Roche Color Fan Research Articles

Effects of heat-treated hempseed supplementation on performance, egg quality, sensory evaluation and antioxidant activity of laying hens

ABSTRACT1. This study was conducted to determine the effects of raw and heat-treated hempseed (HHS, Cannabis sativa L.) on performance, egg quality and antioxidant activity in laying hens.2. A total of 108 laying hens, aged 36 weeks, were divided into three treatment groups with 12 replicates and each replicate contained three laying hens. The treatments were as follows: (1) Control (no hempseed), (2) 15% raw hempseed (RHS) in diet and (3) 15% HHS in the diet. Experiments lasted for 12 weeks.3. Feed intake of the RHS group was lower than those of the control and HHS groups. Egg weight, egg mass, shell weight, shell surface area and shell thickness of the HHS group were significantly (P < 0.05) higher than that of the RHS group. Roche (DSM) colour fan values of the RHS group were higher than that of the HHS group (P < 0.01).4. Palmitic, palmitoleic and oleic acids of egg yolk were significantly (P < 0.05) decreased in the RHS and HHS groups; however, linoleic, α-linolenic and docosahexaenoic acids (DHA) of egg yolk increased (P < 0.05) for both treatment diets compared to the control group.5. Both RHS and HHS supplementation to layer diets did not influence malondialdehyde (MDA) and superoxide dismutase (SOD) activity and blood lipid profile.6. It was concluded that HHS was superior in improving the egg quality of laying hens as compared to the RHS.

Effect of whole wheat levels in diet on production performance, egg quality and Nutrient digestibility of laying hens

The experiments were conducted to evaluate the effects of whole wheat on the production performance, egg quality, and nutrient digestibility when supplemented primarily at the expense of corn in ground corn-soybean meal control diets. The experiments utilized Lohmann Brown Classic laying hens from 45 to 53 wk of age. The results were shown that feeding 5, 10, 15, 20, or25% whole wheat in diet had no effect on the production performance and egg quality, whereas 15, 20, and 25% whole wheat in diet decreased the yolk color (based on the Roche color fan score) when compared with layers fed the control diet.Whole wheat level in diet had no effect on dry matter,organic matter digestibility, and apparent metabolizable energy when compared with laying hens fed the control diet. Therefore, whole wheat can be used at levels of up to 25% in laying hen diets without negatively affecting the production performance, but levels over 15% whole wheat decreased the yolk color.

Effects of Different Grain Sources in Both Maternal and Offspring Diets on Pigmentation and Growth Performance in Yellow-Skinned Chickens.

This study aims at investigating the effects of different grain sources during pre-hatch (from diet of the breeders) and post-hatch (from the diet of broilers) on coloration (Roche color fan scores; L*, lightness; a*, redness; and b*, yellowness) as well as the growth performance in yellow-skinned chickens at market age (42 days old). In this experiment, six thousand yellow-skinned broiler breeders at 27 weeks were fed with a corn or sorghum and barley-based diet in which contained high (+) or low (−) xanthophyll levels, respectively. After the beginning of the trial, from day 41 to 42, eggs from two treatments were collected to artificial incubation. In this trial, 2×2 factorial designs were used and male chicks hatched from breeders fed with a corn or sorghum-based diet. According to the results, it demonstrated that hens fed with a corn-base diet were observed an elevated coloration both in the eggs and newly-hatched chicks (p<0.05). The dietary pigments improved pigment deposition in the egg yolk and the tissue of newly-hatched chicks. Besides, there was no difference in growth performance attributed to dietary grain sources both from hens or chicks. There showed no difference of coloration in abdominal fat, shank or breast skin (or kept at 4°C for 24 hours and 7 days) between two breeder grain sources (p>0.05). However, abdominal fat, shank and breast skin from the broiler chicks fed with the corn-based diet had a significantly higher RFC scores, a* and b* value than that fed with the sorghum and barley-based diet. The current results indicated that the broiler dietary grain sources (different xanthophyll contents), other than the breeder dietary grain sources influenced the pigmentation in abdominal fat, shank and breast skin, and the skins stored at 4°C in broiler. Therefore, it can be suggested that a low xanthophyll-containing diet (sorghum and barley-based diet) might be applied in yellow-skinned broiler breeders without causing negative effects of coloration or growth performance on their offspring at market age.

Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens?

The aim of this study was to increase the n-3 fatty acid (n-3 FA) content of eggs without affecting their sensorial and/or technological properties or the laying performance of hens. Laying hens from line 477 were divided into 5 groups corresponding to 5 different diets over the laying period: control diet (C) and diets containing extruded linseed with a high level of fibre (ELHF), extruded linseed with a low level of fibre (ELLF), microalgae, or a combination of 75% ELLF and 25% MA (ELLF+MA).Dietary enrichment with n-3 FA had no effect on the laying performance, hen body weight or egg white viscosity. The egg yolks produced by hens fed the diet containing microalgae were redder than egg yolks from the other groups, suggesting the presence of red pigments in the microalgae preparation. However, the colour difference was low and not perceptible to the human eye. Moreover, colour measurement of egg yolks by sensorial analysis panellists using the Roche colour fan did not reveal a diet effect on this parameter.Egg yolk lipid content was not affected by diet. The egg yolk of hens fed on diets containing linseed and/or microalgae had greater n-3 FA content (×2.5 to 2.9 compared to group C). Linseed mainly increased the linolenic acid content (×3.0 to 3.4 compared to group C) and the microalgae increased the LC n-3 FA content (×4.1 compared to group C). Dietary enrichment with n-3 FA had no effect on the sensorial quality of shell cooked eggs except for the “unusual flavour” criterion for which the score was higher for the MA group compared to the other groups and corresponded to a fishy flavour.

The effect of dietary supplementation with the natural carotenoids curcumin and lutein on broiler pigmentation and immunity

The objective of this study was to compare the effects of supplementation with 2 carotenoids, curcumin and lutein, on pigmentation and immunity in lipopolysaccharide (LPS)-stimulated broiler chicks. Two hundred forty 1-d-old Arbor Acres broilers were randomly distributed into 3 dietary treatment groups: a basal diet without carotenoid supplementation (control), a basal diet supplemented with 200 mg/kg of curcumin (CRM), or a basal diet supplemented with 200 mg/kg of lutein (LTN) for 42 d. The birds were vaccinated against Newcastle disease (ND) and avian influenza on d 10. At 16, 18, and 20 d of age, half of the chicks in each group were injected in the abdominal region with either LPS (250 mg/kg of BW) or an equal volume of 0.9% NaCl. The intensity of the shank skin color (Roche color fan score) and the b* (yellow) values of the breasts and thighs were highest in lutein-supplemented broilers, followed by curcumin-supplemented and control broilers, whereas the a* (red) value of the thigh muscle was highest in curcumin-supplemented LPS-induced birds. At 42 d, the relative weight of the abdominal fat was lowest in the CRM-supplemented group, followed by the LTN-supplemented and control groups; the spleen weight was lower in the non-LPS-induced LTN-supplemented group than the LPS-induced control group. The ND and avian influenza titers were significantly higher in the CRM-supplemented group than in the other groups at 20 d; at 30 d, the ND titer was significantly higher in the LPS-induced LTN group. Supplementation with curcumin significantly promoted B and T lymphocyte proliferation in both LPS- and non-LPS-induced birds at 21 d. Curcumin also promoted B lymphocyte proliferation in non-LPS-induced birds at 42 d. Curcumin significantly reduced alanine aminotransferase and aspartate aminotransferase activities at 42 d in non-LPS-treated birds, whereas lutein significantly increased the activities of these enzymes in LPS-induced birds. Both carotenoids significantly lowered lipid oxidation in the liver of supplemented birds. Thus, in broiler chickens, lutein-supplemented birds exhibited better pigmentation efficiency, whereas curcumin-supplemented birds exhibited improved immune responses.

