Pigmentation of Egg Yolk with Yeast Phaffia rhodozyma Containing High Concentration of Astaxanthin in Laying Hens fed on a Low-Carotenoid Diet.

AKIBA Y; SATO K; TAKAHASHI K; TAKAHASHI Y; KONASHI S; NISHIDA H; TSUNEKAWA H; HAYASAKA Y; NAGAO H

Art

J-GLOBAL ID：200902169196795762 Reference number：00A0418881

Pigmentation of Egg Yolk with Yeast Phaffia rhodozyma Containing High Concentration of Astaxanthin in Laying Hens fed on a Low-Carotenoid Diet.

低カロチノイド飼料を給与した産卵鶏における高濃度のアスタキサンチンを含む赤色酵母(Phaffia rhodozyma)給与による卵黄着色

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Author (9)： , , , , , , , ,
Material：
Volume： 37 Issue： 2 Page： 77-85 Publication year： Mar. 25, 2000
JST Material Number： G0008B ISSN： 1346-7395 CODEN： JPSOBX Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： ENGLISH (EN)

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Chickens , Eggs and egg products , Special feeds

Reference (18)：

ANDREWES, A. G. Carotenoids of Phaffia rhodozyma, a redpigmented fermentation yeast. Phytochemistry. 1976, 15, 1003-1007
BAILEY, C. A. Chromatographic analyses of xanthophyl in egg yolks from laying hens fed Turf Bermudagrass (Cynodon dactylon) meal. Journal of Food Science. 1989, 54, 584-586
BALNAVE, D. Relative efficiency of yellow carotenoids for egg yolk pigmentation. Asian-Australasian Journal of Animal Science. 1996, 9, 515-517
BELYAVIN, C. G. Natural products for egg yolk pigmentation. Recent Advances in Animal Nutrition. 1987, 47-68
BERNHARD, K. Synthetic astaxanthin. The route of a carotenoid from research to commercialization. Carotenoids : Chemistry and Biology. 1990, 337-363

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