Effect of Pigments with Different Origins on Pigmentation and Performance of Broilers

A study was conducted using 600 1-d-old AA standard broilers from 1 to 49 days to investigate the response of pigments on pigmentation and performance of broiler with different origins with different levels of canthaxanthin, natural lutein and orange II based on standard diet. An additional objective was to determine the histology study of connective tissue of broiler muscles contained pigments. Broilers chicks were randomly assigned into 10 groups according to three dietary treatments with 3 replication, male and female chickens were separated respectively. Experimental diet of 1-d-day old broiler groups consisted on basal diet plus Natural Lutein at 25 mg/kg, 50 mg/kg and 100 mg/kg, basal diet plus canthaxanthin at 25 mg/kg, 50 mg/kg and 100 mg/kg, and basal diet plus orange II at 25 mg/kg, 50 mg/kg and 100 mg/kg received respectively and the other group received the diet without the addition of pigments (Control diet).The results showed that there were no significant (p >0.05) treatment effects on broiler performance. Assessments of visual color observation of chickens was done in a specific area of breast, shanks and vent skin by using a Kemin color fan (KCF), were taken on 3rd, 4th, 5th 6th and 7th week. Birds fed the canthaxanthin 25mg/kg, 50mg/kg and 100mg/kg had highest pigmentation than those fed equivalent quantities of natural lutein and orange-II. These data suggested that pigmentation score reached a satisfactory level, although carotenoids synthetic pigments might have been absorbed better in the small intestine then natural and azo ones while synthetic carotenoids pigments were more efficient in increasing skin and shanks color. The histological studies also revealed that pigments belong to Azo dyes group have negative (<0.0001) effect on the meat quality and connective fibers as compare to canthaxanthin and natural lutein pigments. These finding supports the hypothesis use of pigments have much interest due to their potential use as tool of best color and quality of meat by feed industry to meet the consumer demand.