Improvement in the Coloration and Quality of Japanese Quail Eggs Through Supplementation with Natural Pigments
This study evaluated the effects of natural pigments, such as paprika extract and marigold flower extract, on performance, egg quality, carotenoid content in the yolk, and shelf life of Japanese quail eggs. The experiment included 160 birds, divided into 4 treatment groups, as follows: 0.8% paprika...
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MDPI AG
2025-06-01
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| Online Access: | https://www.mdpi.com/2674-1164/4/2/25 |
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| author | Jean Kaique Valentim Alexander Alexandre de Almeida Felipe Cardoso Serpa Maria Fernanda de Castro Burbarelli Gisele Aparecida Felix Kaique Moreira Gomes Caio Cesar dos Ouros Fabiana Ribeiro Caldara Sílvia Maria Martelli Claudia Marie Komiyama Rodrigo Garófallo Garcia |
| author_facet | Jean Kaique Valentim Alexander Alexandre de Almeida Felipe Cardoso Serpa Maria Fernanda de Castro Burbarelli Gisele Aparecida Felix Kaique Moreira Gomes Caio Cesar dos Ouros Fabiana Ribeiro Caldara Sílvia Maria Martelli Claudia Marie Komiyama Rodrigo Garófallo Garcia |
| author_sort | Jean Kaique Valentim |
| collection | DOAJ |
| description | This study evaluated the effects of natural pigments, such as paprika extract and marigold flower extract, on performance, egg quality, carotenoid content in the yolk, and shelf life of Japanese quail eggs. The experiment included 160 birds, divided into 4 treatment groups, as follows: 0.8% paprika extract, 0.8% marigold flower extract, 0.8% paprika/marigold (P/M) mixture, and a control group. The experiment lasted 84 days. The inclusion of paprika, marigold, or their combination did not affect performance parameters, except for feed conversion, which was significantly poorer in the supplemented groups compared to the control. An improvement in yolk color was observed, particularly in the marigold group, which showed higher concentrations of β-carotene (40 g/kg). Yolk color intensity, measured using the L*, a*, and b* scales, was enhanced in all supplemented groups. During storage, yolk weight increased after 5.72 days, while albumen weight showed a significant reduction starting at 4.30 days, with a more pronounced decrease after 6.6 days. Albumen diameter expanded after 15.7 days of storage, and the Haugh unit was significantly affected from the 17th day onward. Yolk percentage decreased after 4.06 days, while albumen and eggshell percentages decreased after 4.10 and 3.41 days, respectively. These results suggest that paprika and marigold extracts are effective in improving yolk color and maintaining egg quality without compromising performance. However, a poorer feed conversion by mass was observed in the groups fed with the paprika, marigold, and the (P/M) mixture, compared to the control group. These natural pigments also positively impacted egg quality, particularly in terms of color intensity and internal parameters, and helped maintain egg quality during storage, meeting consumer expectations for high-quality products. Future studies should focus on evaluating the antioxidant effects of these pigments in eggs, as this could provide a deeper understanding of their potential benefits, both in terms of nutritional quality and shelf-life enhancement. |
| format | Article |
| id | doaj-art-24bc46302fab4bb8bb06adf7be279f2c |
| institution | DOAJ |
| issn | 2674-1164 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Poultry |
| spelling | doaj-art-24bc46302fab4bb8bb06adf7be279f2c2025-08-20T03:16:36ZengMDPI AGPoultry2674-11642025-06-01422510.3390/poultry4020025Improvement in the Coloration and Quality of Japanese Quail Eggs Through Supplementation with Natural PigmentsJean Kaique Valentim0Alexander Alexandre de Almeida1Felipe Cardoso Serpa2Maria Fernanda de Castro Burbarelli3Gisele Aparecida Felix4Kaique Moreira Gomes5Caio Cesar dos Ouros6Fabiana Ribeiro Caldara7Sílvia Maria Martelli8Claudia Marie Komiyama9Rodrigo Garófallo Garcia10Department of Animal Production, Institute of Animal Science, Federal Rural University of Rio de Janeiro, Seropédica 23897-000, RJ, BrazilFaculty of Agricultural Sciences, Federal University of Grande Dourados, Dourados 79804-970, MS, BrazilFaculty of Agricultural Sciences, Federal University of Grande Dourados, Dourados 79804-970, MS, BrazilFaculty