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The Influence of Yolk Color Intensity Upon Yolk Shadow Values, Albumen Quality and Yolk Color Index — Deposition and Color Intensity of Abdominal Fat of Pullet Carcasses1
The Influence of Yolk Color Intensity Upon Yolk Shadow Values, Albumen Quality and Yolk Color Index — Deposition and Color Intensity of Abdominal Fat of Pullet Carcasses1 FRED R. TARVER, JR. Department of Poultry Science, University of Florida Agricultural Experiment Station, Gainesville (Received for publication September 19, 1960)
I
N ALL sections of the country shell eggs are being produced under different, effective feeding and management programs. These programs contribute to the development of egg yolks that vary considerably in color intensity. It has long been known that the color intensity of egg yolks can be rapidly changed when the pullet consumes graded levels of different pigments. From the time of lay until the eggs reach the hands of the consumer, it is possible that these eggs are candled several times. If the egg candler unwillfully neglects the variations in yolk color, then certain shell eggs would be either graded erronously high or low. Parker et al. (1926) observed a correlation between yolk color and yolk shadow. Almquist (1933) indicated a relationship between yolk shadow and yolk color when there is a wide range of yolk colors, but very little relationship midway of the range. Botsford (1940) reported that yolk color as such had little affect on the judgment of candling until the color became sufficiently darkened. Titus et al. (1938) observed that the intensity of egg yolk color varied with different pigments. They further indicated egg yolk color of eggs produced by different breeds is changeable to the same extent. 1 Published with permission of the Director of the University of Florida Agricultural Experiment Stations. University of Florida Agricultural Experiment Stations Journal Series No. 1116.
METHODS Single Comb White Leghorn pullets were assigned to four rows of twenty-four 8" X 18" wire cages and fed a corn-soy basal diet, with and without added xanthophyll oil. The levels of xanthophyll oil in the first trial were (1) none, (2) |- of 1 percent of total diet, (3) \ of 1 percent, and (4) i of 1 percent. The pullets received these levels continuously for three weeks before the eggs were collected for observation. The first trial included seven consecutive days of egg production. Henderson and Wilcke (1933) found that certain dyes could be detected in the egg yolk within 3-5 days and others no sooner than 14 days after hens were first placed on the particular feeds. They further indicated that the time element depended upon rate of production. At the beginning of the second trial, the pullets receiving ^ of 1 percent level of xanthophyll oil were changed to 1 percent, and those receiving \ percent were changed to J percent xanthophyll oil. The control group and the pullets which received ^ percent xanthophyll oil were not
987
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on May 27, 2015
The purpose of these trials was to observe the effect of yolk color intensity upon candled grade of shell eggs when the yolk color intensity was varied by oral administration of xanthophyll oil. When the egg trials were terminated, the pullets were slaughtered and eviscerated to observe the effects of xanthophyll oil upon the color intensity and deposition of abdominal fat.
