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이스트 phaffia rhodozyma 유래 astaxanthin의 난황착색에 관한 연구
김기하,안길환,조명행,이상호,최치만,조한덕,이창희,모인필,Kim, Ki-ha,An, Gil-hwan,Cho, Myung-haing,Lee, Sang-ho,Choi, Chi-man,Cho, Han-dug,Lee, Chang-hee,Moh, In-pill 대한수의학회 1996 大韓獸醫學會誌 Vol.36 No.2
The red yeast Phaffia rhodozyma, which contains astaxanthin(3, 3'-dihydroxy-$\beta$, $\beta$-carotene-4, 4'-dione) as its primary carotenoid, was tested as a dietary pigment source for egg yolks of laying hens. When the yeast was fed to laying hens at several concentrations, the intensity of redness in egg yolks was dependent on the yeast concentration in the feed and the deposition period. Addition of P rhodozyma in feed did not cause any visible adverse effect on laying hens.