• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.239-245
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• 2011

Pigments in the diet affect yolk colors. Due to variations in both the bioavailability of pigments in chickens and their amounts occurring in the feed ingredients, concern about egg quality arises in terms of yolk color. In this study, the effects of pigments, produced through cell culture in the laboratory, on yolk colors were determined for 4 weeks in laying hens receiving one of the 6 dietary treatments: control diets containing 1) no synthetic pigments (CON); 2) canthaxanthin (4 ppm) purchased from BASF (BASF); 3) cultured cells so that the diet had canthaxanthin at 4 ppm (CX); 4) cultured cells so that the diet had lycopene at 30 ppm (LP); 5) canthaxanthin (4 ppm) that was purified from cultured cells (SPCX); or 6) lycopene (30 ppm) that was purified from cultured cells. Relation between deposition of pigments into yolks and egg production was also tested. Yolk color of eggs from chickens fed dietary CX was significantly enhanced, which was slightly but significantly below that of BASF. Results from other treatments were lower than those of CX. Deposit rates of pigments into yolks were: BASF > CX > SPCX > LP > SPLP. The amounts of pigments, with the exception of SPLP, in feed were not changed during the storage for 4 weeks at $25^{\circ}C$. Egg production rates varied among treatments during the initial phase of the study but became relatively uniform at the later stage, except for CON and LP groups. The results of the present study indicate that the deposition of pigments into yolks is independent of egg production.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2002.11a
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• pp.113-115
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• 2002

Two experiments were conducted to compare the effects of the natural and the synthetic commercial pigments on the laying performance, pigmentation and fatty acid contents in egg Yolk of laying hens. Feed intake, egg production, egg weight and feed efficiency did not have significant difference(p〈0.05) in experiments I and II. White height and haugh unit did not have significant difference(p〈0.05) in two experiments. In order to approach the yolk pigmentation to 12∼13 of Roche color fan, addition level of natural red pigment was 25∼30 ppm. In the case of synthetic red pigment, the level was 15∼20 ppm. In this experimental condition, the pigmenting effect of the synthetic pigment had better than that of the natural pigment. In the experiment 2, the Pigmenting effect of mixing Pigments were inveatigated between TM2 mixed with natural red pigment, and TM6 mixed with synthesis red pigment. The fatty acid content in yolk was not affected by pigment addition.

• The Korean Journal of Ecology
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• v.28 no.4
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• pp.193-198
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• 2005

This study investigated the characteristics of the eggs and yolk sac larvae of Korean striped bitterling, Acheilognathus yamatsutae, spawned and grown In mussels. The number of eggs in the ovary was small ($358{\pm}108$ SD). The eggs were oval and large, and the formation of the perivitelline space was narrow. The eggs were hatched at only 41 hours after fertilization but the hatched larvae were underdeveloped. The development of yolk projection and minute tubercles on the skin surface was notable, along with the vividly moving tail in the hatched larvae. The yolk projection and minute tubercles were disappeared upon enhancement of the motor ability of the larvae was enhanced. The formation of eyes and body pigments of the larvae was relatively delayed in comparison with that of other cyprinid larvae. After completely consuming the yolks the larvae escaped from the mussel for free swimming and exogenous feeding.

• Korean Journal of Poultry Science
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• v.29 no.4
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• pp.271-278
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• 2002

Two experiments were conducted to compare the effects of the natural and synthetic commercial pigments on the laying Performance, Pigmentation and fatty acid contents in e99 yolk of laying hens. The experimental diets were formulated to have isocalories and isonitrogen. In experiment I, the diet does not contain the com in which the xanthophylls are free, and in experiment II, the diet contained 54% of corn in which the level of xanthophylls are 19.34 ppm/kg (calculated levels). In the experiment 1, 480 ISA Brown laying hens were divided into eight groups. Each group has 60 birds fed the 0% of corn with 8 types of pigment levels for 4 weeks. in the experiment 2, 600 ISA Brown laying hens were divided into ten groups. Each group has 60 birds fed the 54% of com diet with 10 types of pigment levels for 4 weeks. Feed intake, e99 Production, egg weight and feed efficiency did not have significant difference in experiments I and II. Albumen height and haugh unit did not have significant difference in both experiments. In order to approach the yolk pigmentation to 12∼13 of Roche color fan, addition level of natural red pigment was 25∼30 ppm. In the case of synthetic red pigment, the level was 15∼20 ppm. In this experimental condition, the pigmenting effect of the synthetic pigment was better than that of the natural pigment. In the experiment 2, the pigmenting effect of mixing pigments were investigated between TM2 mixed with natural red pigment, and TM6 mixed with synthesis red pigment. The pigmenting effect of synthetic red pigment was greater than that of the natural red pigment. However, the pigmenting effect of natural pigment was greater than that of synthetic pigments when the levels of synthetic and natural red pigments in diet are higher in TM3 and TM8. The fatty acid content in yolk was not affected by pigment addition.

