Consumers prefer eggs with yolk <\/em>dark or reddish-orange in color. In addition to more interesting, yolk orange<\/em> considered more qualified although the actual content of protein and fat remains the same as yolk <\/em>the usual yellow color.<\/p>\n\n\n\n Compounds or chemicals that cause yolk<\/em> yellow in color are carotenoids. Menurut Bovskova et al<\/em>. (2014), carotenoids are fat-soluble yellow, orange and red color pigments.<\/p>\n\n\n\n Carotenoids are divided into two main groups, namely carotene <\/em>and xanthophyll<\/em>. The difference between them lies in the presence or absence of oxygen atoms in their chemical structure. Xanthophyll <\/em>contains oxygen atoms in the form hydroxy<\/em>, carbonyl<\/em>, aldehyde<\/em>, while carotene is not. Xanthophyll<\/em>it is he who plays a big role in coloring yolk<\/em>, while carotene is found only in small amounts in yolk<\/em>.<\/p>\n\n\n\n There are more than 600 types of carotenoids found in nature. Naturally, carotenoids are found in plants, animals, algae, fungi and photosynthetic bacteria or Photosyntetic Bacteri<\/em> (PSB). Carotenoids can be synthesized de novo<\/em> (synthesis of complex molecules from simple molecules), except in animals. Animals can not synthesize carotenoids, so the color pigments that are in their body come from the feed consumed. Here are some types of carotenoids and their natural sources listed in Table 1.<\/p>\n\n\n\n Each of the above color pigments exerts a different color effect depending on the chemical structure and wavelength. Here are the wavelengths of several types of carotenoids. To the human eye, these color waves appear as yellow to red.<\/p>\n\n\n\n <\/strong>The absorption of carotenoids in the poultry body consists of four stages, namely :<\/p>\n\n\n\n In the body of poultry, carotenoids are also spread to several other body tissues, including skin, abdominal fat, beak and shank <\/em>(Frame<\/em>, 2009).<\/p>\n\n\n\n The concentration of carotenoids in the blood plasma of poultry can vary, depending on the type and concentration in the feed, while secondary factors are influenced by the chicken itself. These two factors ultimately have an impact on the amount of pigment deposition in the target tissue, especially\u00a0yolk<\/em>. Several factors affecting the color\u00a0yolk<\/em>\u00a0namely:<\/p>\n\n\n\n Color yolk <\/em>influenced by the concentration and rate of deposition of each carotenoid in the ration. The higher the content and deposition rate of carotenoids, the darker the color yolk<\/em> produced. The content of carotenoids in the ingredients of the ration varies from one to another (Table 2).<\/p>\n\n\n\n The rate of carotenoid deposition also varies. The higher the carotenoid deposition rate, the more pigment is deposited into the yolk<\/em>. The rate of carotenoid deposition is obtained from the calculation :<\/p>\n\n\n\n Karunajeewa et al<\/em>. (1984), color yolk <\/em>affected by the characteristics of poultry strains. This is related to the ability of each strains<\/em> to deposit carotenoids from the ration towards yolk<\/em>. Differences can be found between individuals in one strains<\/em>, but the incidence is quite low. About 0.05-0.15% or 5-15% of individual differences of chickens in terms of color yolk<\/em> caused by genetic differences.<\/p>\n\n\n\n Carotenoid pigments are dissolved in fat and their absorption in the body of poultry is parallel to the absorption of fat. Various studies have shown that the addition of fats or oils (both vegetable and animal) together with natural\/artificial pigments is able to improve the color yolk <\/em>significantly. However, carotenoids can lose their ability to give color yolk<\/em> if subjected to oxidation.<\/p>\n\n\n\n The high temperature and humidity of the ration storage environment can accelerate oxidation and damage fats and carotenoids. Therefore, some studies indicate the addition of antioxidants in the ration, such as vitamin E, can prevent the breakdown of carotenoids and help improve color yolk<\/em>.<\/p>\n\n\n\n Different cage systems can affect the quantity and quality of eggs produced. Philippe et al<\/em>. (2020) in his research compared the quality of eggs of Lohmann's chickens reared with conventional battery systems, enriched batteries and aviary<\/em>.<\/p>\n\n\n\n Conventional battery systems are composed of a series of multilevel battery enclosures. Enriched battery systems are similar to conventional batteries, but are equipped with nest-laying facilities, perches and boreholes litter <\/em>in it. While the system aviary<\/em>, chickens are free to move on the floor litter<\/em> without batteries and already equipped with facilities such as in battery cages enriched. All three systems were fed the same feed without the addition of synthetic pigments.<\/p>\n\n\n\n Results show color yolk<\/em> system aviary <\/em>better (darker) than the other two systems. This is because in the system aviary<\/em>, chickens have the potential to consume material litter <\/em>(wood shavings) which may contain carotenoids. In addition, lower egg production in the system aviary <\/em>making colors yolk <\/em>darker because the higher the egg production, color yolk <\/em>tends to get paler.