Astaxanthin is a carotenoid found in marine environments, usually in the tissues, skin, feathers, and ovaries of various fish and birds, as well as in algae and fungi. It provides an orange to red color for fish tissues, presents grayish-blue in the live shrimp and lobsters of exoskeletons, and turns pink when cooked. Since crustaceans and fish cannot synthesize astaxanthin themselves, they acquire it through the food chain from carotenoids produced by plants, bacteria, and fungi, which are transferred up the food chain. In aquaculture, when natural pigments are insufficient for tissue coloration, astaxanthin must be added to the feed.

Astaxanthin is a carotenoid found in marine environments, usually in the tissues, skin, feathers, and ovaries of various fish and birds, as well as in algae and fungi. It provides an orange to red color for fish tissues, presents grayish-blue in the live shrimp and lobsters of exoskeletons, and turns pink when cooked. Since crustaceans and fish cannot synthesize astaxanthin themselves, they acquire it through the food chain from carotenoids produced by plants, bacteria, and fungi, which are transferred up the food chain. In aquaculture, when natural pigments are insufficient for tissue coloration, astaxanthin must be added to the feed.

Canthaxanthin is a naturally carotenoid widely distributed in birds, fish, crustaceans, fungi, and algae, and is commonly used as a feed additive to provide red pigmentation. In poultry farming, canthaxanthin is added to give egg yolks and broiler skin a red color. It enhances the color of egg yolks to meet market demand for golden-yellow yolks with the combination of yellow pigments. In salmon farming, adding astaxanthin can achieve the desired flesh color to enhance consumers’ appeal. It also possesses antioxidant properties and free radical scavenging capabilities. The feature of vitamin A activity can improve the appearance of animal products, and enhance the antioxidant defense mechanisms within these animals' bodies.

C-30 ester, also known as deoxycarotene, is specifically used for the golden-yellow pigmentation of egg yolks and poultry skin in the poultry industry. This carotenoid is metabolized and stored in animal tissues after being converted. It is derived from deoxycarotene, presenting in citrus fruits, sorghum, grass, and alfalfa. Apart from plant-sourced lutein, C-30 ester is at least three times more effective in egg yolk pigmentation and provides at least 1.5 times more coloring effect in poultry skin applications. It is also a precursor of vitamin A.