Last year, I was able to compare my poultry farm with other factory farms.
The difference was clearly visible:
our egg yolks were not only a deep orange color but also thicker and fuller.
Even the shells were stronger and harder to break.
But what’s the secret to orange egg yolks?
Besides being a very attractive color, orange egg yolks are the product of a well-balanced and highly nutritious diet.
Several factors contribute to this:
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Several factors contribute to the production of this product: xanthophylls, omega-3 fatty acids, and meat.
Xanthophylls are a type of carotenoid.
Carotenoids are natural plant pigments found in many fruits and vegetables.
Beta-carotene, one of the best-known carotenoids, is generally considered responsible for the orange color people usually associate with carrots.
But in reality, beta-carotene is what gives egg yolks their nutritional value, more so than their color.
The carotenoids that result in darker yolks are xanthophylls, which are more easily absorbed.
(Lutein is one of these xanthophylls, and the higher its concentration, the more orange the yolk will be.)
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