Supplementation carotenoid compounds derived from seed integral ground annatto (Bixa arellana, L.) in the laying hens to produce eggs special

• Autor(a) principal: Carvalho, Paulo Reis de; et al.
• Data de Publicação: 2010
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/666
• topic: Egg yolk color; Laying hen; New nutrients; Pigmentation; Phytonutrient

This research project aimed to evaluate the levels influence of 1.00% (T2), 1.25% (T3), 1.50% (T4) and 1.75% (T5) of the seed ground annatto (SMU) and a sixth control group (T1), all receiving white corn-soybean basal diet, on the productive performance, egg’s quality and egg yolk’s pigmentation. In this study, one hundred and twenty Label Rouge hens with 32-weeks-old were arranged in a completely randomized design, with five treatments and three replications of the eight birds each other. Effect of annatto carotenoids was assessed on the productive performance and yolk’s pigmentation by the colorimetric (LC) and the portable spectrophotometer CM 508d-MINOLTA methods. Layers showed normal parameters of consumption and egg’s quality at the ninth week trial, except lower mean to consumption of 99.50 g/bird/day of and egg production of 85.30% in the T5 (1.75%). Mean colour of the LC ranged (P<0.05) from 1 (CON) to 11.75 (T5). Objective colour means of yolk in natura to L* C* h varied the lowest 16.59% on L* (T1 = 64.44 a T5 = 53.75) tending from the pale to the yellow saturation, the highest 200.41% on C * (T1 = 12.09 a T5 = 36.42) with accentuation of yellow-orange and the highest 186.18% on h to accentuate of the yellow tone. C* increased linearly (Y = 0.4875x + 12.4830; R2 = 0.95) in the yolk and was proportional to increase of pigment consumption in the diet, emphasizing the ability of yolk’s pigmentation by carotenoid compounds derived from annatto seed.