Natural antioxidant used in egg pigmenter

摘要

Appearance and attractiveness are important criteria for foods selection. Consumers assess freshness of an egg by observing appearance of the shell, egg white and yolk. Eggs that possess an orange-red colour yolk appeal more to consumers. The relationship between colour of the egg yolk and diet of the layers were reported. It was found that layers fed with maize-based diet supplemented with marigold oleoresin can lay eggs with Roche Colour Fan (RCF) score up to 10. To achieve higher RCF scores, layer feeds needs to be supplemented with red pigments.