• Korean Journal of Poultry Science
• /
• v.30 no.3
• /
• pp.177-182
• /
• 2003

This study was carried out to investigate the influence of dietary xanthophylls supplementation on the antioxidant and color properties of broiler meat. After raised for 6 weeks, broilers were slaughtered and stored at 3$^{\circ}C$ for 9 days. Experimental treatments were divided into lutein, canthaxanthin, astaxanthin and capsanthin. The supplementation level was adjusted to 30 ppm. The pH values of the thigh was higher(P<0.05) than those of the breast. No differences in pH values were shown among xanthophylls treatments. Xanthophylls supplementation to chick inhibited the formation of TBARS(Thiobarbituric acid reactive substance) and POV(lipid peroxide) of broiler meat during storage. At 9 day storage, the TBARS and POV of xanthophylls treatment decreased as compared to the control(P<0.05). The broiler meats fed astaxanthin had antioxidant effects in both breast and thigh. Dietary xanthophyll supplementation to chick decreased the CIE L(lightness) and increased a(redness) values of broiler meats fed canthaxanthin increased(P<0.05) during storage. These results indicated that broiler meats fed xanthophylls had dark-red color and antioxidant effect during refrigerated storage.

• Food Science of Animal Resources
• /
• v.23 no.3
• /
• pp.209-214
• /
• 2003

This study was carried out to investigate the influence of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation on the antioxidation of broiler meat. The broilers fed with 10 ppm or 20 ppm xanthophylls were raised for 6 weeks and then slaughtered. The broiler meats were stored at 3$^{\circ}C$ for 9 days and frozen at -18$^{\circ}C$ for 4 months until analysis, respectively. The pH of all treatments significantly(p<0.05) increased during the storage periods. The pH of the thigh was higher than that of the breast. TBARS (thiobarbituric acid reactive substance) and POV(peroxide value) were higher in thigh than breast. All meats from broiler fed with lutein and apocarotenoic acid ethyl ester(apo-ester) had greater antioxidant properties during the storage period than control meat(p<0.05). Antioxidant activity of dietary xanthophylls supplementation was more effective in thigh than breast, and in broiler meats during frozen storage than chilled storage. The higher concentration of xanthophylls in feed, the more inhibition of lipid oxidation in meat during storage. The meat from broiler fed with 20 ppm of lutein showed the highest antioxidant property during both refrigerated and frozen storage although there was no significant difference between lutein and apo-ester(p>0.05). Consequently, this results indicated that the antioxidant activity of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation was more effective.

• Journal of Animal Science and Technology
• /
• v.45 no.5
• /
• pp.847-856
• /
• 2003

This study was carried out to investigate the effects of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolk. ISA Brown laying hens aged 50 weeks were fed five kinds of xanthophyll combination such as control(neither natural nor artificial xanthophylls in feed), T1(Commercial diet containing natural xanthopylls in grain + Lutein 10ppm + Capsantin 10ppm), T2(T1 + Capsanthin 65ppm), T3(T1 + Canthaxanthin 65ppm), T4(T1 + Capsanthin 10ppm + Canthaxanthin 65ppm), and T5(T1 + Capsanthin 65ppm + Canthaxanthin 10ppm). The pH values of all egg yolks were not significantly different during storage or feeding periods. CIE L$^{*}$(lightness) values of T2 ~ T5 egg yolks were lower than those of control and T1. Conversely, the CIE a$^{*}$(redness) value of T2 ~ T5 egg yolks showed significantly higher(P<0.05). Egg yolk from chicks fed xanthophylls increased CIE b$^{*}$ values. The CIE b$^{*}$(yellowness) values of T2 ~ T5 egg yolks were higher than control and T1 during storage at 37$^{\circ}C$ for 48 hours respectively. In the antioxidation experiment, dietary xanthophylls supplementation affected lipid antioxidation of egg yolk during storage. The TBARS(O.D.) of egg yolks from chicks fed xanthophylls were lower than that of control during incubation at 37$^{\circ}C$ for 10 hours. In conclusion, dietary xanthophylls supplementation influence to color difference and retardation of lipid oxidation in egg yolk.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2002.11a
• /
• pp.87-89
• /
• 2002

