A Review of Factors Influencing Pigmentation of Egg Yolks

Karunajeewa, H; Hughes, Rhidian; McDonald, M. W.; Shenstone, F. S.

doi:10.1079/wps19840006

Cited by 62 publications

(25 citation statements)

References 65 publications

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“…As we increased the concentration of lecithin in the diet, fat digestibility improved, favoring the absorption of the xanthophyll responsible for egg yolk color. In addition, the animal fat used had a high level of peroxides which act as pro-oxidants, reducing the pigmenting capacity of the xanthophyll (Karunajeewa et al, 1984;Baião and Lara, 2005). The information available on the effects of lecithin on egg quality traits, other than yolk colour, is scarce.…”

Section: Tablementioning

confidence: 96%

Glycerin and lecithin inclusion in diets for brown egg-laying hens: Effects on egg production and nutrient digestibility

Mandalawi

Lázaro

Redón³

et al. 2015

Animal Feed Science and Technology

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a b s t r a c tThe effects of the inclusion of raw glycerin (GLYC) and lecithin in the diet on egg production, egg quality and total tract apparent retention (TTAR) of dietary components was studied in brown egg-laying hens from 23 to 51 wk of age. The experimental design was completely randomized with six diets combined as a 2 × 3 factorial with two levels of GLYC (0 vs. 70 g/kg) and three animal fat to lecithin ratios (40:0, 20:20 and 0:40 g/kg). Each treatment was replicated eight times and the experimental unit was a cage with ten hens. Production was recorded by replicate every 28-d period and cumulatively. For the entire experiment, the inclusion of GLYC in the diet hindered feed conversion ratio per kilogram of eggs (2.071 vs. 2.039; P < 0.05) but did not affect any of the other production or egg quality traits studied. The replacement of animal fat by lecithin (40:0, 20:20 and 0:40 g/kg) increased egg weight (60.1, 60.7 and 61.8 g, respectively; P < 0.001) and egg mass production (56.8, 57.5 and 58.8 g/d, respectively; P < 0.01) and improved yolk color as measured by the DSM color fan (9.2, 9.2 and 9.5, respectively; P < 0.001) and feed conversion ratio per kilogram of eggs (2.072, 2.068 and 2.027, respectively; P < 0.05). Feed intake, egg production and body weight gain, however, were not affected. The inclusion of GLYC in the diet did not affect nutrient retention but lecithin inclusion improved TTAR of dry matter (P < 0.05), organic matter (P < 0.05), ether extract (P < 0.001) and gross energy (P < 0.001). In summary, the inclusion of 70 g glycerol/kg diet hindered feed conversion ratio per kilogram of eggs but did not affect any other production or digestibility trait. The replacement of animal fat by lecithin improved egg weight, egg yolk color and nutrient digestibility. Consequently, lecithin can be used as a lipid source in laying hen diets with beneficial effects on egg production.

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Section: Tablementioning

confidence: 96%

Glycerin and lecithin inclusion in diets for brown egg-laying hens: Effects on egg production and nutrient digestibility

Mandalawi

Lázaro

Redón³

et al. 2015

Animal Feed Science and Technology

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“…Egg color correlates mainly with the content of oxycarotenoids; their concentrations are linked to intensity of color, hence their quantities are higher in FD samples (KARUNAJEEWA et al, 1984).…”

Section: Quindim (Q)mentioning

confidence: 99%

Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying

et al. 2013

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“…So the bioavailability of carotenoids must be considered together with factors that modify it, mainly the kind of carotenoid and the matrix where they are initially present (Karunajeewa et al, 1984). Preferential absorption in the yolk of lutein and zeaxanthin is achieved, while β-carotene and others without functional groups such as hydroxyl or keto groups are poorly incorporated (Marusich and Bauernfiend, 1981).…”

Section: Introductionmentioning

confidence: 99%

Astaxanthin from Crayfish (<i>Procambarus clarkii</i>) as a Pigmentary Ingredient in the Feed of Laying Hens

Pérez‐Gálvez¹,

Negro²,

Mínguez‐Mosquera³

et al. 2008

Grasas y Aceites

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RESUMENAstaxanteno procedente de cangrejo (Procambarus clarkii) como ingrediente colorante en la alimentación de gallinas ponedoras.La yema de huevo de gallina debe su coloración a la presencia de carotenoides de tonalidad amarilla. La adición de colorantes sintéticos de tonalidades rojas permite modificar e incrementar la coloración de la yema desde el amarillo original a tonos rojos que pueden ser demandados en ciertos mercados según las preferencias del consumidor. El objetivo del trabajo fue probar si un triturado obtenido a partir de caparazones de cangrejo, que es una fuente natural y rica en astaxanteno, produce cambios detectables en la coloración de la yema de huevo por la acumulación de dicho carotenoide. Las gallinas ponedoras se alimentaron con un pienso comercial al que se adicionó triturado de caparazón de cangrejo. Se realizó un seguimiento de los cambios en la composición carotenoide (mediante HPLC) de la yema de los huevos puestos durante el periodo de alimentación suplementada. Los análisis mostraron una progresiva incorporación de astaxanteno que alcanzó niveles similares al resto de carotenoides presentes inicialmente en la yema. PALABRAS-CLAVE: Astaxanteno -Carotenoides -Cangrejo -Color -Yema de huevo. SUMMARY Astaxanthin from Crayfish (Procambarus clarkii) as a Pigmentary Ingredient in the Feed of Laying Hens.Chicken egg yolks generally owe their color to yellow carotenoids. The addition of synthetic red pigments allows changes in color, from the original yellow to red hues which may be more appealing to consumers in certain markets. Our aim has been to test whether ground crayfish shells, which are a rich and natural source of astaxanthin, produce detectable changes in the coloration of egg yolks through the accumulation of this carotenoid. Laying hens were fed with a commercial feed mixed with crayfish powder and the carotenoid profiles of the yolks in the eggs laid during the trial were monitored by HPLC. The analyses showed a progressive increase in the astaxanthin concentration in the egg yolks, reaching similar levels to those obtained for the rest of present carotenoid pigments.

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A Review of Factors Influencing Pigmentation of Egg Yolks

Cited by 62 publications

References 65 publications

Glycerin and lecithin inclusion in diets for brown egg-laying hens: Effects on egg production and nutrient digestibility

Glycerin and lecithin inclusion in diets for brown egg-laying hens: Effects on egg production and nutrient digestibility

Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying

Astaxanthin from Crayfish (<i>Procambarus clarkii</i>) as a Pigmentary Ingredient in the Feed of Laying Hens

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