1. NATURAL PIGMENTS
PRES/Pigments/1 DD 14/11/02

2. PIGMENTATION ORIGINATED HISTORICALLY
The visual appearance is an important characteristic for the consumer.
Pigmentation is associated with
healthy animals and quality products.
PRES/Pigments/1 DD 14/11/02

3. Country preference concerning pigmentation
Layers and broilers are unable to synthesise
their own pigments.
Pigments added to the diet to obtain the desired colour
corn producing countries
corn contains natural pigments, xanthophylls
free range layers grass contains natural pigments, xanthophylls
PRES/Pigments/1 DD 14/11/02

4. PIGMENTATION 1. Analyse the market needs in terms of colours
an economic factor
2. The colour of egg yolks from
light-yellow to golden-yellow
expressed in the Roche Colour
Fan score number
3. The colour of the skin and shank of broilers.
PRES/Pigments/1 DD 14/11/02

5. CONTROL OF PIGMENTATION
Mainly visual observations
They are subjective:
individual observations
source of light
background colour
Colour meter
Chromatometer
3 Dimensional determination
PRES/Pigments/1 DD 14/11/02

6. PIGMENTS IN INGREDIENTS
Average xanthophylls (mg/kg) in raw materials
MAIZE
SORGHUM
WHEAT
SOYBEAN MEAL
GRASS MEAL
ALFALFA MEAL
MAIZE GLUTEN FEED
MAIZE GLUTEN 60% 18 2
150
160 25
200
PRES/Pigments/1 DD 14/11/02

7. Pigmentation variables
Xanthophyll level varies in raw materials
genetic, field and climate effects
harvest and storage conditions
temperature
light
time
The results on the pigmentation depend on :
the xanthophyll content and the deposition rate by the animal.
The adaptation period for layers is about 5 days.
PRES/Pigments/1 DD 14/11/02

8. FACTORS AFFECTING PIGMENTATION
Oxidation
Vitamin E support the absorption (biological antioxidants)
Antioxidants in feed to protect the fat and the xanthophylls from oxidation.
The feed intake
Stress conditions (temperature, etc.)
Diseases
Salmonellosis and coccidiosis damage the mucosa of the digestive tract and reduce the absorption of carotenoids.
Processing techniques
High temperatures may degrade xanthophylls.
PRES/Pigments/1 DD 14/11/02

9. WHAT ARE NATURAL PIGMENTS
Natural Pigments are based on natural Carotenoids mainly used in poultry feed. (fish feed is a new opportinuty).
They are obtained from dehydrated, stabilized, homogenized and soaponified Marigold extract (yellow pigments) and Paprica extract (red pigments).
PRES/Pigments/1 DD 14/11/02

10. PRODUCTION 1. Flower Meal production
2. Pelletting : To have a better action of the solvent
3. Oleoresin production and extraction of the solvent (ether)
4. Oleoresin saponification (with Potassium)
5. Adsorption on a dry carrier (for powder products)
PRES/Pigments/1 DD 14/11/02

11. Saponification:
Hydroxycarotenoids have to be saponified before being absorbed. Saponification improves the digestibility of the original esterified Tagete and Capsicum xantophylls.
Isomerisation:
The most bioavailable pigments are on trans form. To reach a higher percent of trans form, flowers are selected genetically. A chemical processing technique called isomerisation (cis to trans) can also be used
PRES/Pigments/1 DD 14/11/02

12. NATURAL and SYNTHETIC
Natural for:
Yellow skin broilers: natural is preferred because gives a uniform gold pigmentation
Vegetal eggs: synthetic pigments are not allowed
Pasta eggs: better colour, more uniform and resistant to heat
General trend:consumers are moving to natural. Researches show doubts about healthiness of synthetic pigments.
PRES/Pigments/1 DD 14/11/02

13. NATURAL PIGMENTS MARKET
Quality:
Trans-isomers level
Level of saponification (highest as possible)
Stability against oxidations (vacuum sealed packaging and antioxidants)
PRES/Pigments/1 DD 14/11/02

14. STABILITY OF NUTRIGOLD YELLOW DRY
PRES/Pigments/1 DD 14/11/02

15. STABILITY OF NUTRIGOLD YELLOW DRY
PRES/Pigments/1 DD 14/11/02

16. STABILITY OF NUTRIGOLD RED DRY
PRES/Pigments/1 DD 14/11/02

17. SYNTHETIC PRODUCTS FOR PIGMENTATION
ROCHE
Carophyll Yellow (10%) apo-ester
Carophyll Red (10%) canthaxanthin
BASF
Lucantin Yellow (10%) apo-ester
Lucantin Red (10%) canthaxanthin
Comparison of product efficiency : synthetic : natural = 6 : 1
1 kg synthetic Yellow = 6 kg NUTRI-GOLD YELLOW
In broiler diets 8 kg NUTRI-GOLD YELLOW can replace 1 kg synthetic product.
In some countries synthetic products are prohibited
by law because of safety reasons
PRES/Pigments/1 DD 14/11/02

18. DOSE LEVELS FOR EGG YOLK PIGMENTATION
NUTRI-GOLD RED
DOSE LEVELS FOR EGG YOLK PIGMENTATION
NUTRI-GOLD RED
ROCHE COLOUR FAN
wheat-based *
maize-based 30%
maize-based 50%
8 - 9
9 - 10
500
800
1400
1800
2200
400
700
1200
1600
2000
200
600
1000
* NUTRI-GOLD YELLOW at 150 g/tonne added for yellow xantophyll level
PRES/Pigments/1 DD 14/11/02

19. Pigment dosage in active component considering the requested yolk color
PRES/Pigments/1 DD 14/11/02

20. Pigment dosage considering the requested yolk color
*Lower value for lower end of the color range
PRES/Pigments/1 DD 14/11/02

21. BROILER DIETS WITH XANTHOPHYLLS FOR A GOLDEN YELLOW SKIN COLOUR
Several diets are normally used; A starter, grower and finisher diet.
It is efficient to have lower xanthophyll levels in the starter - and higher
levels in the finisher diet
Example of dosage recommendation :
Starter diet No NUTR-GOLD YELLOW dry
Grower diet kg/t NUTR-GOLD YELLOW dry
Finisher diet kg/t NUTR-GOLD YELLOW dry
The dosage depends on the natural (ca. 15 ppm) xanthophyll level, body weight, feed conversion.For more intensive pigmentation small amounts of red pigments can be added. ( kg/tonne NUTRI-GOLD RED)
PRES/Pigments/1 DD 14/11/02

22. + 175 g/ton NUTRI-GOLD YELLOW DRY
EGG YOLK COLOURS
WHEAT BASED DIET
+ 175 g/ton NUTRI-GOLD YELLOW DRY
ROCHE COLOUR FAN
LUCANTIN CX FORTE
g/tonne
10.5 20
11.5 25
12.5
Trial in UK
Wheat based layer diet (3mg/kg Xantophylls) 35
PRES/Pigments/1 DD 14/11/02

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