| Three experiments were conducted:Experiment 1: Influence of a paprika extract supplementation on Egg yolk color in a wheat-based dietThis experiment was conducted to test the influence of AR, a paprika pigmenting additive, on egg yolk color in a wheat-based diet. A total of 480 Lohmann laying hens were feeding a low-carotenoid basal diet. The animals were 53 weeks old at the beginning of the experiment, randomly selected and maintained in laying batters. They were kept in groups of four hens per cage, eight cages per replicate, three replicates per treatment. A wheat basal diet was prepared. The five treatments contained AR 0, 0.1%, 0.2%, 0.4% or 0.8%, respectively. Egg production, feed consumption, and egg mass were monitored. On the 21th day, egg samples were collected for color analysis. Pigmentation was determined by the Roche color fan (RCF) and by reflectance colorimetry using a Sheng Guang WSC-S colorimeter. The results were as follows:(1) All levels of AR caused an increase in yolk pigmentation. Laying hens fed diets supplemented with AR presented better values of RCF (P<0.01), and there were significantly difference among all levels (PO.01).(2) With an increase of adding AR from 0 to 0.8%, a value increased quickly (PO.01), and L value was decreased by any level of AR supplementation.(P<0.05). But b value were not reduced significantly (P>0.05).(3) Yolks from hens fed the high levels of AR showed a proportionally greater increase in total carotenoids deposition, and there was significant difference among all level (PO.01).(4) It is concluded that AR had a positive effects on the deposition of carotenoids in egg yolk without affecting the productivity parameters of laying hens.Experiment 2: Use of Hippophae Rhomnoides Fruit Residues Exaction in Wheat-based Laying Hen dietsThis experiment was conducted to test the influence of Hippophae Rhomnoides fruit residues exaction(AY) on modulating egg yolk qualities color in a wheat-based diet. A total of 480 Lohmann laying hens were feeding a low-carotenoid basal diet. The animals were 53 weeks old at the beginningof the experiment, randomly selected and maintained in laying batters. They were kept in groups of four hens per cage, eight cages per replicate, three replicates per treatment. A wheat basal diet was prepared. The five treatments contained AR 0, 0.5%, 0.1%, 0.2% or 0.4%, respectively. Egg production, feed consumption, and egg mass were monitored. After 21 days on the test diets egg were collected for color analysis on three separate days. Pigmentation was determined by the Roche color fan (RCF) and by reflectance colorimetry using a Sheng Guang WSC-S colorimeter. The results were as follows:(1) Use of AY in layer mash significantly improved yolk RCF value (PO.05). AY at 1%, 2% or 4% level improved yolk color score most (PO.01). Level at 4% could cause a RCF value 6.6. Among all adding treatment L value decrease (PO.01), at the same time, a*value and b* increased (PO.01) with a increasing level of AY.(2) The carotenoid content of egg yolk increased linearly (PO.01) with the amounts of AY in the diets. At levels of 1%, 2% or 4%, the concentration of cholesterol decreased significantly (PO.05).(3) The addition of AY did not significantly affect egg production and egg weight (P>0.05). There was a decrease of food intake and feed consumption with an increasing of AY . However, this depress had no significance among all adding treatment (P>0.05).Experiment 3: Influence a paprika pigmenting additive and a Hippophae Rhomnoides fruit residues Exaction on egg yolk pigmentationThe egg yolk pigmenting properties of a paprika exaction additive (AR) and a Hippophae Rhomnoides fruit residues (AY) were evaluated when used in combination with a wheat basal diet. A total of 336 laying hens were feeding a low-carotenoid basal diet. The animals were 59 weeks old at the beginning of the experiment, randomly selected and maintained in laying batters. They were kept in groups of four hens per cage, four cages per replicate, three...
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