Resumen

CARRANCO, María Elena et al. Inclusión de la harina de cabezas de camarón penaeus sp. en raciones para gallinas ponedoras. efecto sobre la concentración de pigmento rojo de yema y calidad de huevo. INCI [online]. 2003, vol.28, n.6, pp.328-333. ISSN 0378-1844.

The use of synthetic colors in the food industry, is based on the origin and the obtention method of the pigment, being the main argument, its toxicity; reason why there is much interest in studying natural resources. Shrimp industry is very important in Mexico. A lot of wastes are generated by this industry because of the high percentage of shrimp heads, exoeskeletons, and soluble components lost during processing. The object of this study was to evaluate the effect of the shrimp head (Panaeus sp.) meal on the red pigment concentration in yolk and egg quality production. Shrimp head meal replaced in 10, 20 and 25% soybean meal levels. 240 White Leghorn hens of 52 weeks of age were used. 3 hens were placed in each cage. 4 treatments with 5 repetitions each, were randomly assigned with 60 hens for treatment and 12 for each repetition. Egg weight, egg production, feed consumption and feed conversion were recorded daily. Pigmentation of egg yolk, and sensorial evaluation were registered up to the fourth week of the study. The results showed that different levels of inclusion of shrimp meal in the diet, did not differ significantly the production variables, egg quality and sensorial evaluation (P>0.05). Yolk pigmentation increased significantly (P<0.05) in all diets that contain shrimp head meal. In conclusion, properly processed shrimp meal can be used in relatively high levels (25%) replacing soybean meal in laying hen diets without causing detrimental effects in these hens.

Palabras clave : Astaxantina ; Gallinas Ponedoras; Harina de Camarón ; Pigmento en Huevos .