The effect of adding Canthaxanthin and beta?apo?8'?carotenal to laying diets containing yellow corn and alfalfa on egg yolk pigmentation

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Abstract
The addition of dehydrated alfalfa at levels of 5, 10 and 20 per cent to a diet containing ground yellow corn produced an increase in egg yolk pigmentation. Pigmentation of the egg yolks was further increased by the addition of 4.4, 8.8 and 13.2 mg canthaxanthin/kg. The greatest effect of canthaxanthin was noted with the highest level of the naturally occurring carotenoids found in yellow corn and dehydrated alfalfa. The addition of β‐apo‐8'‐carotenal to a diet containing yellow corn, dehydrated alfalfa and canthaxanthin failed to have a beneficial effect on egg yolk pigmentation.