of Agricultural Sciences, Federal University of Grande Dourados, Dourados 79804-970, MS, BrazilDepartment of Veterinary Medicine, University Center of Grande Dourados, Dourados 79804-970, MS, BrazilDepartment of Animal Science, Federal University of Viçosa, Viçosa 36570-900, MG, BrazilFaculty of Agricultural Sciences, Federal University of Grande Dourados, Dourados 79804-970, MS, BrazilFaculty of Agricultural Sciences, Federal University of Grande Dourados, Dourados 79804-970, MS, BrazilFaculty of Food Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, BrazilFaculty of Agricultural Sciences, Federal University of Grande Dourados, Dourados 79804-970, MS, BrazilFaculty of Agricultural Sciences, Federal University of Grande Dourados, Dourados 79804-970, MS, BrazilThis study evaluated the effects of natural pigments, such as paprika extract and marigold flower extract, on performance, egg quality, carotenoid content in the yolk, and shelf life of Japanese quail eggs. The experiment included 160 birds, divided into 4 treatment groups, as follows: 0.8% paprika extract, 0.8% marigold flower extract, 0.8% paprika/marigold (P/M) mixture, and a control group. The experiment lasted 84 days. The inclusion of paprika, marigold, or their combination did not affect performance parameters, except for feed conversion, which was significantly poorer in the supplemented groups compared to the control. An improvement in yolk color was observed, particularly in the marigold group, which showed higher concentrations of β-carotene (40 g/kg). Yolk color intensity, measured using the L*, a*, and b* scales, was enhanced in all supplemented groups. During storage, yolk weight increased after 5.72 days, while albumen weight showed a significant reduction starting at 4.30 days, with a more pronounced decrease after 6.6 days. Albumen diameter expanded after 15.7 days of storage, and the Haugh unit was significantly affected from the 17th day onward. Yolk percentage decreased after 4.06 days, while albumen and eggshell percentages decreased after 4.10 and 3.41 days, respectively. These results suggest that paprika and marigold extracts are effective in improving yolk color and maintaining egg quality without compromising performance. However, a poorer feed conversion by mass was observed in the groups fed with the paprika, marigold, and the (P/M) mixture, compared to the control group. These natural pigments also positively impacted egg quality, particularly in terms of color intensity and internal parameters, and helped maintain egg quality during storage, meeting consumer expectations for high-quality products. Future studies should focus on evaluating the antioxidant effects of these pigments in eggs, as this could provide a deeper understanding of their potential benefits, both in terms of nutritional quality and shelf-life enhancement.https://www.mdpi.com/2674-1164/4/2/25beta-caroteneegg qualitymarigold flowerpaprika extractshelf life |
| spellingShingle | Jean Kaique Valentim Alexander Alexandre de Almeida Felipe Cardoso Serpa Maria Fernanda de Castro Burbarelli Gisele Aparecida Felix Kaique Moreira Gomes Caio Cesar dos Ouros Fabiana Ribeiro Caldara Sílvia Maria Martelli Claudia Marie Komiyama Rodrigo Garófallo Garcia Improvement in the Coloration and Quality of Japanese Quail Eggs Through Supplementation with Natural Pigments Poultry beta-carotene egg quality marigold flower paprika extract shelf life |
| title | Improvement in the Coloration and Quality of Japanese Quail Eggs Through Supplementation with Natural Pigments |
| title_full | Improvement in the Coloration and Quality of Japanese Quail Eggs Through Supplementation with Natural Pigments |
| title_fullStr | Improvement in the Coloration and Quality of Japanese Quail Eggs Through Supplementation with Natural Pigments |
| title_full_unstemmed | Improvement in the Coloration and Quality of Japanese Quail Eggs Through Supplementation with Natural Pigments |
| title_short | Improvement in the Coloration and Quality of Japanese Quail Eggs Through Supplementation with Natural Pigments |
| title_sort | improvement in the coloration and quality of japanese quail eggs through supplementation with natural pigments |
| topic | beta-carotene egg quality marigold flower paprika extract shelf life |
| url | https://www.mdpi.com/2674-1164/4/2/25 |
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