Discoloration Of Eggs Research Articles

The Use of Cottonseed Meal with or without Added Soapstock in Laying Hen Diets

Laying hens fed diets containing cottonseed meal (CSM) can produce eggs that have pink albumen discolorations and brown yolks due to the respective presence of cyclopropenoid fatty acids and free gossypol in the CSM. The potential concentration of these two compounds is less in the CSM produced in the modern expander-solvent cottonseed mills, which leave little residual oil in the meal, than in older expeller plants. However, part or all of the possible benefit can be lost if soapstock is added back to the CSM. An experiment was conducted to examine the degree of egg discoloration produced when feeding CSM obtained from an expander-solvent extraction mill. The CSM used in this study contained 4.2% ether extract, indicating a moderate amount of soapstock had been added back to the meal. Egg-yolk discoloration associated with the presence of gossypol was observed when feeding diets containing above 10% CSM (100 ppm free gossypol). In subsequent experiments it was determined that egg-yolk discoloration could be greatly reduced when using a cottonseed meal without soapstock and that some hens were insensitive to the egg discoloration effects of gossypol.

The plant geneticist’s contribution toward changing the lipid and amino acid composition of cottonseed

AbstractGossypol is well known to be responsible for the troublesome dark color of cottonseed oil. It may depress growth, cause discoloration of eggs, and create metabolic disturbances when fed to nonruminant animals in excessive amounts. All but a trace of seed gossypol is contained in pigment glands present in the cottonseed kernel. Genetical research conducted by USDA scientist, S.C. McMichael, led to his discovery of a glandless seeded cotton in 1953. Glandless cottonseed are essentially free of gossypol. Using McMichael’s genetic lines as gene sources, cotton breeders have developed breeding programs in the last 10 years from which three commercial glandless cotton varieties have so far been released. More glandless cotton varieties are on the way. Due to the elimination of gossypol, the color of the oil and utility of the meal from glandless cottonseed is distinctly superior to that from glanded cottonseed. The advent of glandless cottonseed, its potential value in the field of human protein nutrition, and the success in breeding improved oil and protein quality in other oilseeds, have recently caused cotton geneticists to become interested in the possibility of genetically manipulating lipid and amino acid composition in cottonseed. However specialized genetic techniques involving interspecific gene transfer or use of wild photoperiodic uplands may be required in making such improvements.

Compounds in Cottonseed Oil That Cause Pink White Discoloration in Stored Eggs

SEVERAL years ago studies were initiated in this laboratory to isolate the compounds in crude cottonseed oil which cause pink-colored whites and large salmon-colored yolks in stored eggs produced by hens fed the oil. Since this work was started Masson et al. (1957) reported that sterculic acid from Sterculia foetida seeds caused pink white discoloration, and Faure (1956) showed that sterculic acid gave a positive Halphen reaction. Lorenz (1939) believed the substance in crude cottonseed oil that causes “pink-white” egg discoloration is the same as the one that gives the Halphen reaction or something very closely associated with it. Shenstone et al. (1965) isolated sterculic acid from cottonseed oil by reversed phase chromatography.Shenstone and Vickery (1956) obtained from cottonseed oil a fatty acid fraction that gave a positive Halphen reaction and caused “pink-white” discoloration of stored eggs. Macfarlane et al. (1957) isolated from this fraction a fatty acid, which …

Pink Egg Discoloration with Methyl Dihydrosterculate

The formation of pink whites during storage of eggs from hens that had been fed sterculic and malvalic acid derivatives has been amply documented (reviews: Carter and Frampton, 1964; Shenstone et al., 1965; Phelps et al., 1965). Destruction of the cyclopropene ring in these compounds gave normal eggs when the treated materials were incorporated into the diets of laying hens.Although small amounts of cyclopropane derivatives had no deleterious effects on egg quality (Masson et al., 1957; Shenstone and Vickery, 1959), large quantities have never been fed to hens. Wood and Reiser (1965) fed methyl cis and trans-9, 10-methylene octadecanoate (I) to rats at a level of 0.54% of a fat free diet and observed that the cyclopropane acids are incorporated into the rat adipose tissue and are also oxidized to the 3, 4-methylene dodecanoic acids (II).▪▪Chung (1966), working with rat liver mitochondria, showed that the methylene carbon …

