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Effect of Dietary Xanthophylls Supplementation on Pigmentation and Antioxidant Properties in the Egg Yolks

Xanthophylls의 급여가 계란 노른자의 착색 및 항산화성에 미치는 영향

  • Min, B.J. (Department of Food Science and Technology in Animal Resources, Kangwon National University) ;
  • Lee, K.H. (Dept. of Animal Feed Science and Technology, Kangwon National University) ;
  • Lee, S.K. (Department of Food Science and Technology in Animal Resources, Kangwon National University)
  • 민병진 (강원대학교 축산식품과학과) ;
  • 이규호 (강원대학교 사료생산공학과) ;
  • 이성기 (강원대학교 축산식품과학과)
  • Published : 2003.10.31

Abstract

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 10ppm + Capsantin 10ppm), T2(T1 + Capsanthin 65ppm), T3(T1 + Canthaxanthin 65ppm), T4(T1 + Capsanthin 10ppm + Canthaxanthin 65ppm), and T5(T1 + Capsanthin 65ppm + Canthaxanthin 10ppm). The pH 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 a$^{*}$(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) values of T2 ~ T5 egg yolks were higher than control and T1 during storage at 37$^{\circ}C$ 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 control during incubation at 37$^{\circ}C$ for 10 hours. In conclusion, dietary xanthophylls supplementation influence to color difference and retardation of lipid oxidation in egg yolk.

Keywords

Xanthophylls;Egg yolk;Color;Antioxidant

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