Oxycarotenoids in Poultry Feeds

Marusich, W. L.; Bauernfeind, J. C.

doi:10.1016/b978-0-12-082850-0.50010-x

Cited by 60 publications

(29 citation statements)

References 412 publications

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“…With respect to the reference values of carotenoid concentrations (at time 0), astaxanthin was clearly detected in the chromatograms after 48-72 h (samples 2-3) showing that the deposit of carotenoids in eggs is a rapid process in agreement with previous results (Marusich and Bauernfiend, 1981). In addition, astaxanthin was absorbed and transferred without modifications of its structure.…”

Section: Resultssupporting

confidence: 76%

“…to produce breaker eggs) pure oxycarotenoids in a dry stabilized form are used, including β-apo-8´-carotenal, β-apo-8´-carotenoic acid ethyl ester, canthaxanthin and citranaxanthin (Marusich and Bauernfiend, 1981). The use of synthetic carotenoids avoids major problems in the use of natural ingredients for pigmentation with the advantage that minimal amounts are required to obtain the desired effect.…”

Section: Astaxanthin From Crayfish (Procambarus Clarkii) As a Pigmentmentioning

confidence: 99%

“…In the past, yellow corn, corn gluten meal and dehydrated alfalfa meal have been extensively used. In addition, some special concentrates like alga and marigold meals, alfalfa, paprika, annatto and tomato products have been used to augment the carotenoid concentration of these sources (Marusich and Bauernfiend, 1981;Hamilton et al, 1990;Blanch, 1999).…”

Section: Astaxanthin From Crayfish (Procambarus Clarkii) As a Pigmentmentioning

confidence: 99%

“…So the bioavailability of carotenoids must be considered together with factors that modify it, mainly the kind of carotenoid and the matrix where they are initially present (Karunajeewa et al, 1984). Preferential absorption in the yolk of lutein and zeaxanthin is achieved, while β-carotene and others without functional groups such as hydroxyl or keto groups are poorly incorporated (Marusich and Bauernfiend, 1981).…”

Section: Introductionmentioning

confidence: 99%

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Astaxanthin from Crayfish (<i>Procambarus clarkii</i>) as a Pigmentary Ingredient in the Feed of Laying Hens

Pérez‐Gálvez¹,

Negro²,

Mínguez‐Mosquera³

et al. 2008

Grasas y Aceites

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RESUMENAstaxanteno procedente de cangrejo (Procambarus clarkii) como ingrediente colorante en la alimentación de gallinas ponedoras.La yema de huevo de gallina debe su coloración a la presencia de carotenoides de tonalidad amarilla. La adición de colorantes sintéticos de tonalidades rojas permite modificar e incrementar la coloración de la yema desde el amarillo original a tonos rojos que pueden ser demandados en ciertos mercados según las preferencias del consumidor. El objetivo del trabajo fue probar si un triturado obtenido a partir de caparazones de cangrejo, que es una fuente natural y rica en astaxanteno, produce cambios detectables en la coloración de la yema de huevo por la acumulación de dicho carotenoide. Las gallinas ponedoras se alimentaron con un pienso comercial al que se adicionó triturado de caparazón de cangrejo. Se realizó un seguimiento de los cambios en la composición carotenoide (mediante HPLC) de la yema de los huevos puestos durante el periodo de alimentación suplementada. Los análisis mostraron una progresiva incorporación de astaxanteno que alcanzó niveles similares al resto de carotenoides presentes inicialmente en la yema. PALABRAS-CLAVE: Astaxanteno -Carotenoides -Cangrejo -Color -Yema de huevo. SUMMARY Astaxanthin from Crayfish (Procambarus clarkii) as a Pigmentary Ingredient in the Feed of Laying Hens.Chicken egg yolks generally owe their color to yellow carotenoids. The addition of synthetic red pigments allows changes in color, from the original yellow to red hues which may be more appealing to consumers in certain markets. Our aim has been to test whether ground crayfish shells, which are a rich and natural source of astaxanthin, produce detectable changes in the coloration of egg yolks through the accumulation of this carotenoid. Laying hens were fed with a commercial feed mixed with crayfish powder and the carotenoid profiles of the yolks in the eggs laid during the trial were monitored by HPLC. The analyses showed a progressive increase in the astaxanthin concentration in the egg yolks, reaching similar levels to those obtained for the rest of present carotenoid pigments.

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Section: Resultssupporting

confidence: 76%

Section: Astaxanthin From Crayfish (Procambarus Clarkii) As a Pigmentmentioning

confidence: 99%

Section: Astaxanthin From Crayfish (Procambarus Clarkii) As a Pigmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Astaxanthin from Crayfish (<i>Procambarus clarkii</i>) as a Pigmentary Ingredient in the Feed of Laying Hens

Pérez‐Gálvez¹,

Negro²,

Mínguez‐Mosquera³

et al. 2008

Grasas y Aceites

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“…Loss of yolk color arising from the substitution of corn for wheat was reported in previous work by Hsun and Maurice (1992) and Burrows et al (1993). Consumers tend to prefer more intensely orange-colored yolks, associating them with stronger flavor and greater health-promoting properties (Hernández et al, 2005;Hernández and Blanch, 2006;Sandeski et al, 2014;Spada et al, 2016), so poultry producers substituting hulless oats for corn may need to consider supplementing other ingredients to intensify yolk coloration such as alfalfa or marigold meal (Marusich and Bauernfeind, 2012). The cost of such supplementation will depend upon the market price of the supplement chosen, the fraction of the diet at which it is incorporated and the ingredient(s) which it replaces, and should be an economic consideration in future research in this area.…”

Section: Oat-corn-wheat Comparisonmentioning

confidence: 99%

Three hulless oat varieties show economic potential as organic layer feed grain

Winkler

Murphy

Hermes

2017

Renew. Agric. Food Syst.

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Hulless oats are of interest as an alternative to corn and wheat in organic poultry diets because they offer potential to enhance agrobiodiversity and produce locally grown feeds both within and outside of corn-growing regions. Hulless oats are easily certified GM-free and have demonstrated nutritional value for poultry. A feeding study was carried out to examine: (i) the effects of substituting corn, wheat or a fraction of each with hulless oats in organic layer diets, and (ii) the importance of oat variety in feed performance. Productivity and economic implications in the context of current organic markets were explored. Experimental diets included an oat-free control, Oat + corn, Oat + wheat and Oat + corn + wheat, each of which was formulated with three hulless oat varieties, AC Gwen, Paul and Streaker. All but the control diet included oats at 200 g kg −1 . Three hundred Hy-Line Brown hens were individually caged and allocated to diets in groups of 10 in a completely randomized design with three replicates per diet. Experimental diets were fed between 24 and 32 weeks of age during which time hen health, egg production and egg quality indicators were monitored. Results indicated that hulless oats had no negative effects on hen health and productivity. On the basis of current organic feed ingredient prices and an estimated cost of USD 533 mt −1 for production of oats in the study region, oat containing diets were more expensive than the oat-free control. In an evaluation of revenue based on current market prices for organic eggs, the additional cost was completely offset by larger egg sizes of hens on oat containing diets. There were no major differences associated with oat variety.

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