Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs
Abstract
:1. Introduction
2. Materials and Methods
2.1. Hens, Housing and Experimental Diets
2.2. Sample Collection
2.3. Color Determination
2.4. Carotenoid Analysis
2.5. Iron-Induced Lipid Oxidation of Egg Yolks
2.6. Sensory Assessment
2.7. Statistical Analysis
3. Results
3.1. Carotenoid Content in Diets and Egg Yolks
3.2. Egg Yolk Color
3.3. Iron-Induced Lipid Oxidation of Egg Yolks
3.4. Sensory Traits of Eggs
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Conflicts of Interest
References
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Ingredient | Content (g/kg) |
---|---|
Maize | 645.2 |
Soybean meal | 175 |
Sunflower meal | 80 |
Calcium carbonate | 80 |
Monocalcium phosphate | 8 |
Sodium chloride | 5 |
DL methionine | 1.8 |
Premix 1 | 5 |
Calculated nutrient composition | |
Crude protein | 149.1 |
Crude fat | 23 |
Crude fibre | 26 |
Crude ash | 101 |
Calcium | 34.2 |
Phosphorus | 5 |
Sodium | 1.9 |
Metabolic energy (MJ kg−1) | 9.87 |
Characteristic | Percentage (%) | Characteristic | Percentage (%) |
---|---|---|---|
Gender | Household income | ||
Female | 52.6 | Low | 6.2 |
Male | 47.4 | Middle | 59.8 |
Age (years) | Upper Middle | 30.9 | |
<20 | 9.3 | High | 3.1 |
21–30 | 29.9 | Education level | |
31–40 | 26.8 | Elementary school | 2.1 |
41–50 | 20.6 | High school | 24.7 |
51–60 | 6.2 | University degree | 73.2 |
>61 | 7.2 |
Carotenoids | Control | M1 | M3 | B1 | B3 | C1 | C3 | D1 | D3 | p |
---|---|---|---|---|---|---|---|---|---|---|
Diets (µg/g DM) | ||||||||||
Total carotenes | 1.08 ± 0.13 e | 7.37 ± 0.48 c | 12.73 ± 3.29 b | 2.55 ± 0.26 d,e | 5.15 ± 0.45 d | 8.03 ± 0.42 c | 17.24 ± 2.34 a | 10.67 ± 0.84 b | 25.67 ± 3.87 a | <0.0001 |
Monohydroxy carotenoids | 6.12 ± 0.19 b | 1.84 ± 0.09 c | 1.85 ± 0.06 c | 1.67 ± 0.26 c | 1.94 ± 0.17 c | 5.83 ± 0.43 b | 12.35 ± 1.75 a | 5.60 ± 1.03 b | 11.67 ± 1.12 a | <0.0001 |
Dihidroxy carotenoids | 9.44 ± 0.61 f | 106.23 ± 5.35 a,b | 299.49 ± 5.46 a | 10.04 ± 0.97 e,f | 14.14 ± 0.65 d | 11.24 ± 0.87 e | 18.44 ± 0.72 b,c | 8.70 ± 0.27 g | 16.17 ± 1.19 c,d | <0.0001 |
Polioxy carotenoids | nd | nd | nd | nd | nd | 3.29 ± 0.93 c | 7.69 ± 1.37 b | 1.69 ± 0.18 d | 15.32 ± 0.86 a | <0.0001 |
Total xanthophylls | 15.40 ± 1.14 f | 108.07 ± 5.37 a,b | 301.34 ± 5.44 a | 12.11 ± 0.55 g | 16.97 ± 0.75 e | 20.36 ± 1.45 d | 38.48 ± 3.13 c,d | 15.99 ± 0.75 e,f | 43.16 ± 1.92 b,c | <0.0001 |
Total carotenoids | 16.48 ± 1.12 f | 115.44 ± 2.82 a,b | 314.07 ± 4.78 a | 14.66 ± 0.78 f | 22.12 ± 1.11 e | 28.39 ± 1.86 d | 55.72 ± 4.68 c | 26.66 ± 1.26 d,e | 68.83 ± 5.28 b,c | <0.0001 |
Egg yolks (µg/g) | ||||||||||
Total carotenes | 1.71 ± 0.25 a,b,c | 1.59 ± 0.42 a,b,c | 1.49 ± 0.47 b,c | 1.31 ± 0.18 b,c | 1.99 ± 0.33 a,b | 1.86 ± 0.21 a,b | 2.60 ± 0.38 a,b | 1.11 ± 0.19 c | 1.62 ± 0.34 a,b,c | <0.0001 |
Monohydroxy carotenoids | 9.30 ± 1.03 a | 3.30 ± 0.50 b,c | 2.64 ± 0.42 c,d | 2.19 ± 0.40 d | 2.64 ± 0.31c,d | 2.15 ± 0.23 d | 3.56 ± 0.28 a,b,c | 2.19 ± 0.20 d | 3.60 ± 0.39 a,b | <0.0001 |
Dihidroxy carotenoids | 10.36 ± 1.00 d,e | 29.06 ± 1.32 a,b | 62.85 ± 3.81 a | 10.02 ± 0.60 e | 16.05 ± 0.46 b,c | 10.04 ± 0.66 e | 13.80 ± 0.80 c,d | 9.82 ± 0.29 e | 16.47 ± 0.76 b,c | <0.0001 |
