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Article

Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs

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Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
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Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
*
Author to whom correspondence should be addressed.
Academic Editors: María Del Mar Campo Arribas and Mirian Pateiro
Foods 2021, 10(4), 721; https://doi.org/10.3390/foods10040721
Received: 23 January 2021 / Revised: 25 March 2021 / Accepted: 26 March 2021 / Published: 29 March 2021
(This article belongs to the Section Food Quality and Safety)
The aim of this study was to evaluate the effect of a supplementation diet for hens consisting of dried basil herb and flowers of calendula and dandelion for color, carotenoid content, iron-induced oxidative stability, and sensory properties of egg yolk compared with commercial pigment (control) and marigold flower. The plant parts were supplemented in diets at two levels: 1% and 3%. In response to dietary content, yolks from all diets differed in carotenoid profile (p < 0.001). The 3% supplementation level resulted in a similar total carotenoid content as the control (21.25 vs. 21.79 μg/g), but by 3-fold lower compared to the 3% marigold (66.95 μg/g). The tested plants did not achieve yolk color fan values as the control (13.47) or 3% marigold (11.47), and among them, calendula had the highest values (9.73). Despite the low carotenoid content in diets supplemented with basil herb, iron-induced malondialdehyde (MDA) concentration was low as for marigold (on average 106.83 vs. 92.68 ng/g after 250 min). The treatments differed in sensory color scores for fresh and hard-boiled yolks and flavor while other sensory properties were similar. In conclusion, the supplementation of plants in a hen diet may result in yolks containing carotenoids and other compounds showing a high antioxidant effect. View Full-Text
Keywords: TETRA-SL hens; marigold; calendula; dandelion; basil TETRA-SL hens; marigold; calendula; dandelion; basil
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MDPI and ACS Style

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

AMA Style

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 Style

Kljak, 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

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