Effect of annatto and alfalfa on egg yolk pigmentation in Creole hens

Objective: To evaluate the effect of an alfalfa- and annatto-enriched diet on the external and internal characteristics of eggs laid by Creole hens. Design/Methodology: A set of 22 Creole hens was divided into two treatment groups. The first group (n11 females and one male) was fed alfalfa, while the second (n11 females and one male) consumed alfalfa and annatto. For the study, 116 eggs (alfalfa58 and annatto58) were collected and stored in refrigeration until further analysis. The data encompassed external physical characteristics (egg weight, length, width, and shell thickness) and internal physical characteristics (yolk weight, white weight, and yolk pigmentation). Yolk color was evaluated as per the DSM color spectrum. Study Limitations/implications: Backyard poultry farming does not use artificial pigments to color egg yolks due to their high cost and low availability. Annatto and alfalfa are low-cost, handy alternatives. Results: Adding fresh alfalfa or annatto to the Creole hens’ diet did not significantly affect (P0.05) egg weight, length, or width, nor (P0.05) eggshell thickness. Yolk and white weight were not affected (P0.05) either. However, supplementing the hens’ diet with annatto intensified yolk pigmentation. Conclusion: Adding annatto to the Creole hens’ diet intensifies yolk color without affecting the external or internal physical characteristics of eggs. Annatto (known in Mexico as achiote) is a natural pigment with no harmful effects on human health compared to synthetic alternatives. It is also inexpensive and easily accessible.