2016
DOI: 10.1590/0103-9016-2014-0337
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Abstract: Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical ana… Show more

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Cited by 16 publications
(11 citation statements)
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“…Egg yolk color is a crucial economic egg quality index because consumers link yolk color to the nutrition contained in an egg (Galobart et al, 2004). Studies have shown that EYC is affected by genetic (Goto and Tsudzuki, 2016), environmental (Spada et al, 2016), housing (Sokołowicz et al, 2018), and dietary (Moreno et al, 2020) factors. In the current study, twelve SNPs were significantly associated with the EYC of Sichuan white goose eggs.…”
Section: Discussionmentioning
confidence: 99%
“…Egg yolk color is a crucial economic egg quality index because consumers link yolk color to the nutrition contained in an egg (Galobart et al, 2004). Studies have shown that EYC is affected by genetic (Goto and Tsudzuki, 2016), environmental (Spada et al, 2016), housing (Sokołowicz et al, 2018), and dietary (Moreno et al, 2020) factors. In the current study, twelve SNPs were significantly associated with the EYC of Sichuan white goose eggs.…”
Section: Discussionmentioning
confidence: 99%
“…EYC is a crucial economic egg quality character because consumers associate yolk color with nutrition in [43]. Studies have shown that EYC is affected by genetic [44], environmental [45], housing [46], and dietary [47] factors. In the current study, twelve SNPs were signi cantly associated with EYC in Sichuan White geese.…”
Section: Discussionmentioning
confidence: 99%
“…Loss of yolk color arising from the substitution of corn for wheat was reported in previous work by Hsun and Maurice (1992) and Burrows et al (1993). Consumers tend to prefer more intensely orange-colored yolks, associating them with stronger flavor and greater health-promoting properties (Hernández et al, 2005; Hernández and Blanch, 2006; Sandeski et al, 2014; Spada et al, 2016), so poultry producers substituting hulless oats for corn may need to consider supplementing other ingredients to intensify yolk coloration such as alfalfa or marigold meal (Marusich and Bauernfeind, 2012). The cost of such supplementation will depend upon the market price of the supplement chosen, the fraction of the diet at which it is incorporated and the ingredient(s) which it replaces, and should be an economic consideration in future research in this area.…”
Section: Discussionmentioning
confidence: 99%