Combines the richness of lutein from marigolds and capsanthin from paprika. Lutein is a yellow carotenoid pigment found in marigold flower extracts, which contribute to the yellow color of egg yolks. Capsanthin is a red carotenoid pigment found in paprika extracts, which contribute to the red color of egg yolks.

When lutein and capsanthin are combined, they can enhance the coloration of egg yolks, resulting in a brighter orange color. Capsanthin and capsorubin are chemically extracted from paprika and used for egg yolk pigmentation. The combination of carotenoids, including lutein and capsanthin, influences the color, stability, digestibility, and deposition rate in the target tissues of poultry.

Poultry can suffer from Lack of natural antioxidants, Poor skin pigmentation, Suboptimal yolk color. Deficiency can result is reduced shelf life of eggs. The combination of lutein and capsanthin can improve the nutritional quality of eggs, as they are both important antioxidants that can help protect the eyes and other organs from oxidative damage.

Nutrient deficiency deteriorates vision & immune function. Decay in egg yolk can reflect weakened immunity. Sometimes, lack of pigmentation correlates with overall poor egg quality, including shell strength and albumen quality, which can indicate a compromised reproductive system or insufficient nutrition.