Resumo em língua estrangeira
This study aimed to evaluate the effects of including natural additives, annatto and turmeric, in the diet of laying hens, focusing on egg quality and yolk pigmentation. Four experimental treatments were used: control (no additives), annatto, turmeric, and the combination of both. The results showed that annatto provided greater yolk color intensity, while turmeric also contributed positively and maintained internal egg quality. The combination of the two additives did not present a synergistic effect, resulting in lower values compared to the isolated additives. None of the treatments affected the physical characteristics of the eggs, such as weight, yolk and albumen proportion, or Haugh unit. It is concluded that the isolated use of annatto or turmeric can add value to the final product, meeting market demand for more natural and high-quality foods.