Properties of Albumen from Eggs Having Mottled Yolks

Abstract

Albumen from normal eggs and from eggs having mottled yolks was examined for composition and for functional capacity. Yolk mottling was induced by including 0.02% Nicarbazin in the hen’s ration.Albumen from eggs having mottled yolks was quite different in composition from albumen collected from normal eggs. Moisture was lower, but percentage of protein, fat, ash, and mineral content was higher in albumen from mottled eggs than from normal albumen. Fat content was significantly greater in albumen from eggs having mottled yolks, indicating that lipid material had passed from mottled yolks, through the vitelline membrane, into the albumen.Electrophoretic analysis indicated very little difference in protein composition between the two albumen samples; however, there were indications of lipid contamination in the albumen sample from eggs with motded yolks.There was considerable difference in the functional performance of albumen from eggs with mottled yolks and albumen from eggs having normal yolks. Albumen from eggs with motded yolks had impaired foaming capacity and produced poor angel cakes.