Effect of Dietary Carotenoid on Egg Yolk Color and Singlet Oxygen Quenching Activity of Laying Hens

Autor:	Sakura Koizumi, Sadao Kojima, Yuna Shigeta, Yukari Kawami, Ayako Osawa
Rok vydání:	2022
Předmět:	chemistry.chemical_classification food.ingredient Quenching (fluorescence) Singlet oxygen Pigment chemistry.chemical_compound food chemistry Yolk visual_art visual_art.visual_art_medium Animal Science and Zoology Food science Carotenoid
Zdroj:	The Journal of Poultry Science. 59:137-142
ISSN:	1349-0486 1346-7395
DOI:	10.2141/jpsa.0210032
Popis:	The effects of dietary carotenoids on egg yolk were investigated in this study. Forty Rhode Island Red (RR) and 40 Silky Fowl (SF) hens that were 60 weeks old were used. Hens of each breed were randomly divided into four dietary groups. One group was fed a basal diet (crude protein 17%, metabolizable energy 2800 kcal/kg) only, whereas the other groups received a specific additive, namely, paprika extract, marigold petal extract, or
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0f15b8f3cc10579af2729a11f317d6f https://doi.org/10.2141/jpsa.0210032 Zobrazit plný text záznamu Plný text ve formátu PDF