Date of this Version
Thesis (M.S.)—University of Nebraska—Lincoln, 1962. Department of Poultry Husbandry.
The economics of egg marketing demand new and more equitable methods of distributing eggs and egg products into the various marketing channels.Recent improvements have been made in keeping quality and uniformity of egg yolk color.
Although there has been considerable work published regarding the pigmentation of both poultry and eggs, much of it is old and unsuited to the present industry.Increases in egg production, nutritional advances, and the use of various additives have outdated much of the early work on pigmentation.By using some of the information published previously in conjunction with the studies reported herein, methods of producing desirable yolk color of a predetermined degree could be made possible.
Results of this study include:
1) Purified xanthophyll added to a milo diet at the rate of 40 mg per pound will significantly increase egg yolk color, but not sufficiently to make them acceptable for table use.
2) The addition of four percent animal fat to the hens’ diet did not significantly change egg yolk color.
3) Maximum changes in egg yolk color due to dietary alterations were reached in ten days.
Advisor:T. W. Sullivan