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The percentage of deposition also shows great variations between the different carotenoids, from 14% fir astaxanthin to 40% for canthaxanthin. The composition of the diet affects the absorption of these pigments, for example, diets rich in fats favor their absorption. Some of these carotenoids are precursors of vitamin A, metabolizing to this vitamin when there are deficiencies and reducing the quantity that is deposited in the yolk.

Food disbalances, such as vitamin deficiencies, can also affect the color of the yolk. Primary factors include digestibility, metabolism, transference to the egg and deposition percentage of carotenoids administered with the diet.

Astaxanthin, red pigment used in animal feed. The color of the egg yolk depends on numerous factors that can be divided into primary factors, those that depend on the type and concentration of carotenoids, and secondary factors, those that depend on the animal.

What does the color of the yolk depend on?.

Xanthophylls are more important in egg coloration than carotenes. More than 600 different types of carotenoids have been described. They can be divided into two large groups: carotenes and xanthophylls. Carotenoids are a fat-soluble group of yellow, red and orange pigments. The color of the egg yolk is determined by the type and profile of carotenoids present in the feed and their intestinal absorption. Both the color of the yolk and its homogeneity (within the yolk and between different eggs) are important. It is an important organoleptic aspect for the acceptance of this product that the consumer relates to its quality.

1.2 How to get the desired coloration by the consumerĪs in other foods, the egg color is one of the most important aspects for consumers, especially the color of the yolk.

1.1 What does the color of the yolk depend on?.