THE XANTHOPHYLLS OF SPIRULINA AND THEIR EFFECT ON EGG-YOLK PIGMENTATION

被引：31

作者：

ANDERSON, DW

TANG, CS

ROSS, E

机构：

[1] UNIV HAWAII,DEPT ANIM SCI,HONOLULU,HI 96822

[2] UNIV HAWAII,DEPT AGR BIOCHEM,HONOLULU,HI 96822

来源：

POULTRY SCIENCE | 1991年 / 70卷 / 01期

关键词：

SPIRULINA-PLANTENSIS; XANTHOPHYLLS; CAROTENOIDS; JAPANESE QUAIL; YOLK COLOR;

D O I：

10.3382/ps.0700115

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The carotenoid composition of the blue-green algae spirulina (Spirulina platensis) was determined using HPLC. Freeze-dried spirulina had a total xanthophyll concentration of 5,787 mg/kg. Adult Japanese quail were fed a pigment-free basal diet for 4 wk. Diets containing graded levels of freeze-dried spirulina between .25 and 4.0% were then fed for 21 days. Yolk color was determined using the Roche color fan. Spirulina at 1.0% of the diet provided optimum pigmentation in a diet otherwise free of xanthophylls.

引用

页码：115 / 119

页数：5

共 19 条

[1]

ANDERSON DW, 1987, THESIS U HAWAII HONO

[2]

AVILA EG, 1974, TEC PECU MEX, V26, P47

[3]

BEZARES A, 1976, TEC PEC MEXICO, V30, P30

[4]

Blum J.-C., 1976, ANN NUTR ALIMENT, V29, P551