Open AccessEvaluation of Curcumin as An Additive on Egg Yolk Pigmentation of White Laying Hens
Author(s) -
Yuli Frita Nuningtyas,
Haixin Chang,
Mei-Ju Lin,
Eko Widodo
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/478/1/012050
Subject(s) - lightness , colorimeter , colorimetry , curcumin , yolk , reflectivity , food science , spirulina (dietary supplement) , zoology , egg white , chemistry , biology , chromatography , biochemistry , ecology , raw material , physics , quantum mechanics , optics
The purpose of this experiment was to know the effect of curcumin on egg yolk pigmentation of white laying hens. In this experiment were used thirty-two (32) of Lohman LSL-lite white laying hens, there were reared on the bateray cages with the comerrcial feed and differences by the treatment with the addition of curcumin on the water. Level of the addition curcumin was divided into 4 treatments and 8 replications on each treatment. Treatments were used 0 ml (control), 1 ml, 2ml, and 3 ml of curcumin on every 100 ml water. Eggs were collected everyday, respectively. Color stability of eggs were analyzed every weeks start from 23-28 weeks. Data was analyze using GLM in a windows-based software package, SAS version 9.1 and the differences were tested by LSM. L*, a*, and b* values were used to calculate the reflectance colorimeter of fresh egg yolk. The addition of 2 ml curcumin/100 ml water (2%) has significantly effect on reflectance colorimetry consist of lightness, redness and yellowness. The addition of 3 ml curcumin/100 ml water (3 %) has significantly improved on the color stability. The conclusions of this research showed that the used curcumin as feed adidtive has the ability to improved reflectance colorimetry and color stability of egg.