Effect of dietary astaxanthin rich yeast,Phaffia rhodozyma, on meat quality of broiler chickens
Author:
Affiliation:
1. Graduate School of Science and Technology; Niigata University; Niigata Japan
2. Aska Pharmaceutical Co. Ltd; Tokyo Japan
3. Center for Transdisciplinary Research; Niigata University; Niigata Japan
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12221/fullpdf
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2. Meat color modification in broiler chickens by feeding yeast Phaffia Rhodozyma containing high concentration of astaxanthin;Akiba;Journal of Applied Poultry Research,2001
3. Pigmentation of egg yolk with yeast Phaffia Rhodozyma containing high concentration of astaxanthin in laying hens fed on low carotenoid diet;Akiba;Japanese Poultry Science,2000
4. The relation of broiler breast meat color and pH to shelf-life and odor development;Allen;Poultry Science,1997
5. Pigmentation and delayed oxidation of broiler chickens by the red carotenoid, astaxanthin, from chemical synthesis and the yeast, Xanthophyllomyces dendrorhous;An;Asian-Australian Journal of Animal Science,2004
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