• 한국문화재보존과학회:학술대회논문집
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• 2004.10a
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• pp.72-74
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• 2004

The color change of lead-containing pigments is one of the most serious diseases in watercolor, oil paintings and wall paintings. These pigments have a tendency to darken or brighten. It was proved that oxidation of lead containing pigments in the formation of brown-colored lead dioxide is a photochemical reaction under high humidity conditions. Therefore, we carried out some analogic experiments on the color change of three typical lead containing pigments ; $Pb_3O_4$, Pbo and $PbCo_3{\cdot}Pb(OH)_2$ at the conditions of illuminations under the high humidity ($2PbCo_3{\cdot}Pb(OH)_2$ R. H.). The reason for the chemical reactions are discussed and the results of these experiments are shown in some spectrograms, micrographs and X-ray micro-diffraction patterns. Important conclusions were drawn in our research. Due to the formation of brown $PbO_2$, red lead $(Pb_3O_4)$ and massicot (PbO) turned brown or dark when they were illuminated light under high humidity. We noticed that the brightening of red lead occurred d to admixture with chalk or lead white in egg yolk or linseed oil medium on exposure to light. Lead white used in oil paintings turned yellowish on dark.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.5
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• pp.515-517
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• 1996

The relative efficiencies of deposition into egg yolk of apo-carotenoic acid ester(APO-E, CAROPHYLL Yellow) and saponified marigold xanthophylls (MX), in the presence of canthaxanthin (CN), were determined using a wheat-based diet. APO-E was deposited with an efficiency of 50 percent and MX with an efficiency between 13 and 20 percent. The dose response relationship for MX was curvilinear with a decreased efficiency at higher concentrations. Canthaxanthin was deposited with and efficiency of 38 percent, irrespective of the source of yellow xanthophylls, up to a dietary concentration of 5.5 mg/kg. At a dietary MX concentration of 8.3 mg/kg the efficiency of deposition of CN declined to 24 percent. The results confirm that the replacement ratio of MX : APO-E is between 3 : 1 and 4 : 1 depending on the dietary inclusion of marigold pigment.

• Korean Journal of Poultry Science
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• v.35 no.3
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• pp.219-224
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• 2008

A total of 96 ISA Brown layers, 63-wk-old, were used in a 12-day feeding trial to measure the effect of dietary astaxanthin and capxanthin on their accumulation in egg yolk. The hens were fed diets containing astaxanthin from the yeast, Phaffia rhodozyma, at 22.5 mg/kg feed, or synthetic compound at 45 mg/kg feed, and capxanthin from paprika extract at 45 mg/kg feed. The levels of yolk astaxanthin from the two pigments were saturated at $9^{th}$ day of feeding. Capxanthin was not accumulated in egg yolk but its derivatives were slightly present after $6{\sim}9$ days of feeding. The level of astaxanthin accumulated in egg yolk was proportional to the level of dietary astaxanthin. Except the color of egg yolk, other quality factors of eggs were not significantly different among the treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.143-152
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• 1989

Some sugars and proteins were mixed with yellow corvenia lipids, soybean lipids or see yolk lipids to study the influence of the sugars or proteins on lipid oxidation and browning in dry and wet system during kept at $40^{\circ}C$. In the yellow corvenia lipids mixed with various food components, peroxide value(POV), carbonyl value(COV) and brown pigments were much higher than the case that soybean lipids or egg folk lipids were mixed. In terms of the food components, they appealed high in glucose, sucrose and starch but low in albumin and casein. When the soybean lipids were mixed, POV appeared low in all these maxture. COV and brown pigments appeared high in glucose, sucrose and starch but low in albumin and casein. In the case of egg york lipids, POV appeared lower than that of soybean lipids but COV and brown pigments were similar. In the starch mixture of three lipids in wet system, POV and COV in yellow corvenia lipids appealed lower, but appeared higher in soybean lipids and egg yolk lipids than those in dry system. Brown pigments appeared similarly with the case in dry system. And the all mixtures of casein in wet system, POV and COV appealed lower thanthose of the dry system, but brown pigments appeared high.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1605-1610
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• 2012

Two experiments were conducted to study the effects of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of laying hens. In Exp. 1, 210, thirty-wk old, Hy-line Brown laying hens were fed one of seven diets containing 0.3, 0.6, 1.2, 2.0, 4.8 or 9.6 ppm red pepper pigment or 0.3 ppm carophyll red. Each diet was fed to three replicate batteries of hens with each battery consisting of a row of five cages of hens with two hens per cage (n = 3). In Exp. 2, 180, thirty-wk old, Hyline Brown laying hens, housed similarly to those in Exp. 1, were fed an unsupplemented basal diet as well as treatments in which the basal diet was supplemented with 0.8% red pepper powder processed in a laboratory blender to an average particle size of $300{\mu}m$, 0.8% red pepper powder processed as a super fine powder with a vibrational mill ($44{\mu}m$) and finally 0.8% red pepper powder processed as a super fine powder with a vibrational mill but mixed with 5% $Na_2CO_3$ either before or after grinding. A diet supplemented with 0.3 ppm carophyll red pigment was also included (n = 3). In both experiments, hens were fed the red pepper powder or pigment for 14 days. After feeding of the powder or pigment was terminated, all hens were fed the basal diet for eight more days to determine if the dietary treatments had any residual effects. In Exp. 1, there were no differences in egg-laying performance, feed consumption or feed conversion ratio due to inclusion of red pepper pigment in the diet. Average egg weight was higher (p<0.05) for birds fed 1.2, 2.4 or 9.6 ppm red pepper pigment than for birds fed the diet containing 0.3 ppm red pepper pigment. On d 14, egg color scores increased linearly as the level of red pepper pigment in the diet increased. In Exp. 2, feeding red pepper powder did not affect egg-laying performance, feed consumption or feed conversion ratio (p>0.05). However, compared with the control group, supplementation with all of the red pepper powder treatments increased egg weight (p<0.05). All the red pepper powder treatments also increased (p<0.05) the yolk color score compared with the control. The results of the present study suggest that both red pepper powder and pigment are effective feed additives for improving egg yolk color for laying hens.