KMID : 0359319960360020463
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Korean Journal of Veterinary Research 1996 Volume.36 No. 2 p.463 ~ p.470
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Pigmentation of egg yolks with astaxanthin from the yeast Phaffia rhodozyma
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ÀÌ»óÈ£/Lee, Sang Ho
ÀÌâÈñ/¾È±æȯ/±è±âÇÏ/Á¶¸íÇà/ÃÖÄ¡¸¸/Á¶ÇÑ´ö/Lee, Chang Hee/An, Gil Hwan/Kim, Ki Ha/Cho, Myung Haing/Choi, Chi Man/Cho, Han Dug
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Abstract
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The red yeast Phaffia rhodozyma, which contains astaxanthin(3, 3¢¥-dihydroxy-¥â, ¥â-carotene-4, 4¢¥-dione) as its primary carotenoid, was tested as a dietary pigment source for egg yolks of laying hens. When the yeast was fed to laying hens at several concentrations, the intensity of redness in egg yolks was dependent on the yeast concentration in the feed and the deposition period. Addition of P rhodozyma in feed did not cause any visible adverse effect on laying hens.
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