The Effect of Different Levels of Vitamin A, B Apo 8′ Carotenal and Alfalfa on Yolk Color

THERE have been many reports on ways to influence the intensity of egg yolk color. This has been reviewed by Peterson et al. (1939) and Olsen (1942) and more recently by Bunnell and Bauern-feind (1958) who also reported on a synthetic compound, B-apo-8′ carotenal, which was effective in pigmenting egg yolks when fed at low levels. This compound is a naturally occurring carotenoid found in oranges, and other fruit and in spinach and grass. Additional interest by egg breakers in more intensely pigmented yolks has been brought about by restriction of the use of certain color additives (Carlson, 1961). Parkhurst (1937) stated “It is sometimes possible to get a higher yearly average price (for eggs) if a uniformly light-yolked egg is marketed.” Information will be presented to indicate that at least in the corn belt it is still possible to produce eggs that have more yolk pigment than is …