Storage of chicken eggs at a temperature of 12±0.5℃, which were supplemented with lycopene at a dose of 20 mg/kg of compound feed or astaxanthin at a dose of 10 mg/kg of compound feed, caused a decrease in their weight by 0,66 % and 0,92 %, respectively, compared to the control. Storage of eggs for 30 days at a temperature of 12±0,5℃, obtained from hens fed with lycopene supplement at a dose of 40 mg/kg compound feed, reduced egg mass by 0,75 % and protein mass by 1,13 %. Storage of eggs at a temperature of 12±0,5℃, obtained from hens fed with lycopene supplements at a dose of 60 mg/kg compound feed, reduced egg weight by 0,71 % due to a decrease in protein weight by 1,19 %. Feeding the astaxanthin supplement at a dose of 20 mg/kg of compound feed to laying hens affected the morphological indicators of eggs when stored at a temperature of 12±0,5℃ by reducing the weight of eggs by 0,78 % due to a decrease in the weight of protein by 1,02 %. Feeding laying hens with astaxanthin at a dose of 30 mg/kg of compound feed
for 30 days at a temperature of 12±0,5℃ contributed to a decrease in egg mass by 0,67 %, which occurred due to a decrease in protein mass by 1,56 %. Storage of eggs at a temperature of 12±0,5℃, obtained from hens fed with a supplement of lycopene at a dose of 20 mg/kg of compound feed or astaxanthin at a dose of 10 mg/kg of compound feed reduced the raw ash content in eggs by 0,11 % and 0,10 %, respectively, compared to the control. Lycopene at a dose of 40 mg/kg of compound feed for 30 days increased
the phosphorus content in freshly laid eggs by 0,03 %. Lycopene at a dose of 40 mg/kg of compound feed increased the intensity of yolk coloring by 2,8 points compared to the control, and astaxanthin at a dose of 20 mg/kg of compound feed by 6.6 points compared to the control and by 3,8 points compared to the addition of lycopene in a dose of 40 mg/kg of compound feed for storing eggs at a temperature of 12±0,5℃ for 30 days. Addition of astaxanthin in doses of 20 and 30 mg/kg of compound feed better stabilized vitamin A in chicken yolks during storage, but only at a temperature of 4±0,5℃. Lycopene in doses from 20 to 60 mg/kg of compound feed provided enrichment of chicken egg yolks with carotenoids and improvement of their color in the range of 7.6 to 10.0 points on a 15-point color scale. Astaxanthin in doses from 10 to 30 mg/kg of compound feed provided the enrichment of chicken egg yolks with carotenoids much more effectively than lycopene and created a color scale of yolks from 11,0 to 14,2 points on a 15-point color scale both for freshly laid eggs and under different regimes of their storage. With an increase in the dose of lycopene from 20 to 60 mg/kg or astaxanthin from 10 to 30 mg/kg in the diet of laying hens, the proportion of ω6 PUFA decreases: cis-8,11, 14-eicosatrienoic and 6,9,12-okadecatrienoic acids until their complete disappearance. Feeding of astaxanthin to laying hens reduced and stabilized the ratio of ω3/ω6 PUFAs in egg yolks during storage of eggs to a greater extent than did lycopene supplementation to the diet of hens. The storage of chicken eggs of both the control group and enriched with different doses of lycopene or astaxanthin at a temperature of 4±0,5℃ was characterized by a lower number of mesophilic-aerobic and facultative-anaerobic microorganisms both on the surface of the shell and in the yolks, compared to the storage of eggs at 12±0,5℃. The production of edible eggs enriched with lycopene or astaxanthin allows not only to obtain an attractive yolk color, but also a food product with functional properties, suitable for storage at temperatures of 4±0,5℃ and 12±0,5℃ for 30 days.
