Deposition of Carotenoids in Eggs from Hens Fed Diets Containing Saponified and Unsaponified Oleoresin Paprika

Abstract

Deposition of carotenoids in saponified paprika (SP) and unsaponified oleoresin paprika (OP) in egg yolks as well as the dietary level for desired pigmentation were evaluated. Sixty‐four hens on a carotenoid‐depletion diet were divided into two replicated groups of each of eight dietary treatments containing from 0 to 16 mg paprika carotenoids per kg feed. Colour and the carotenoid content of egg yolk increased linearly (P<0·01) with the amounts of paprika carotenoids in the diets. The colours of egg yolks from hens fed similar concentra‐tions of OP or SP were not significantly different (P<0·01). A low dose (4 mg kg−1) of OP or SP provided yolk colour equivalent to the colour of eggs in supermarkets. High‐performance liquid chromatographic analyses showed that carotenoids deposited in the yolk are in the free alcohol form, regardless of the form of carotenoids in the diet. Capsanthin, the predominant carotenoid in paprika, was deposited in egg yolk less efficiently than zeaxanthin and lutein.

Optimizing xanthophyll concentrations in diets to obtain well-pigmented yolks

“…Thus, it can be seen that the intensity of yellow and red color in yolks can be controlled by the amounts and the types of xanthophylls added to the diets as a way of reaching the desired color of yolks for each consumer market [13,14]. However, supplementation with carotenoids increases the final ration prices in direct proportion to the amount of the added pigmenting ingredient, which makes knowledge of the kind, concentration, and pigmenting ability of each feed ingredient important to maximize yolk color and minimize ration costs.…”

Dietary Pigmentation and Deposition of α‐Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue

“…The absorbance was measured at 460 nm with a Spectronic 2000 spectrophotometer (Bausch and Lomb, Rochester, NY). To quantify total carotenoids in the samples containing oleoresin paprika, an experimentally determined absorptivity at 1% in acetone of 1922 was used (Lai et al, 1996). The absorptivity value of 1900 was used to calculate the total carotenoid concentrations in samples containing canthaxanthin (Skrede et al, 1989. To determine the total carotenoid contents in the diet samples, a 5-g sample was extracted with a total volume of 100 mL acetone.…”

“…It has been reported that zeaxanthin and capsanthin were deposited 43 and 13% as efficiently as lutein, respectively, in egg yolk of hens fed diets containing 0-16 mg paprika carotenoids/kg feed (Lai et al, 1996). Our results indicated deposition efficiencies for zeaxanthin and capsanthin of 48 and 49%, repectively, in fish fed diets containing the lower level of oleoresin paprika (diet IV).…”

The effect of lutein additives on biochemical parameters in blood of laying hens

“…It is well known that the intensity, as well as colour (yellow-red), can be controlled by the concentration and type of dietary xanthophylls (Lai et al, 1996). Although several xanthophylls with biological properties are found in nature, only a few are of industrial importance (mainly astaxanthin, canthaxanthin, and lutein), which was also a reason for an increasing interest in lutein for application in human food as well as for production of animal feed (Breithaupt, 2007) in recent years.…”