Gross assimilation of yolk and albumen in the development of the egg of gallus domesticus

Abstract

Experiment Station, Ithaca, New Y o r k FOUR FIGURESThe most important constituents of the bird's egg are yolk and albumen. They furnish almost all the necessary food to the developing embryo throughout the entire period of incubation, and a considerable portion of yolk is used after the bird has been hatched. Therefore, it is generally assumed that during the incubation of the bird's egg the gross assimilation of the yolk and albumen is directly proportional tci the growth of the embryo and to the exercitation of energy by the developing embryo.

Temperature-induced changes in egg white antimicrobial concentrations during pre-incubation do not influence bacterial trans-shell penetration but do affect hatchling phenotype in Mallards

“…Similarly, Guyot et al (2016b) observed a gradual increase in egg-white protein concentration from day 0 to 12 of incubation in fertilised chicken eggs. It is important to note here that additional egg-white protein synthesis is impossible after oviposition; hence, the observed higher egg-white protein concentration in partially incubated eggs is most probably the result of a substantial loss of water from the egg white during partial incubation due to embryo growth, the synthesis of embryonic membranes and extraembryonic fluids, and evaporation ( Guyot et al, 2016b ; Romanoff & Romanoff, 1933 ). In our previous experimental study, however, partial incubation had a non-significant effect on egg-white lysozyme concentrations in quail ( Coturnix japonica ) and pigeon ( Columba livia domestica ) eggs ( Svobodová et al, 2019 ), while other studies have documented either a slight decrease in egg-white lysozyme in chicken eggs during the early phase of full incubation ( Fang et al, 2012a ; Fang et al, 2012b ), or a decrease in egg-white lysozyme concentration in precocial chicken eggs ( Cunningham, 1974 ) and altricial red-capped lark eggs ( Grizard et al, 2015 ) following full incubation.…”

Peer Review #1 of "Temperature-induced changes in egg white antimicrobial concentrations during pre-incubation do not influence bacterial trans-shell penetration but do affect hatchling phenotype in Mallards (v0.1)"

“…Similarly, Guyot et al (2016b) observed a gradual increase in egg-white protein concentration from day 0 to 12 of incubation in fertilised chicken eggs. It is important to note here that additional egg-white protein synthesis is impossible after oviposition; hence, the observed higher egg-white protein concentration in partially incubated eggs is most probably the result of a substantial loss of water from the egg white during partial incubation due to embryo growth, the synthesis of embryonic membranes and extraembryonic fluids, and evaporation (Guyot et al 2016b;Romanoff and Romanoff 1933). In our previous experimental study, however, partial incubation had a nonsignificant effect on egg-white lysozyme concentrations in quail (Coturnix japonica) and pigeon Manuscript to be reviewed (Columba livia domestica) eggs (Svobodová et al 2019), while other studies have documented either a slight decrease in egg-white lysozyme in chicken eggs during the early phase of full incubation (Fang et al 2012a;Fang et al 2012b), or a decrease in egg-white lysozyme concentration in precocial chicken eggs (Cunningham 1974) and altricial red-capped lark eggs (Grizard et al 2015) following full incubation.…”

“…Further, temperature-induced levels of protein aggregation have been shown to be linked with the concentration of other heat-sensitive egg-white proteins, such as ovotransferrin (Iwashita et al 2019). As proteomic and amino acid profiles vary considerably between species (Shawkey et al 2008;Sun et al 2017), it is highly likely that, in addition to changes attributable to water loss (Guyot et al 2016b;Romanoff and Romanoff 1933), observed differences in egg-white lysozyme concentration could be the result of differing ratios and concentrations of aggregation-preventing arginine and/or ovotransferrin in the mallard eggs used in our study. Unfortunately, we were unable to test for such associations in this study as the results for replicate measurements of eggwhite ovotransferrin concentration were highly variable.…”

The Fate of Antitrypsin in Egg White During Storage and Incubation

“…Other measurements: Measurements of the water content of egg white at various stages of incubation appear to have been recorded only twice; by Needham (1927) and Romanoff and Romanoff (1933). Moreover the results recorded do not agree.…”