Some Factors Affecting Components of Eggs from Adult Hens

INTRODUCTION LIMITED reports are available concerning certain egg components. Romanoff and Romanoff (1949) summarized the research work in this area prior to 1949. Since that time, several papers have been published which deal with strain influences on quality measurements and chemical components of eggs. Those dealing with strain influences on quality have been reported previously (May, Schmidt and Stadelman, 1957). Certain chemical components of egg albumen were studied by Cotterill and Winter (1954). They found wide variations among hens and smaller variations among breeds as to total solids, total protein and lysozyme activity. The five breeds tested by Arroyave, Scrimshaw and Tandon (1957) showed small but significant differences as to nitrogen content of their eggs. Their strains varied as to age and although age was not a statistically significant factor in the case of nitrogen, it may be of importance in other strains than those tested. The work reported herein …