The Transmission of Xanthophylls in Feeds to the Yolk of the Hen’s Egg

IT IS recognized by investigators in egg quality that yolk color in the hen’s egg is determined largely by the amount of pigment in the feed consumed by the hen. Furthermore, in a review of the literature on the coloring matter in egg yolk, Mattikow (1932) points out that the pigment in egg yolk is derived largely from the xanthophylls of plants and is closely related to these compounds. This information makes it possible for the producer to control the egg yolk color by his feeding practice. There are, however, other factors which must be considered in attempting to control egg yolk color. Among these are the effect of the relative quantity of xanthophylls consumed on the increased color in the egg yolk and the time factors involved in the gain and loss of color of the egg yolk. It is the purpose of this report to attempt to clarify . . .