Effect of Iron Sulphate on Egg Discoloration Caused by Gossypol ,

COTTONSEED MEAL in the rations of laying hens has been known for some time to produce olive colored yolks and pink whites in cold stored eggs. The olive color was reported by Heywang et al. (1955) to be caused by free gossypol and the pink discoloration was reported by Mason et al. (1957) and by Shenstone and Vickery (1959) to be caused by cyclopropenoid fatty acids. Also, cyclopropenoid fatty acids were found by Kemmerer et al. (1962) to have an enhancing effect on the capacity of gossypol to cause olive discoloration.Several reports have shown that ferrous iron reacts with gossypol. Jonassen and Demint, (1955) showed that sodium gossypolate reacted with ferrous iron in a 1:1 molar ratio. Kemmerer et al. (1961) speculated from their research that the egg yolk discolor caused by gossypol was due to the formation of a ferrous iron-gossypol complex, and that formation of the complex …

Failure of Epoxy and Hydroxy Fatty Acids to Cause Egg Discoloration When Fed to Laying Hens

THE cyclopropenoid ring containing fatty acids, sterculic and malvalic, have been shown to give positive Halphen reactions (Macfarlane et al., 1957; Faure, 1956) and to cause pink-white discoloration in stored eggs from hens fed these compounds (Shenstone and Vickery, 1959; Masson et al., 1957). Evans et al. (1962) isolated from 4,000 grams of crude cottonseed oil, a 45 gram fraction of fatty acids which gave a strong Halphen reaction and caused pink-white discolorations in stored eggs from hens fed it. Treatment with urea separated the concentrate into two fractions, a urea insoluble one that gave a strong Halphen color reaction and variable degrees of pink-white discoloration and a urea soluble fraction which gave a negative Halphen reaction but gave consistent pink-white discoloration. More than 90% of the methyl esters of the urea soluble fatty acids had gas-liquid chromatographic retention times similar to methyl linoleate. No methyl esters were detected in…

Effect of the Addition of Cottonseed Lipids to Cottonseed Meal on Egg Discoloration

Research reports have shown that Sterculia joetida oil (Kemmerer et al., 1961) and cottonseed oil (Kemmerer et al., 1962) enhanced gossypol discoloration in eggs. This property is attributed to the cyclopropenoid fatty acids contained in the two lipids. In these reports the cottonseed oil or Sterculia foetida oil were incorporated into diets, which contained soybean meal as the main source of protein but no cottonseed meal. Gossypol dissolved in corn oil was administered by capsule. The work here reported shows the effect of the addition of cottonseed lipids to rations containing cottonseed meal upon egg discoloration.The basal diets used contained approximately 23% soybean meal as the principal source of protein. For the tests two cottonseed meals were substituted at 10 and 20% levels for the soybean meals. Both of these contained less than 0.1% extractable lipids, 0.02% free gossypol and approximately 1% bound gossypol. For a positive control crystalline…

A Review of Cyclopropenoid Compounds: Biological Effects of Some Derivatives

1. INTRODUCTIONAPPROXIMATELY 40 years have passed since reports first appeared concerning discolorations in eggs laid by hens fed cottonseed products. About 1930 it was recognized that two disorders were in evidence. In one, the egg white of stored eggs developed a pink or red color, so that the condition became known as the “pink white” disorder. The other effect, which may be present at the same time, was manifested by brown or olive colors in the yolk. The latter defect is attributed to the interaction of yolk iron with gossypol from the cottonseed pigment glands, and is aggravated when the pink white disorder occurs simultaneously.It was soon found that ingestion of other plants of the botanical order Malvales could also cause the appearance of pink whites in eggs, and later work was directed towards seeking the causes of the disorder among the plant products. Pink white discoloration of…

Discolorations in Eggs from Layers Fed Cottonseed Meals Made from Glandless and Glanded Seed

ACCORDING to Swenson et al. (1942) it was reported nearly 75 years ago that discolored yolks were produced by hens fed rations containing cottonseed meal (Roberts and Rice, 1891). However, Schaible et al. (1934) were apparently the first to publish conclusive evidence that gossypol, found in its pigment glands, is the component of cottonseed that causes yolk discolorations ranging in color from light brown to black (Swenson et al., 1942; and Heywang et al., 1949). Lorenz (1939) found that cottonseed has in its lipids a component(s) other than gossypol responsible for a “reddish-brown” color in whites when eggs are stored.The studies of Frampton et al. (1961) indicated that the intensity of dark yolk discolorations was at least partly due to some component(s) of cottonseed other than gossypol. According to Masson et al. (1957) Sterculia foetida oil and sterculic acid when fed to layers produced the typical pink discolorations in…