INTRODUCTION
F. R. TAEVER, JR. TABLE 1.—Yolk shadow values1 of shell eggs produced by pullets which received various levels of xanthophyll oil Trial 1 Treatment
No
' of eggs
Trial 2 shadow Treatment value
2/0
112 114 121 102
72.8 70.9 69.8 69.7
Total
449
70.8
Control
1%
1
Control
1%
10/ 4 /O
1%
Yolk shadow values by groups
No
' of eggs
5 days
5 days
5 days
3 days
4 days
301 315 365 342
73.9 68.3 68.3 67.4
75.1 70.7 69.4 69.8
75.1 69.8 68.8 67.7
72.4 71.0 68.5 65.8
73.6 69.6 68.4 67.9
74.2 69.8 68.7 67.9
1323
69.3
71.0
70.2
69.4
69.8
70.0
Total
A-=61 B + = 50
changed. All pullets in the second trial received their respective treatments continuously for three weeks before any eggs were collected for observation. In trials 1 and 2, a total of 1,772 eggs were observed. They were identified according to individual pullet leg band number as all eggs were gathered. The eggs were held overnight in the poultry farm egg cooler (SS°F.). The following morning the eggs were candled out of wire egg baskets without any knowledge of treatment identifications. Candling was based upon yolk shadow according to the United States Department of Agriculture standards for individual shell eggs (Hauver and Hamann, 1956). The eggs were randomized, candled and graded either AA, A + , A, A —, or B + . After candling, the eggs were weighed to
the nearest 0.1 of a gram. To obtain the height of the thick albumen, each egg shell was cracked and its contents poured onto a transparent glass stage. Albumen height was recorded to the nearest 0.1 of a millimeter. Yolk color index was determined with the use of the Heiman-Carver yolk color rotor (Heiman and Carver, 1935). The egg weight and albumen height were converted to Haugh units (Haugh, 1937) for each egg. Each candled grade was arbitrarily assigned a specific value for the convenience of analysis. The respective assigned values for each of the candled grades, AA, A + , A, A — , B + , were 80, 73, 67, 61 and 50. These assigned values will hereafter be referred to as yolk shadow values. At the conclusion of the second trial, the
TABLE 2.—Haugh units of shell eggs produced by pullets which received various levels of xanthophyll oil Trial 1 Treatment
No. of e ^> s
5 days
5 days
5 days
3 days
4 days
Total
112 114 121 102
78.9 74.8 76.1 78.1
Control
301 315 365 342
77.8 76.8 74.5 73.3
77.6 77.5 75.1 72.8
77.4 77.1 75.1 72.3
75.3 74.4 73.9 71.2
74.7 74.0 73.3 71.8
76.7 76.2 74.5 72.4
449
77.1
1323
75.4
75.6
75.4
73.7
73.4
74.9
No. of
Control 107
10/ 2 /O
Total
Haugh units by groups
Haugh units
Treatment
io/
Trial 2
!% 1%
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on May 27, 2015
Yolk shadow values were arbitrarily assigned as follows: AA=80 A + = 73 A =67
989
YOLK COLOR TABLE 3.—Yolk color index1 of shell eggs produced by pullets which received various levels of xanthophyll oil Trial 2
Trial 1
Yolk color index by groups
Treatment
No. of eggs
Color index
Treatment
No. of eggs
5 days
5 days
5 days
3 days
4 days
Control
112 114 121 102
14.2 14.9 15.2 15.1
Control
301 315 365 342
13.8 15.0 15.2 15.4
14.1 15.5 15.8 16.1
13.6 14.8 15.2 15.5
14.7 15.4 15.6 16.0
14.4 15.2 15.5 15.7
14..1 15..2 15,.5 15..7
449
14.9
1323
14.9
15.4
14.8
15.4
15.2
15..1
i°£
10/ 2 /C
Total
i% 3.07 1%
Total
pullets on the various treatments were slaughtered and eviscerated in the poultry farm processing laboratory. The fat lining the abdominal cavity was scored as to color and deposition. Color intensity of the abdominal fat was determined with the use of the Heiman-Carver color rotor. Fat deposition was scored 1 for the least amount of fat and 4 for the greatest amount of fat in increments of \. This score was arbitrarily selected. All data were statistically analyzed according to methods described by Snedecor (1956). RESULTS
In the first trial where ^, \ and % percent xanthophyll oil was used, the yolk shadow values were decreased significantly when the level of xanthophyll oil was increased. As shown in Table 1, the control group had yolk shadow values of 72.8, \ percent—70.9, \ percent—69.8, and \ percent—69.7. Haugh units, shown in Table 2, for these respective treatment levels were 78.9, 74.8, 76.1, and 78.7. Since a significant difference was observed in Haugh units, but did not develop any particular trend with respect to levels of xanthophyll oil, the thought arose that xanthophyll oil may possibly exert some effect upon Haugh units. It was decided that the lower levels of xanthophyll oil in trial one were not enough for a demon-
