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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1007/s10570-012-9650-3

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1438-2385

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The effect of a hypocrellin A enriched diet on egg

Authors: Yujie Su Shaohong Si Liwen Qiao Yujie Cai Zhimin Xu Yanjun Yang
Publish Date: 2011/03/23
Volume: 232, Issue: 6, Pages: 935-940
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Abstract

Hypocrellins including hypocrellin A and hypocrellin B are natural red pigments isolated from a traditional Chinese medicine The present work was designed to investigate the influence of dietary HA supplementations on the colour and emulsifying properties of egg yolk and HA distributions in tissues of laying hens A Chinese hen breed blackbone silky fowl was used Ninetysix layers were assigned randomly to diets containing 0 10 30 and 50 mg HA per kilogram for 21 days HA concentrations in egg yolk and tissues of laying hens such as ovary liver lung heart gizzard and breast muscle were determined by HPLC Dietary HA supplementations improved the colour of egg yolk P  005 whereas no significant differences P  005 in the emulsifying properties of egg yolk were observed There was a dosedependent manner increase in egg yolk HA content in response to dietary HA supplementations P  005 The highest HA concentration was measured in ovary followed by liver and egg yolkThe authors gratefully acknowledge the financial support provided by 111 ProjectB07029 the Program for Changjiang Scholars and Innovation Project and by the Program for Changjiang Scholars and Innovation Research Team in university PCSIRT0627 Jiangsu China

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