Hen eggs are one of the most nutritious foods with versatile uses. In terms of quality, the most important feature for the simplistic consumer is the colour of the yolk, whose preference for richness varies considerably from country to country. For this reason, either natural or synthetic carotenoids are often added to the mixed feed for laying hens. Carotenoids, which are a group of natural yellow, orange and red fat-soluble pigments, are increasingly used as supplementary ingredients in poultry nutrition, mainly because of their antioxidant, anti-inflammatory and immunomodulatory properties. These pigments, found naturally in a variety of sources, can positively influence the health of laying hens and at the same time enhance the quality of animal products such as eggs, which can subsequently be beneficial to human health. Increasing the carotenoid content of compound feed can contribute significantly to reducing oxidative stress, increasing the stability of products during storage and improving the colour of egg yolks, which is key in terms of consumer preference. In addition, carotenoids of natural origin are gaining popularity among consumers who reject synthetic carotenoids in livestock nutrition. As a result, there is a growing interest in so-called functional foods. In the Institute of Animal Science in Prague – Uhříněves, a number of experiments were carried out with the replacement of synthetically produced carotenoids in poultry mixed feeds with natural sources of lutein and zeaxanthin, including an experiment with newly bred wheat variety PEXESO. The aim of this experiment was to evaluate the effect of biofortified wheat variety PEXESO with increased content of carotenoids lutein and zeaxanthin on the performance of laying hens and the quality of eggs produced.