Nihon Danchi Chikusan Gakkaihou
Online ISSN : 2185-1670
Print ISSN : 2185-081X
ISSN-L : 2185-081X
Original Article (Full Paper)
Study on the Value-added Egg by the Autumn Turmeric Feeding
Takuji HIRAYAMAAhammad Muslah UddinMakoto TAKAHASHIKoji WADATakuro OIKAWA
Author information
JOURNALS OPEN ACCESS

2013 Volume 56 Issue 2 Pages 137-141

Details
Abstract

Influence of autumn turmeric or curcumin feeding on the color tone of egg yolk of laying hens was investigated. The egg weight, egg yolk weight, egg albumen weight and egg shell weight showed no difference between the feeding period and the control period. The autumn turmeric was produced and prepared for feeding at field science center of University of the Ryukyus. The curcumin in this study was provided by commercial company. In the period of autumn turmeric feeding, absorbance (430nm) of extract liquid of egg yolk and value of yolk color fun was higher than the control period (p<0.05). In the experiment of curcumin feeding, all measurements of egg showed no difference between the feeding period and the control period. In any feeding period, curcumin in the egg yolk was not detected. The result of this study suggested the feeding of autumn turmeric to laying hens improved the color tone of egg yolk.

Information related to the author
© 2013 Warm Regional Society of Animal Science, Japan
Previous article Next article
feedback
Top