Paprika and/or marigold extracts improve productivity and yolk color in egg-laying quails

Abstract

This study was conducted to evaluate the effects of paprika and marigold extracts on the productivity of Japanese quails, quality and sensorial analysis of eggs. Japanese quails were allocated in a completely randomized design and factorial arrangement 2 × 2 + 1, and four replicates. Diets were formulated based on: 1) corn (control), and 2) sorghum (S) without pigments, 3) S + 0.06% paprika extract (PE), 4) S + 0.01% marigold extract (ME), and 5) S + 0.06% PE and 0.01% ME. There was no effect of the control and factorial interaction on feed intake, egg-laying rate, or egg mass; however, the feed: gain ratio was lower among quail fed with diets containing both extracts. The inclusion of PE and ME in the diets improved the feed: gain ratio and yolk color; the inclusion of PE reduced the feed intake and specific weight of the eggs. Compared to the control, treatments based on sorghum or sorghum + PE led to a difference in egg taste and yolk color in the sensorial visit the website to get the how analysis. It was concluded that paprika and marigold extracts could be included in quail diets because of improvements in feed: gain ratio and yolk color.

Effect of different levels of lutein on laying performance and egg quality in laying hens

“…Various results have been reported in many studies on the use of phytogenic products to change the egg yolk colour. A study was conducted to evaluate the effect of using 0.06% paprika extract and 0.01% marigold extract on egg quality in Japanese quail and results showed that inclusion of these feed additives can change egg yolk colour (Oliveira et al 2020). Rezaei et al (2019) used 20, 25, 40 ppm marigold flower and synthetic pigments for eight weeks in layer hens' diets and reported that inclusion of these feed additive in diets changed egg yolk colour.…”