and interleukin-6 in the serum linearly, as well as decreased (P < 0.05) serum malondialdehyde linearly. The relative weight of abdominal fat was increased (P < 0.05) linearly by AX supplementation. The inclusion of AX decreased (P < 0.05) cook loss linearly, but increased (P < 0.05) pH24h, water holding capacity and redness (a*) linearly. Taken together, the supplementation of AX (3.458 or 6.915 mg/kg diet) from PR improved final BW, BWG during days 22 to 42 and 1 to 42 and reduced F/G during days 22 to 42, as well as caused positive effects on antioxidant function and meat quality.