Polioxy carotenoids | nd | nd | nd | nd | nd | 1.28 ± 0.53 b | 1.95 ± 0.71 a,b | 2.59 ± 0.58 b | 1.96 ± 0.46 a,b | <0.0001 |
Total xanthophylls | 19.54 ± 1.99 c,d | 32.37 ± 1.10 a,b | 65.46 ± 3.64 a | 12.44 ± 0.95 f | 18.82 ± 0.57 d | 13.41 ± 0.20 e,f | 19.16 ± 1.18 d | 14.25 ± 0.37 e | 21.18 ± 1.39 b,c | <0.0001 |
Total carotenoids | 21.25 ± 2.10 c,d | 33.96 ± 1.28 a,b | 66.95 ± 3.56 a | 13.75 ± 1.08 e | 20.81 ± 0.88 d | 15.27 ± 0.27 e | 21.76 ± 1.41 c,d | 15.36 ± 0.37 e | 22.80 ± 0.87 b,c | <0.0001 |
Carotenoids | Control | M1 | M3 | B1 | B3 | C1 | C3 | D1 | D3 | p |
---|---|---|---|---|---|---|---|---|---|---|
CIE | ||||||||||
L* | 66.64 ± 0.74 f | 68.33 ± 0.88 e | 66.43 ± 1.05 f | 71.63 ± 1.07 a | 71.18 ± 1.88 a,b | 70.59 ± 0.79 c | 69.42 ± 1.72 d | 71.66 ± 1.74 a | 71.00 ± 1.28 b,c | <0.0001 |
a* | 18.76 ± 0.92 a | 7.28 ± 1.34 c | 12.18 ± 1.88 b | 2.03 ± 1.51 f | 2.99 ± 1.06 e | 4.79 ± 1.68 d | 7.00 ± 2.90 c | 2.55 ± 1.19 e,f | 3.13 ± 1.85 e | <0.0001 |
b* | 63.08 ± 0.64 f | 68.50 ± 1.06 d | 66.80 ± 1.44 e | 69.14 ± 1.11 c,d | 69.45 ± 2.28 b,c | 68.54 ± 0.45 c,d | 68.22 ± 1.96 d | 70.26 ± 2.08 a,b | 70.44 ± 2.02 a | <0.0001 |
YCF | 13.47 ± 0.52 a | 10.67 ± 0.72 b,c | 11.47 ± 0.83 b | 7.67 ± 0.82 d | 8.13 ± 0.52 d | 9.73 ± 1.33 c | 9.73 ± 1.10 c | 7.73 ± 0.59 d | 7.87 ± 0.52 d | <0.0001 |
Carotenoids | Control | M1 | M3 | B1 | B3 | C1 | C3 | D1 | D3 | p |
---|---|---|---|---|---|---|---|---|---|---|
Fresh yolk | ||||||||||
Sensory color | 7.17 ± 2.15 a | 5.63 ± 2.09 b | 7.28 ± 1.77 a | 4.94 ± 2.16 b,c | 5.18 ± 1.96 b,c | 5.51 ± 1.86 b,c | 5.19 ± 1.92 b,c | 4.65 ± 2.07 c | 5.72 ± 1.79 b | <0.0001 |
Hard-boiled egg yolk | ||||||||||
Sensory color | 7.13 ± 2.08 a | 6.58 ± 1.93 a,b | 7.28 ± 2.14 a | 5.38 ± 2.19 b,c | 5.33 ± 1.91 c | 6.02 ± 2.16 b,c | 6.14 ± 1.88 b,c | 5.94 ± 2.21 b,c | 6.10 ± 2.01 b,c | <0.0001 |
Aroma | 6.08 ± 2.43 | 6.09 ± 2.08 | 5.79 ± 2.56 | 5.44 ± 2.29 | 5.37 ± 2.05 | 5.92 ± 2.18 | 5.82 ± 2.30 | 5.56 ± 2.26 | 5.60 ± 2.22 | 0.338 |
Flavor | 7.21 ± 1.81 a | 6.62 ± 2.06 a,b | 6.11 ± 2.33 b | 6.12 ± 2.16 b | 6.30 ± 2.16 a,b | 6.31 ± 1.94 a,b | 6.39 ± 1.86 a,b | 6.18 ± 1.99 b | 6.21 ± 1.96 b | 0.035 |
Texture | 7.10 ± 1.76 | 6.77 ± 1.67 | 6.46 ± 2.18 | 6.38 ± 1.92 | 6.16 ± 1.86 | 6.62 ± 1.95 | 6.29 ± 1.91 | 6.41 ± 1.92 | 6.37 ± 2.04 | 0.140 |
Overall acceptability | 6.86 ± 1.74 | 6.89 ± 1.48 | 6.40 ± 2.08 | 6.08 ± 1.83 | 6.16 ± 1.56 | 6.31 ± 1.84 | 6.40 ± 1.75 | 6.32 ± 1.68 | 6.18 ± 1.93 | 0.064 |
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Kljak, K.; Carović-Stanko, K.; Kos, I.; Janječić, Z.; Kiš, G.; Duvnjak, M.; Safner, T.; Bedeković, D. Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs. Foods 2021, 10, 721. https://doi.org/10.3390/foods10040721
Kljak K, Carović-Stanko K, Kos I, Janječić Z, Kiš G, Duvnjak M, Safner T, Bedeković D. Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs. Foods. 2021; 10(4):721. https://doi.org/10.3390/foods10040721
Chicago/Turabian StyleKljak, Kristina, Klaudija Carović-Stanko, Ivica Kos, Zlatko Janječić, Goran Kiš, Marija Duvnjak, Toni Safner, and Dalibor Bedeković. 2021. "Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs" Foods 10, no. 4: 721. https://doi.org/10.3390/foods10040721