The Relation of the Carotenoid Pigments of Feed to the Carotenoid Pigments of Egg Yolk
J. S. Hughes,L. F. Payne +1 more
TLDR
In the first experiment, the source of the pigments were kept constant while the amount in the rations varied, in the second experiment the amount of pigments in the ration was kept constant, and in the third experiment the source and source were kept different as mentioned in this paper.About:
This article is published in Poultry Science.The article was published on 1937-03-01 and is currently open access. It has received 12 citations till now. The article focuses on the topics: Xanthophyll & Cryptoxanthin.read more
Citations
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Journal ArticleDOI
Effect of beta-carotene, canthaxanthin, lutein, and vitamin E on neonatal immunity of chicks when supplemented in the broiler breeder diets.
TL;DR: Chicks hatched from hens supplemented with vitamin E had significantly higher antibody titers at 1 and 7 d of age than chicks from the control group, and vitamin E supplementation of breeder birds increased the immune response of their progeny.
Journal ArticleDOI
Carotenoid Composition of Serum and Egg Yolks of Hens Fed Diets Varying in Carotenoid Composition
TL;DR: High performance liquid chromatography of yolks of hens fed a diet based on yellow corn, alfalfa, and soybeans revealed over 20 cartenoids, which imply an esterification pathway and an oxidative pathway in laying hens for the metabolism of hydroxycarotenoids.
Book ChapterDOI
Biochemical Factors Influencing the Shelf Life of Dried Whole Eggs and Means for Their Control
TL;DR: In this article, the authors discuss the composition and properties of the egg lipids that are significant factors in quality retention of the dried products and discuss several methods of evaluation that would show close correlation with palatability measurement.
Journal ArticleDOI
Composition and nutritive importance of eggs.
References
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Journal ArticleDOI
Vitamin A-active substances in egg-yolk.
Journal ArticleDOI
Pflanzenfarbstoffe XIV. Über einen Carotinoidfarbstoff aus Mais: Zeaxanthin (1. Mitteilung)
P. Karrer,H. Salomon,H. Wehrli +2 more
Journal ArticleDOI
The xanthophyll group of yellow colouring matters
TL;DR: The xanthophyll group as discussed by the authors comprises those colouring matters occurring in flowers, leaves, fruits, etc., which are insoluble in water but soluble in alcohol, ether, carbon-bisulphide and other organic solvents.
Related Papers (5)
The Transmission of Xanthophylls in Feeds to the Yolk of the Hen’s Egg
Victor Heiman,L. A. Wilhelm +1 more