<\/p>\n\n\n\n Diseases that can interfere with the functioning of the gastrointestinal tract, for example mycotoxicosis and coccidiosis, can decrease the absorption of pigments in the intestine and decrease color\u00a0yolk<\/em>. Maintain gastrointestinal health, for example by giving\u00a0Optigrin<\/a><\/strong>, being one of the key. The content of herbal extracts inside\u00a0Optigrin<\/a><\/strong>\u00a0able to kill pathogenic microbes and coat the intestinal villi to block sporozoites\u00a0Eimeria sp<\/em>. infects the cells of the small intestine. Finally, the digestive tract of chickens is healthy and the absorption of feed nutrients (including pigments in it) is more optimal.<\/p>\n\n\n\n Basically, color assessment yolk<\/em> it is subjective and varies for each person and different regions. However, in general, consumers like color the most yolk<\/em> minimum scale of 5 on Egg Yolk Color Fan<\/em> Medion.<\/p>\n\n\n\n The requirements that must be met in order to coloring yolk<\/em> can be optimal, namely :<\/p>\n\n\n\n This is because carotenoids have other functions as vitamin A-forming precursors and antioxidants in the poultry body. If poultry is immunosuppressed and vitamin A deficiency, then carotenoids in the body will be used first to increase immunity and the formation of vitamin A.<\/p>\n\n\n\n To get the color yolk<\/em> older and preferred by consumers, it is required to add pigment to the ration. There are 2 kinds of pigments that can be used, namely :<\/p>\n\n\n\n Factory-made pure pigments are many types, such as cantaxanthin <\/em>(carophill red<\/em>), xantophyll<\/em>, lutein <\/em>and so on. The use of pure pigments need to pay attention to economic efficiency because the price is quite expensive.<\/p>\n\n\n\n Another alternative is to use raw materials ration source karotenoidalami available in the environment. Some of them are :<\/p>\n\n\n\n Areerob et al<\/em>. (2019) in his research proved that the addition of CPO as much as 2-4% to the ration of laying hens can improve the color yolk<\/em> significantly. The CPO contains a high concentration of carotenoids that is 500-700 mg \/ l with a composition of 36% \u2462 - carotenes, 54% \u2462 -carotenes<\/em> 10% of the combined-carotenes<\/em> also xantophyll<\/em>.<\/p>\n\n\n\n Lokaewmanee et al<\/em>. (2010) in his research compared three ration treatments, namely control group a (basal Ration based on corn), Group B addition of 0.1% paprika extract and Group C addition of 0.1% paprika extract + 0.1% marigold flower extract. Results show improved color yolk<\/em> significantly between the treatment group and the control group.<\/p>\n\n\n\n Such color enhancement is due to peppers and marigold flowers containing total carotenoids and xanthophyll <\/em>higher than yellow corn.<\/p>\n\n\n\n Thus, information about carotenoids, color-determining color pigments, at a glance yolk<\/em>. Hopefully useful and add to our insight.<\/p>","protected":false},"excerpt":{"rendered":" Telur merupakan bahan pangan yang padat gizi dan mudah didapat. Berbagai jenis nutrisi terkandung di dalam telur mulai dari protein, lemak, vitamin sampai dengan mineral. Bahkan telur mengandung protein dengan kandungan lengkap sepuluh asam amino esensial dalam jumlah yang cukup untuk pertumbuhan dan perkembangan tubuh yang optimal. Dalam komponen telur utuh, kuning telur (yolk) menjadi […]<\/p>\n","protected":false},"author":4,"featured_media":81799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14,227],"tags":[912],"class_list":["post-81797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-info-medion","category-ayam-layer","tag-artikel-utama"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts\/81797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/comments?post=81797"}],"version-history":[{"count":3,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts\/81797\/revisions"}],"predecessor-version":[{"id":87707,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts\/81797\/revisions\/87707"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/media\/81799"}],"wp:attachment":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/media?parent=81797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/categories?post=81797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/tags?post=81797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.medion.co.id\/wp-content\/uploads\/2025\/02\/FFB-01-2.jpg\" "\\"\\"")
<\/figure>\n\n\n\nCarotenoids, Egg Yolk Pigments<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.medion.co.id\/wp-content\/uploads\/2025\/02\/FFB-02-1.jpg\" "\\"\\"")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/www.medion.co.id\/wp-content\/uploads\/2025\/02\/FFB-03-1.jpg\" "\\"\\"")
<\/figure>\n\n\n\nCarotenoid deposition in the body of poultry<\/h2>\n\n\n\n
\n
Factors affecting color Yolk<\/em><\/h2>\n\n\n\n
1. Concentration of carotenoids in the ration<\/h3>\n\n\n\n
![\"\"](\"https:\/\/www.medion.co.id\/wp-content\/uploads\/2025\/02\/FFB-04.jpg\" "\\"\\"")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/www.medion.co.id\/wp-content\/uploads\/2025\/02\/FFB-05.jpg\" "\\"\\"")
<\/figure>\n\n\n\n2. Genetics<\/h3>\n\n\n\n
3. Nutritional content of the ration<\/h3>\n\n\n\n
4. Perkandangan<\/h3>\n\n\n\n
5. Disease<\/h3>\n\n\n\n
How To Improve Color Yolk<\/em><\/h2>\n\n\n\n
\n
![\"\"](\"https:\/\/www.medion.co.id\/wp-content\/uploads\/2025\/02\/FFB-06.jpg\" "\\"\\"")
<\/figure>\n\n\n\n1. Pure pigment (synthetic)<\/h3>\n\n\n\n
2. Natural pigment<\/h3>\n\n\n\n
a) Crude palm oil<\/em>\u00a0(CPO)<\/h4>\n\n\n\n
b) extract of peppers and marigold flowers<\/h4>\n\n\n\n
![\"\"](\"https:\/\/www.medion.co.id\/wp-content\/uploads\/2025\/02\/FFB-07.jpg\" "\\"\\"")
<\/figure>\n\n\n\n