Enhancement of egg yolk color by paprika combined with a probiotic

Silva

Rev. bras. saúde prod. anim.

et al. 2017

SUMMARY This study was performed to evaluate the effect of the inclusion of paprika and marigold extracts in sorghum-based rations on the productivity and egg quality of laying hens. One hundred sixty laying hens were distributed in a completely randomized design in five treatments and in a factorial arrangement (2 × 2 + 1), one control ration based on corn, two levels of paprika extract (0 and 6 g/kg diet), and two levels of marigold extract (0 and 1 g/kg diet) in sorghum-based rations. There was no effect (P > 0.05) of the treatments on the weight, specific weight, and Haugh unit of the eggs and productive performance, but the inclusion of paprika extract resulted in eggs with lower egg pH. The interaction between the control group and the factorial was significant (P < 0.05) to the laying rate, egg mass, and yolk color, whose values were lower with sorghum-based diets with no pigment compared to control treatment. The interaction between the paprika and marigold extracts was significant increasing the height (P < 0.03) and color (P < 0.0001) of the yolk when paprika extract was used, with or without marigold extract. Marigold extract inclusion reduced the percentage (P < 0.02) and thickness (P < 0.01) of the eggshell. As conclusion, the inclusion of paprika extract in sorghum-based diets for laying hens is viable for improving the egg quality.

Section: Resultsmentioning

confidence: 49%

Paprika and/or marigold extracts in diets for laying hens

Silva

Rev. bras. saúde prod. anim.

et al. 2017

J. Indonesian Trop. Anim. Agric.

“…However, by adding 8% a change in performance was observed which reduced egg production to 46.7%. This is inconsistent with previous studies (Rowghani et al, 2006;Esfahani-Mashhour et al, 2009;Kijparkorn et al, 2010;Lokaewmanee et al, 2011), who found no significant production performance due to additives. Our study indicates that green algae fed at lower levels (T-1 and T-2) improves feed conversion ratio (FCR), explaining the nutrient content of green algae particularly protein have contributed to the egg production.…”

Section: Production Performancecontrasting

confidence: 57%

“…However, xanthophylls for yolk color only relied on corn were not able to satisfy the consumer's preferences due to the fact that total carotenoid of corn was only 22 mg/kg (Kijparkorn et al, 2010), which was lower than forage materials (Hammershøj et al, 2010). Therefore the use of several natural materials to improve yolk color have been implemented in layers such as marigold and skin orange (Hasin et al, 2006), marigold flower (MF), safflower petals (SP), red pepper meal (RPM) (Rowghani et al, 2006), sano flower (Kijparkorn et al, 2010), paprika (Lokaewmanee et al, 2011), turmeric root (TR) and annatto seed (AS) (Laganá et al, 2011) and duckweed in laying ducks (Indarsih and Tamsil, 2012). Indonesian small farmer cannot afford it because of limited commercial and natural availability as well as relatively expensive.…”

