This study aimed to evaluate the use of an additive canthaxanthin based and annatto extract (Bixa orellana L.) in diets of laying hens and its effect on the color of the yolk and egg shelf life. 864 hens were used 34 to 45 weeks old. The treatments were T0 (control diet), T1 (T0 + 30 g of canthaxanthin and annatto extract) and T2 (T0 + 60 g of canthaxanthin and annatto extract), distributed in a completely randomized design with 6 replicates per treatment. Yielding for egg production 88.636, 91.933 and 90.823 % weight egg 60.525, 61.659 and 61.543 g, egg mass of 53.634, 56.435 and 55.754 g, coloring yolk by Roche method temperature of 22 °C was 6, 9 and 12 and temperature of 7 °C was 6, 9 and 12, by the method photocolorimetric minolta a temperature of 22 °C was for "L" of 45.63, 43.84 and 42.64, for "a" of 0.18, 3.79 and 6.66 and "b" of 21.82, 20.57 and 20.15 and temperature of 7 °C...