不同色素添加剂对蛋黄着色效果的影响

Effect on the Different Pigment Additions to the Yolk Pigmentattion

以150只35周龄海兰褐壳蛋鸡为试验素材,随机分为5组,Ⅴ组为对照组,其余4组在基础日粮的基础上分别添加0.15%金黄素-Y(20)(Ⅰ)、0.02%智特红(Ⅱ)、0.15%金黄素-Y(20)+0.02%智特红(Ⅲ)和0.3%红辣椒(Ⅳ)。研究了不同色素添加剂对蛋黄着色与褪色情况、蒸熟后蛋黄颜色变化情况。试验结果:3、4、5组蛋黄颜色达罗氏比色扇12.0、13.2、8.5级,均极显著高于对照组的6.0级;鸡蛋蒸熟后,对照组和试验组蛋黄颜色分别下降5和6个等级,为罗氏比色扇的1.0和6.0级。研究表明人工合成色素添加剂有较好的着色效果。

150 35-week Hyline egg-brown layers were used as subject-matter and divided into five groups ranomly.V was control group and other four groups were respectively supplemented 0.15% Jinhuangsu-Y CD（Ⅰ ）,0,02% Zhitehong （Ⅱ）,0.15% Jinhuangsu-YCD＋0.02% Zhitehong（Ⅲ ）and 0,3% chili（Ⅳ ）. The diffe^nt pigment additions were studied on the situation of pigmentation and depigrnentation,changes of the yolk color after being cooked. The result showeo that：the yolk color of 3,4,5 group respectively attain 12.0,13.2,8.5 level of yolk color fan. All of them were remarkably higher than the control group that was 6.0 level. The yolk color of control group and experimental group respectively descended five and six levels that were 1.0 and 6.0 level after brasing. That showed artificial synthesized pigment additions had better pigmentation effect.