Composition of Fresh and Storage Eggs from Hens Fed Cottonseed and Non-Cottonseed Rations.: V. Cause of Discoloration

Abstract

PRECEDING papers have shown that pink whites and salmon yolks developed during cold storage of eggs from hens fed cottonseed oil or cottonseed meal which contains cottonseed oil and that concurrent with the development of discoloration there was a progressive diffusion of certain yolk ingredients into the whites. Spectrographic analyses showed that the pink coloration of the whites was not related to riboflavin normally found in egg white nor to the carotenoid pigments of egg yolk. Further experiments to determine the cause of the development of discoloration of cottonseed oil eggs are reported in this study.EXPERIMENTALAdsorption experiments. Attempts were made to adsorb the pink color of undiluted egg whites of injured eggs upon various adsorbents but without success. Pink whites were also treated with three volumes of 0.1N HCl, autoclaved at 15 pounds pressure for 30 minutes and filtered. Aliquots, which were then slightly straw colored rather than .