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Free Range Chicken Farm

Birds & Farm Animals

The positive impacts of dietary astaxanthin range from a general enhancement of performance to:

  • Better Pigmentation

  • Improved antioxidant capacity

  • Immune response regulation

  • Provitamin A

  • Improved disease resistance

  • Stress alleviation

  • Specific functions in reproduction and metabolism

  • Improved reproduction and brood quality

  • Reduced embryonic mortality

  • Effects on photoresponse


The evidence clearly proves that astaxanthin supplementation enables efficient defense procedures against unfavorable or stressful situations such as disease outbreaks, hypoxic conditions, ammonia stress, thermal and osmotic fluctuations. Not all these claims are equally well documented.

Free Range Hen

Birds and Egg quality 

Studies showed that natural astaxanthin on the diets of laying hens:

  • Increased the yellow pigmentation of skin, feet, and beaks.

  • Increase fertility

  • Gained weight faster

  • Had significantly higher breast muscle weights
    Utilized feed more efficiently

  • Lead to coordinated changes in their endogenous antioxidant defense and meat quality

  • Improve egg yolk color

  • Even coloring of the egg yolks along the entire laying line.

  • Productivity of the hen's increases

  • Increase the productive life of the birds between

  • Decrease the mortality rate

  • Improve the general health of the hens.

  • Better resistance of the birds and its production to thermal stress.



Family Feeding Pigs

The consumption of astaxanthin in pigs:

  • Delayed lipids oxidation

  • Improved colour stability

  • Has a positive effect on meat acceptance declared by consumers

  • Has a beneficial and protective effect on boar semen quality.

  • Improve the carcass traits and meat quality of finishing pigs. 

  • The pig carcass trails, dressing percentage and loin muscle area increased linearly and backfat thickness decreased linearly with the increasing dietary astaxanthin. 

  • The concentrations of cholesterol, HDL, and LDL in meat from astaxanthin fed animals are lower.

An experiment conducted to obtain the patent for an agent for increasing the production off/in breeding and production mammals was conducted and showed that naturally produced astaxanthin improves the performance of sows. 

Also, the supplementation of the means of maturation with astaxanthin exerts antioxidant effects and improved the capacity of maturation, fertilization, and development of porcine oocytes exposed to heat stress.


Astaxanthin in lamb patties could improve raw and cooked lamb patty oxidative stability during refrigerated aerobic storage, protect their lipids against thermal degradation, and reduce oxysterols formation during cooking.

In lamb patties, prove that the use of astaxanthin:

  • Reduce the thiobarbituric reactive substances generation during storage

  • Add a greater antioxidant effect than ascorbate and metabisulphite

  • Decreased the oxysterols levels of cooked patties

  • Reduce the amount of volatiles released from the cooked patties.

Sheep in Field


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