Vitelline Membrane Chemical Composition in Natural and Induced Yolk Mottling

摘要: Abstract Two experiments were conducted with White Leghorn hens. In Experiment 1, the birds fed 0, 30, 60 or 120 p.p.m. nicarbazin in diet for four 28-day periods. All levels of increased yolk mottling, decreased egg size, and reduced production. Yolks eggs from hens nicarbazin-free diets had a 70.7% incidence mottling 5.0% considered objectionable. With diet, all mottled yolks 60.0, 85.5 98.9% objectionable respectively. 2, 0 six Eggs both treatments examined fresh (within 24 hours oviposition) after two weeks storage at 12 22°C. Egg 51.0% when which to 100% storage. There 1.1, 22.0 44.7% eggs; stored 12°C.; 22°C., Nicarbazin significantly mottling. Yolk moisture was by diet. The content vitelline membrane degree Protein as lipid higher membranes but much lower ash essentially same treatment groups. Vitelline naturally showed no gross chemical differences if same.