The e ects of non-saponified lutein from marigold flower meal (MFM) and saponified lutein from marigold flower extract (MFE) on chicken egg yolk coloration was evaluated. A total of laying hens were randomly divided into groups: the basal diet ( mg/kg lutein; control) was supplemented with , , , and mg/kg lutein from MFM or MFE. During the three-week feeding experiment period, birds had free access to feed and water, and feed consumption and egg production were recorded weekly. Five eggs per group were evaluated weekly for egg quality such as shell-breaking strength, shell thickness, shell ratio, albumen ratio, yolk ratio, yolk color, and Haugh units. The egg yolk color was visually examined using the Roche Yolk Color Fan. The egg yolk color was further examined for yolk color, yellow index, lightness (L*), redness (a*), yellowness (b*), ratio of redness to yellowness (a/b), chroma, and spectrum wavelength reflectance using a spectrophotometer, an objective method. Feed consumption, body weight, egg production, egg mass, and egg quality with the exception of egg yolk color were not a ected significantly by the dietary treatments. Compared with the yolk color parameters of the control, those of the dietary treatment groups tended to be higher; and the mg/kg lutein from MFM group and the , , and mg/kg lutein from MFE groups were significantly increased ( . ). In two-way ANOVA, the visual and objective egg yolk colors, a* and a/b were improved by both the dietary lutein treatment ( . ) and the lutein supplementation levels ( . ). It was concluded that dietary lutein enhances egg yolk color at levels of approximately to mg/kg, and that saponified lutein from MFE appears to be more e ective in egg yolk color than non-saponified lutein from MFM.: egg yolk color, lutein, marigold, spectrophotometer the ability to transport to of these pigments into their yolks from the ingested feed (Bartov and Bornsteins, Yolk color preference varies considerably depending on ). Therefore, pigments of either natural or synthetic the area of the world (Delgado-Vargas ); origins are added to hen diets to achieve the desired yolk people in Europe and Asia prefer yolk coloration between color (Taweesak, ; Santos-Bocanegra ; and on the Roche Yolk Color Fan (RYCF) Roberts, ), though some countries such as Sweden do (Galobart ). As layer hens cannot synthesize not allow the use of synthetic pigments (Roberts, ). the pigments present in egg yolks, many poultry farmers Dietary natural pigments could a ect yolk pigmentation cannot produce the egg yolk color most in demand (Hilton ; Belyavin, ). (Brahmakshatriya and Shrivastava, ), and poultry It is well known that xanthophylls produce the main industries in many countries are facing a problem with pigment in egg yolk and are present in natural poultry feed supplying the market with this desirable egg yolk pigmeningredients such as maize, various grasses, alfalfa meal tation (Hasin

COLOR-UP® and COLOR-UP YELLOW-S

To evaluate the effect of three kinds of red pepper supplementation 'Kagawa Hontaka' produced at Shiwaku Islands (KHS), Miki (KHM) and Takanotsume (TKT) on production performance, egg quality and intestinal histology in laying hens. A total of 32 laying hens (39 weeks of age) were randomly allotted to four groups, each comprising eight hens. Birds were fed a basal diet supplemented with red pepper at 0% (control), 0.5% KHS, 0.5% KHM and 0.5% TKT, respectively. Compared with the control group, no significant difference (p > 0.05) in feed consumption, final body weight, hen-day production, egg mass, feed efficiency, shell-breaking strength, shell thickness, shell ratio, albumen ratio, yolk ratio and Haugh units was observed among the experimental groups. Roche yolk colour fan (RYCF) value increased significantly in all experimental groups (p < 0.05). Furthermore, the KHS and KHM groups showed higher RYCF values than the TKT group (p < 0.05). Spectrophotometric measurements of yolk colour, redness (a*) and yellow index (YI) values were higher in the KHS and KHM groups (p < 0.0001). The yellowness (b*) value was lower in the TKT group (p < 0.05). The lightness (L*) value was lower in the KHS and KHM groups (p < 0.05). Villus height, villus area, cell area and cell mitosis in all intestinal segments tended to be higher in all experimental groups. Jejunal cell area and cell mitosis were higher in experimental groups than in the control group (p < 0.05). The cells on the villus tip surface were protuberated in all experimental groups. In conclusion, the KHS, KHM and TKT groups showed hypertrophied intestinal villi and epithelial cell functions. These results indicate that dietary red pepper has stimulating effect on intestinal villi and the structure of epithelial cells, and the 0.5% KHS and KHM groups improved in egg yolk colour.

