Astaxanthin from Crayfish (Procambarus clarkii) as a Pigmentary Ingredient in the Feed of Laying Hens

  1. Pérez Gálvez, Antonio
  2. Negro Balmaseda, Juan José
  3. Mínguez Mosquera, María Isabel
  4. Cascajo Almenara, M.ª Victoria
  5. Garrido Fernández, J.
Grasas y aceites

ISSN: 0017-3495 1988-4214

Year of publication: 2008

Volume: 59

Issue: 2

Pages: 139-145

Type: Article

DOI: 10.3989/GYA.2008.V59.I2.502 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Grasas y aceites


Chicken egg yolks generally owe their color to yellow carotenoids. The addition of synthetic red pigments allows changes in color, from the original yellow to red hues which may be more appealing to consumers in certain markets.Our aim has been to test whether ground crayfish shells, which are a rich and natural source of astaxanthin, produce detectable changes in the coloration of egg yolks through the accumulation of this carotenoid. Laying hens were fed with a commercial feed mixed with crayfish powder and the carotenoid profiles of the yolks in the eggs laid during the trial were monitored by HPLC. The analyses showed a progressive increase in the astaxanthin concentration in the egg yolks, reaching similar levels to those obtained for the rest of present carotenoid pigments.

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