Effect of dietary supplementation of marigold pigment on immunity, skin and meat color, and growth performance of broiler chickens

Marigold flower extract, a natural pigment, was used to determine its effect on carcass and skin pigmentation, immunity and growth performance of broiler chickens. Two hundred and forty 1-day-old Arbor Acres broiler chicks were randomly distributed into four treatment groups with six replicates in a randomized block design. Birds were fed basal diet for 42 d with or without supplementation of marigold flower extract at various concentrations, i.e., 0 (MG0, control), 100 (MG100), 150 (MG150) and 200 (MG200) mg/kg of feed, respectively. Feed intake and live body weight were weekly recorded. Carcass and shank color, and antibody titers against Newcastle and Influenza viruses were measured. Results showed that marigold flower extract significantly (p<0.05) improved live body weight and relative thymus weight. However, feed intake, feed conversion ratio (FCR), and spleen and bursa weights were not significantly affected. Yellowness (b*) of breast and thigh muscles increased by the dietary supplementation of marigold flower extract compared with the control diet. However, lightness (L*), redness (a*) and redness to yellowness ratio (a/b) were not influenced by the treatments. Moreover, Roche color fan scores of the shank skin were increased at market age (d 42). The results revealed that marigold extract enhanced antibody titers against Newcastle and influenza viruses. It was possible to conclude that the dietary supplementation with marigold flower extract at the rate of 200 mg/kg of feed enhanced carcass and shank color, antibody titers against ND and AI, and growth performance of broiler chickens.

Effects of Lactobacillus cultures on growth performance, xanthophyll deposition, and color of the meat and skin of broilers

Two experiments were carried out to investigate the effects of Lactobacillus culture (LC) on growth performance and color of the meat and skin of broiler chickens. A total of 362 one-day-old Arbor Acres broilers were allocated to 7 treatments, with 7 strains of LC in experiment 1. The results showed significant differences in the color of shank skin and the growth performance of starter broilers among dietary supplements with different strains of LC. The effect of LC on xanthophyll deposition and color of the meat and skin of birds was evaluated with 1 strain of Lactobacillus MA (Lactobacillus salivarius) in experiment 2. A total of 208 one-day-old male Arbor Acres broiler chicks were randomly allocated into 4 treatments with 4 replicates each (13 birds per pen). Birds were fed a basal diet supplemented with 0, 0.1, 0.5, or 2.5% of L. salivarius cultures (LSC) from d 1 to 42. The results showed that Roche color fan scores of the shank skin were significantly increased at d 21 and 42 (P < 0.001) for chickens fed LSC. Xanthophyll content in the shank skin of birds provided feed supplemented with LSC was increased to 2.12 and 1.84 μg/10π mm2 from 0.95 μg/10π mm2 of the control group (P < 0.001). Yellowness (b*) values for thigh meat color were significantly increased for birds fed LSC (P < 0.05). It was concluded that dietary supplementation with LC increased the xanthophyll concentration in tissue and the Roche color fan scores of the shank skin of chickens.

Evaluation of Nutritional Equivalency of Corn Grain from DAS-Ø15Ø7-1 (Herculex* I) in the Diets of Laying Hens

Grain from transgenic corn line TC1507 (Herculex* I) from Pioneer Hi-Bred International Inc. and Dow AgroSciences LLC, which expresses the Cry1F protein from Bacillus thuringiensis to provide protection from lepidopteran pests of corn, was compared with its isoline equivalent and 2 conventional corn strains in a 16-wk laying hen feeding trial. Egg production and production efficiency of hens fed the diet formulated with transgenic grain TC1507 were similar to those of hens fed diets formulated with isoline or nontransgenic conventional corns. Hens fed TC1507 had similar egg qualities as those fed nontransgenic grain diets. Diet × phase interactions were noted for Haugh unit and Roche color fan score. Hens fed conventional corn 2 had a poorer Haugh unit score compared with hens fed the other 3 diets. Conventional corn 1 had greater levels of xanthophylls compared with the other corn treatments, resulting in increased Roche color fan score for eggs produced by hens fed this diet. Overall, hens fed the transgenic Herculex* I corn grain containing the Cry1F protein performed as well as hens fed the isoline equivalent of Herculex* I and hens fed the conventional corn grains.

