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Abstract
This study was designed to observe the effect of yolk temperature and age of laying hens on physical properties of the vitelline membrane. Instron measurements were made using a back extrusion cell.Egg yolks from young and old hens were adjusted to four temperatures: 1.7, 12.8, 23.8, and 35 C. Yolk index showed significant differences at all temperature treatments. Greater sensitivity to temperature was observed for the young pullet eggs with regard to yolk index and compression distance. There were no significant differences observed in peak area and egg yolk membrane breaking strength in both age groups as related to yolk temperature. Eggs from young hens were found to have yolks with a significantly higher breaking strength than that noted from older birds.
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