Pigmentation of Egg Yolks by Xanthophylls from Corn, Marigold, Alfalfa and Synthetic Sources

Abstract

Leghorn-type hens in cages and floor pens were used to evaluate pigmenting potential for producing table-egg and intensely colored egg yolks from the xanthophylls in corn gluten meal, alfalfa and marigold meal and for 0-apo 8' carotenal (BAC) and the carotenoic acid ethyl ester (BACE). There were no consistent differences in utilization efficiencies between corn gluten meal, 20% protein dehydrated alfalfa meal, a 40% protein alfalfa concentrate, total xanthophyll extracts of corn or alfalfa or BAC. Xanthophylls in marigold meal, although most concentrated, were least utilizable and BACE was most efficiently utilized. Lutein isolated from alfalfa was not utilized as well at levels up to 22 p.p.m. as the xanthophylls of alfalfa meal or the alfalfa extracts, suggesting the presence of a factor in the latter materials which enhances xanthophyll utilization. Utilization was superior for caged hens vs. floor housed hens.

Xanthophyll Availability of Alfalfa Leaf Protein Concentrate (Pro-Xan) for Broilers and Laying Hens

“…The results for hens are in contrast with the earlier work of Guenthner et al (1973), which indicated the same xanthophyll availability from dehydrated alfalfa, xanthophyll extracts from dehydrated alfalfa, and a commercially prepared Pro-Xan. They also indicated lutein to be equal to or poorer than alfalfa as a pigmented Halloran (1972) also showed no difference in xanthophyll availability for a commercial Pro-Xan and dehydrated alfalfa for broilers and laying hens.…”

“…The poorer performance of the commercial Pro-Xan is probably explained by the more drastic conditions used in its preparation and drying. However, the reasons for the relatively poor response Guenthner et al (1973) obtained from lutein and xanthophyll extracts are not clear.…”

Strain Differences in Egg Yolk Pigmentation

“…The evaluation of different feed ingredients and synthetic sources of xanthophyll has been extensively investigated by Sullivan and Holleman (1962); Guenthner et al (1973); and Fry et al (1974). The genetic capability to absorb and deposit xanthophylls in the egg yolk has been found to vary among individual hens within a single strain (Scott et al, 1968) and also between breeds of hens (Marusich et al, 1960).…”

Evaluation of Waste Activated Sludge (Citrus) as a Poultry Feed Ingredient

“…Many ingredients used in poultry feed contain high levels of xanthophyll, a natural pigment giving the egg yolk its characteristic yellow color (Guenthner et al, 1973). As the xanthophyll-containing ingredients are increased, so does the intensity of egg yolk color (Brambila et al, 1963).…”