Absence of effects of dietary α‐tocopherol on egg yolk pigmentation

Three experiments were carried out in which yolk colour and carotenoid content were measured in hens fed diets containing soyabean oil or tallow and supplemented with 0, 10, 20, 40, 80, 160 or 320 mg tocopheryl acetate. 2. Fat type had no consistent effect on yolk carotenoid content but yolk α‐tocopherol concentrations were lower with the soyabean oil diet. 3. Yolk concentrations of all carotenoids measured and yolk colour were unaffected by dietary α‐tocopherol concentration.