Yolk Discolorations from Cottonseed Meal When Eggs Were Oiled Before Storage

Abstract

THE recent reports of Kemmerer et al. (1960) and Frampton et al. (1961) show that the dark discolorations caused by gossypol and appearing in the yolks of stored eggs from layers fed cottonseed meal accompany an increase in the pH of the yolks. This increase in pH is enhanced by another component of cottonseed meal (halphenic acid), which also causes pink whites and salmon-colored yolks.It is common knowledge that there is a loss of CO2 from eggs during storage and that spraying their shells with oil or dipping them in oil will prevent or lessen the loss. This, in turn, should hold the yolks at a lower pH and, thus, lessen the dark discoloration. This paper reports that oiling the shells of fresh eggs does lessen the formation of dark yolk discolorations during their storage. PROCEDUREThe all-mash diets were composed of 66.9 parts hegari, 8.1 mineral and vitamin …