Abstract
Pigmentation of egg yolks and poultry tissues (mainly skin and fat) directly reflects the contents of carotenoids in the feed of birds. In most countries of the World, consumers prefer pigmented egg yolks, whereas pigmented poultry tissues are less desired. Especially in the southern part of Europe, eggs with a golden-orange tone of yolks are preferred. This is achieved by supplementing feeds of birds with both yellow and red carotenoids. For this purpose, nine carotenoids are approved as feed additives in the European Union, five natural and four artificial products, six with a yellow color and three with a red color. This chapter describes the ways of pigmenting egg yolks and poultry tissues, how to measure the achieved color, the factors affecting the color of the product, the deposition rates of carotenoids, and the contribution of carotenoids in egg yolks to humane intake.
Published Version
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