Egghance Yellow is made from beautiful marigold extracts that contains Xanthophyll which gives yellow color to egg yolks. Feeding hens with marigold extracts increases xanthophyll concentration in egg yolk, enhancing its color.

Xanthophylls are ingested with the feed from natural sources such as marigold flower extracts, which contain lutein. In some cases, xanthophylls from marigold flower are saponified to enhance their effectiveness in egg yolk coloration. The egg yolk color changes about 48 hours after the application of xanthophylls, and diets should be supplemented with yellow and red xanthophylls to achieve an optimal yolk coloration in egg production.

Backlashes like suboptimal yolk color, poor skin pigmentation, potential health implications, and reduction in shelf-life of eggs are the observed complications. Impaired liver function can reduce carotenoid conversion and affect yolk pigmentation. Absorption of carotenoids is affected by the health of the digestive tract, especially in cases of GI issues, which can reduce the bioavailability for yolk pigmentation.

A lack of Yellow carotenoids, such as lutein, xanthophyll and zeaxanthin carotenoids can lead to reduced immune function, Insufficient intake of these carotenoids in the diet can result in pale or diminished pigmentation, and poor reproductive health.