Canthaxanthin for feed
Canthaxanthin is known mainly as the natural pigment of the orange-yellow Chanterelle mushroom, but also occurs in various lower animals, some crustaceans, insects, fishes and birds. Besides its pigmentation properties, Canthaxanthin has various physiological functions and can be converted into vitamin A in case of deficiency.
In order to meet market needs and considering the inherent variations of the diets in terms of colouring agents, the feed industry adds colouring agents to salmonid feed (to colour the flesh), to laying hens diet (to modify the yolk pigmentation) and, in some areas, to chicken diet (to modify skin pigmentation). Canthaxanthin is one of the carotenoids authorised for use in animal feed as a colouring agent in poultry feeds and fish feeds in accordance with Council Directive 70/524/EEC as E-161g.
Canthaxanthin is used for egg-yolk and broiler pigmentation, as the red component of the yolk colour, and in foods and cosmetics requiring a more orange-red hue.
β-carotene-4,4’-dione; 4,4’- diketo-β-carotene
Empirical formular: C40H52O2
Molecular Mass: 564.82
CAS No.: 514-78-3
Appearance: violet-brown, free-flowing particles
Fineness (US standard sieves): 100% through sieve No. 20
Loss on drying:8% max
Canthaxanthin content: 10%min;
USE OF CANTHAXANTHIN IN POULTRY
Canthaxanthin is used for egg-yolk and broiler pigmentation, as the red component of the yolk color, and in foods and cosmetics requiring a more orange-red hue.
USE OF CANTHAXANTHIN IN FISH
Market requirements varied over time. The recent trend has been towards increased pigmentation. Between 1976 and 1982, fish flesh contained up to 2.5 mg carotenoids (mainly added canthaxanthin) per kg of flesh in Norwegian farmed Atlantic salmon. Then, between 1982-1988, the concentrations increased up to around 3-5 mg/kg.