IJSRST1841026 | Received : 10 Sep 2018 | Accepted : 24 Sep 2018 | September-October -2018 [ 4 (10) : 58-70] © 2018 IJSRST | Volume 4 | Issue 10 | Print ISSN : 2395-6011 | Online ISSN : 2395-602X Themed Section: Science and Technology 58 Effect on Lipid Fraction of Egg Stored at different Times and Temperatures of Hens Fed with Shrimp Meal Litopenaeus SPP Carranco-Jáuregui ME 1 , Fuente-Martínez B *2 , Calvo-Carrillo MC 1 , Carrillo-Domínguez S 1 , Castillo-Domínguez RM 1 , Ávila-Gonzalez E 2 1 Departamento de Nutricion Animal Dr. Fernando Perez-Gil Romo, Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran, Vasco de Quiroga No. 15, Col. Belisario Dominguez Seccion XVI, Delegacion Tlalpan, Ciudad de Mexico, Mexico 2 Centro de Enseñanza, Investigacion y Extension en Produccion Avicola, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autonoma de Mexico, Manuel M. Lopez s/n. Col. Zapotitlan, Delegacion Tlahuac, Ciudad de Mexico, Mexico ABSTRACT The aim of this work was to evaluate the effect of inclusion of shrimp meal (SM) on lipid fraction, oxidation, and pigment of fresh and stored eggs at different times and temperatures. Ninety Isa-Brown hens were randomly allocated to 2 treatments, with 5 replicates containing 9 laying hens per each replicate. The hens were fed sorghum-soybean basal diet and 20% SM. After 4 weeks 250 eggs were collected per treatment: 50/fresh; stored 50/20° and 50/4°C/15 days, 50/20° and 50/4°C/30 days. Egg fatty acids, astaxanthin, peroxide index, TBARS and yolk color were determined. The results were analyzed by ANOVA and 2x2x2 factorial and means by Tukey’s test with a confidence level of 95%. The results showed that eggs with 20% SM were low in total lipids, n6 and n3, and astaxanthin compared to the control (P < 0.05). In general, all egg values stored 30 days/20°C were lower (P < 0.05). Peroxide index values were low, and TBARS not detected. The conclusion of this study indicates that shrimp meal up to 20% inclusion in diets for laying hens can be used in the formulation of balanced foods as a source of protein, fatty acids and astaxanthin. Keywords : Egg, Lipid Fraction, Oxidation, Shrimp Meal, Stored I. INTRODUCTION The world shrimp catch is approximately 3.4 million ton/year, with Asia as the leading producer, making shrimp a very important product on the world market. However, the greatest economic interest is in the shrimp tail, not in the heads (cephalothorax), which are usually discarded, thereby causing an environmental impact [1, 2]. The high amounts of this waste, coupled with its rapid degradation capacity, has stimulated a great deal of interest in researchers, focusing on the determination of possible uses of these by-products for a dual purpose, the search for a beneficial exploitation economically and the other hand, reducing environmental impact [3]. The use and transformation of solid waste generate by-products such as shrimp cephalothorax, which can be used as raw material for feed and human and animal supplementation, since they are enriched with a high content of proteins, fatty acids, and astaxanthin, which are attractive to formulation of new food products [4]. In Mexico, waste of shrimp industry has not been used at an industrial level, and since 1990, alternatives have been sought for this use as source of protein, fatty