Evaluation of Marigold Flower and Orange Skin as Sources of Xanthophyll Pigment for the Improvement of Egg Yolk Color

Abstract

The e cacy of ground marigold flower and orange skin was evaluated for egg yolk coloration. Two feeding trials were conducted. The first trial was carried out with laying pullets (Shaver ) that received , g marigold flower and g orange skin per kg of mixed feed in three dietary treatments. Each of the treatments comprised of birds distributed to three replicate groups each of seven. The second trial was conducted with laying pullets of the same genetic source that received , g marigold flower, g orange skin and mg synthetic pigment in four dietary treatments each having number of birds and replicates similar to trial . All birds received identical care and management including diets of more or less similar in composition. Yolk color scores were measured using Roche yolk color fan and other egg quality characteristics and production performance were recorded simultaneously. The noteworthy findings are i) egg yolk color significantly improved and reached to a level of consumers' standard by feeding g/kg marigold flower and ii) egg yolk color was slightly improved by feeding g/kg orange skin as compared to wheat-based control diet. It was concluded that yolk color in laying pullets may be improved by feeding both orange skin or marigold flower but the latter ingredient appeared to be most e ective.: marigold flower, orange skin, yolk color, egg quality, laying performance

Fatty Acid Composition of Egg Yolk from Chickens Fed a Diet including Marigold (Tagetes erectaL.)

“…In the present study, inclusion of marigold in the diet had no effect on egg shell weight, Haugh units, yolk weight, albumen weight, and shell thickness. These findings agree with the previous studies reporting no change in egg quality after inclusion of marigold flour into laying hens' diet [13]. In this study, use of marigold flour in the diet of chicken had no detrimental effect on internal and external quality of egg as well as egg production characteristics.…”

“…Marigold ( Tagetes erecta L.) was reported to be a good source of xanthophylls [6, 7] and used for pigmentation of the egg yolks and poultry skin [12, 13]. Recently, it was shown that inclusion of 40 g kg −1 of marigold flour in the diet of laying pullets did not reduce external quality of eggs and there were no effects on body weight, hen day egg production, egg weight, or feed conversion rate [14].…”

Effect of increasing doses of marigold (<i>Tagetes erecta</i>) flower extract on eggs carotenoids content, colour and oxidative stability

“…The shell percentage did not differ between all groups. In contrast to these results, Chowdhury et al (2008), Lokaewmanee et al (2011) and Altuntaş and Aydin (2014) did not record the effect of marigold supplementation on the egg production and egg quality parameters.…”

“…Also Chowdhury et al (2008) showed that the use of 4% marigold in the diet of laying pullets had no effect on body weight and feed consumption. Similar results mentioned Altuntaş and Aydin (2014) in 80-week-old hens fed diet supplemented with 0, 10 or 20 g of marigold flour per kg of diet.…”

Hydrophobic Polymers from Food Waste: Resources and Synthesis

“…47 Specifically, for orange peel there are initiatives to use them as fermentation substrates for fungal multienzyme production 78 and as a source of Xanthophyll pigment for the improvement of egg yolk color. 79 Researchers from Spain have been working on the generation of bioethanol from pretreated mandarin peel wastes, with steam explosion, due to the high content of carbohydrates. 80 They are also employed as a renewable source for pectin production which is used in the food and pharmacological industry.…”