strated effect. Therefore, these levels were increased in trial two. Intensity of yolk color was increased significantly as the level of xanthophyll oil was increased. As shown in Table 3, the control group had a yolk color index of 14.2, \ percent—14.9, \ perectn—15.2, and \ percent—15.1. Yolk shadow values declined significantly as the level of xanthophyll oil was increased as shown in Table 1 under trial two, which is in agreement with results obtained in trial one. The respective yolk shadow values for the control, £ percent, f percent and 1 percent xanthophyll oil groups, were 74.2, 69.8, 68.7, and 67.9. Haugh units were decreased significantly as the level of xanthophyll oil was increased. Therefore, these data are not in agreement with those obtained in trial 1. The eggs from the control group, \ percent xanthophyll, -J percent and 1 percent had the following respective Haugh units: 76.7, 76.2, 74.5, and 72.4, which are shown in Table 2 under trial two. The egg yolk color indexes of trial two are similar to the yolk color indexes obtained in trial one. The yolk color indexes were 14.1, 15.2, 15.1 and 15.7 for the control group, \ percent, \ percent and 1 percent xanthophyll oil, respectively. The yolk color indexes were increased significantly as level of xanthophyll oil increased. These data are shown in Table 3 under trial two. These data show the possibility that egg candlers could mistakenly
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on May 27, 2015
Yolk color index was determined by methods described by Heiman and Carver (1935).
990
F. R. TARVER, JR. TABLE 4.—The levels of xanthophyll and egg production based on pullet days
Treatment Control 10/
10/ 110/o /
£0/
1%
Mg. xanthophyll per lb. feed
Percent egg production
2.10 3.88 6.79 9.59 13.33 17.08
72.8 70.8 75.1 64.4 71.4 68.9
SUMMARY
Various levels of xanthophyll oil, when administered orally to pullets, produced significant effects upon yolk shadow value, Haugh unit, and yolk color index of 1,772 eggs, and abdominal fat deposition of 84 pullet carcasses. Specifically, data indicated that when the level of xanthophyll oil was increased a significant reduction was obtained in 1) yolk shadow values of candled eggs, and 2) Haugh units of broken-out shell eggs in trial two. Those factors, which were affected significantly as the result of increasing the level of xanthophyll oil, were 1) yolk color, and 2) deposition of abdominal fat. The factor which was not affected sigTABLE 5.—Deposition and color density of the abdominal fat of processed pullets which had received various levels of xanthophyll oil prior to slaughter
Treatment
No. of pullets
Abdominal fat scores1 Deposition
Color
1%
19 22 20 23
1.54 1.94 2.01 2.70
7.0 7.6 6.8 7.8
Total
84
2.07
7.3
Control 2% 307 4 /O
1
Fat deposition score was determined by arbitrarily designating 1 as the least amount of fat and 4 as the greatest amount of fat. Fat color index was determined by methods described by Heiman and Carver (1935).
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on May 27, 2015
down-grade shell eggs with dark colored yolks and up-grade shell eggs with light colored yolks. The respective treatment levels possessed known amounts of xanthophyll. The basal diet contained 2.10 milligrams of xanthophyll per pound of feed and was fed to the control group. The group which received the 1 percent level of xanthophyll oil consumed 17.08 milligrams of xanthophyll per pound of feed. The other known levels of xanthophyll are presented in Table 4. Egg production, over all treatment levels, was 70.5 percent on a pullet day basis. The egg production for the control group was 72.8 percent and 70.1 percent for groups that received added xanthophyll oil. The data pertaining to percent egg production are also shown in Table 4. Deposition and color intensity of the fat lining the wall of the abdominal cavity were observed after all pullets on the various treatments were slaughtered and eviscerated. Deposition of abdominal fat was increased significantly as the level of xanthophyll oil was increased. The scores indicating the deposition of abdominal fat were 1.54, 1.94, 2.01, and 2.70 for the control, j4 percent, % percent and 1 percent groups, respectively. The color intensity scores of the abdominal fat were 7.0, 7.6, 6.8, and 7.8. These scores correspond to the control, % percent, % percent, and 1 percent treatments. These did not differ significantly; however, the average for the group receiving added xanthophyll oil was 7.4 and the con-
trol group was 7.0. All fat scores were obtained from the 84 pullets existing at the end of the second trial. These data are shown in Table 5. Indications are that xanthophyll oil influenced the deposition of abdominal fat. This would suggest that xanthophyll oil contained energy which exceeded the requirements of the pullets. Even though the fat color scores failed to attain a level of statistical significance, fat color intensity increased as level of xanthophyll oil increased.
