The Nutrient Content of High and Low Quality Fresh Eggs.

FOR the past two years investigations have been conducted in this laboratory to elucidate further the chemical composition of eggs. The principal objective has been to ascertain how the chemical composition varies with egg quality, in the hope that this knowledge eventually may be instrumental in the production of eggs of higher quality. In the earlier phases of this work (Charkey et al., 1947a, b) it was found that (a) egg-white fractions of eggs with high quality thick white‡ have a higher solids content than do those of eggs with low quality thick white§; (b) the solids of high quality egg-white fractions are higher in content of tryptophan than the corresponding low quality solids; and (c) in the case of the thick white fraction, higher in total nitrogen than the low quality solids. The explanation presenting itself as most likely to account for these facts was variation in the kind, . . .