Canthaxanthin exists naturally in birds, fish, fungi, algae and insects. It is a red carotenoid and widely used in the feed industry as an additive for offering red pigmentation to egg yolk and poultry skin. It is a highly potent red colourant available to poultry industry. In comparison to the red carotenoid from plants, canthaxanthin is in a high bioavailability form and has a higher deposition rate in egg yolk and poultry skin. Flesh colour is a very important quality indicator used by consumers to judge the quality for farmed salmonids, in combined with astaxanthin, canthaxanthin is commonly used for salmon and trout pigmentation.