Effects of carotenoids from lucerne, marigold and tomato on egg yolk pigmentation and carotenoid composition

1. The effects of various sources of natural carotenoids (Px alfalfa concentrate, tomato powder and marigold extract) as feed additives in quail diets on egg yolk pigmentation and carotenoid composition were investigated. 2. Adult Japanese quail were fed one of 5 different diets for 23 d: three diets each contained Px alfalfa concentrate (PX) or tomato powder (TP) or marigold extract (MG), one diet contained marigold extract and tomato powder (MG + TP) and a control diet (wheat/barley based) was low in carotenoid. All products were added at a rate of 2%, apart from marigold extract which was added at a rate of 0·2%. 3. Visual assessment of yolk colour (Roche colour fan) showed a stabilised yolk colour of 1·6, 7·7, 8·5, 8·8 and 10·6 for the control, PX, TP, MG and MG + TP treatments, respectively. 4. The total carotenoid concentration of the egg yolks were 2·2, 22·4, 4·1, 39·0 and 37·7 µg/g for the experimental groups fed the following diets: control, PX, TP, MG and MG + TP, respectively. Deposition of retinol, α-tocopherol and γ-tocopherol in the egg yolk was unaffected by treatments. 5. Lutein was shown to be the major carotenoid in the egg yolk, comprising 1·65, 17·97, 2·03, 31·14 and 28·57 µg/g in control, PX, TP, MG and MG + TP, respectively. Inclusion of TP in the quail diet resulted in lycopene transfer to the egg. 6. It was concluded that, in comparison with the control group, there was an increase in the yolk concentrations of lutein, zeaxanthin, lycopene and β-carotene in eggs produced by female quail fed diets supplemented with natural carotenoids.

Dehydrated Kitchen Waste as a Feedstuff for Laying Hens

An experiment was conducted to determine the effects of dehydrated kitchen waste (DKW) product as a feedstuff for laying hens. Fresh food wastes of a retirement house were prepared for the experiment. This was mostly leftover food, plate scrapings and cooking residue. The kitchen waste was blended and dried by the temperature in the heater set at 80 to 85 C in which the product temperature reached 60 to 65 C. o o The DKW product contained 12.24% moisture, 15.14% Crude Protein, 5.33% crude fat, 2.34% crude fiber, 5.26% ash, 2.82% Ca, 0.29% P and 0.31% Na. A total of 40 laying hens were fed a control diet (diet 1) or one of three diets containing 12.5% DKW (diet 2); 25.0% DKW (diet 3); 50.0% DKW (diet 4). There were 10 birds per treatment and 5 birds per replicate. The diet with 50.0% DKW decreased egg weight (P<0.001). There were no significant differences in egg production rate and feed conversion. The birds fed diets 1, 2 and 3 increased body weights during feeding period. The eggshell strength tended to weaken with increased DKW. The lightness (L*) of eggshell color was significantly higher with increasing DKW (P<0.001), and the reverse was true for the redness (a*) of eggshell color. Roche color fan values decreased as DKW content increased. These results indicate that dehydrated kitchen wastes contains the nutritional value and that may be useful as feedstuffs for laying hens.

Multiple-Enzyme (Avizyme) Supplementation of Corn-Soy-Based Layer Diets

Two corn-soy rations formulated to provide normal ME (2,890 kcal/kg) or reduced ME (2,805 kcal/kg) were combined in a factorial arrangement with or without enzyme (Avizyme 1500) supplementation (ES). These rations were fed for a 15-wk period to 2 strains of Single Comb White Leghorn hens (SCWL) [Babcock B-300 (B) and Hy-Line W-36 (H)] beginning at 25 wk of age.Overall feed intake was significantly affected only by strain not by dietary ME level or ES. Energy level of ration and strain of hen had a significant effect on feed efficiency: a 9-point difference in feed conversion favoring Hy-Line W-36 and a 5-point difference favoring the normal dietary ME (2,890 kcal/kg). Enzyme supplementation significantly affected egg production (EP) differently in each strain. We observed increased EP by Hy-Line W-36 hens on the reduced ME diet with ES, but in the Babcock B-300 hens only those on the normal ME diets with ES had increased EP. Egg weight showed a significant interaction effect of dietary ME supplementation and strain such that the Babcock B-300 hens laid eggs of greater weight when fed normal ME diets compared with eggs from the Hy-Line W-36, which were heavier from hens on the reduced ME diet. Percentage of yolk increased among hens fed the reduced ME diets; yolk percentage of Babcock B-300 eggs was greater than that of eggs from Hy-Line W-36. Roche Color fan score decreased in eggs from hens on the reduced ME diet.Enzyme supplementation had a significant positive effect on protein and calcium retention but no effect on AME or gut content viscosity. Enzyme supplementation also negatively affected phosphorus retention.