YOLK COLOR
nificantly, but increased as the level of xanthophyll oil was increased, was color index of the abdominal fat. Egg production was reduced on the average of 2.7 percent in the groups of pullets which received the added xanthophyll oil.
REFERENCES Almquist, J. H., 1933. Relationship of candled appearance of eggs to their quality. California Agr.
Exp. Sta. Bui. 561: 1-31. Botsford, H. E., 1940. Measuring egg quality inside the shell. University of Maryland Mimeograph Release, pp. 1-3. Haugh, R. R., 1937. The Haugh unit for measuring egg quality. U.S. Egg Poultry Mag. 43: 552-555 and 572-573. Hauver, W. E., Jr., and J. A. Hamann, 1956. Egg Grading Manual, Agriculture Handbook No. 75, U.S. Department of Agriculture, Washington, D.C. Heiman, V., and J. S. Carver, 1935. The yolk color index. U.S. Egg Poultry Mag. 8: 40-41. Henderson, E. W., and H. L. Wilcke, 1933. Effect of ration on yolk color. Poultry Sci. 4: 266-273. Parker, S. L., S. S. Gossman and W. A. Lippincott, 1926. Studies on egg quality. I. Variation in yolk color. Poultry Sci. 5 : 131-145. Snedecor, G. W., 1956. Statistical Methods. The Iowa State College Press, Ames, Iowa. Titus, H. W., J. C. Fritz and W. R. Kauffman, 1938. Some observations on egg-yolk color. Poultry Sci. 1: 38-45.
Effect of Heat Drying Upon the Nutritive Value of Corn 1 R. J. EMERICK, C. W. CARLSON AND H. L. WINTEEFELD South Dakota Agricultural Experiment Station, Brookings (Received for publication September 19, 1960)
H
ARVESTING high moisture corn and heat drying it to a suitable moisture content is frequently necessary or desirable. Initiation of this practice has been accompanied by questions concerning the effect of heat drying on the nutritive value of corn. Conflicting results have been reported. Clanton, Hemstrom and Matsushima (1960) fed corn dried at 190°F. to cattle and concluded that there was no effect on the digestibility of the various nutrients in rations containing heat dried corn. Jensen et al. (1960) observed no difference in weight gains or feed efficiencies of swine fed corn dried at temperatures from 140°F. to 1
Published with the approval of the Director of the South Dakota Agricultural Experiment Station as publication number 489 of the journal series.
220°F. Albert and Neumann (19SS) observed that 30 percent moisture corn dried at 180°F. to 16 percent moisture, when fed to cattle, appeared to be the same as similar corn that had been field dried to 16 percent moisture. Hathaway et al. (1952) on the other hand, found that the weight gains of rats fed diets containing corn dried at 80-2 40° F. were inversely correlated with the drying temperature of the corn. The corn was said to serve as a source of energy in one instance, and as a source of protein in another. However, abnormally low weight gains were obtained in all groups indicating an over-all suboptimal level of nutrition. The studies reported here were conducted to determine the effect of various drying
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on May 27, 2015
ACKNOWLEDGMENTS Appreciation is extended to Corn Products Sales Company, New York, New York, who graciously supplied the xanthophyll oil used in these studies, and to Dr. J. T. McCall, Animal Nutrition Department, University of Florida, Gainesville, for xanthophyll determinations.
