The eggs are important in the human feeding and food industry. The factor linked to quality of product is the color of the yolk. It has some addictive ones, mainly artificial, being added into laying hens feeding seeking to alter the coloration of the yolk. As for the natural addictive is known that the annatto has effective action on the red color, however it is not of scientific knowledge how it acts as the anti-oxidation in different preparations with eggs. Like this the research aim evaluates starting from different diets supplied to two lineages of laying hens the differences as for the quality of the eggs as: durability, lipid oxidation of the yolk (different preparations), viscosity, resistance of the yolk membrane, emulsification power, foam formation and with the use of sensorial analysis to detect perceptible differences of flavor, odor, texture and appearance. The project will be accomplished at ESALQ-USP at the Poultry Section of the Department of Genetics and Department of Food, Nutrition and Agroindustry, that 160 posture laying hens with age of 20 weeks of two different lineages with differentiated productive ends (commercial and alternative) they will receive different diets seeking to optimize the red coloration in the yolk. For this three different diets will be used with the addition of 1,5 and 2% of annatto in nature in the commercial ration, and the third contemplate the concentration of 0,001 and 0,006% of artificial addictive denominated carophill yellow and red,respectively. Like this each lineage will be divided in a group control and three diets differentiated for addictive, totaling eight treatments.
News published in Agência FAPESP Newsletter about the scholarship: