Effect of capsaicin from red pepper (Capsicum sp) on the deposition of carotenoids in egg yolk

The objective of this study was to compare the deposition of carotenoids in egg yolk in the presence of different levels of capsaicin in the diet of hens. A yellow corn basal diet was prepared and corresponded to the control treatment; the other five treatments were with red carotenoids as follows: Oleoresin and Biored (commercial unsaponified and saponified extracts of red pepper respectively) and three with red pepper meal (Guajillo) with different levels of capsaicin (0.76, 12.26 and 35.26 mg kg^-1 diet). The level of total carotenoids was 20-25 mg kg^-1 diet in the five treatments. The total carotenoids in egg yolks (30 ± 0.34 mg kg^-1) of red pepper diets with three levels of capsaicin were not statistically different. However, the carotenoid content was lower in egg yolks of commercial preparations (saponified, 26 ± 0.86 mg kg^-1; unsaponified, 24 ± 0.85 mg kg^-1). The highest level of capsaicin had a significant effect on the deposition of capsanthin and zeaxanthin during the 3 weeks of feeding. For the commercial saponified preparation (Biored) and the unsaponified pepper in the presence of capsaicin the colour obtained was the one preferred by the consumer (9.34 ± 0.05). Oleoresin was a poor pigment. It is concluded that capsaicin had a positive effect on the deposition of carotenoids in egg yolk without affecting the productivity parameters.