Browse > Article
http://dx.doi.org/10.5713/ajas.2009.80202

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)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.22, no.2, 2009 , pp. 254-259 More about this Journal
Abstract
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).
Keywords
Microbial Pigment; Dietzia Natronolimnaea; Canthaxanthin; Laying Hen; Egg Yolk Color;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
연도 인용수 순위
1 Angeles, M. and S. Scheideler. 1998, Effect of diet, level, and source of xantophyll on hen performance and egg yolk pigmentation, Poult. Sci. 77(Suppl. 1):1-18   PUBMED
2 Kim, J. H., S. K. Choi, Y. S. Park, C. W. Yun, W. D. Cho, K. M. Chee and H. I. Chang. 2006, Effect of culture conditions on astaxanthin formation in red yeast Xanthophyllomyces dendrorhous mutant JH1, J. Microbiol. Biotechnol. 16:438-442
3 Sidib $\grave{e}$, S. D. 2001, Untersuchungen an Leghennen zur Eidotter pipgmentierung mit Citranaxanthin und Canthaxanthin, Agricultural Thesis, University of Hohenheim, Germany.
4 SAS Institute. 1992, SAS/STAT software: Changes and enhancements through release 6.12. SAS Inst., Cary, NC
5 Kang, D.-K., S.-I. Kim, C.-H. Cho, Y.-H. Yim and H.-S. Kim. 2003, Use of lycopene, an antioxidant carotinoid, in laying hens for egg yolk pigmentation, Asian-Aust. J. Anim. Sci.16:1799-1803
6 Sikder, A. C., S. D. Chowdhury, M. H. Rashid, A. K. Sarker and S. C. Das. 1998, Use of dried carrot meal (DCM) in laying hen diet for egg yolk pigmentation,Asian-Aust. J. Anim. Sci.11:239-244
7 Duckworth, A. W., S. Grant, W. D.Grant, B. E. Jones and D. Meijer. 1998, Dietzia natronolimnaios sp. nov., a new member of the genus Dietzia isolated from an east soda lake, Extremophiles 2:359-366   DOI   ScienceOn
8 Buzzini, P. 2000, An optimization study of carotenoid production by Rhodotorula glutinis DBVPG 3853 from substrates containing concentrated rectified grape must as the sole carbohydrate source, J. Ind. Microbiol. Biotechnol. 24:41-45   DOI   ScienceOn
9 Latscha, T. 1990. Carotenoids in animal nutrition. F. Hoffmann- La Roche, Basel, Switzerland
10 Williams, W. D. 1992. Origin and impact of color on consumer preference for food. Poult. Sci. 71:744-746   DOI   PUBMED
11 Hernandez, J. M. and A. Blanch. 2000b, Consumers ofter associate colour with product quality, World Poult. 16:25-26
12 Garcia, E. A., A. A. Mendes, C. C. Pizzolante, H. C. Gon$\c{c}$alves, R. P. Oliveira and M. A. Silva. 2002, Effect of cantaxantina levels on performance and egg.quality of laying hens, Brazilian J. Poult. Sci. 4:1-4   DOI
13 An, G., D. Schuman and E. Johnson. 1989, Isolation of Phaffia rhodozyma mutants with increased astaxanthin content, Appl. Environ. Microbiol. 55:116-124   PUBMED
14 Johnson, E. A. and G. An. 1991, Astaxanthin from microbial sources, Crit. Rev. Biotechnol. 11:297-326   DOI
15 Grashorn, M. A. and W. Steinberg. 2002, Deposition rates of canthaxanthin in egg yolks. Arch, Geflu¨gelk. 66(6):258-262
16 Pesti, G. M., B. R. Miller and J. Hargrave. 1992, User-friendly Feed Formulation done again. University of Georgia
17 Ausich, R. L. 1997, Commercial opportunities for carotenoid production by biotechnology, Pure Appl. Chem. 69:2169-2173   DOI   ScienceOn
18 Soto Salanova, M. F. 2003. Natural pigments: practical experiences. In: Recent Advances in Animal Nutrition (Ed. P. C. Garnsworthy and J. Wiseman). Nottingham University Press. Nottingham, UK. pp. 67-75
19 Razavi, S. H. 2004, D$\acute{e}$termination de conditions de mise en oeuvre d'une souche nouvellement isolée de Sporobolomyces ruberrimus pour la production de torularhodine. PhD Thesis, Institut national polytechnique de lorraine-Laboratoire des science de g$\acute{e}$nie chimique, Nancy, France
20 Margalith, P. Z. 1999, Production of ketocarotenoids by microalgae, Appl. Microbiol. Biotechnol. 51:431-438   DOI   PUBMED   ScienceOn
21 Zhang, D. H. and Y. K. Lee. 2001, Two-step process for ketocarotenoid production by a green alga, Chlorococcum sp. strain MA-1, Appl. Microbiol. Biotechnol. 55:537-540   DOI   ScienceOn
22 Nelis, J. H. and A. P. De Leenheer. 1989, Reinvestigation of Brevibacterium sp. strain KY-4313 as a source of canthaxanthin, Appl. Environ. Microbiol. 55:2505-2510   PUBMED
23 Bhosale, P. and P. S. Bernstein. 2005, Microbial xanthophylls, Appl. Microbiol. Biotechnol. 68:445-455   DOI   ScienceOn
24 Hernandez, J. M. and A. Blanch. 2000a, Perceptions of egg quality in Europe, Int. Poult. Prod. 8:7-11
25 Grashorn, M. A., W. Steinberg and A. Blanch. 2000, Effects of canthaxanthin and saponified capsanthin/capsorubin in layer diets on yolk pigmentation in fresh and boiled eggs, XXI World's Poultry Congress, Montreal, Canada, August 20-24
26 Ponsano, E. H. G., P. M. Lacava, M. Garcia Neto and M. F. Pinto. 2004, Rhodocyclus Gelatinosus biomass for egg yolk pigmentation, J. Appl. Poult. Res. 13:421-425