An Evaluation of a Commercially Available Marigold Concentrate and Paprika Oleoresin on Egg Yolk Pigmentation

Fletcher, D. L.; Halloran, H. R.

doi:10.3382/ps.0601846

Cited by 26 publications

(6 citation statements)

References 8 publications

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“…A similar calculation for seed byproduct indicates a lycopene transfer efficiency of approximately 0.7%. These numbers are very low when compared with the transfer of oxycarotenoids to yolk but are in line with those of carotenes 5, 6…”

Section: Discussionsupporting

confidence: 61%

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Analyses of tomato peel and seed byproducts and their use as a source of carotenoids

Knoblich¹,

Anderson²,

Latshaw³

2005

J Sci Food Agric

201

116

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Commercial tomato canning yields two different byproducts. One is the material that results from peeling tomatoes, while the other results from removing the seeds. The peel byproduct contained 100.8 g protein, 256.4 g ash and 299.4 g acid detergent fiber kg −1 . Ash content was high because the peel byproduct contained 83.8 g kg −1 sodium as a result of using a sodium hydroxide solution to peel the tomatoes. The seed byproduct contained 202.3 g protein, 51.8 g ash, and 537.9 g acid detergent fiber kg −1 . An amino acid analysis of seeds indicated that approximately 60% of the protein results from amino acids. Both byproducts were analyzed for carotenoid content. The lycopene content of peel byproduct was 734 µg g −1 of dry material. Significant amounts of lutein, β-carotene, and cis-β-carotene were also present. Seed byproduct contained 130 µg lycopene kg −1 of dry matter. The content of other carotenoids was approximately half of that present in the peels. Peel and seed byproducts were included at 75 g kg −1 in hen diets to determine the transfer of carotenoids to the yolk. When fed at this concentration, the lycopene content of dry egg yolk was approximately 0.9 µg g −1 . Approximately 0.1% of the lycopene in peel byproduct and approximately 0.7% of the lycopene in the seed byproduct was transferred from the feed to the yolk. Lycopene appears more similar to carotene than to oxycarotenoids in its transfer to the yolk.

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Section: Discussionsupporting

confidence: 61%

“…Lipid components in the yolk can be changed by altering the diet. Oxycarotenoids, often referred to as xanthophylls, provide pigment to eggs and the skin of commercial chickens 5, 6. Some xanthophylls, such as lutein, cause a yellow color in yolks.…”

Section: Introductionmentioning

confidence: 99%

Analyses of tomato peel and seed byproducts and their use as a source of carotenoids

Knoblich¹,

Anderson²,

Latshaw³

2005

J Sci Food Agric

201

116

View full text Add to dashboard Cite

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“…Hens fed the food waste-based diets had higher yolk color score compared to those fed the control diets at week 43. This is sensible as food waste diets may contain a higher xanthophyll and carotenoid level (likely from the fruit and vegetable waste), which are the main factors regulating yolk color 38 , 39 . In addition, the inclusion of fish offal meal (fish oil) in the food waste diets might also increase yolk color as previously observed by Mousavi et al 40 .…”

Section: Discussionmentioning

confidence: 99%

Feeding recycled food waste improved feed efficiency in laying hens from 24 to 43 weeks of age

Dao

Sharma

Swick

et al. 2023

Sci Rep

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There is renewed interest in utilizing food waste as animal feed due to its potential benefits in reducing feed cost and environmental impact while improving global food security. This study was conducted to examine the efficacy of recycled food waste-based feed for laying hen performance, egg quality, and nutrient digestibility. Hy-Line Brown hens (n = 150) were randomly distributed to three dietary treatments with 50 replicate cages of a single bird per treatment from 24 to 43 weeks of age. The treatments were: a standard/control feed based on wheat, sorghum, and soybean meal; a recycled food waste based-feed; and a 50:50 blend of control and food waste based-feed. Hens offered the food waste-based diets had similar egg weight, hen day egg production, and egg mass, but lower feed intake and higher feed efficiency, compared to those fed the control diets (P < 0.001). Hens fed the food waste diets exhibited lower shell breaking strength and shell thickness at week 34, and higher yolk color score and higher fat digestibility compared to the control treatment at week 43 (P < 0.001). Thus, feeding the recycled food waste based-feed maintained egg production while improving feed efficiency compared to the control feed.

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“…The highest and lowest score of yolk color was obtained with the diet contained red pepper (14.33) and reference diet (1.58), respectively. Red pepper contains capsanthin and capsorubin leading to red color in yolk (Fletcher and Halloran, 1981;Karunajeewa, 1980). Thus, when red pepper was used as color additive with reference diet at 2%, reddish or red egg yolk colors with Roche Yolk Color (RYC) score higher than 14 was obtained which are preferred in cake industry (Fletcher and Halloran, 1981;Papa et al 1985).…”

Section: Discussionmentioning

confidence: 99%

Influence of Different Sources of Natural Pigmenting on Egg Quality and Performance of Laying Hens = تأثير مصادر مختلفة من الأصباغ الطبيعية على نوعية البيضة و أداء دجاج البيض

Shahsavari¹

2014

JJAS

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This experiment was conducted to evaluate effects of different sources of natural pigments on egg quality characteristics and laying hens performance. A completely randomized design, with six treatments and six replicate was used. Experimental treatments were control diet containing yellow corn grains, reference diet containing wheat and barley grain instead of corn, red pepper composed of reference diet and 2% red pepper, dried carrot meal containing reference diet and 5% dried carrot meal, dried tomato pulp composed of reference diet and 5% dried tomato pulp and alfalfa meal containing reference diet and 5% alfalfa meal. Results indicated that egg production and egg quality characteristics (except egg yolk color) were not affected by treatments. In conclusion, in case producers are not interested in an optimum grade of egg yolk color and performance is not under consideration, using of 5% alfalfa meal in wheat-barley based diets is suggested.

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An Evaluation of a Commercially Available Marigold Concentrate and Paprika Oleoresin on Egg Yolk Pigmentation

Cited by 26 publications

References 8 publications

Analyses of tomato peel and seed byproducts and their use as a source of carotenoids

Analyses of tomato peel and seed byproducts and their use as a source of carotenoids

Feeding recycled food waste improved feed efficiency in laying hens from 24 to 43 weeks of age

Influence of Different Sources of Natural Pigmenting on Egg Quality and Performance of Laying Hens = تأثير مصادر مختلفة من الأصباغ الطبيعية على نوعية البيضة و أداء دجاج البيض

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