Food & Feed Research


Volume 45, Issue 1
natural pigments, yolk color, CIE L*a*b*, sensory analysis, β-carotene
TOOLS Creative Commons License
Nedeljka J. Spasevski*, Danka M. Dragojlović, Dušica S. Čolović, Strahinja Ž. Vidosavljević, Tatjana A. Peulić, Slađana M. Rakita, Bojana M. Kokić
University of Novi Sad, Institute of Food Technology, 21000 Novi Sad,
Bulevar cara Lazara 1, Serbia


For many consumers egg yolk color is a very important characteristic of egg quality. Since hens are not able to synthesize coloring pigments, the intensity of the yolk color depends directly on the content and profile of pigmenting carotenoids present in their feed. The aim of this study was to assess the combined pigmenting effect of paprika and carrot and their ability to achieve egg yolks in the desired color range. Biological tests lasted for 30 days and were conducted on 180 Lohmann Brown layers. The laying hens were divided in six groups. Every group was assigned to one of six possible treatments, control 1 (C1) treatment without any pigments added, control 2 (C2) treatment with synthetic pigments added and four experimental diets (D1, D2, D3, D4) with the addition of natural color sources (paprika and carrot). After experimental period collected eggs were analyzed regarding physical characteristics of eggs, content of β-carotene and yolk color of eggs. Obtained results has shown that dried carrot and milled paprika can successfully replace synthetic pigments, with no negative effects on physical characteristics of produced eggs, egg yolk color, acceptability or β-carotene content.

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