Getting the colour of yolk and skin right.

摘要

Use of the carotenoid pigment canthaxanthin as a colouring agent in poultry feeds, designed to result in the desired coloration of egg yolks and poultry meat skins, is discussed. Reasons for addition of pigments to poultry feeds are outlined, and the good safety record attaching thereto highlighted. Compared with the permitted alternative carotenoids (citranaxanthin, capsanthin, capsorubin), canthaxanthin shows superior pigmenting properties and stability during processing and storage.