Section: Introductionmentioning

confidence: 99%

Fresh-Water Green Algae (Chlorophyta) as a Natural Pigment for Mojosari Ducks

Indarsih

Asnawi

Purnamasari

2015

ABSTRAKPenelitian dilakukan dengan rancangan acak lengkap untuk mengetahui penggunaan ganggang hijau air tawar segar sebagai pewarna alami kuning telur itik Mojosari selama periode bertelur terhadap performan produksi dan kualitas telur. Sebanyak 80 ekor itik petelur umur 36 minggu dibagi menjadi empat perlakuan dan empat ulangan terdiri dari 5 ekor. Pakan diformula menggunakan konsentrat komersial, dedak, dan jagung kuning (2:4:4) sesuai dengan standar pakan komersial sebagai kontrol, dan tiga perlakuan lain dengan menambahkan 2, 4, dan 8% ganggang hijau. Konsumsi pakan, produksi telur dan konversi pakan dipengaruhi oleh pemberian ganggang hijau (p<0.05). Produksi telur dan konversi pakan menunjukkan perbaikan pada level 2 dan 4%. Indek kuning telur, indeks albumen, Haugh Unit dan ketebalan kulit telur tidak dipengaruhi oleh pemberian ganggang hijau (P>0.05) kecuali warna kuning telur. Warna kuning telur mengalami perubahan lebih baik dalam waktu 7 hari setelah pemberian pakan yang mengandung ganggang hijau. Ganggang hijau dapat digunakan sebagai pewarna alami kuning telur dan pada level 8% dalam ransum meningkatkan pigmentasi kuning telur itik hingga mencapai skor tertinggi diukur Roche Yellow Color pada skala 15.Kata kunci: ganggang hijau, jagung, dedak, warna kuning telur, produksi telur. ABSTRACTAn experiment in a completely randomize design was undertaken to study the use of fresh-water green algae as a yolk coloring agent in Mojosari ducks during a laying period on productive performance and egg quality from 36 to 44 wk of age. A total of 80 thirty-six wk-old laying ducks were divided into four dietary treatments and each of four replicates with 5 birds. Diets were formulated with a commercial concentrate, rice bran and yellow corn (2:4:4) according to a commercial standard diet as a control, and three other dietary treatments with 2, 4 or 8% of green algae were included. Fresh water green algae had a significant effect on the feed uptake, egg production, and feed conversion ratio (FCR) (p<0.05). Egg production and FCR improved at added 2 and 4% green algae. No differences were observed in egg yolk index, albumen index, Haugh Unit, and egg shell thickness (P>0.05) except egg yolk color. The yolk color increased within 7 days after feeding with the test diets. The present study indicated that fresh-water green algae could be used as a natural coloring agent in laying ducks and at 8% of green algae showed the highest score of (Roche Yellow Color-15).

“…Also, because these dried pulps contain 15.5 to 35.4 mg/100g (DM) of total carotenoid [6], they are considerable pigment sources. These pulps may be better pigment sources than yellow and red corns which contain 8.86 and 9.81 mg/100g (DM), respectively [7]. Second, egg yolk industry is very diverse and its color remains one of the best egg quality parameters for consumers [8,9].…”

Section: Introductionmentioning

confidence: 99%

<i>Borassus aethiopum</i> Ripe Fruits’ Dried Pulp as Egg Yolk Coloration Agent

Tiho¹,

N&#;gatta²,

Koné³

et al. 2020

AVS

The essay assessed Borassus aethiopum (B.a) ripe fruits' dried pulp effect on egg yolk coloration. First, thirty-six Harco laying hens, 42 weeks old with similar weight (α=0.05) were allotted in 12 cages of 4m 2 (2m x 2m, respectively for length x width) each. Second, 4 laying hens' diets were formulated; a yellow corn-based diet (YC), a white corn-based diet (WC), a white corn-based diet supplemented with 10% of B.a mature fruits' dried pulp (WC+10%B.a), and finally a white corn-based diet supplemented with 20% of B.a ripe fruits' dried pulp (WC+10%B.a). During the evaluations, similar eggs for weights were analyzed. As a result, rich pigment diets formed a group and produced the heaviest egg yolk compared to the WC diet, for 13.94+0.16 g versus 13.64+0.16 g. Whereas, WC diet delivered the heaviest albumin weights, 31.92+0.33 g versus 29.27+0.33 g for WC+10%B.a which had the lightest weight. Looking at eggs' yolks color, Roche yolk color fan distinguished just 2 levels whose were the pale egg yolk from WC graded 1, and the intense colored yolks group graded 6. A spectrophotometer reflectance method helped for better yolks color distinctions. The yolks' yellow colors from WC+10%B.a (b*=52.29), WC+20%B.a (b*=52.49) and YC (b*=52.22) were similar (p=0.7278). But, the WC+10%B.a diet egg yolk color was significantly higher than that of WC (b*=20.70; p<0.0001). In conclusion, Borassus aethiopum mature fruits' dried pulp can be incorporated into laying hens feed as natural pigments' source.