New strategies for colouring broilers with natural pigments

Fluctuations in market availability of natural and synthetic pigments have generated a need for new strategies to optimise the use of available pigments and maintain colouration levels of demanded products. Yellow pigments can partially be replaced by red pigments to obtain the same desired result. Chicken skin and egg yolk colour is determined by dietary carotenoids, mainly xanthophylls. Moreover, it bears mentioning their antioxidant and immunomodulatory properties, widely reported in the lit