Abstract
Summary
Three experiments have been conducted to evaluate the site of action and effectiveness of the antioxidant ethoxyquin on egg yolk pigmentation. Results of the first experiment conducted during a period of high ambient temperatures indicated an average improvement of 53.8% in yolk pigmentation due to the feeding of 125 ppm of the antioxidant in addition to dehydrated alfalfa meal in the diet of laying hens. In the absence of ethoxyquin, dietary loss of xanthophylls amounted to 24% and loss of betacarotene was 32%.
The second experiment conducted during cooler weather resulted in an improvement of 21% in yolk pigmentation due to ethoxyquin feeding. Dietary losses of carotenoids in the second study were negligible.
The result of the third experiment indicated approximately 10% of the xanthophylls were destroyed in vivo. This in vivo loss of xanthophyll pigments was prevented by either the feeding of 125 ppm ethoxyquin in the diet or administration of the antioxidant by capsule (50 mg, 3 times daily) or intramuscular injection (50 mg, 3 times daily).
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