Practical Application of Lysozyme and Its Content in Chicken Egg Albumen

Abstract

The aim of the study was to analyse the albumen of eggs of Ross 308 hens with particular focus on lysozyme and its potential applications. The research material comprised eggs from parent stock of Ross 308 meat chickens. A total of 200 eggs were assessed. Egg weight and albumen characteristics were assessed and lysozyme content in the egg white was determined. A meta-analysis showed that egg characteristics differ in hens of different genetic groups. Our research concerns meat chickens. In comparison to laying hens, eggs from these hens had a greater share of yolk and shell and a smaller share of albumen. The combined lysozyme content of both albumen fractions was about 0.3%. The eggs of laying hens can be assumed to have slightly higher lysozyme content, which may be significant in terms of the source of its acquisition for the needs of industry.