Evaluation of pepper spent as an egg yolk colouring agent in the diet of white leghorn layers

The egg yolk pigmenting properties of increasing levels (0, 1, 2, 3, 4 and 5%) of pepper spent in the diet of White Leghorn layers was evaluated. Six months old two hundred and forty layers were divided randomly into six groups of 40 layers. Each group was further divided into two replicate groups of 20 layers and assigned to a pen with deep litter. The six treatment diets were assigned to two of the pens at random. Evaluation was based on egg yolk colour intensity measured based on Roche colour fan scores, potassium dichromate grades and consumer preference scores on raw, boiled and fried egg samples. Egg production, feed consumption, feed/dozen eggs, fertility and hatchability of eggs, albumin quality and egg weight were also measured. Significant (p0.05) in egg production, feed consumption, feed conversion efficiency, feed cost per dozen eggs, fertility and hatchability of eggs, albumin quality and egg weight were noted. Based on most of the measurements used and maintaining consumer acceptability of the resulting egg products, the closest yolk colour to that of local eggs relished by local consumers was produced by inclusion of 4% pepper spent in the diet. This level of inclusion can, thus, be recommended. Key words/phrases: Pepper spent, yolk colour, yolk-colouring agent SINET: Ethiopian Journal of Science Vol.25(1) 2002: 27-34

Influence of Source and Ratio of Xanthophyll Pigments on Broiler Chicken Pigmentation and Performance

One experiment was conducted using 960 1-d-old, sexed broilers of Ross 308 strain from 1 to 43 d to evaluate if one type of chemically isomerized marigold with 25% of xanthophylls as zeaxanthin (SME-25) could produce pigmentation equivalent to the current addition of conventional marigold with 10% of xanthophylls as zeaxanthin (SME-10) plus canthaxanthin (CTX) in practical broiler diets (maize-wheat-soybean). Birds were allocated in 32 pens, in a randomized complete block design (four blocks × four treatments). The treatments consisted of a nonpigmented control (T1), a combination of 35 ppm of yellow xanthophylls (YX) from SME-10 + 5 ppm of CTX (T2), a combination of 32 ppm of YX from SME-10 + 2 ppm of CTX (T4), and one treatment with 40 ppm of YX from a new SME-25 (T3). There were no significant treatment effects on chicken performance. All color parameters (Minolta coordinates, Roche color fan scores, Rank test) presented significant differences (P < 0.0001) because of dietary pigments on shanks and breast skin. Birds fed the SME-25 diet had less pigmentation than those fed equivalent quantities of a combination of SME-10 + CTX. The Minolta coordinate “b” measured in breast skin was a good indicator of YX content in feed, whereas the “a” coordinate measured on the shank showed a linear relationship with the dietary CTX level (r = 0.61, P < 0.0001). The same visual color classification of chickens was achieved irrespective of the rank test performed (by shank or carcass color). Lutein and zeaxanthin from the SME-25 product had lower deposition rates in skin and fat tissues than those from the SME-10 product. This finding seems to be related to the ratio of zeaxanthin stereoisomer RR (optically active) vs. RS that was found in tissues from the SME-10 product (97.8%:2.2%), whereas with SME-25 this ratio was 16.0:84.0%. These results suggest that inclusion of only the SME-25 product could not replace the current addition of SME-10 and CTX combinations.

