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KMID : 0359319960360020463
Korean Journal of Veterinary Research
1996 Volume.36 No. 2 p.463 ~ p.470
Pigmentation of egg yolks with astaxanthin from the yeast Phaffia rhodozyma
이상호/Lee, Sang Ho
이창희/안길환/김기하/조명행/최치만/조한덕/Lee, Chang Hee/An, Gil Hwan/Kim, Ki Ha/Cho, Myung Haing/Choi, Chi Man/Cho, Han Dug
Abstract
The red yeast Phaffia rhodozyma, which contains astaxanthin(3, 3´-dihydroxy-β, β-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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