analysed on CIE (Commission Internationale de l’Eclairage) laboratory parameters (Table 1). Lowest L-value (brightness) was obtained when laying hens were fed the nutritional emulsifier supplemented diet. Significantly higher levels for a (redness) and C (saturation) were achieved when the nutritional emulsifier was supplemented. It can be concluded from this trial that combining the nutritional emulsifier with canthaxanthin increased the pigmentation of the egg yolk. Subsequent practical trials in broilers proved the tendency of the nutritional emulsifier to improve skin pigmentation. Based on these findings a patent was granted.
Table 1: Effect of a nutritional emulsifier on egg yolk pigmentation (p < 0.05)
Control + Control Canthaxanthin Control +
Canthaxanthin + Nutritional Emulsifier
L-value
(brightness) a
(redness) b
(yellowness) C
(saturation) Hue angle
64.82a 10.98c 63.19a 64.14b 80.14a ± 0.28 ± 0.20 ± 0.72 ± 0.73 ± 0.15 58.68b 25.50b 57.20b 62.64b 65.97b ± 0.34 ± 0.34 ± 0.49 ± 0.52 ± 0. 27 56.81c 27.32a 61.18a 67.01a 65.92b ± 0.37 ± 0.29 ± 0.63 ± 0.66 ± 0.18
Table 2. Effect Elovital Red on egg yolk colour analyzed with the Roche colour fan (p < 0.001)
Treatment Product Dosage (ppm)
Calculated Roche colour fan
Control 2
3 -
ELOVITAL RED
Competitor - 3.5 3.5 8.2c 13.9a 13.0b
Conclusion Nutritional emulsifiers provide an economically interesting way to improve the pigmentation of animal products. Their efficiency in improving fat digestion enables an increased absorption of fat-soluble pigments and their subsequent deposition in target tissues. Further research should be executed regarding other fat-soluble compounds, such as certain vitamins, and their absorption.
TOP FEED SOLUTIONS Engineered by Orffa
Excential Energy Plus • Nutritional emulsifi er • Improves fat and energy digestibility • Optimal HLB • Effi cient in various types of diets • Effectively saving feed cost
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FEED COMPOUNDER MARCH/APRIL 2021 PAGE 45
Sam Phelps Technical Commercial Manager +44 7761 758284
Elovital Red and Yellow • Proven effi cacy for coloring of egg yolk and broiler skin • Stable during pelleting • Combining red and yellow
pigments for optimized coloration
Stable and high quality pigments are essential for required coloration Supplementation of pigments to diets is crucial to obtain consumer’s preferred egg yolk and broiler meat colour, as animals cannot synthesize pigments themselves. However, for a controlled and uniform colouring of animal products, a high quality and stable pigment is essential. Natural pigments, like carotenoids, are largely used but have a poor stability and are highly sensitive to oxidants (e.g. oxygen), heat and humidity. The synthesized pigments, Elovital Red (10% canthaxanthin) and Elovital Yellow (10% apocarotenoic ester) (Orffa Additives BV, The Netherlands), have a high stability during storage as pure product, in premixes, and after pelleting (Figure 2). The spherical form of the granulates ensures an equal distribution of the pigment within the feed, contributing to a homogeneous mixture. These features of Elovital Red and Elovital Yellow enhance bioavailability and assure efficacy of the pigments (Table 2).
Figure 2: Stability of Elovital Red and Elovital Yellow after pelleting at 85°C
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