![]() ![]() ![]() Antioxidants in feed to protect the fat and the xanthophylls from oxidation.Vitamin E support the absorption (biological antioxidants).The adaptation period for layers is about 5 days.įACTORS AFFECTING PIGMENTATION Oxidation.the xanthophyll content and the deposition rate by the animal.The results on the pigmentation depend on :.Xanthophyll level varies in raw materials.PIGMENTATIONĪverage xanthophylls (mg/kg) in raw materials MAIZE SORGHUM WHEAT SOYBEAN MEAL GRASS MEAL ALFALFA MEAL MAIZE GLUTEN FEED MAIZE GLUTEN 60% 18 2 2 2 150 160 25 200 PIGMENTS IN INGREDIENTS an economic factor 2.The colour of egg yolks from light-yellow to golden-yellow expressed in the Roche Colour Fan score number 3.The colour of the skin and shank of broilers.free range layersgrass contains natural pigments, xanthophyllsġ.Analyse the market needs in terms of colours.corn contains natural pigments, xanthophylls.Pigments added to the diet to obtain the desired colour Country preference concerning pigmentation corn producing countries ![]() Layers and broilers are unable to synthesise their own pigments. Pigmentation is associated with healthy animals and qualityproducts. PIGMENTATION ORIGINATED HISTORICALLY The visual appearance is an important characteristic for the consumer. ![]()
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