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NATURAL PIGMENTS

NATURAL PIGMENTS. PIGMENTATION ORIGINATED HISTORICALLY. The visual appearance is an important characteristic for the consumer. Pigmentation is associated with healthy animals and quality products. Layers and broilers are unable to synthesise their own pigments.

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NATURAL PIGMENTS

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  1. NATURAL PIGMENTS

  2. PIGMENTATION ORIGINATED HISTORICALLY The visual appearance is an important characteristic for the consumer. Pigmentation is associated with healthy animals and qualityproducts.

  3. Layers and broilers are unable to synthesise their own pigments. Pigments added to the diet to obtain the desired colour Country preference concerning pigmentation corn producing countries • corn contains natural pigments, xanthophylls • free range layersgrass contains natural pigments, xanthophylls

  4. 1.Analyse the market needs in terms of colours • an economic factor 2.The colour of egg yolks from light-yellow to golden-yellow expressed in the Roche Colour Fan score number 3.The colour of the skin and shank of broilers. PIGMENTATION

  5. CONTROL OF PIGMENTATION • Mainly visual observations • They are subjective: • individual observations • source of light • background colour • Colour meter • Chromatometer • 3 Dimensional determination

  6. Average xanthophylls (mg/kg) in raw materials MAIZE SORGHUM WHEAT SOYBEAN MEAL GRASS MEAL ALFALFA MEAL MAIZE GLUTEN FEED MAIZE GLUTEN 60% 18 2 2 2 150 160 25 200 PIGMENTS IN INGREDIENTS

  7. Pigmentation variables • Xanthophyll level varies in raw materials • genetic, field and climate effects • harvest and storage conditions • temperature • light • time • The results on the pigmentation depend on : • the xanthophyll content and the deposition rate by the animal. • The adaptation period for layers is about 5 days.

  8. FACTORS AFFECTING PIGMENTATION Oxidation • Vitamin E support the absorption (biological antioxidants) • Antioxidants in feed to protect the fat and the xanthophylls from oxidation. The feed intake Stress conditions (temperature, etc.) Diseases Salmonellosis and coccidiosis damage the mucosa of the digestive tract and reduce the absorption ofcarotenoids. Processing techniques High temperatures may degradexanthophylls.

  9. WHAT ARE NATURAL PIGMENTS Natural Pigments are based on natural Carotenoids mainly used in poultry feed. (fish feed is a new opportinuty). They are obtained from dehydrated, stabilized, homogenized and soaponified Marigold extract (yellow pigments) and Paprica extract (red pigments).

  10. PRODUCTION 1. Flower Meal production 2. Pelletting : To have a better action of the solvent 3. Oleoresin production and extraction of the solvent (ether) 4. Oleoresin saponification (with Potassium) 5. Adsorption on a dry carrier (for powder products)

  11. Saponification: Hydroxycarotenoids have to be saponified before being absorbed. Saponification improves the digestibility of the original esterified Tagete and Capsicum xantophylls. Isomerisation: The most bioavailable pigments are on trans form. To reach a higher percent of trans form, flowers are selected genetically. A chemical processing technique called isomerisation (cis to trans) can also be used

  12. NATURAL and SYNTHETIC Natural for: Yellow skin broilers:natural is preferred because gives a uniform gold pigmentation Vegetal eggs:synthetic pigments are not allowed Pasta eggs: better colour, more uniform and resistant to heat General trend:consumers are moving to natural. Researches show doubts about healthiness of synthetic pigments.

  13. NATURAL PIGMENTS MARKET Quality: Trans-isomers level Level of saponification (highest as possible) Stability against oxidations (vacuum sealed packaging and antioxidants)

  14. STABILITY OF NUTRIGOLD YELLOW DRY

  15. STABILITY OF NUTRIGOLD YELLOW DRY

  16. STABILITY OF NUTRIGOLD RED DRY

  17. SYNTHETIC PRODUCTS FOR PIGMENTATION • ROCHE • Carophyll Yellow (10%) apo-ester • Carophyll Red (10%) canthaxanthin • BASF • Lucantin Yellow (10%) apo-ester • Lucantin Red (10%) canthaxanthin Comparison of product efficiency : synthetic : natural = 6 : 1 1 kg synthetic Yellow = 6 kg NUTRI-GOLD YELLOW In broiler diets 8 kg NUTRI-GOLD YELLOW can replace 1 kg synthetic product. In some countries synthetic products are prohibited by law because of safety reasons

  18. NUTRI-GOLD RED ROCHE COLOUR FAN wheat-based * maize-based 30% maize-based 50% 8 - 9 9 - 10 10 - 11 11 - 12 12 - 13 500 800 1400 1800 2200 400 700 1200 1600 2000 200 600 1000 1400 2000 NUTRI-GOLD RED DOSE LEVELS FOR EGG YOLK PIGMENTATION * NUTRI-GOLD YELLOW at 150 g/tonne added for yellow xantophyll level

  19. Pigment dosage in active component considering the requested yolk color

  20. Pigment dosage considering the requested yolk color *Lower value for lower end of the color range

  21. Starter diet - No NUTR-GOLD YELLOW dry Grower diet - 0.5-1.0 kg/t NUTR-GOLD YELLOW dry Finisher diet - 1.0-1.5 kg/t NUTR-GOLD YELLOW dry BROILER DIETS WITH XANTHOPHYLLS FOR A GOLDEN YELLOW SKIN COLOUR Several diets are normally used; A starter, grower and finisher diet. It is efficient to have lower xanthophyll levels in the starter - and higher levels in the finisher diet Example of dosage recommendation : The dosage depends on the natural (ca. 15 ppm) xanthophyll level, body weight, feed conversion.For more intensive pigmentation small amounts of red pigments can be added. ( 0.5-1.0 kg/tonne NUTRI-GOLD RED)

  22. EGG YOLK COLOURS WHEAT BASED DIET + 175 g/tonNUTRI-GOLD YELLOW DRY LUCANTIN CX FORTE ROCHE COLOUR FAN g/tonne 10.5 20 11.5 25 12.5 35 Trial in UK Wheat based layer diet (3mg/kg Xantophylls)

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