Cal J. Flegal

Deposition of Carotenoids in Eggs from Hens Fed Diets Containing Saponified and Unsaponified Oleoresin Paprika

Deposition of carotenoids in saponified paprika (SP) and unsaponified oleoresin paprika (OP) in egg yolks as well as the dietary level for desired pigmentation were evaluated. Sixty-four hens on a carotenoid-depletion diet were divided into two replicated groups of each of eight dietary treatments containing from 0 to 16 mg paprika carotenoids per kg feed. Colour and the carotenoid content of egg yolk increased linearly (P<0·01) with the amounts of paprika carotenoids in the diets. The colours of egg yolks from hens fed similar concentra-tions of OP or SP were not significantly different (P<0·01). A low dose (4 mg kg−1) of OP or SP provided yolk colour equivalent to the colour of eggs in supermarkets. High-performance liquid chromatographic analyses showed that carotenoids deposited in the yolk are in the free alcohol form, regardless of the form of carotenoids in the diet. Capsanthin, the predominant carotenoid in paprika, was deposited in egg yolk less efficiently than zeaxanthin and lutein.

Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure

Abstract Egg yolk very low density lipoprotein contained on the average 75% of lipid which could be extracted by ether and 25% of a residual lipoprotein, the classical lipovitellenin. The ether-extracted lipid was composed of 75% triglycerides, 7% sterols, 2% mono- and diglycerides, and 16% phospholipids. Lipovitellenin contained 48% lipid composed of 87% phospholipids, 11% triglycerides, and 2% sterols. The protein vitellenin was composed for the most part of units of 74,000 and 270,000 daltons molecular weight. Egg yolk very low density lipoprotein is polydisperse. Preparative ultracentrifugation separated it into six fractions of different average molecular size, and gel chromatography separated it into five. The fractions of larger molecular size contained more lipid and triglyceride than did the fractions of smaller molecular size. The proteins of the fractions appeared to be similar. Egg yolk very low density lipoproteins appear to be a series of molecules composed of cores of lipid of varying sizes with each core surrounded by a layer of lipovitellenin, which is composed principally of glycoprotein and phospholipid.

Stability of cholesterol and paprika carotenoids in egg powders as influenced by dietary and processing treatments

The effects of dietary α-tocopherol and/or oleoresin paprika (OP) on cholesterol and carotenoid stability in egg powders during spray drying and subsequent storage were investigated. Cholesterol oxidation and loss of carotenoids in eggs dried with a direct gas-fired spray dryer were greater (P < 0.05) than in eggs dried using an indirect (electric) heating system. Dietary supplementation of α-tocopherol acetate (200 mg kg -1 feed) significantly increased (P < 0.01) the oxidative stability of cholesterol and carotenoids in eggs dried with the direct heating system. Supplementation of OP (7.5 μg g -1 egg lipids) through diet or by direct addition to liquid eggs did not affect the formation of cholesterol oxidation products (COPS) during storage. However, increased concentrations of OP in liquid eggs (15 and 30 μg g -1 lipids) suppressed the formation of COPS during processing and subsequent storage.