Skin pigmentation evaluation in broilers fed natural and synthetic pigments

Poultry Science

Volumn 84, Issue 1, 2005, Pages 143-147

  Castaneda M P ^a,b   Hirschler, E M ^a   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Broiler; Carotenoid; Color; Pigment; Skin

Indexed keywords

AVES;

EID: 12344260959     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/84.1.143     Document Type: Article

References (17)

1. Bunell, R. H., and J. C. Bauernfeind. 1962. Chemistry, uses and properties of carotenoids in foods. Food Technol. 16:42-43.
2. Barbut, S. 2002. Poultry Products Processing. CRC Press, Boca Raton, FL.
3. Delgado-Vargas, F. 1997. Pigments of the flower cempxuchitl (Tagetes erecta). Physiochemical characterization, processing, and pigmenting efficiency. Ph.D. Dissertation. National Polytechnic Institute, Mexico City, Mexico.
4. Fletcher, D. L. 1977. Factors affecting the measurement and utilization of xanthophylls in the egg yolk and broiler skin. Dissertation. University of Florida, Gainsville, FL.
5. Fletcher, D. L., C. M. Papa, and F. X. Tirado. 1986. The effect of saponification on the broiler coloring capability of marigold extracts. Poult. Sci. 65:1708-1714.
6. Goodwin, T. W. 1954. Pages 342-354 in Carotenoids: Their Comparative Biochemistry. Chemical Publishing Co., New York.
7. Hinton, C. F., L. Jack, and R. H. Harms. 1973. Subjective and colorimetric evaluation of the xanthophylls utilization of natural and synthetic pigments in broiler diets. Poult. Sci. 52:2169-2180.
8. Kuzmicky, D. D., G. O. Kohler, A. L. Livingston, R. E. Knowles, and J. W. Nelson. 1969. Broiler pigmentation potency of neoxanthin and violaxanthin relative to lutein. Poult. Sci. 49:326-330.
9. Marusich, W. L., and J. C. Bauernfeind. 1981. Oxycarotenoids in poultry feeds. Pages 320-441 in Carotenoids as Colorants and Vitamin A Precursors. J. C. Bauernfeind, ed. Academic Press, New York.
10. Ornelas, A. 1997. Influence of the processing in the bruised and depigmented broiler carcass. Pages 57-62 in Proceedings of 2nd Symposium on Mexican Processing and Poultry Product Quality, Mexico City, Mexico.
11. Papa, C. M., D. L. Fletcher, and H. R. Halloran. 1985. Utilization and yolk coloring capability of xanthophylls from synthetic and high xanthophylls concentrates. Poult. Sci. 64:1464-1469.
12. Peña, M. M., A. C. Cuevas, and E. A. González. 2004. Evaluation of three pigment levels of marigold petals (Tagetes erecta) on skin pigmentation of broiler chicken. Téc Pecu Méx. 42:105-111.
13. Perez-Vendrell, J., M. Hernández, L. Llauradó, J. Schierle, and J. Brufau. 2001. Influence of source and ratio of xanthophylls pigments on broiler chicken pigmentation and performance. Poult. Sci. 80:320-326.
14. Quackenbush, F. W., S. Kvakovszky, T. Hoover, and J. C. Rogler. 1965. Deposition of individual carotenoids in avian skin. J. AOAC 48:1241-1244.
15. Sams, A. R. 2001. First processing: slaughter through chilling. Pages 19-34 in Poultry Meat Processing. A. R. Sams, ed. CRC Press, Boca Raton, FL.
16. SAS Institute. 1999. SAS System for Windows. Release 8.01. SAS Institute Inc., Cary, NC.
17. Suderman, D. R., and F. E. Cunningham. 1980. Factors affecting adhesion of coating to poultry skin. Effect of age, method of chilling, and scald temperature on poultry skin ultrastructure. J. Food Sci. 45:444-449.