Improved Pigmentation of Egg Yolk by Feeding of Yeast Phaffia rhodozyma Containing High Concentration of Astaxanthin in Laying Hens.

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  • AKIBA Yukio
    Laboratory of Animal Nutrition, Graduate School of Agricultural Science, Tohoku University
  • SATO Kan
    Laboratory of Animal Nutrition, Graduate School of Agricultural Science, Tohoku University
  • TAKAHASHI Kazuaki
    Laboratory of Animal Nutrition, Graduate School of Agricultural Science, Tohoku University
  • TOYOMIZU Masaaki
    Laboratory of Animal Nutrition, Graduate School of Agricultural Science, Tohoku University
  • TAKAHASHI Yoko
    Laboratory of Animal Nutrition, Graduate School of Agricultural Science, Tohoku University
  • KONASHI Shigeru
    Laboratory of Animal Nutrition, Graduate School of Agricultural Science, Tohoku University
  • NISHIDA Hiroshi
    Laboratory of Animal Nutrition, Graduate School of Agricultural Science, Tohoku University
  • TSUNEKAWA Hiroshi
    Mercian Corporation
  • HAYASAKA Yutaka
    Mercian Corporation
  • NAGAO Hidenori
    Mercian Corporation

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Other Title
  • アスタキサンチン含有赤色酵母給与による卵黄色の強化
  • アスタキサンチン ガンユウ アカイロ コウボ キュウヨ ニ ヨル ランオウショク ノ キョウカ

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The red-pigmented yeast, Phaffia rhodozyma, containing high concentration of astaxanthin (Ax) was evaluated as a dietary pigment source for egg yolk of laying hens fed on a practical diet mainly consisted of corn and soybean meal. In experiment 1, diets supplemented with the yeast to provide 0 to 6ppm Ax and commercially available canthaxanthin (Cx, Carophyll Red(R)) to provide 1ppm Cx, respectively, were fed for 2 or 4 weeks. In experiment 2, Ax extracted by acetone from the yeast (3ppm), commercially available Ax (Carophyll Pink(R)) (3ppm), or reagent-grade Cx (1ppm) were fed for 2 weeks.<br>No differences in laying performance, egg weight and feed intake were observed among all treatments. Roche color fan score and redness (a* value) in Chroma Meter analysis increased by addition of every Ax and Cx supplementation. The color fan score, a* value and yolk Ax concentration were increased linearly with the increase of logarithmic concentration of dietary Ax. Extracted Ax was estimated as more than 8 fold as potent as yeast-Ax in the pigmentation of yolk and as 3 fold as potent in the accumulation of Ax in yolk. It is presumed that the low potency of yeast-Ax in the pigmentation is due to low digestibility (degradability) of the yeast. Reagent-grade Cx was less potent than commercial Cx in the pigmentation of yolk.<br>These results suggest that Phaffia yeast containing high concentration of Ax has the potential as a natural source for egg yolk pigmentation in the poultry industry and the availability of Phaffia yeast can be improved by destruction of the cell wall.

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