This study was designed to investigate the antioxidant effects of dietary xanthophylls supplementation in broiler breast and thigh meat homogenates during incubation at 37$^{\circ}C$ for 0, 2, 4, 8, 16 hours respectively. Experimental treatments were divided into control, lutein, canthaxanthin, astaxanthin and capxanthin fed meats. The supplementation levels of to chicks were adjusted to 30 ppm in feeds. The 30 ${\mu}$M FeCl$_3$ and 100 ${\mu}$M ascorbic acid were added to meat homogenates in order to catalyze lipid oxidation. In breast meat homogenates, the TBARS(O.D) of all treatments at 2 hour was significantly(p〈0.05) increase. In thigh meat homogenates, the highest TBARS(O.D) value of all treatments appeared at 16 hour incubation and TBARS(O.D) value of all treatments was significantly(p〈0.05) lower than that control during incubation time. The TBARS(O.D) of lutein treatment in breast meat homogenate at 8 hour and 16 hour were significantly(p〈0.05) lower than those of treatments. Also, astaxanthin treated in thigh meat homogenate of the 2 hour and 4 hour and lutein treatment in thigh meat homogenate at 8 hour and 16 hour were significantly(p〈0.05) lower than other treatments. In conclusion, dietary xanthophyll treatments in breast and thigh meat homogenates showed more antioxidant effect to lipid oxidation than control. Especially, lipid oxidation inhibited significantly in lutein fed breast meat, and lutein and astaxanthin fed thigh meat homogenates.

• Food Science of Animal Resources
• /
• v.24 no.2
• /
• pp.128-134
• /
• 2004

This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p＜0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p＜0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p＞0.05). The gizzard weight was significantly lower in T6 (p＜0.05) than in others. Pigmentation of leg skin was significantly lower (p＜0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p＜0.05) in all treatments at 12 day storage, and was higher (p＜0.05) in pigments supplementation group. No differences of CIE L$\^$*/(lightness) and b$\^$*/(yellowness) were not found by storage days and xanthophylls sources. The a$\^$*/(redness) after 12 day storage was significantly (p＜0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.

• Asian-Australasian Journal of Animal Sciences
• /
• v.20 no.6
• /
• pp.971-975
• /
• 2007

Two experiments were conducted to evaluate the feeding values of red pepper seed oil meal (RPSOM) and to investigate its dietary supplementation on broiler performances. In Exp. 1, nutritional values of RPSOM were evaluated by analyzing chemical composition and determining true metabolizable energy (TME), nitrogen corrected TME (TMEn) and true available amino acid (TAAA). RPSOM contained 22.50% of CP, 4.75% of ether extract, 27.70% of crude fiber, 4.73% of crude ash and 49.97 ppm of xanthophylls. The contents of capsaicin and dihydrocapsaicin were 34 mg and 31 mg/100 g DM, respectively. The values of TME and TMEn determined by force-feeding 16 roosters were 1.73 kcal/g and 1.63 kcal/g DM, respectively. The average TAAA value of 17 amino acids was 85.22%. In Exp. 2, a total of 225 Ross male broiler chicks, 3 weeks old, were randomly divided into 9 groups of 25 birds each and assigned to three experimental diets containing 0 (control), 5 or 10% RPSOM fed ad libitum for 3 weeks. No significant differences were observed in growth performances and carcass characteristics. The level of serum cholesterol in the 10% RPSOM group was significantly lower than that of the control group (113.92 vs. 137.50 mg/dl). The dietary RPSOM at 5 and 10% levels increased the content of C18:2 ${\omega}{\sigma}$ in leg muscle compared with the control group. The results suggested that RPSOM can be included into broiler feed up to 10% without any negative effects on broiler performances and physiological responses and used as a non-conventional plant protein source, if its nutritional values are well evaluated.

• Korean Journal of Poultry Science
• /
• v.30 no.1
• /
• pp.35-40
• /
• 2003

This experiment was conducted to investigate the effects of natural and synthetic commercial pigments on the growth performances, skin pigmentation and color difference of broiler chicks. Experimental diet was formulated to have isocalories and isonitrogen for experimental period, and xanthophyll concentration in the diet was 8.45g/1on. The experiment was conducted for six weeks with 450 broiler chicks. The birds were assigned to 10 treatment groups and each group had 15 chicks with three replications. Results showed that the types of pigments did not have any effect on body weight, feed intake and feed efficiency. The mortality was lower with higher pigment supplementation and greater in the natural pigment groups than in the synthetic ones. Dressed carcass, abdominal fat pad and gizzard weight were not significantly different among treatments. The pigmentation of shank skin was increased with high pigment supplementations, and the pigmentation effect was greater with synthetic pigments than in natural pigments. In the shank meat or skin, the color difference(L*, a*, b*, c* and h*) was not consistently related to pigmentation.