Influence of natural and synthetic carotenoids on the color of egg yolk

• Published in: Scientia agricola Vol. 73; no. 3; pp. 234 - 242
• Main Authors: 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
• Format: Journal Article
• Language: English
• Published: São Paulo - Escola Superior de Agricultura "Luiz de Queiroz" 01-06-2016; Universidade de São Paulo
• Subjects: AGRICULTURE, MULTIDISCIPLINARY; Bixa orellana; genetic diversity; prepared foods; sensory evaluation; genetic diversity; Bixa orellana; sensory evaluation; prepared foods
• DOI: 10.1590/0103-9016-2014-0337
• EISSN: 0103-9016
• ISSN: 0103-9016; 1678-992X

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 product’s 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.