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- W844779112 startingPage "847" @default.
- W844779112 abstract "크산토필의 첨가 급여가 계란의 난황에서 착색과 항산화 효과에 미치는 영향을 구명하기 위하여 본 실험을 실시하였다. 사료 속에 어떠한 색소도 함유되지 않은 것을 대조구(기본 사료)로 하고, 옥수수와 corn gluten meal이 들어있어 자연 크산토필이 함유된 일반 시판사료를 시험구의 사료로 이용하였다. 50 주령의 갈색 산란계를 이용하여 4주간 사양시험을 실시하였다. 시험구로는 T1(일반 시판사료 + lutein 10ppm + capsanthin 10ppm), T2(T1 + capsanthin 65ppm), T3 (T1 + canthaxanthin 65ppm), T4(T1 + capsanthin 10ppm + canthaxanthin 65ppm), T5(T1 + capsanthin 65ppm + canthaxanthin 10ppm)로 나누어 시험을 수행하였다. 난황의 pH는 처리구간 유의적인 차이를 보이지 않았다. 착색 실험으로 37<TEX>$^{circ}C$</TEX>에서 48시간까지 저장하는 동안 T2~T5 구의 명도(L<TEX>$^{*}$</TEX>)가 대조구 또는 T1에 비해 낮았고, 적색도(a<TEX>$^{*}$</TEX>)는 더 높았다(P〈0.05). 또한 T2~T5 구의 황색도(b<TEX>$^{*}$</TEX>)는 T1에 비해 낮은 값을 보였다. 리포좀 모델시스템에서 산화기간 동안 T1~T5 구가 대조구에 비해 TBARS(O.D.)가 더 낮았고, 급여농도가 높은 T2~T5 구가 T1보다 더 낮았다(P<0.05). 결론적으로 산란계 사료에 lutein, capsanthin, canthaxanthin을 혼합 급여하면 종류와 농도에 따라 난황의 착색에 영향을 미칠 뿐만 아니라 난황의 산화도 지연시킨다는 것을 알 수 있었다. This study was carried out to investigate the effects of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolk. ISA Brown laying hens aged 50 weeks were fed five kinds of xanthophyll combination such as control(neither natural nor artificial xanthophylls in feed), T1(Commercial diet containing natural xanthopylls in grain + Lutein 10ppm + Capsantin 10ppm), T2(T1 + Capsanthin 65ppm), T3(T1 + Canthaxanthin 65ppm), T4(T1 + Capsanthin 10ppm + Canthaxanthin 65ppm), and T5(T1 + Capsanthin 65ppm + Canthaxanthin 10ppm). The pH values of all egg yolks were not significantly different during storage or feeding periods. CIE L<TEX>$^{*}$</TEX>(lightness) values of T2 ~ T5 egg yolks were lower than those of control and T1. Conversely, the CIE a<TEX>$^{*}$</TEX>(redness) value of T2 ~ T5 egg yolks showed significantly higher(P<0.05). Egg yolk from chicks fed xanthophylls increased CIE b<TEX>$^{*}$</TEX> values. The CIE b<TEX>$^{*}$</TEX>(yellowness) values of T2 ~ T5 egg yolks were higher than control and T1 during storage at 37<TEX>$^{circ}C$</TEX> for 48 hours respectively. In the antioxidation experiment, dietary xanthophylls supplementation affected lipid antioxidation of egg yolk during storage. The TBARS(O.D.) of egg yolks from chicks fed xanthophylls were lower than that of control during incubation at 37<TEX>$^{circ}C$</TEX> for 10 hours. In conclusion, dietary xanthophylls supplementation influence to color difference and retardation of lipid oxidation in egg yolk." @default.
- W844779112 created "2016-06-24" @default.
- W844779112 date "2003-10-31" @default.
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- W844779112 title "Effect of Dietary Xanthophylls Supplementation on Pigmentation and Antioxidant Properties in the Egg Yolks" @default.
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- W844779112 doi "https://doi.org/10.5187/jast.2003.45.5.847" @default.
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