Abstract
SIEDLER et al. (1956) found that the addition of 0.1 percent ethoxyquin to animal fat increased vitamin A and betacarotene stability in chick diets. Romoser et al. (1959) noted that ethoxyquin stabilized the xanthophylls in poultry feed and enhanced xanthophyll utilization by the chick. Anjaneyalu (1962) added 0.0125 percent ethoxyquin to a laying diet with different levels of alfalfa meal and found a significant increase in egg yolk pigmentation. He concluded that ethoxyquin exhibited in vivo protection of xanthophylls in addition to its action in the feed. Madiedo et al. (1964) stated that the addition of ethoxyquin at levels of 0.01, 0.02 and 0.1 percent in a laying hen diet increased pigmentation values in egg yolk from 55 mcg. per gram of egg yolk on the untreated diets to 85, 90 and 104 mcg./gm., respectively, for the three ethoxyquin diets.Numerous studies have been reported on the utilization of xanthophylls …
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