1. The effect of a hypocrellin A enriched diet on egg yolk quality and hypocrellin A distributions in the meat of laying hens.
- Author
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Su, Yujie, Si, Shaohong, Qiao, Liwen, Cai, Yujie, Xu, Zhimin, and Yang, Yanjun
- Subjects
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DIETARY supplements , *QUINONE , *PERYLENE , *EGG yolk , *COLOR , *HENS , *CHINESE medicine , *EMULSIONS , *AVIAN anatomy - Abstract
Hypocrellins, including hypocrellin A and hypocrellin B, are natural red pigments isolated from a traditional Chinese medicine. The present work was designed to investigate the influence of dietary HA supplementations on the colour and emulsifying properties of egg yolk and HA distributions in tissues of laying hens. A Chinese hen breed (black-bone silky fowl) was used. Ninety-six layers were assigned randomly to diets containing 0, 10, 30 and 50 mg HA per kilogram for 21 days. HA concentrations in egg yolk and tissues of laying hens such as ovary, liver, lung, heart, gizzard and breast muscle were determined by HPLC. Dietary HA supplementations improved the colour of egg yolk ( P < 0.05), whereas no significant differences ( P > 0.05) in the emulsifying properties of egg yolk were observed. There was a dose-dependent manner increase in egg yolk HA content in response to dietary HA supplementations ( P < 0.05). The highest HA concentration was measured in ovary followed by liver and egg yolk. [ABSTRACT FROM AUTHOR]
- Published
- 2011
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