Title
Document Type
Report
Report Number
A.S. Series 72-8
Publication Date
1972
Summary
Commercial quantities of deeply pigmented egg yolk are used by certain food manufacturers to give desirable yellow color to some of their products. Yellow com and alfalfa meal are the major natural sources of the yellow pigments (xanthophylls) found in the egg yolk. The degree of pigmentation depends largely on two factors, the pigment concentration in the diet and the amount of pigment absorbed by the yolk fat during yolk formation.
Number of Pages
2
Type
text
Format
application/pdf
Language
en
Publisher
Department of Animal Science, Agricultural Experiment Station, South Dakota State University
Recommended Citation
Guenthner, E.; Carlson, C. W.; and Olson, O. E., "Yolk Pigmenters" (1972). South Dakota Poultry Field Day Proceedings and Research Reports, 1972. 2.
https://openprairie.sdstate.edu/sd_poultry_1972/2