The intensity of brown egg yolk colour is most directly increased by dietary inclusion of which substances?
Correct answer: A. Xanthophyll pigments
- A. Xanthophyll pigments
- B. Sulfur amino acids
- C. Calcium phosphates
- D. Medium-chain fatty acids
Explanation
Xanthophylls from ingredients such as maize and alfalfa are deposited in the yolk and deepen its yellow colour. Calcium and amino acids affect other production functions but do not directly provide yolk pigmentation.
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