The bioefficacy of microemulsified natural pigments in egg yolk pigmentation
| Autor: | L B Goh, S Z Gue, P Y Chow, S K Leow |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Dose Pigments Biological General Medicine Biology Carotenoids Egg Yolk Bioavailability Pigment food chemistry Yolk visual_art Botany visual_art.visual_art_medium Animals Emulsions Animal Science and Zoology Food science Particle Size Chickens Carotenoid Food Science |
| Zdroj: | British Poultry Science. 55:398-402 |
| ISSN: | 1466-1799 0007-1668 |
| DOI: | 10.1080/00071668.2014.918583 |
| Popis: | 1. This study was designed to test the hypothesis that microemulsified carotenoid products show improved bioavailability over corresponding regular preparations, leading to greater yolk pigmentation at lower dosages. 2. The first trial was conducted using a maize-soya bean basal diet supplemented with either 0.25, 0.5, 0.75, 1.0 and 1.25 g/kg of microemulsified Red or non-microemulsified Red. The second trial involved feeding microemulsified Yellow or non-microemulsified Yellow using a similar dosage range. The layers were divided into 4 replicates of 8 layers each (32 layers per treatment). The 8 cages of layers were fed from a single feed trough. Feed and water were provided ad libitum throughout the trial. Each week, the eggs were collected. The whole liquid egg colour was determined by means of a commercially available yolk colour fan. Where required, HPLC-(high-performance liquid chromatography) based analysis of trans-capsanthin or trans-lutein equivalents using the Association of Analytical Communities method was carried out. Data were statistically analysed by one-way ANOVA method using Statgraphics. 3. Results showed that the colour and carotenoid content of the egg yolk increased with increasing amount of carotenoids in the diet. The colour of egg yolks from layers fed similar concentrations of microemulsified versus the regular preparation was significantly different. At the commercial recommended dose of one g/kg regular Yellow or Red product, the microemulsified pigmenter is able to provide the equivalent yolk colour at a 20-30% lower dose. 4. In conclusion, the trial results supported the hypothesis that a desired yolk colour score is achievable at a significantly lower inclusion rate when carotenoid molecules are emulsified using the microemulsion nanotechnology. |
| Databáze: | OpenAIRE |
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