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Influence of natural and synthetic carotenoids on the color of egg yolk
Spada, Fernanda Papa; Selani, Miriam Mabel; Coelho, Antonio Augusto Domingos; Savino, Vicente José Maria; Rodella, Arnaldo Antônio; Souza, Miriam Coelho; Fischer, Flavia Salgado; Lemes, Dayane Elizabethe Aokui; Canniatti-Brazaca, Solange Guidolin.
Afiliação
  • Spada, Fernanda Papa; University of São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Dept. of Agri-food industry, Food and Nutrition. Piracicaba. Brasil
  • Selani, Miriam Mabel; University of São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Dept. of Agri-food industry, Food and Nutrition. Piracicaba. Brasil
  • Coelho, Antonio Augusto Domingos; University of São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Dept. of Genetics. Piracicaba. Brasil
  • Savino, Vicente José Maria; University of São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Dept. of Genetics. Piracicaba. Brasil
  • Rodella, Arnaldo Antônio; University of São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Dept. of Math, Chemistry and Statistics. Piracicaba. Brasil
  • Souza, Miriam Coelho; Methodist University of Piracicaba. Faculty of Health Sciences. Piracicaba. Brasil
  • Fischer, Flavia Salgado; Methodist University of Piracicaba. Faculty of Health Sciences. Piracicaba. Brasil
  • Lemes, Dayane Elizabethe Aokui; Methodist University of Piracicaba. Faculty of Health Sciences. Piracicaba. Brasil
  • Canniatti-Brazaca, Solange Guidolin; University of São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Dept. of Agri-food industry, Food and Nutrition. Piracicaba. Brasil
Sci. agric. ; 73(3): 234-242, 2016. tab, graf
Article em En | VETINDEX | ID: vti-15664
Biblioteca responsável: BR68.1
Localização: BR68.1
ABSTRACT
Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly affected the color intensity, influencing factors related to egg appearance. In this study, 85 % of the panelists indicated that yolk color is an important attribute of the products quality. There was no antioxidant effect of the carotenoids in raw eggs. Synthetic additives should be better dosed to obtain the desired effect. Storage did not alter the proximate composition of the eggs.(AU)
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Texto completo: 1 Base de dados: VETINDEX Assunto principal: Carotenoides / Cor / Gema de Ovo Idioma: En Revista: Sci. agric / Sci. agric. Ano de publicação: 2016 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: VETINDEX Assunto principal: Carotenoides / Cor / Gema de Ovo Idioma: En Revista: Sci. agric / Sci. agric. Ano de publicação: 2016 Tipo de documento: Article