Science Links Japan | Availability of Cell Wall-fractured Yeast, Phaffia rhodozyma, Containing High Concentration of Astaxanthin for Egg Yolk Pigmentation.

Availability of Cell Wall-fractured Yeast, Phaffia rhodozyma, Containing High Concentration of Astaxanthin for Egg Yolk Pigmentation.

Accession number;00A0535458

Title;Availability of Cell Wall-fractured Yeast, Phaffia rhodozyma, Containing High Concentration of Astaxanthin for Egg Yolk Pigmentation.

Author; AKIBA Y (Tohoku Univ., Sendai-shi) SATO K (Tohoku Univ., Sendai-shi) TAKAHASHI K (Tohoku Univ., Sendai-shi) TOYOMIZU M (Tohoku Univ., Sendai-shi) TAKAHASHI Y (Tohoku Univ., Sendai-shi) TSUNEKAWA H (Mercian Corp., Tokyo, Jpn) HAYASAKA Y (Mercian Corp., Tokyo, Jpn) NAGAO H (Mercian Corp., Tokyo, Jpn)

Journal Title;Anim Sci J

Journal Code:F0902A

ISSN:1344-3941

VOL.71;NO.3;PAGE.255-260(2000)

Figure&Table&Reference;TBL.2, REF.23

Pub. Country;Japan

Language;English

Abstract;Two experiments were conducted to evaluate the egg yolk-pigmenting potential of Phaffia rhodozyma, a high astaxanthin (Ax)-containing yeast with or without cell wall treatment in comparison with that of paprika, a naturally occurring pigment source in laying hens for 2 or 3 weeks. Non-treated Phaffia yeasts, cell wall-fractured yeasts and extracted-Ax were supplemented to provide up to 3 ppm Ax in diets. Paprika was included in diets to provide 2.5 and 5 ppm carotenoids. Roche color fan score and a* value on Chroma Meter analysis increased with an increase of the dietary Ax concentration. In the yolk pigmentation, Ax in the fractured yeasts was as potent as extracted-Ax and 3 fold higher than the non-treated yeasts. These results show that mechanical fracturing of the cell wall of Phaffia yeasts intensifies the pigmentation efficiency of Ax by 3 fold. Accumulation of Ax in egg yolks increased by the fracturing of yeasts. Roche color fan score and a* value increased with an increase of paprika from 0 to 5 ppm in diets. In the yolk-pigmenting efficiency as judged by color fan score and a* value, Ax in the fractured yeasts was 1.5 to 2 fold as potent as paprika on the carotenoid concentration basis. Dietary Ax was deposited in the yolk with the efficiency of 7. 1 and 11.4 % in cases that Ax in the fractured yeasts was included at 1.25 and 2.5ppm in diets, respectively. These results show that the cell wall-fractured Phaffia yeast containing high concentration of Ax can be an useful source for the egg yolk pigmentation. (author abst.)

Related Articles;