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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9748

Title: Formulation of Annatto feed concentrate for layers and the evaluation of egg yolk color preference of comsumers
Authors: Ofosu, I.W.
Appiah-Nkansah, E.
Owusu, L.
Apea-Bah, F.B.
Oduro, Ibok
Ellis, William Otto
Issue Date: 2010
Publisher: Journal of Food Biochemistry
Citation: Journal of Food Biochemistry 34 (2010) 66–77. © 2010, The Author(s) Journal compilation © 2010,Wiley Periodicals, Inc.
Abstract: Nowadays, intensely farmed poultry eggs show almost no differences in egg yolk and albumin compared with domestic layers. Annatto shrub grows rapidly to produce seeds coated with bixin and norbixin dyes which are used to color foods requiring no limits according to codex standards because they are generally regarded as safe for food applications. In this research, annatto concentrate prepared at 1:1 feed to annatto seeds was applied at 1, 4, 7 and 10% over 8 months. The results show that such feeds had no effect on the egg size (P > 0.05) (mean = 62.25 g) as well as proximate composition of feed and flavor of the resulting egg yolks, while rate of application of concentrate show significant (P < 0.05) effect on overall preference of egg yolk of layers fed up to 7%. It is recommended that annatto concentrate can be applied at 1% to give generally acceptable color intensity.
Description: This Article was published by Journal of Food Biochemistry 34 (2010) 66–77. © 2010, The Author(s) Journal compilation © 2010,Wiley Periodicals, Inc.
URI: http://hdl.handle.net/123456789/9748
Appears in Collections:College of Science

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