Variations in the Deposition Behavior, Comprehensive Coloration Performance, and Storage Oxidative Stability of Different Carotenoids in Egg Yolk

The color of egg yolk has a significant impact on consumer acceptance, and its main coloring pigment comes from different carotenoids. This study evaluated the deposition and coloration capacity of dietary canthaxanthin, astaxanthin, and lutein in egg yolks, focusing on the oxidative stability of canthaxanthin. While physical parameters remained unaltered, canthaxanthin exhibited the highest coloration capacity, rapidly achieving a maximum color score of 16. Conversely, pigment mixtures yielded lower scores, suggesting visual dilution and competitive interactions, while LC–MS/MS revealed an upper limit on carotenoid deposition. Storage trials demonstrated that canthaxanthin-enriched yolks maintained exceptional color stability and chemical retention over 21 days at 4 °C and 15 °C. Notably, canthaxanthin maintained a consistently lower yolk pH throughout storage and attenuated superoxide dismutase (SOD) depletion. Precise single-pigment supplementation optimizes sensory quality and shelf life, providing practical strategies for laying hen feeding, egg processing, and retail industries.