Optimisation of egg yolk colour using natural colourants

Influence of Different Tetracycline Antimicrobial Therapy of Mycoplasma (Mycoplasma synoviae) in Laying Hens Compared to Tea Tree Essential Oil on Table Egg Quality and Antibiotic Residues

“…The same trend has been noticed in the promotion of weight loss programs for overweight or obese people regarding increasing satiety feeling with reduced energy intake [15]. Eggs have been shown to have high values of vitamins D and K, as well as increased concentrations of Se [3,16]. Researchers have indicated that this may be a reflection of the increased absorption of vitamins and minerals by hens in response to a change in feeding practices, with the replacement of feedstuffs of animal origin with vegetable oils [17] and other enhancements such as probiotics [18], prebiotics [19], enzymes [20], natural antioxidants [21], different botanicals [22][23][24][25][26][27][28] and the latest essential oils [24,[29][30][31].…”

“…The sensory evaluation of the table eggs was performed according to the methodology previously described by Spasevski et al [3], only slightly modified, so a panel of 5 assessors experienced in a sensory analysis of the table eggs. Homogeneity and acceptability were evaluated by the 5-point category scale with endpoints labeled from 1 to 5 (Table 2).…”

“…The egg is the biggest cell, capable of producing life, with all the essential nutrients that could not be compared to any other food [1]. Eggs have relatively low energy and small concentrations of saturated fats (SFA) when compared to other products of animal origin [2,3]. It has been known that the eggs possess high-quality proteins [4] which could be also found in some dairy foods [2].…”

Effects of Turmeric Powder (Curcuma Longa) in Laying Hens Nutrition: Table Eggs Production, Quality and Lipid Profile

“…In order to achieve appropriate colour of the yolks, hens diets should be supplemented with yellow or red pigments, natural or synthetic. Food producers pay much more attention towards colours of natural origin, since many synthetic pigments have been shown to impart negative health effects [2]. Synthetic pigments, canthaxanthin and apoester, are most commonly used as commercial sources of colours.…”

“…The use of synthetic pigments in organic production is completely banned while in some countries, like Sweden, government regulation does not allow the use of synthetic pigments even in non-organic commercial production. Consequently, due to their harmfulness and increase of consumers' awareness, there is a growing interest in replacing synthetic pigments with natural [2]. Curcumin was effective in reducing both liver and serum cholesterol level [3].…”