991
I
N ALL sections of the country shell eggs are being produced under different, effective feeding and management programs. These programs contribute to the development of egg yolks that vary considerably in color intensity. It has long been known that the color intensity of egg yolks can be rapidly changed when the pullet consumes graded levels of different pigments. From the time of lay until the eggs reach the hands of the consumer, it is possible that these eggs are candled several times. If the egg candler unwillfully neglects the variations in yolk color, then certain shell eggs would be either graded erronously high or low. Parker et al. (1926) observed a correlation between yolk color and yolk shadow. Almquist (1933) indicated a relationship between yolk shadow and yolk color when there is a wide range of yolk colors, but very little relationship midway of the range. Botsford (1940) reported that yolk color as such had little affect on the judgment of candling until the color became sufficiently darkened. Titus et al. (1938) observed that the intensity of egg yolk color varied with different pigments. They further indicated egg yolk color of eggs produced by different breeds is changeable to the same extent. 1 Published with permission of the Director of the University of Florida Agricultural Experiment Stations. University of Florida Agricultural Experiment Stations Journal Series No. 1116.
METHODS Single Comb White Leghorn pullets were assigned to four rows of twenty-four 8" X 18" wire cages and fed a corn-soy basal diet, with and without added xanthophyll oil. The levels of xanthophyll oil in the first trial were (1) none, (2) |- of 1 percent of total diet, (3) \ of 1 percent, and (4) i of 1 percent. The pullets received these levels continuously for three weeks before the eggs were collected for observation. The first trial included seven consecutive days of egg production. Henderson and Wilcke (1933) found that certain dyes could be detected in the egg yolk within 3-5 days and others no sooner than 14 days after hens were first placed on the particular feeds. They further indicated that the time element depended upon rate of production. At the beginning of the second trial, the pullets receiving ^ of 1 percent level of xanthophyll oil were changed to 1 percent, and those receiving \ percent were changed to J percent xanthophyll oil. The control group and the pullets which received ^ percent xanthophyll oil were not
987
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on May 27, 2015
The purpose of these trials was to observe the effect of yolk color intensity upon candled grade of shell eggs when the yolk color intensity was varied by oral administration of xanthophyll oil. When the egg trials were terminated, the pullets were slaughtered and eviscerated to observe the effects of xanthophyll oil upon the color intensity and deposition of abdominal fat.
INTRODUCTION
F. R. TAEVER, JR. TABLE 1.—Yolk shadow values1 of shell eggs produced by pullets which received various levels of xanthophyll oil Trial 1 Treatment
No
' of eggs
Trial 2 shadow Treatment value
2/0
112 114 121 102
72.8 70.9 69.8 69.7
Total
449
70.8
Control
1%
1
Control
1%
10/ 4 /O
1%
Yolk shadow values by groups
No
' of eggs
5 days
5 days
5 days
3 days
4 days
301 315 365 342
73.9 68.3 68.3 67.4
75.1 70.7 69.4 69.8
75.1 69.8 68.8 67.7
72.4 71.0 68.5 65.8
73.6 69.6 68.4 67.9
74.2 69.8 68.7 67.9
1323
69.3
71.0
70.2
69.4
69.8
70.0
Total
A-=61 B + = 50
changed. All pullets in the second trial received their respective treatments continuously for three weeks before any eggs were collected for observation. In trials 1 and 2, a total of 1,772 eggs were observed. They were identified according to individual pullet leg band number as all eggs were gathered. The eggs were held overnight in the poultry farm egg cooler (SS°F.). The following morning the eggs were candled out of wire egg baskets without any knowledge of treatment identifications. Candling was based upon yolk shadow according to the United States Department of Agriculture standards for individual shell eggs (Hauver and Hamann, 1956). The eggs were randomized, candled and graded either AA, A + , A, A —, or B + . After candling, the eggs were weighed to
