Asian-Australasian Journal of Animal Sciences

  • 제22권2호
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  • Pages.254-259
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  • 2009
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Evaluation of Coloring Potential of Dietzia natronolimnaea Biomass as Source of Canthaxanthin for Egg Yolk Pigmentation

  • Esfahani-Mashhour, M. (Departmant of Animal Science, Faculty of Agriculture and Natural Resource, University of Tehran) ;
  • Moravej, H. (Departmant of Animal Science, Faculty of Agriculture and Natural Resource, University of Tehran) ;
  • Mehrabani-Yeganeh, H. (Departmant of Animal Science, Faculty of Agriculture and Natural Resource, University of Tehran) ;
  • Razavi, S.H. (Department of Food Science and Engineering, Faculty of Biosystem Engineering, University of Tehran)
  • 투고 : 2008.04.10
  • 심사 : 2008.06.14
  • 발행 : 2009.02.01
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초록

An experiment was conducted to evaluate the effect of different levels of extracted pigment from Dietzia natronolimnaea biomass as a source of canthaxanthin in comparison with synthetic canthaxanthin on egg yolk pigmentation. The experiment used a completely randomized design (CRD). A total of 63 laying hens, 68 weeks old, were used and the birds were allotted to 7 dietary treatments with each treatment replicated three times with three hens per replicate. Treatments consisted of 3 levels of synthetic canthaxanthin (4, 8 and 16 ppm), 3 levels of extracted pigment from D. natronolimnaea biomass (4, 8 and 16 ppm) and control. Changes in yolk color were determined in 2 eggs taken at random, during the four week experimental period from each replicate. Supplementation of extracted pigment from D. natronolimnaea biomass had a significant effect on the color of egg yolks (p<0.05). Yolk color score of the control group was 6.83 in BASF color fan and the yolk color score of different extracted pigment levels was 11.00, 12.50 and 14.50, respectively. The yolk colors of different levels of synthetic canthaxanthin were 12.00, 14.00 and 15.00, respectively. The effect of pigment supplementation on egg yolk color was better explained by polynomial response curves. The $R_{2}$ indicated that for 3 supplementation levels of each pigment studied, over 90% of the color variation could be explained by the pigment concentration. The egg yolk color after 15 and 30 days of storage was not significantly different, but boiling reduced egg yolk color significantly (p<0.05).

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피인용 문헌

  1. Microbial canthaxanthin: Perspectives on biochemistry and biotechnological production vol.13, pp.4, 2013, https://doi.org/10.1002/elsc.201200153
  2. Isolation and Characterization of a Novel Electrogenic Bacterium, Dietzia sp. RNV-4 vol.12, pp.2, 2017, https://doi.org/10.1371/journal.pone.0169955
  3. Potential applications and emerging trends of species of the genus Dietzia: a review vol.64, pp.2, 2009, https://doi.org/10.1007/s13213-013-0699-5
  4. Effect of dietary serine supplementation on performance, egg quality, serum indices, and ileal mucosal immunity in laying hens fed a low crude protein diet vol.100, pp.12, 2021, https://doi.org/10.1016/j.psj.2021.101465