Pigmentation of Egg Yolks by Xanthophylls from Corn, Marigold, Alfalfa and Synthetic Sources

Leghorn-type hens in cages and floor pens were used to evaluate pigmenting potential for producing table-egg and intensely colored egg yolks from the xanthophylls in corn gluten meal, alfalfa and marigold meal and for β-apo 8′ carotenal (BAC) and the carotenoic acid ethyl ester (BACE). There were no consistent differences in utilization efficiencies between corn gluten meal, 20% protein dehydrated alfalfa meal, a 40% protein alfalfa concentrate, total xanthophyll extracts of corn or alfalfa or BAC. Xanthophylls in marigold meal, although most concentrated, were least utilizable and BACE was most efficiently utilized. Lutein isolated from alfalfa was not utilized as well at levels up to 22 p.p.m. as the xanthophylls of alfalfa meal or the alfalfa extracts, suggesting the presence of a factor in the latter materials which enhances xanthophyll utilization. Utilization was superior for caged hens vs. floor housed hens.