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KMID : 1025520030450050847
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Journal of Animal Science and Technology
2003 Volume.45 No. 5 p.847 ~ p.856
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Effect of Dietary Xanthophylls Supplementation on Pigmentation and Antioxidant Properties in the Egg Yolks
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Abstract
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This study was carried out to investigate the effects of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolk. ISA Brown laying hens aged 50 weeks were fed five kinds of xanthophyll combination such as control(neither natural nor artificial xanthophylls in feed), T1(Commercial diet containing natural xanthopylls in grain ＋ Lutein 10? ＋ Capsantin 10?), T2(T1 ＋ Capsanthin 65?), T3(T1 ＋ Canthaxanthin 65?), T4(T1 ＋ Capsanthin 10? ＋ Canthaxanthin 65?), and T5(T1 ＋ Capsanthin 65? ＋ Canthaxanthi 10?). The ? values of all egg yolks were not significantly different during storage or feeding periods. CIE L^(*)(lightness) values of T2 ~ T5 egg yolks were lower than those of control and T1. conversely, the CIE L^(*)(redness) value of T2 ~ T5 egg yolks showed significantly higher(P＜0.05). Egg yolk from chicks fed xanthophylls increased CIE b^(＊) values. The CIE b^(＊)(yellowness) value of T2 ~ T5 egg yolks were higher than control and T1 during storage at 37℃ for 48 hours respectively. In the antioxidation experiment, dietary xanthophylls supplementation affected lipid antioxidation of egg yolk during storage. The TBARS(O.D) of egg yolks from chicks fed xanthophylls were lower than that of color difference and retardation of lipid oxidation in egg yolk.
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