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Breed and feed affect amino acid contents of egg yolk and eggshell color in chickens [PDF]

Poultry Science, 2020
application/pdfGenetic and environmental factors regulate hen egg traits. To demonstrate the possibility of producing designer eggs through genetic and environmental factors, we investigated the effects of breed and feed on egg traits using 2 chicken ...
Masahiro Takaya, Tatsuhiko Gotō
exaly   +6 more sources

The effects of canthaxanthin microencapsulation on yolk color and canthaxanthin deposition in egg yolk of laying hens

Poultry Science, 2022
Canthaxanthin is widely used as a feed additive to improve skin and yolk color in poultry. It is insoluble in water and sensitive to oxidation, so commercial canthaxanthin is often microencapsulated with wall materials to improve its solubility and stability. The objective of this study was to evaluate the effects of canthaxanthin microencapsulation on
Chao Wen, Qinghua Yu, Yanmin Zhou
exaly   +4 more sources

Rhodocyclus gelatinosus Biomass for Egg Yolk Pigmentation

Journal of Applied Poultry Research, 2004
Biomass of the photosynthetic bacterium Rhodocyclus gelatinosus was used at different levels in laying hens' rations as a xanthophyll source. Sixty-four hens were used in the experiment that investigated the effects of different biomass concentrations on
Lacava, P. M., Pinto, Marcos Franke, Ponsano, EHG, Neto, M. G.   +3 more
exaly   +4 more sources

Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels

International Journal of Gastronomy and Food Science, 2016
The aim of this work has been the development and characterization of base gels employing egg yolk and egg yolk fractions (plasma and granules) as main ingredients.
Amanda Laca, Benjamin Paredes, Manuel Rendueles   +2 more
exaly   +2 more sources

Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk

Food Chemistry, 2023
In this research, the physicochemical properties, sensory quality, and storage stability of mayonnaise prepared from egg yolk fermented for different times (0, 3, 6, and 9 h) have been investigated.
Liangjie Tian, Xuebo Liu, Xiang Duan
exaly   +2 more sources

Commercial Corn Hybrids as a Single Source of Dietary Carotenoids: Effect on Egg Yolk Carotenoid Profile and Pigmentation

Sustainability, 2021
Commercial high-yielding corn hybrids have not been evaluated for their ability to pigment egg yolk. Therefore, the objective of this research was to investigate the effects of commercial hybrids with different carotenoid profiles as the only source of ...
Kristina Kljak, Marija Duvnjak, Dalibor Bedeković   +2 more
exaly   +2 more sources

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Fucoxanthin as an egg‐yolk colorant

Journal of the Science of Food and Agriculture, 1971
AbstractA simple method for the extraction of fucoxanthin from seaweed has been developed. Fucoxanthin, dispersed in gelatin, enhanced the colour of egg‐yolks when fed to laying hens.
W. Bolton, E. Booth, W. A. Dewar, J. W. Wells   +3 more
openaire   +1 more source