Availability of Cell Wall-fractured Yeast, Phaffia rhodozyma, Containing High Concentration of Astaxanthin for Egg Yolk Pigmentation

Two experiments were conducted to evaluate the egg yolk-pigmenting potential of Phaffia rhodozyma, a high astaxanthin (Ax)-containing yeast with or without cell wall treatment in comparison with that of paprika, a naturally occurring pigment source in laying hens for 2 or 3 weeks. Non-treated Phaffia yeasts, cell wall-fractured yeasts and extracted-Ax were supplemented to provide up to 3ppm Ax in diets. Paprika was included in diets to provide 2.5 and 5ppm carotenoids. Roche color fan score and a* value on Chroma Meter analysis increased with an increase of the dietary Ax concentration. In the yolk pigmentation, Ax in the fractured yeasts was as potent as extracted-Ax and 3 fold higher than the non-treated yeasts. These results show that mechanical fracturing of the cell wall of Phaffia yeasts intensifies the pigmentation efficiency of Ax by 3 fold. Accumulation of Ax in egg yolks increased by the fracturing of yeasts. Roche color fan score and a* value increased with an increase of paprika from 0 to 5ppm in diets. In the yolk-pigmenting efficiency as judged by color fan score and a* value, Ax in the fractured yeasts was 1.5 to 2 fold as potent as paprika on the carotenoid concentration basis. Dietary Ax was deposited in the yolk with the efficiency of 7.1 and 11.4% in cases that Ax in the fractured yeasts was included at 1.25 and 2.5ppm in diets, respectively. These results show that the cell wall-fractured Phaffia yeast containing high concentration of Ax can be an useful source for the egg yolk pigmentation.

Pigmentation of Egg Yolk with Yeast Phaffia rhodozyma Containing High Concentration of Astaxanthin in Laying Hens fed on a Low-Carotenoid Diet

The red-pigmented yeast, Phaffia rhodozyma, containing high concentration of astaxanthin (Ax) was evaluated as a dietary pigment source for egg yolk of laying hens fed on a low-carotenoid diet. Diets supplemented with the yeast to provide 0 to 16ppm Ax were fed for 4 weeks, while canthaxanthin (Cx), a synthetic pigment source, was added to diets at 0 to 1.5ppm as the comparing counterpart in 2 experiments. Roche color fan score and a* value on Chroma Meter increased linearly with the increase of logarithmic concentration of dietary Ax and Cx. Cx (Carophyll Red(R)) was 4 to 5 times as potent as Ax in the yeast for the pigmentation of egg yolk probably because of low digestibility of the yeast. Ax concentrations in plasma and egg yolk increased with dietary Ax concentration and the increases paralleled with the pigmentation of egg yolk. These results suggest that Phaffia yeast containing high concentration of Ax has the potential as natural pigment source for egg yolk of laying hens.

Pigmenting Efficacy of Several Oxycarotenoids on Egg Yolk

This experiment was conducted to test the influence of three dietary sources of yellow (YEW) and two sources of red (RED) oxycarotenoids when combined at two different YEW to RED ratios (a 3x2x2 factorial arrangement of treatments) on egg yolk color. Pigmentation was measured visually by the Roche color fan (RCF) and by reflectance colorimetry using a Minolta CR-300 colorimeter. Source of YEW, RED, and YEW:RED ratio influenced yolk pigmentation. Beta-apo-8’-carotenoic acid ethyl ester pigmented the yolk more efficiently than either of two natural saponified marigold extracts. A natural saponified marigold extract rich in zeaxanthin obtained by isomerization pigmented the yolk better than a standard saponified marigold concentrate. Canthaxanthin pigmented the yolk better than a natural saponified red pepper extract. A YEW:RED ratio of 8:4 improved pigmentation over a ratio of 12:3 (RCF of 13.3 and 12.9, respectively; P<.001). The ratio of redness to yellowness obtained by reflectance colorimetry gave scores similar to those obtained by RCF. Thus, industry use of RCF or reflectance colorimetry to evaluate egg yolk color will yield indistinguishable results in practical application.

Effect of Carrot Leaf Supplementation on Egg Yolk .BETA.-Carotene Content and Egg Quality.

