Evaluation on Effect of Natural Pigment Deposition in Egg Yolk by Different Diets of Laying Ducks

ZHANG Wei; GUO Wanzheng; LIANG Zhenhua; SUN Jing; DONG Xiaoying; DU Jinping; ZHOU Ying

doi:10.3969/j.issn.1006-267x.2015.09.005

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 9: 2684 - 2691

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.09.005

Poultry Nutrition

Evaluation on Effect of Natural Pigment Deposition in Egg Yolk by Different Diets of Laying Ducks

ZHANG Wei ,
GUO Wanzheng ,
LIANG Zhenhua ,
SUN Jing ,
DONG Xiaoying ,
DU Jinping ,
ZHOU Ying

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1. Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Science, Wuhan 430064, China;
2. Hubei Key Laboratory of Animal Embryo and Molecular Engineering, Wuhan 430064, China;
3. College of Yingdong Agricultural Science and Engineering, Shaoguan University, Shaoguan 512005, China;
4. Sunhy Biology Co., Ltd., Wuhan 430070, China

Received date: 2015-04-02

Online published: 2015-09-12

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Abstract

This experiment was conducted to study the coloring effect of fresh, boiled, or salted egg yolk induced by the natural pigment in different diets of laying ducks. A total of 300 heathly laying ducks with similar laying rate were randomly divided into 3 groups with 5 replicates per group and 30 ducks per replicate. In this study, corn dried distillers grains with solubles (DDGS), alfalfa, rapeseed meal, cottonseed meal and wheat were used to prepare wheat miscellaneous meal diets (rapeseed meal and cottonseed meal) (group 1), wheat and corn DDGS diets (group 2), wheat miscellaneous meal diets+3% alfalfa (group 3), and the Lab chromaticity system was performed to evaluate the coloring effect of egg yolk. The results showed as follows: 1) compared with the group 1, the egg yolk color value was 4.47 to 18.76 and increased 2 to 5 times after being salted and boiled. The color saturation decreased and luminance (L^*) value increased after being salted and boiled in different diets group. The color saturation of group 2 was significant higher than that of group 3 (P<0.01), and the L^* value was significant lower than that of group 3 (P<0.01). 2) The deposition rate of total xanthophyll in group 1 reached the highest. The total xanthophyll content in fresh egg yolk showed no difference compared with boiled egg yolk (P>0.05). The total xanthophyll content of salted egg yolk in group 2 was significantly higher than that of groups 1 and 3 (P<0.01). The loss of xanthophylls after being boiled (76.55% to 86.98%) was higher than that of being salted (48.04% to 63.09%). 3) There were no correlation between xanthophylls and values of L^*, redness (a^*) and yellowness (b^*) and color saturation of egg yolk (P>0.05). It indicates that the nature pigment in corn DDGS has the better coloring effect on egg yolk than alfalfa, the content of lutein colour is showed no correlation with the xanthophyll content in egg yolk, and salted eggs is better for eating as far as the color and the content of lutein.

Key words： corn DDGS; alfalfa; fresh eggs; boiled eggs; salted egg; Lab color system; total xanthophyll

Cite this article

ZHANG Wei , GUO Wanzheng , LIANG Zhenhua , SUN Jing , DONG Xiaoying , DU Jinping , ZHOU Ying . Evaluation on Effect of Natural Pigment Deposition in Egg Yolk by Different Diets of Laying Ducks[J]. Chinese Journal of Animal Nutrition, 2015 , 27(9) : 2684 -2691 . DOI: 10.3969/j.issn.1006-267x.2015.09.005

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