Effect of Natural and Chemical Colorant Supplementation on Performance, Egg-Quality Characteristics, Yolk Fatty-Acid Profile, and Blood Constituents in Laying Hens

Natural and chemical colorants are attracting a lot of attention as sustainable feed additives due to their effect on food color because presentation matters consumers. Color also is major sensory factor that helps consumers determine quality its possible health benefits. For example, highly colored egg yolks can only come from healthy laying hens fed well-balanced, nutrient-rich diet. Consumers associate an intense yolk with healthy, food. There growing market request for eggs rich coloring. The purpose the current study was evaluate impact natural (paprika) (carmoisine) colorant supplementation performance, egg-quality characteristics, fatty-acid profile, blood constituents in hens. A total 240 Bovans were randomly distributed completely randomized design four treatments according experimental diets: control diet (without any colorants), supplemented 4 kg/ton paprika, 150 g carmoisine/ton, combination paprika plus 42 54 weeks age. Each treatment consisted 10 replications six Dietary inclusion improved (p < 0.05) feed-conversion ratio egg-production rate, while final body weight, weight change, intake, mass not affected. degrees white increased by dietary supplements. Yolk shell thickness enhanced adding and/or carmoisine colorants. Supplementation alone or linolenic acid, oleic vitamin E concentrations yolks. In contrast, palmitic acid liver malondialdehyde contents decreased 0.05). Paprika lipid profile treated We concluded has influential role improving color, production