Two experiments were designed to study the influence of genetic and age differences on emulsifying capacity, viscosity, pH, and solids content of egg yolk. In the first experiment, eggs from two inbred lines of Brown and White Leghorn birds 30, 40, 50, and 75 weeks of age were used. Emulsion stability differed significantly (P < .01) by breed. Differences in viscosity, pH, and percent solids between the two breeds were not significant. Age of bird significantly (P < .05) affected yolk viscosity and emulsion stability. Yolk pH was not affected by age of bird. Yolk solids tended to increase with increased age. Emulsion stability, yolk viscosity, and solids content were significantly correlated (P < .01). In the second experiment, eggs from hens selected for high and low aggressiveness from White Leghorn and Rhode Island Red breeds were used to study the effect of social behavior on selected yolk characteristics. Less aggressive birds of R.I.R. breed produced yolks with greater emulsifying capacity than yolks from the more aggressive birds (P = 0.06). Percentage of yolk solids differed significantly (P < .01) between breeds, and the breed × strain interaction for viscosity was significant (P < .05).
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Varadarajulu et al. (1972) studied this question.
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