Cor, betacaroteno e colesterol em gema de ovos obtidos de poedeiras que receberam diferentes dietas

Abstract

Egg is a nutritional complete food, and content significant quantity of nutrients. For the consumers, the food quality is related with validity date of product and with sensorial characteristics, like yolk color and hull. Few studies were done in Brazil about utilization of colorfull agents and theirs effects in yolk color and chemical quality of egg compounds. The objective of this research was related different feeds with the color, beta–carotene and cholesterol amount of egg yolk. Eggs were caught of laying hens that received 4 feed types. The color measure was done by Minolta colorimeter, beta–carotene separated by column and spectrophotometer and cholesterol separated with chloroform and measured by colorimetric method. The results showed that there is not a relation between the color an increase of beta–carotene amount in the yolks, but feed altered the yolk color. Cholesterol amount was different (p<0,05) between treatments 1 and 3. The different feeds of laying hens altered color, but it did not relate with beta–carotene. The cholesterol in the yolk altered too.