Pigmentation and Delayed Oxidation of Broiler Chickens by the Red Carotenoid, Astaxanthin, from Chemical Synthesis and the Yeast, Xanthophyllomyces dendrorhous

  • An, G.-H. (Department of Food Science and Technology, Chungnam National University) ;
  • Song, J.-Y. (Department of Food Science and Technology, Chungnam National University) ;
  • Chang, K.-S. (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, B.-D. (Department of Animal Science, Chungnam National University) ;
  • Chae, H.-S. (National Livestock Research Institute, Rural Development Administration) ;
  • Jang, B.-G. (National Livestock Research Institute, Rural Development Administration)
  • Received : 2003.12.04
  • Accepted : 2004.05.15
  • Published : 2004.09.01


The red carotenoid, astaxanthin was studied to improve the meat quality of broiler chickens. Astaxanthin pigmented chickens and delayed oxidation of lipid in them. Two sources of astaxanthin were used to pigment broiler chickens in a five-wk feeding trial: biological astaxanthin (BA) from the red yeast, Xanthophyllomyces dendrorhous, and chemical astaxanthin (CA) from chemical synthesis. The concentrations of CA (45 mg/kg feed) and BA (22.5 mg/kg feed) were set to give similar levels of pigmentation. The colorimetric values (a and b) of breast muscles were significantly changed by astaxanthin (p${\leq}$0.01). Absorption and accumulation of BA were higher than those of CA, probably due to the high contents of lipids in the yeast (17%). Lipid peroxide formation in skin was significantly decreased by astaxanthin (p${\leq}$0.05). This result indicated that the production of lipid peroxides in the carcasses of broiler chickens during storage could be delayed by astaxanthin. Therefore, astaxanthin could be used as an antioxidant as well as a colorant for broiler chickens.


Supported by : Rural Development Administration of Korea


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