Stability of the pigmentation of egg yolks enriched with omega-3 and carophyll stored at room temperature and under refrigeration

Barbosa, Vanessa Camarinha; Gaspar, Arlene; Calixto, Lígia Fátima Lima; Agostinho, Tarcísio Simões Pereira

doi:10.1590/s1516-35982011000700020

Cited by 20 publications

(18 citation statements)

References 6 publications

(5 reference statements)

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“…In that research, storage of eggs for a period of 14 days in a refrigerator affected the reduction of egg yolk color from 13.24 to 12.76 in the group that consumed 3.5% fish and 1.5% rapeseed oils, and from 13.24 to 13.00 in the group that consumed 1.5% fish and 3.5% rapeseed oils, but those differences were not significant ( P > 0.05). Barbosa et al . did not determine an influence of storage duration on changes in yolk color of eggs enriched with omega‐3 fatty acids stored in a refrigerator for 35 days, whereas eggs stored at room temperature exhibited a significant ( P < 0.05) decrease in color value from 11.50 to 10.38.…”

Section: Discussionmentioning

confidence: 97%

Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega‐3 eggs

Grčević

Kralik

et al. 2018

J Sci Food Agric

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BACKGROUND: Lutein is a plant pigment very important for eye health in humans. Its bioavailability in humans is better from egg yolk than from dietary supplements. The aim of this research was to determine the influence of lutein (marigold extract powder) supplemented to laying hens' feed rich in omega-3 fatty acids on the content of lutein, fatty acid profile in egg yolks and yolk color. The diets that contained 5% of oils as a source of omega-3 fatty acids were supplemented with 0, 1 and 2 g kg −1 of marigold powder. RESULTS:The best enrichment of eggs with lutein was achieved by supplementing 2 g marigold kg −1 of feed. Yolk color was significantly intensified (P < 0.001) by supplementing 1 g marigold kg −1 of feed. The content of total saturated fatty acids, monounsaturated fatty acids and n-6 polyunsaturated fatty acids (PUFA) remained unchanged, whereas the content of total n-3 PUFA (P = 0.017) and docosahexaenoic acid (P < 0.001) was higher in the group with 2 g marigold kg −1 of feed. This group also had the most favorable ratio of n-6:n-3 PUFA. CONCLUSION: Results of this research showed that addition of marigold powder to laying hens' feed significantly increased egg lutein content and yolk color, and altered the fatty acid profile in yolk. Eggs with increased lutein content and a favorable profile of fatty acids are a good source of these ingredients in human nutrition. /jsfa PUFA was also higher in the experimental groups. Therefore, the ratio of n-6:n-3 PUFA was more favorable in groups fed mixtures supplemented with marigold extract (P = 0.025). The narrowest and the most favorable ratio of 5.04 was determined in group O 2 , J Sci Food Agric 2019; 99: 2292-2299

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Section: Discussionmentioning

confidence: 97%

Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega‐3 eggs

Grčević

Kralik

et al. 2018

J Sci Food Agric

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“…Effects on the yolk color of various dietary supplements such as lutein, spray-dried chlorella and synthetic carotenoids are also studied [12]; heterotrophic chlorella [19]; low DDGS dried beans [10]; vegetable oils rich in polyunsaturated fatty acids [13]. Studies related to changes in quality and yolk color are also directed to: irradiation [24]; rheological measurements [20]; enrichment with omega-3 and carotene [3]; the influence of egg shell color on the level of antibodies in egg yolk [5]. In addition to DSM Yolk Color method (DSMYCF), which is recommended for handling, comparing and presenting information related to egg yolk color, other used technical means are: colorimetric, chromometer, spectrophotometer, micrometre, chromatograph.…”

Section: Related Workmentioning

confidence: 99%

“…The method for determining the protein content of eggs in a spectrophotometric manner [1,3] is suitable for egg yolks and for proteins. Remove egg yolk or egg whites and stir until homogeneous.…”

Section: Related Workmentioning

confidence: 99%

Analysis of Color and Spectral Characteristics of Hen Egg Yolks From Different Manufacturers

Georgieva-Nikolova¹,

Genchev²,

Zlatev³

2019

ARTTE

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In the present work an analysis of the separability of hen egg yolks from different manufacturers is made using image and spectral processing and analysis techniques. Apparent properties of three types of egg yolks were determined and a comparative analysis of these properties was made. Discriminant and SVM (Support vector machines) classifiers were used for classification. A general classification error with lower values is obtained with the b (Lab) color component. In the studies of the spectral characteristics of egg yolks from different manufacturers, the highest accuracy of separation of the target areas is obtained with the kernel SVM classifier combined with the kernel variant of the principal components. When using this classifier, general classification errors of up to 1% were obtained. The results confirm the hitherto known research in this area because the major part of the chicken egg yolk properties studied are visible properties that can be analyzed in the visible spectrum of the reflected light.

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“…ROLL et al remained between 86 and 89 up to 14 days of storage at room temperature (23 ± 1°C). The loss of yolk color intensities during storage can be explained by the oxidation of the double bonds present in the molecules of carotenoids (Barbosa et al 2011).…”

Section: Effect Of Interaction Of Acid Oils With Shelf Life Of Eggsmentioning

confidence: 99%

Replacing soybean oil with increasing levels of soybean acid oil in diets of coturnix quails (Coturnix coturnix coturnix) and the effects on egg quality

Roll

Forgiarini

Xavier

et al. 2017

An. Acad. Bras. Ciênc.

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The effects of increasing levels of soybean acid oil in diets of quails on the quality of eggs were evaluated over a period of 56 days. A completely randomized design with five treatment levels of soybean acid oil (0, 2, 4, 6, and 8%) as a replacer for soybean oil and eight replicates of two quails each were used. A total of 240 fresh eggs were used for quality analysis, and 400 eggs were stored at 23ºC over a period of 0, 7, 14, 21, and 28 days for analysis of shelf-life. Polynomial regression and ANOVA with repeated measurements and Tukey´s tests were used. Soybean acid oil linearly increased the intensity of red (a* = -5.26 + 0.14 x, R 2 = 0.89, P = 0.01) and yellow (b* = 42.32 + 0.44 x, R 2 = 0.88 P = 0.01). All other variables of egg qualitywere not affected by the treatments, with the exception of sensory attributes, such as odor and aftertaste, which were more pronounced with soybean acid oil. In conclusion, soybean acid oil affects the intensity of yellow and red color of the yolk. Trained assessors detected differences in odor and aftertaste of eggs when soybean acid oil was included in the quail diet.

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Stability of the pigmentation of egg yolks enriched with omega-3 and carophyll stored at room temperature and under refrigeration

Cited by 20 publications

References 6 publications

Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega‐3 eggs

Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega‐3 eggs

Analysis of Color and Spectral Characteristics of Hen Egg Yolks From Different Manufacturers

Replacing soybean oil with increasing levels of soybean acid oil in diets of coturnix quails (Coturnix coturnix coturnix) and the effects on egg quality

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