Enhancement of Yolk Color in Raw and Boiled Egg Yolk with Lutein from Marigold Flower Meal and Marigold Flower Extract
Author:
Affiliation:
1. Faculty of Agriculture, Laboratory of Animal Science, Kagawa University, Japan
2. Kohkin Chemical Co., Ltd., Japan
Publisher
Japan Poultry Science Association
Subject
Animal Science and Zoology
Link
http://www.jstage.jst.go.jp/article/jpsa/48/1/48_010059/_pdf
Reference40 articles.
1. Akiba Y, Sato K, Takahashi K, Takahashi Y, Furuki A, Konashi S, Nishida H, Tsunekawa H, Hayasaka Y and Nagao H. Pigmentation of egg yolk with yeast Phaffia rhodozyma containing high concentration of astaxanthin in laying hens fed on a low-carotenoid diet. Journal of Poultry Science, 37: 77-85. 2000.
2. Baiao NC, Mendez J, Mateos J, García M and Mateos GG. Pigmentating efficacy of several oxycarotenoids on egg yolk. Journal of Applied Poultry Research, 8: 472-479. 1999.
3. Bartov I and Bornsteins S. Studies on egg yolk pigmentation. 2. Effect of ethoxiquin on xanthophyll utilization. Poultry Science, 45: 297-305. 1966.
4. Bédécarrats GY and Leeson S. Dietary lutein influences immune response in laying hens. Journal of Applied Poultry Research, 15: 183-189. 2006.
5. Belyavin C. The evaluation of egg yolk pigmentation. Poult. Process. Kemin, Belgium. 1981.
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