To investigate the e ects of dietary mulberry leaves on egg yolk color and egg quality, a total of laying hen CP Brown were randomly allotted into groups with replicate of chickens per replicates. Each replicate was furthermore divided into large cages ( cm) with birds. Dried mulberry leaves were supplemented to a basal diet ( . CP, kcal/kg ME) at (control), , and for days. Compared to control, any adverse e ects were not observed in feed intake, body weight gain, egg production rate, egg weight, yolk weight, albumin weight, shell thickness and Haugh unit in dietary mulberry leaves groups. However, pigmentation score of yolk color measured using Roche yolk color fan was higher in all treatment groups ( . to . ) than in the control ( . ) ( . ), and the dietary mulberry leaves group showed the highest value. These results suggest that the mulberry leaves can improve the pigmentation of egg yolk, and that the mulberry leaves also can become the egg color source until supplementation.: egg quality, egg yolk color, layer, mulberry leaves color (North and Bell, ). Although the required degree of pigmentation from light yellow to dark red One of the most important egg qualities for the consumvaries among countries and even between regions of the ers buying retail eggs is egg yolk color. Most table egg same country, many consumers in Thailand have preconsumers and processors of liquid, frozen and dried egg ferred dark red colored yolks (Donald and William, products desire a darker yolk color (North and Bell, ). To require deeper color than that provided by ). As the layer hens cannot synthesize the pigments natural xanthophylls, the industry in European countries of egg yolk, the egg yolk color closely depends on the such as England, France, Germany, Italy and Spain are fat-soluble pigments in the fed diets. The yellow color of known to supplement synthetic canthaxanthin to layer the yolk is caused by lipid-like compounds called as xandiets. However, current consumers are increasing dethophylls (Rose, ), which is a source of red pigments manding foods from chemical-free production systems. and found in alfalfa meal, corn and gluten meal (Baiao, Poultry farmers will eventually need to move away from ). Maize is particularly high in xanthophylls ( the use of chemical feed additives. As artificial color mg kg ) (Rose, ), and be used for inducing a deep additives are not permitted (Rose, ), we are looking yellow yolk. On the other hand, most of cereals contain for other natural pigments, as alternatives to synthetic no xanthophylls (Rose, ). Therefore, di erent inpigments. tensities of yellow are induced by fed feed ingredients.The mulberry plant in tropical belt is grown to be low For example, hens fed mash diets containing yellow maize bush, but it becomes high bush in high temperate regions. and alfalfa meal laid eggs with dark yellow yolks, while Especially, mulberry plant of north-eastern Thailand is the diets based on cereals such as wheat, barley or rice need a largest of the genus. Although mulberry leaves are usu...

1. Fermented plant product (FPP) is a natural fermented food which is produced from a mixture of fermented fruit and vegetables, and rice bran (1:9). 2. To investigate the effects of FPP on growth performance, some blood variables, carcase characteristics and intestinal histology were determined in 192 broilers. They were divided into 4 groups, with 4 replicates of 12 chicks each; the chicks were provided ad libitum access to a diet consisting of 0, 0·5, 2·0 and 4·0% dietary FPP. 3. The crude protein and metabolisable energy concentrations of these diets were adjusted to 230 g CP/kg and 13·40 MJ ME/kg for the 7 to 21 d old chicks, and 200 g CP/kg and 13·40 MJ ME/kg for the 22 to 49 d old chicks, respectively. 4. At 49 d of age, feed intake, body weight gain and feed efficiency tended to increase with increase in FPP concentrations. Feed intake increased in the 4·0% dietary FPP group, BW gain increased in the 2·0% and 4·0% dietary FPP groups and feed efficiency increased in all experimental groups. 5. There were no differences among diets in the blood variables and carcase characteristics, except for total visceral organ weight, increased in all experimental groups. 6. Most of the intestinal villus heights, villus areas, epithelial cell areas and cell mitosis tended to increase with increase in FPP concentrations; duodenal villus height and cell mitosis in the 2·0 and 4·0% dietary FPP groups, and jejunal cell mitosis in all experimental groups were significantly increased. Compared with flat cells on the villus apical surface in the 0% FPP group, all experimental groups had protuberant cells in all intestinal parts. 7. In conclusion, hypertrophy of the villi and epithelial cells was observed in the present study, indicating improved growth performance, especially in the 4·0% dietary FPP group. Furthermore, increased total visceral organ weights suggested that FPP has no harmful effects on broilers.