Discolorations in Eggs When Cottonseed Meal Feeding was Stopped before the Pullets Laid

Abstract THE reports of Heywang et al. (1954 (1955) and of others (Lamon et al., 1917; Frampton, 1961) show that cottonseed meal contains components which cause discolorations in cold stored eggs when laying hens are fed diets containing cottonseed meal. Because of these cottonseed meal is usually considered unsatisfactory in laying diets. On the other hand, cottonseed meal may be used safely as the source of some of the protein in diets for broilers and fryers. However, there appears to be no published experimental data indicating whether pullets raised for egg production might be fed cottonseed meal during most of their growing period prior to egg production without discoloration subsequently appearing in their eggs. Information on this subject is reported in this paper. PROCEDURE The experiment was started early in June with 13 groups, each containing ten day-old White Leghorn pullets, and was in progress for about seven months. The groups…

Effect of Cottonseed Oil on Discoloration of Cold Storage Eggs

THE property of cottonseed meal when fed to laying hens to produce olive-colored yolks in cold stored eggs was reported in 1917, by Lamon and Lee and the property to produce pink whites by Sherwood in 1931. The olive color was reported by Heywang, Bird and Altschul (1955) to be caused by free gossypol, and the pink color was reported by Masson, Vavich, Heywang and Kemmerer (1957), and by Shenstone and Vickery (1959), to be caused by propene ring fatty acids. The observations by Kemmerer, Heywang and Vavich (1961), that sterculic acid enhanced gossypol discoloration in eggs indicate, but do not show definitely, that the propene ring fatty acids in cottonseed oil may have the same effect.The work reported in this paper shows definitely that cottonseed oil has an enhancing effect on the property of gossypol t o cause olive discoloration in cold stored eggs and itself to cause …

Elimination of Pink White Discoloration in Stored Eggs from Hens Fed Treated Cottonseed Meal or Sterculic Acid

COTTONSEED and its by-products are implicated in the discoloration of eggs in two ways: (1) gossypol produced olive or chocolate-brown yolks described by Schaible, Moore and Moore (1934) and Swensen, Fieger and Upp (1942); and (2) salmon colored yolks and pink whites associated with cottonseed meal feeding as reported by Sherwood (1928, 1931).Discoloration of egg albumin with the feeding of cottonseed meal to hens has been thought to be due to the passage of iron from the yolk into the white, followed by a reaction with conalbumin causing a pink discoloration of the albumin. Passage of conalbumin into the yolk also appears to cause the salmon yolk color (Schaible and Bandemer, 1946a, b). A weakened vitelline membrane may be the fundamental defect in eggs associated with cottonseed meal feeding (Sherwood, 1928; Almquist and Lorenz, 1932; Schaible, Bandemer and Davidson, 1946).The effect of pH on the development of “cottonseed…

Effect of Sterculia foetida Oil on Gossypol Discoloration in Cold Storage Eggs and the Mechanism of Gossypol Discoloration , ,

THE appearance of olive colored yolks in eggs laid by hens fed cottonseed meal was reported in 1917 by Lamon and Lee. This discoloration ranges, according to Heywang, Denton and Bird (1949), from olive green or light chocolate brown to nearly black. Earlier work indicates that the coloration developed because of the free gossypol in the meals (Heywang, Bird and Altshul, 1955). However, Frampton, Piccolo and Heywang (1961), recently reported that there was poor correlation between intensity of coloration in the yolk and the free gossypol content of the meals fed.It is apparent from these reports that the discoloration attributed to gossypol may be due to a combination of other factors with gossypol. That pH has an effect on the chromogen is well known. The recent work by Masson, Vavich, Heywang and Kemmerer (1957), that Sterculia foetida oil or sterculic acid produced the typical pink discoloration in eggs attributed…

Heat Inactivation of Substances in Crude Cottonseed Oil Causing Pink Whites and Large Discolored Yolks in Stored Eggs

