Chlorella vulgarisused to Colour Egg Yolk

Effects of Replacing Corn with Rice or Brown Rice on Laying Performance, Egg Quality, and Apparent Fecal Digestibility of Nutrient in Hy-Line Brown Laying Hens

“…Pigmentation of egg yolks is influenced mostly by layer diet (Colin et al, 2004) and maize is a rich source of xanthophylls (Shin et al, 2015). Natural xanthophylls is well-absorbed by hen intestinal cells (Gouveia et al, 1996) and is transferred to the yolk (Donald and William, 2002) after being released into the circulatory system (Salma et al, 2007).…”

Evaluating the effects of crab meal, Carophyll Red®, and Carophyll Yellow® in laying hen diets on egg yolk pigmentation and production performance

“…indicated an increase in egg yolk red pigmentation (Gonza´lez et al 1999). Gouveia et al (1996) reported data that suggested that yolk pigmentation resulting from the use of the algal biomass Chlorella vulgaris was comparable with that from commercial pigments. Akiba et al (2000) reported that the red pigmented yeast, Phaffia rhodozyma, increased the a * score of egg yolks.…”

“…Astaxanthin is a powerful antioxidant for humans (Guerin et al 2003), which plays many roles in human health (Frei 1995;Guerin et al 2003). Gouveia et al (1996) reported the transfer of the carotenoid canthaxanthin from Chlorella vulgaris into egg yolks through feed supplementation. There may be potential in feeding CM to laying hens to create antioxidant-enriched eggs.…”

“…However, the synthetic CR was more potent as a source of pigment due to the low digestibility of the yeast. The results obtained from the studies of Gouveia et al (1996), Gonza´lez at al. (1999) and Akiba et al (2000) support results in the current study in which laying hens successfully deposited both natural and synthetic dietary carotenoids into egg yolks.…”

From a Pollutant Byproduct to a Feed Ingredient

“…For poultry products, the pigmentation varies according to market demand. In Mexico, Belgium, Italy, Peru and some regions in Brazil, for instance, the use of pigmenting ingredients in poultry production is a common practice since people prefer strong colors for broilers carcasses and egg yolks (Gouveia et al, 1996;Toyomizu et al, 2001). People often associate strong colors of a food item to safety and health and so look for strongly pigmented products.…”