the nearest 0.1 of a gram. To obtain the height of the thick albumen, each egg shell was cracked and its contents poured onto a transparent glass stage. Albumen height was recorded to the nearest 0.1 of a millimeter. Yolk color index was determined with the use of the Heiman-Carver yolk color rotor (Heiman and Carver, 1935). The egg weight and albumen height were converted to Haugh units (Haugh, 1937) for each egg. Each candled grade was arbitrarily assigned a specific value for the convenience of analysis. The respective assigned values for each of the candled grades, AA, A + , A, A — , B + , were 80, 73, 67, 61 and 50. These assigned values will hereafter be referred to as yolk shadow values. At the conclusion of the second trial, the
TABLE 2.—Haugh units of shell eggs produced by pullets which received various levels of xanthophyll oil Trial 1 Treatment
No. of e ^> s
5 days
5 days
5 days
3 days
4 days
Total
112 114 121 102
78.9 74.8 76.1 78.1
Control
301 315 365 342
77.8 76.8 74.5 73.3
77.6 77.5 75.1 72.8
77.4 77.1 75.1 72.3
75.3 74.4 73.9 71.2
74.7 74.0 73.3 71.8
76.7 76.2 74.5 72.4
449
77.1
1323
75.4
75.6
75.4
73.7
73.4
74.9
No. of
Control 107
10/ 2 /O
Total
Haugh units by groups
Haugh units
Treatment
io/
Trial 2
!% 1%
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on May 27, 2015
Yolk shadow values were arbitrarily assigned as follows: AA=80 A + = 73 A =67
989
YOLK COLOR TABLE 3.—Yolk color index1 of shell eggs produced by pullets which received various levels of xanthophyll oil Trial 2
Trial 1
Yolk color index by groups
Treatment
No. of eggs
Color index
Treatment
No. of eggs
5 days
5 days
5 days
3 days
4 days
Control
112 114 121 102
14.2 14.9 15.2 15.1
Control
301 315 365 342
13.8 15.0 15.2 15.4
14.1 15.5 15.8 16.1
13.6 14.8 15.2 15.5
14.7 15.4 15.6 16.0
14.4 15.2 15.5 15.7
14..1 15..2 15,.5 15..7
449
14.9
1323
14.9
15.4
14.8
15.4
15.2
15..1
i°£
10/ 2 /C
Total
i% 3.07 1%
Total
pullets on the various treatments were slaughtered and eviscerated in the poultry farm processing laboratory. The fat lining the abdominal cavity was scored as to color and deposition. Color intensity of the abdominal fat was determined with the use of the Heiman-Carver color rotor. Fat deposition was scored 1 for the least amount of fat and 4 for the greatest amount of fat in increments of \. This score was arbitrarily selected. All data were statistically analyzed according to methods described by Snedecor (1956). RESULTS
In the first trial where ^, \ and % percent xanthophyll oil was used, the yolk shadow values were decreased significantly when the level of xanthophyll oil was increased. As shown in Table 1, the control group had yolk shadow values of 72.8, \ percent—70.9, \ percent—69.8, and \ percent—69.7. Haugh units, shown in Table 2, for these respective treatment levels were 78.9, 74.8, 76.1, and 78.7. Since a significant difference was observed in Haugh units, but did not develop any particular trend with respect to levels of xanthophyll oil, the thought arose that xanthophyll oil may possibly exert some effect upon Haugh units. It was decided that the lower levels of xanthophyll oil in trial one were not enough for a demon-
strated effect. Therefore, these levels were increased in trial two. Intensity of yolk color was increased significantly as the level of xanthophyll oil was increased. As shown in Table 3, the control group had a yolk color index of 14.2, \ percent—14.9, \ perectn—15.2, and \ percent—15.1. Yolk shadow values declined significantly as the level of xanthophyll oil was increased as shown in Table 1 under trial two, which is in agreement with results obtained in trial one. The respective yolk shadow values for the control, £ percent, f percent and 1 percent xanthophyll oil groups, were 74.2, 69.8, 68.7, and 67.9. Haugh units were decreased significantly as the level of xanthophyll oil was increased. Therefore, these data are not in agreement with those obtained in trial 1. The eggs from the control group, \ percent xanthophyll, -J percent and 1 percent had the following respective Haugh units: 76.7, 76.2, 74.5, and 72.4, which are shown in Table 2 under trial two. The egg yolk color indexes of trial two are similar to the yolk color indexes obtained in trial one. The yolk color indexes were 14.1, 15.2, 15.1 and 15.7 for the control group, \ percent, \ percent and 1 percent xanthophyll oil, respectively. The yolk color indexes were increased significantly as level of xanthophyll oil increased. These data are shown in Table 3 under trial two. These data show the possibility that egg candlers could mistakenly
