Studies on Egg Yolk Pigmentation

THE use of antioxidants in poultry rations partly solved the problems concerning oxidative destruction of dietary fats, vitamins A, D and E, carotene and xanthophylls. However, these seems to be considerable variation in the action of different antioxidants (Potter et al., 1956). The effect of ethoxyquin (1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline) in stabilizing alfalfa carotenoids has been well documented (Thompson, 1950; Livingston et al., 1955; etc.). This antioxidant was shown to be slightly more effective than DPPD and BHT in preventing vitamin A, carotene and fat oxidation in commercial poultry rations (Siedler et al., 1956), superior to BHT in the preservation of vitamin A for the growing chicken (Gordon and Machlin, 1959) and in preventing the destruction of carotenoid pigments in alfalfa meal during storage (Williams et al., 1960) and more effective than BHT in improving broiler pigmentation (Ratcliff et al., 1961). In addition to its chemical activity in the diet, ethoxyquin (EQ) is …