Egg Yolk Pigmenting Properties of a Marigold Extract and Paprika Oleoresin in a Practical Type Diet

The egg yolk pigmenting properties of a marigold concentrate and a paprika oleoresin were evaluated when used in combination with a practical yellow corn basal diet. A total of 210 laying hens was divided at random into 42 five-bird pens assigned one of 21 test diets. The diets were formulated to contain 0, 15, 30, 45, or 60 mg/kg added xanthophyll from a marigold concentrate or 0, 3, 6, 9, or 12 mg/kg of added xanthophyll from a paprika oleoresin in a yellow corn basal diet with 16.5 mg/kg naturally occurring xanthophylls. Egg production, feed consumption, and egg mass were monitored. After 21 days on the test diets eggs were collected for color analysis on three separate days. Color was determined using the Association of Official Analytical Chemists method, Roche color fan, and reflectance colorimetry. Results indicated that addition of either a marigold concentrate or a paprika oleoresin separately or in combination can greatly enhance egg yolk pigmentation values. Additions of small quantities of the paprika oleoresin to the yellow corn basal diet resulted in a greater relative response than that provided by larger quantities of marigold concentrate. Thus, small quantities of a paprika oleoresin could be used to greatly enhance yolk color as opposed to much larger quantities of marigold concentrate.