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Effect of Amino Acid Deficiencies on Yolk:Albumen Ratio in Hen Eggs

Dairy and Poultry Science Department, University of Florida, Gainesville, FL 32611-0930; Phone: (904) 392-1931; FAX: (904) 392-3047

Correspondence: S. M. Hussein

Egg breaking companies market egg yolk and albumen rather than whole, intact eggs. For these firms, the proportion of yolk to albumen (Y:A) in eggs is of importance. Y:A ratio was measured in eggs laid by Arbor Acres broiler breeders and Hy-Line W36® commercial laying hens fed diets deficient in certain amino acids. Each breed was fed a diet adequate and one deficient in Methionine (Met), Tryptophan (Trp), or Lysine (Lys). Feeding each of the deficient diets failed to alter the Y:A ratio except in the Hy-Line W36® hens fed the Met-deficient diet in Experiment 1 and the Trp-deficient diet. Therefore, lowering the level of amino acids to reduce egg weight should not affect the Y:A ratio. The Y:A ratio was greater (more yolk) in eggs laid by broiler breeders than in eggs laid by the commercial layers.

Key Words: Amino acid deficiency • egg components • laying hens • yolk:albumen ratio