Influence of pigments on the shelf life of eggs from layers hens in the final phase of production

The objective of this work was to determine the influence natural (marigold flower extract) and synthetic (canthaxanthin) pigments on shelf life eggs from light laying hens in final stages production. 288 birds were distributed a completely randomized design, with eight treatments, consisted four levels marigold extract (2.1; 2.4; 2.7 3 ppm) canthaxanthin (0.4 ; 0.7; 1,0 1.3 ppm), each treatment six replicates birds/experimental unit. In last ten days experimental period (75-78 weeks age) total 960 collected, selected randomly distributed, which 480 stored at ambient temperature under refrigeration. Ten different storage periods analyzed (0, 5, 10, 15, 20, 25, 30, 35, 40, 45 days), one egg repetition (six per treatment). Internal external quality parameters evaluated eggs. Egg yolk color using La Roche colorimetric fan (LCR), showing significant interaction between level period. Yolk height (YH), albumen percentage (%A) (%Y) showed It is concluded that use flower) for stage production did not most variables present study, however, refrigerated environment had better results conservation.