Oxycarotenoids in Poultry Pigmentation
1970; Elsevier BV; Volume: 49; Issue: 6 Linguagem: Inglês
10.3382/ps.0491555
ISSN1525-3171
AutoresW.L. Marusich, J.C. Bauernfeind,
Tópico(s)Meat and Animal Product Quality
ResumoTHE degree of egg yolk color is of concern in table eggs for direct consumption by the consumer as well as for manufacturers of egg-containing marketed food products (Thumin, 1962; Carlson et al. 1964; DeGroote, 1964; Saunders, 1964). The hen selectively deposits oxycarotenoids in the yolk from the ingested ration, thus the availability, safety and economy of oxycarotenoids which can serve this purpose have continued research and practical interest. Oxycarotenoids contain oxygen in addition to carbon and hydrogen, and have been referred to in the earlier literature as xanthophylls. They are present in yellow corn (maize), corn gluten meal, alfalfa meal, etc. which are common ingredients of the ration. On the other hand, there are many ration ingredients such as white corn, milo maize (sorghum), wheat, rice, etc. which are not richly endowed in oxycarotenoid content. Within the last decade, pure oxycarotenoids have been synthesized, namely: canthaxanthin, β-apo-8′-carotenal (apo-carotenal) and…
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