HENS fed rations containing crude cottonseed oil produce eggs that develop viscous pink whites and very large, fluid salmon colored or large thick brown yolks after six months or more of cold storage (Sherwood, 1928). Lorenz (1939) believed that the substance in crude cottonseed oil that causes “pink-white” egg discoloration is the same as the one that gives the Halphen reaction or something very closely related to it. The material giving the Halphen reaction is heat-labile (Shenstone and Vickery, 1956). The substance in crude cottonseed oil that causes “pink-white” egg discoloration is also heat-labile (Evans et al., 1957). Sterculic acid from Sterculia foetida oil and malvalic acid from certain species of Malva give the Halphen test and cause “pink-white” egg discoloration (Masson et al., 1957; Shenstone and Vickery, 1959).The purpose of the present experiment was to determine the amount of heat necessary to inactivate the “pink-white” causative substance in …

Discolorations in Eggs after Cottonseed Meal Feeding was Stopped

Heywang, Bird and Altschul (1955) fed diets containing from .001 to .008 percent “free” gossypol, supplied by cottonseedd meal or raw cottonseed, to laying Whitee Leghorns, and stored the eggs at 35 degrees F. about six months. No dark discolorations appeared in yolks later than the fourteenth day after gossypol feeding was stopped.The “pink” color appearing in eggs stored from birds fed cottonseed meal is attributable to a component other than gossypol. Date on the occurrence of the pink color after cottonseed meal feeding was stopped, and more on dark discolorations, were obtained in a recent experiment at the Southwest Poultry Experiment Station.The percentage composition of the all mash diets fed to seven laying White Leghorns for 36 days was: 61.9 yellow corn, 5 alfalfa meal, 5 soybean oil meal, 20 cottonseed meal, and 8.1 mineral and vitamin supplements. The seven cottonseed meals used in the diets were …

Vegetable Oils in Rations for Laying Hens

ABSTRACT Hens fed rations containing crude cottonseed oil produce eggs that develop viscous pink whites and large salmon colored yolks after six months or more of cold storage (Sherwood, 1928). Lorenz and Almquist (1934) observed that crude kapok oil, the seeds of cheeseweed (buttonweed or mallow), and other plants of the family Malvacea also caused “pink-white” storage discoloration in eggs when fed to laying hens, but that coconut, peanut, sesame, linseed, and soybean oils did not. Thompson (1934) observed color changes in stored eggs from hens fed cottonseed, peanut, soybean, or linseed meals. Because of the increasing use of fats and oils in high energy poultry rations and the scarcity of information on the production of “pink-white” eggs by feeding oils other than cottonseed to laying hens, it was decided to study a number of the more common crude vegetable oils. Each group consisted of twelve S.C. White Leghorn pullets housed . . .

High Levels of Free Gossypol in Hen Diets: Effects on Body Weight, Feed Consumption, and Egg Production

EVIDENCE has been presented by a number of investigators in recent years showing that the toxic effects of cottonseed meal are due to its free gossypol content. The experiments with growing chickens by Lillie and Bird (1950) are in agreement with the above statement; and the results obtained by Heywang, Denton and Bird (1949) and Heywang, Bird and Altschul (1950), in separate experiments, indicated that free gossypol in cottonseed fed to hens is responsible for the decreased hatchability of their eggs, and that gossypol in the feed is related to the discoloration of eggs. Unpublished experiments in this laboratory have shown that pure gossypol injected into laying hens in the form of an oil solution is highly toxic and eventually produces death. A number of papers have appeared in recent years on the role of gossypol in cottonseed in the nutrition of growing chickens and laying hens. However, little work . . .

Pink Discoloration in Eggs Caused by Sterculic Acid

Pink Discoloration in Eggs Caused by Sterculic Acid

Pink Discoloration in Eggs Caused by Sterculic Acid

Pink Discoloration in Eggs Caused by Sterculic Acid

Note on acetone‐soluble material in cottonseed meals

SummaryIn connection with a study of methods of eliminating traces of “free” gossypol from cottonseed meals a procedure for isolation of gossypol from the 70% acetone extracts of the meals by transfer to benzene solution has ben developed. A procedure is also given for quantitative determination of the isolated gossypol. Analysis of four samples of cooked cottonseed meats and meal by the method showed that in each instance substances other than gossypol are measured by the A.O.C.S. method for “free” gossypol in meals containing low concentrations of residual “free” gossypol. This procedure promises to provide another analytical tool for the study of residual material in processed cottonseed meal that causes egg discoloration when fed to laying hens.