Factors Influencing the Lysozyme Level of Hens’ Egg White

ONLY genetic constitution has been shown to be a factor influencing the level of lysozyme in egg white. Fleming and Allison (1924), Smolelis and Hartsell (1951), Wetter et al. (1953), and MacDonnell et al. (1954) have shown there to be large differences in the lysozyme content of the egg whites of different species of birds. The chicken ranked higher than all other species tested save the quail, whereas the duck and goose ranked among the lowest. Highly significant differences between strains of the domestic fowl have been demonstrated by Cotterill and Winter (1954), although it is not clear from the published report whether these strains were of the same or different breeds. They also have shown highly significant differences in eggs laid by different hens, as have Wilcox and Cole (1954). In order to facilitate characterization of individual hens in respect to lysozyme concentration of their egg white for an …