Our previous study (part 1) showed that carrot leaf (CL), a farm wasteproduct, fed to laying hens elevated -carotene content and Roche color fan score of egg yolk. The present study was designed to see whether fat inclusion in diets potentiates the CLinduced effects, as described for a chemical product of -carotene. To make diets containing CL isocaloric and to retain -carotene content of CL during its drying, nutrient composition of CL and a useful method to make it dry were determined beforehand. Four diets, a basal diet for laying hens (BDLH, control), BDLH with 5% or 10% added CL, and BDLH with 10% added CL plus soybean oil, were each fed to hens in different blocks for 8 weeks. Supplemental CL had no effect on egg production with a slight reduction in food intake. -carotene content of egg yolk was significantly elevated in blocks fed diets containing CL (P<0.05), and with 10% added CL it was nearly 6 times as high as the control. Neither the CL-induced effect nor the ratio of -carotene retained in egg yolk to the total -carotene intake was increased by supplementation of soybean oil. Roche color fan score of egg yolk was invariably higher in blocks fed diets containing CL than in the control. However, there was no significant difference in the score between 5% and 10% of CL inclusion in diets, suggesting that 5% of CL in diets was high enough to increase the score. Egg weight, haugh unit, eggshape index and strength and thickness of eggshell remained almost unaltered after feeding CL to hens.These results suggest that CL may be used as a farm product of improving egg quality by which the market value of eggs is elevated, and that the effect of CL is not potentiated by the

Responses of growing broilers and laying hens to the dietary inclusion of leaf meal from Alchornia cordifolia

Studies were carried out to determine the nutrient composition of the leaf meal of the tropical browse plant, Alchornia cordifolia, and its value as a feed ingredient and colouring agent in broiler and layer diets. A. cordifolia leaf meal ( ACLM) contained (DM basis): 186.8 g crude protein, 164.3 g crude fibre, 50.1 g ether extract, 24.2 g ash, 574.6 g nitrogen free extract and 19.31 MJ gross energy kg −1. At dietary level of 75 g kg −1, ACLM significantly ( P<0.05) depressed feed intake and growth rate of broilers but was able to turn the skins, shanks and beaks of the birds conspicuously yellow in white maize-based diets. Regression analysis showed significant relationships between the level of ACLM and feed intake, growth rate, feed/gain ratio and body colour intensity ( P<0.05). At dietary levels of 0 g, 25 g, 50 g, 75 g and 100 g kg −1, the skin and shank colour scores on Roche colour fan were 0, 4.5, 5.2, 6 and 6.5, respectively. Laying hens tolerated ACLM up to 50 g kg −1 dietary level. Regression analysis showed no significant treatment effects in feed intake, egg production and feed efficiency ( P>0.05). Egg yolk colour was increased from a score of 0.8 on Roche yolk colour fan for the control to 5.2 at 25 g kg −1 dietary level, 11 at 50 g kg −1 dietary level, and 13.2 at 75 g kg −1 dietary level in white maize-based diets.

Feeding Behavior, Abdominal Fat and Laying Performance in Laying Hens Given Diets Containing Red Pepper.

Capsaicin (CAP), a pungent principle of hot pepper, enhanced the energy metabolism of rats through the beta-adrenergic action of CAP itself. The present study was done to clarify the effects of dietary red pepper on feeding behavior, abdominal fat content and laying performance in laying hens. Single Comb White Leghorn laying hens were given diets containing varying levels of red pepper (0, 2 and 10g/kg diet) ad libitum for 10 weeks. The red pepper contains 0.22% CAP. There were no significant differences in feeding behavior in any treatments. This suggests that the receptor for the pungent stimuli might be deficient in chickens. The abdominal fat content and liver color were not altered by dietary red pepper, being implied that the beta-adrenergic action of CAP might be smaller in chickens than in mammals. Laying performances were hardly influenced by dietary red pepper. Roche color fan score and the redness of egg yolk color significantly increased as the dietary red pepper content increased, but the reverse was true for the yellowness and lightness of egg yolk color.In conclusion, it is difficult to depress the excess fat deposition of laying hens by dietary red pepper through the action of CAP. Dietary red pepper is only available for the egg yolk pigmentation, particularly in redness.

The Xanthophylls of Spirulina and Their Effect on Egg Yolk Pigmentation ,

The carotenoid composition of the blue-green algae spirulina (Spirulina platensis) was determined using HPLC. Freeze-dried spirulina had a total xanthophyll concentration of 5,787 mg/kg.Adult Japanese quail were fed a pigment-free basal diet for 4 wk. Diets containing graded levels of freeze-dried spirulina between .25 and 4.0% were then fed for 21 days. Yolk color was determined using the Roche color fan. Spirulina at 1.0% of the diet provided optimum pigmentation in a diet otherwise free of xanthophylls.