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on May 27, 2015
Yolk color index was determined by methods described by Heiman and Carver (1935).
990
F. R. TARVER, JR. TABLE 4.—The levels of xanthophyll and egg production based on pullet days
Treatment Control 10/
10/ 110/o /
£0/
1%
Mg. xanthophyll per lb. feed
Percent egg production
2.10 3.88 6.79 9.59 13.33 17.08
72.8 70.8 75.1 64.4 71.4 68.9
SUMMARY
Various levels of xanthophyll oil, when administered orally to pullets, produced significant effects upon yolk shadow value, Haugh unit, and yolk color index of 1,772 eggs, and abdominal fat deposition of 84 pullet carcasses. Specifically, data indicated that when the level of xanthophyll oil was increased a significant reduction was obtained in 1) yolk shadow values of candled eggs, and 2) Haugh units of broken-out shell eggs in trial two. Those factors, which were affected significantly as the result of increasing the level of xanthophyll oil, were 1) yolk color, and 2) deposition of abdominal fat. The factor which was not affected sigTABLE 5.—Deposition and color density of the abdominal fat of processed pullets which had received various levels of xanthophyll oil prior to slaughter
Treatment
No. of pullets
Abdominal fat scores1 Deposition
Color
1%
19 22 20 23
1.54 1.94 2.01 2.70
7.0 7.6 6.8 7.8
Total
84
2.07
7.3
Control 2% 307 4 /O
1
Fat deposition score was determined by arbitrarily designating 1 as the least amount of fat and 4 as the greatest amount of fat. Fat color index was determined by methods described by Heiman and Carver (1935).
Downloaded from http://ps.oxfordjournals.org/ at Univ of Iowa-Law Library on May 27, 2015
down-grade shell eggs with dark colored yolks and up-grade shell eggs with light colored yolks. The respective treatment levels possessed known amounts of xanthophyll. The basal diet contained 2.10 milligrams of xanthophyll per pound of feed and was fed to the control group. The group which received the 1 percent level of xanthophyll oil consumed 17.08 milligrams of xanthophyll per pound of feed. The other known levels of xanthophyll are presented in Table 4. Egg production, over all treatment levels, was 70.5 percent on a pullet day basis. The egg production for the control group was 72.8 percent and 70.1 percent for groups that received added xanthophyll oil. The data pertaining to percent egg production are also shown in Table 4. Deposition and color intensity of the fat lining the wall of the abdominal cavity were observed after all pullets on the various treatments were slaughtered and eviscerated. Deposition of abdominal fat was increased significantly as the level of xanthophyll oil was increased. The scores indicating the deposition of abdominal fat were 1.54, 1.94, 2.01, and 2.70 for the control, j4 percent, % percent and 1 percent groups, respectively. The color intensity scores of the abdominal fat were 7.0, 7.6, 6.8, and 7.8. These scores correspond to the control, % percent, % percent, and 1 percent treatments. These did not differ significantly; however, the average for the group receiving added xanthophyll oil was 7.4 and the con-
trol group was 7.0. All fat scores were obtained from the 84 pullets existing at the end of the second trial. These data are shown in Table 5. Indications are that xanthophyll oil influenced the deposition of abdominal fat. This would suggest that xanthophyll oil contained energy which exceeded the requirements of the pullets. Even though the fat color scores failed to attain a level of statistical significance, fat color intensity increased as level of xanthophyll oil increased.
