Effects on egg yolk colour of paprika or paprika combined with marigold flower extracts
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چکیده
منابع مشابه
Effects of Pigments Extracted from the Marigold Flower on Egg Quality and Oxidative Stability of the Egg Yolk Lipids in Laying Hens
This research aimed to compare the effects of pigments extracted from dried petal meal of marigold flower and synthetic pigments on productive performance of laying hens, egg quality and antioxidant properties of the egg. A total of 64 laying hens, aged 75 weeks, were distributed in a completely randomized design in 4 treatments and 4 replications containing 4 hens per cages. Experimental group...
متن کاملThe Effect of Natural Antioxidants on the Colour and Lipid Stability of Paprika Salami
Rohlík B-A., Pipek P., Pánek J. (2013): The effect of natural antioxidants on the colour and lipid stability of paprika salami. Czech J. Food Sci., 31: 307–312. The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated...
متن کاملThe Effect of Red Pepper (Capsicum annuum) and Marigold Flower (Tageteserectus) Powder on Egg Production, Egg Yolk Color and Some Blood Metabolites of Laying Hens
An experiment was conducted to investigate the effects of using different levels of Red Pepper powder (RP) and Marigold flower powder (MF) on egg production, egg yolk color andsome blood metabolites in laying hens. Ninety, 103-weeks old laying hens were divided into 5 treatments groups of 6 birds in each cage with 3 replicates in a completely randomized design. The birds were fed a corn-soybean...
متن کاملCharacterization of Sclerotinia sclerotiorum Isolated from Paprika
A fungal isolate collected from infected paprika (Capsicum annuum var. grossum) was characterized as Sclerotinia sclerotiorum based on its ability of sclerotium formation, physiological and molecular properties. When the isolate was grown on potato dextrose agar, oatmeal agar, and malt extract agar, it grew most well on PDA. Optimal temperature and pH for its growth were 25℃ and pH 7, respectiv...
متن کاملPAPRIKA EXTRACT Chemical and Technical Assessment ( CTA )
Paprika extract is an extract of the fruits of the genus Capsicum. Capsicums are a widely consumed natural foodstuff used as a vegetable, spice or colour. The variety used to manufacture paprika extract for food colouration is Capsicum annuum. Colour extracts have a very low content of capsaicin in contrast to the extracts used as flavouring agents. Paprika extract primarily consists of caroten...
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ژورنال
عنوان ژورنال: Italian Journal of Animal Science
سال: 2010
ISSN: 1828-051X
DOI: 10.4081/ijas.2010.e67