Availability of Cell Wall-fractured Yeast, Phaffia rhodozyma, Containing High Concentration of Astaxanthin for Egg Yolk Pigmentation
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- AKIBA Yukio
- Graduate School of Agricultural Science, Tohoku University
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- SATO Kan
- Graduate School of Agricultural Science, Tohoku University
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- TAKAHASHI Kazuaki
- Graduate School of Agricultural Science, Tohoku University
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- TOYOMIZU Masaaki
- Graduate School of Agricultural Science, Tohoku University
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- TAKAHASHI Yoko
- Graduate School of Agricultural Science, Tohoku University
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- TSUNEKAWA Hiroshi
- Mercian Corporation, Chuo-ku
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- HAYASAKA Yutaka
- Mercian Corporation, Chuo-ku
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- NAGAO Hidenori
- Mercian Corporation, Chuo-ku
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Two experiments were conducted to evaluate the egg yolk-pigmenting potential of Phaffia rhodozyma, a high astaxanthin (Ax)-containing yeast with or without cell wall treatment in comparison with that of paprika, a naturally occurring pigment source in laying hens for 2 or 3 weeks. Non-treated Phaffia yeasts, cell wall-fractured yeasts and extracted-Ax were supplemented to provide up to 3ppm Ax in diets. Paprika was included in diets to provide 2.5 and 5ppm carotenoids. Roche color fan score and a* value on Chroma Meter analysis increased with an increase of the dietary Ax concentration. In the yolk pigmentation, Ax in the fractured yeasts was as potent as extracted-Ax and 3 fold higher than the non-treated yeasts. These results show that mechanical fracturing of the cell wall of Phaffia yeasts intensifies the pigmentation efficiency of Ax by 3 fold. Accumulation of Ax in egg yolks increased by the fracturing of yeasts. Roche color fan score and a* value increased with an increase of paprika from 0 to 5ppm in diets. In the yolk-pigmenting efficiency as judged by color fan score and a* value, Ax in the fractured yeasts was 1.5 to 2 fold as potent as paprika on the carotenoid concentration basis. Dietary Ax was deposited in the yolk with the efficiency of 7.1 and 11.4% in cases that Ax in the fractured yeasts was included at 1.25 and 2.5ppm in diets, respectively. These results show that the cell wall-fractured Phaffia yeast containing high concentration of Ax can be an useful source for the egg yolk pigmentation.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 71 (3), 255-260, 2000
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390001205196858368
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- NII論文ID
- 130000742596
- 10020390687
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 5349265
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
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- 使用不可