YOLK COLOR
nificantly, but increased as the level of xanthophyll oil was increased, was color index of the abdominal fat. Egg production was reduced on the average of 2.7 percent in the groups of pullets which received the added xanthophyll oil.
REFERENCES Almquist, J. H., 1933. Relationship of candled appearance of eggs to their quality. California Agr.
Exp. Sta. Bui. 561: 1-31. Botsford, H. E., 1940. Measuring egg quality inside the shell. University of Maryland Mimeograph Release, pp. 1-3. Haugh, R. R., 1937. The Haugh unit for measuring egg quality. U.S. Egg Poultry Mag. 43: 552-555 and 572-573. Hauver, W. E., Jr., and J. A. Hamann, 1956. Egg Grading Manual, Agriculture Handbook No. 75, U.S. Department of Agriculture, Washington, D.C. Heiman, V., and J. S. Carver, 1935. The yolk color index. U.S. Egg Poultry Mag. 8: 40-41. Henderson, E. W., and H. L. Wilcke, 1933. Effect of ration on yolk color. Poultry Sci. 4: 266-273. Parker, S. L., S. S. Gossman and W. A. Lippincott, 1926. Studies on egg quality. I. Variation in yolk color. Poultry Sci. 5 : 131-145. Snedecor, G. W., 1956. Statistical Methods. The Iowa State College Press, Ames, Iowa. Titus, H. W., J. C. Fritz and W. R. Kauffman, 1938. Some observations on egg-yolk color. Poultry Sci. 1: 38-45.
Effect of Heat Drying Upon the Nutritive Value of Corn 1 R. J. EMERICK, C. W. CARLSON AND H. L. WINTEEFELD South Dakota Agricultural Experiment Station, Brookings (Received for publication September 19, 1960)
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ARVESTING high moisture corn and heat drying it to a suitable moisture content is frequently necessary or desirable. Initiation of this practice has been accompanied by questions concerning the effect of heat drying on the nutritive value of corn. Conflicting results have been reported. Clanton, Hemstrom and Matsushima (1960) fed corn dried at 190°F. to cattle and concluded that there was no effect on the digestibility of the various nutrients in rations containing heat dried corn. Jensen et al. (1960) observed no difference in weight gains or feed efficiencies of swine fed corn dried at temperatures from 140°F. to 1
Published with the approval of the Director of the South Dakota Agricultural Experiment Station as publication number 489 of the journal series.
220°F. Albert and Neumann (19SS) observed that 30 percent moisture corn dried at 180°F. to 16 percent moisture, when fed to cattle, appeared to be the same as similar corn that had been field dried to 16 percent moisture. Hathaway et al. (1952) on the other hand, found that the weight gains of rats fed diets containing corn dried at 80-2 40° F. were inversely correlated with the drying temperature of the corn. The corn was said to serve as a source of energy in one instance, and as a source of protein in another. However, abnormally low weight gains were obtained in all groups indicating an over-all suboptimal level of nutrition. The studies reported here were conducted to determine the effect of various drying
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ACKNOWLEDGMENTS Appreciation is extended to Corn Products Sales Company, New York, New York, who graciously supplied the xanthophyll oil used in these studies, and to Dr. J. T. McCall, Animal Nutrition Department, University of Florida, Gainesville, for xanthophyll determinations.
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