Colorant egg yolk

The yellow coloration of egg yolks is important for consumer acceptance of this product. Moderately colored egg yolks are appropriate for table use, while highly colored yolks are desired as ingredients in processed foods (Klaui and Bauernfiend, 1981). The pigmentation of yolk is directly correlated to the amount and type of carotenoid supplementation (Marus-ich et al, 1960). The addition of antioxidants to carotenoid-supplemented diets resulted in increased pigmentation of egg yolks over those without added antioxidant (Madiedo and Sunde, 1964). It is likely that the antioxidant provided a protective effect for the carotenoid during feed storage and/or in the digestive tract of the bird. Williams etal. (1963) reported that 8-10 days are required to reach a steady-state carotenoid concentration in egg yolks of hens provided a carotenoid-rich diet. 

---