Abstract
Egg yolks have been shown to contain amino acids in the chemically free state by Lea and Rhodes (1953) and Ducay et al. (1960). The present report deals with (1) the quantitative content of free lysine in egg yolk substance and (2) the effect of the level of dietary lysine upon the free lysine content of egg yolk.Diets containing the levels of lysine indicated in Figure 1 were each fed to 13 individually-caged pullets (Bray, 1966). Six eggs produced on the 53rd day of the assay were randomly chosen from each dietary regimen for microbiological determination of free lysine in egg yolk material. After each yolk was wiped free of albumen, the vitelline membrane was ruptured and removed and an aliquot of blended yolk material was dialyzed across 8/32 dialysis tubing**Visking Division, Union Carbide Corp., Chicago, Illinois. against distilled water for 24 hours. The lysine content of the dialyzate was determined as described by Difco …
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