An Evaluation of a Commercially Available Marigold Concentrate and Paprika Oleoresin on Egg Yolk Pigmentation

Experiments were conducted to evaluate the relative egg yolk pigmenting properties of two commercially available products, a marigold xanthophyll concentrate and a paprika oleoresin. A total of 220 xanthophyll depleted hens were divided into two replicate groups of each of 22 dietary treatments (trial 1) ranging from 0 to 60 mg total xanthophyll/kg feed from the marigold concentrate or from both the marigold concentrate and paprika oleoresin products fed in combination. A total of 120 depleted hens were also fed high levels from 60 to 114 mg total xanthophyll/ kg feed (trial 2) from both the marigold concentrate and paprika oleoresin products. The resulting egg yolks were analyzed for color using the methods of the Association of Official Analytical Chemists (AOAC, 1979), Roche color fan, and reflectance colorimetry. Results of the yolk color analysis indicated that the paprika oleoresin, when used in combination with the marigold concentrate, could increase visual and colorimetric response in greater proportion than corresponding increases in the marigold concentrate alone. The visual and reflectance colorimetric response of yolks produced from hens fed 60 mg/kg total xanthophyll from marigold concentrate could be duplicated at lower total xanthophyll levels by small additions of paprika oleoresin to the marigold concentrate. The addition of paprika oleoresin did not increase the beta-carotene equivalents (AOAC, 1979) indicating that this procedure should not be considered as an appropriate method of evaluating egg yolk pigmentation.