ORO GLO^®

For Consistent Pigmentation in Poultry Skin & Eggs

For more than 40 years, Kemin has been the market leader in providing high quality carotenoid products – often referred to as pigments to the layer industry. ORO GLO^®, a source of yellow pigmentation from marigolds, improves egg yolk color and increases lutein levels. Kemin also offers KEM GLO^™, a source of orange/red pigment, to further enhance egg yolk color. 

The Benefits of Lutein

Xanthophylls are a specific type of carotenoid, and one of the most important xanthophylls is lutein. Lutein is found in high quantities of green, leafy vegetables,¹ as well as in marigolds, and plays a significant role in eye health.

The Benefits of Lutein

• Promotes overall eye health and brain function²
• Protects eyes from harmful blue light overexposure³
• Protects cells from oxidative damage and inflammation⁴
• May reduce the risk for and progression of age-related macular degeneration⁵
• Supports brain health and infant development²

A Formulation to Fit Your Needs

ORO GLO^® 20 Dry is primarily used in layer diets and allows uniform distribution of color throughout the feed for a more consistent egg pigmentation.

• The company's manufacturing technology produces a highly stable, consistent orange/yellow carotenoid
• Consistent pigment color and particle density throughout the product
• Provides additional lutein value to eggs
• Highly stable and standardized product to guarantee consistent xanthophyll addition to the feed

Kemin Customer Laboratory Services (CLS)

Through its Customer Laboratory Services (CLS), Kemin offers customers a complimentary validation to test color and lutein values in egg yolks. CLS analyzes organic and non-organic feed ingredients to compare the consistency of lutein and color levels to the customer's carotenoid specification.

For more information on CLS, or to get your complimentary product analysis, contact your Kemin sales representative.

Product Specifications

References

¹Perry, A., Rasmussen, H., and Johnson, E. (2009). Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg products. J Food Comp Anal. 22: 9-15.
²Walk, A., et al. 2017. From neuro-pigments to neural efficiency: The relationship between retinal carotenoids and behavioral and neuroelectric indices of cognitive control in childhood. International Journal of Psychophysiology. 118: 1–8.
³Wu, J., et al. 2006. Surv Ophthalmol. 51: 461-481.
⁴Bone, R. A., Landrum, J. T. & Tarsis, S. L. 1985. Preliminary identification of the human macular pigment. Vision Res. 25: 1531–1535.
⁵Calvo, N. 2005. Lutein: A valuable ingredient of fruit and vegetables. Crit Rev Food Sci and Nutr. 45: 671-696.

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