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

Abstract

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.

Enrichment efficiency of lutein in eggs and its function in improving fatty liver hemorrhagic syndrome in aged laying hens

“…Previous studies by Lokaewmanee et al (2011) and Shahsavari (2014) showed that lutein-derived by-products did not influence the quality of eggs. However, some natural products containing carotenoids such as lycopene and astaxanthin, have positively affected yolk and egg weights ( Conradie et al, 2018 ; Orhan et al, 2021 ).…”

Impacts of red pepper supplemented diets and different storage conditions on eggs obtained from free-range laying hens

“…It was seen that the value of eggshell thickness was also affected by the storage period and temperature. However, this result is thought to have been due to the randomly selected eggs, for in the previous studies it was revealed that red pepper supplementation to the diet had no effect on the eggshell thickness (Shahsavari, 2014).…”

“…They reported that the Roche value rose to 11.45 in the group they had supplemented with 1% red pepper and to 12.55 in the group with 2% red pepper supplementation. Shahsavari (2014) determined the highest egg yolk colour value (14.33) in the groups with 2% red pepper supplementation, while the lowest value was observed in the groups that had consumed the barley-and wheat-based diet (1.58) (P <0.05). However, Gurbuz et al (2003) observed the highest RYCF values (14.30 and 14.45) in the groups in which they had supplemented the yellow corn-based diet with 3% and 4% red pepper.…”

“…In addition, the colour of the yolk is an essential criterion for consumer preferences and varies according to countries, culture and traditions. For example, on the RYCF scale, the preferred yolk colour in Ireland, North England and Sweden is 8-9, in Australia, Finland and France, it is about 11 and in Germany, Netherlands, Spain and Belgium it is about 13 (Grashorn & Steinberg, 2002;Roberts, 2004;Shahsavari, 2014;Spasevski et al, 2017). Yolk colour also has an important effect on industrial food products that contain egg (Shahsavari, 2014).…”

Effects of Supplementing Layer Hen Diet with Red Pepper (Capsicum annuum L.) Powder as Natural Yolk Colourant on Laying Performance, Pigmentation of Yolk, Egg Quality and Serum Immunoglobulin Levels

“…Because, these compounds could not be synthesized in the body of bird (Breithaupt, 2007). In egg type chicken nutrition, these pigmentation compounds, named as carotenoids, are used with high levels of natural or synthetic pigments for colorization of egg yolk (Hammershøj et al, 2010;Shahsavari, 2014;Sirri et al, 2007). These carotenoids mainly include xanthophyll, capsanthin, and canthaxanthin (Perez-Vendrell et al, 2001).…”