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Since the consumption of spent laying hens as roasted skewered meat increases, the effects of various carotenoids on pigmentation and antioxidant activity were tested with 62-wk-old 250 ISA brown laying hens to improve the quality of chicken meat. In a 6-wk feeding trial, 4 carotenoids with different polarity (β-8-apo-carotenoic acid ethyl ester (ACAEE)>astaxanthin>canthaxanthin> β-carotene) at 100 mg carotenoid/kg feed were used. The more polar the carotenoids, the higher were the levels indoi:10.5713/ajas.2010.90296 fatcat:n5svxfvrsjhb3ewacomvstmnu4