<i>Borassus aethiopum</i> Ripe Fruits’ Dried Pulp as Egg Yolk Coloration Agent

Abstract

The essay assessed Borassus aethiopum (B.a) ripe fruits' dried pulp effect on egg yolk coloration. First, thirty-six Harco laying hens, 42 weeks old with similar weight (α=0.05) were allotted in 12 cages of 4m 2 (2m x 2m, respectively for length x width) each. Second, 4 laying hens' diets were formulated; a yellow corn-based diet (YC), a white corn-based diet (WC), a white corn-based diet supplemented with 10% of B.a mature fruits' dried pulp (WC+10%B.a), and finally a white corn-based diet supplemented with 20% of B.a ripe fruits' dried pulp (WC+10%B.a). During the evaluations, similar eggs for weights were analyzed. As a result, rich pigment diets formed a group and produced the heaviest egg yolk compared to the WC diet, for 13.94+0.16 g versus 13.64+0.16 g. Whereas, WC diet delivered the heaviest albumin weights, 31.92+0.33 g versus 29.27+0.33 g for WC+10%B.a which had the lightest weight. Looking at eggs' yolks color, Roche yolk color fan distinguished just 2 levels whose were the pale egg yolk from WC graded 1, and the intense colored yolks group graded 6. A spectrophotometer reflectance method helped for better yolks color distinctions. The yolks' yellow colors from WC+10%B.a (b*=52.29), WC+20%B.a (b*=52.49) and YC (b*=52.22) were similar (p=0.7278). But, the WC+10%B.a diet egg yolk color was significantly higher than that of WC (b*=20.70; p<0.0001). In conclusion, Borassus aethiopum mature fruits' dried pulp can be incorporated into laying hens feed as natural pigments' source.

Bixa orellana Grains and Curcuma longa Rhizomes Powders for Coturnix coturnix japonica Egg Yolks’ Coloration

“…Also, increasing the natural carotenoid source incorporation rate in the diet leads to a decrease in the yolks' weights. So, the egg yolk weights tend to be smaller alongside an increasing dietary carotenoid content elevation in the diets 4,12 . Herein the experiment, from WC+0.6% C.l-WC+1% C.l, the egg yolk weights dropped from 3.42±0.09-3.36±0.16 g, respectively.…”

“…Thereafter, the birds received test diets for 7 additional weeks. At the end of week 8, the egg yolk colourations were assessed by evaluating their lightness (L*) and yellowness (b*) 4 . In addition, the total cholesterol contents were assessed according to the diets 5 .…”

“…The egg yolk colouration concept with diverse carotenoids source is supported by many works. For example, the pigment type and its density severely impact the egg yolk colour intensity 3,4 . In laying hensʼ diets, yellow corn is used for two reasons.…”