Influence of yolk and albumin proportions on egg composition in layers’ chicken fed with a free nutrition system

Eggs are one of the most nutritious foods available to humans, providing a rich source of protein, lipids, vitamins, and minerals. Nevertheless, eggs are not entirely uniform in composition since they are made of two distinct parts: yolk and albumen. This study examines the effect of yolk-to-albumen ratios on the nutritional and functional properties of eggs from laying chickens. Eggs were obtained from laying chickens, which were categorized based on yolk-to-albumen ratios of 30:70, 40:60, and 50:50. Eggs were analyzed based on protein, lipid, energy, cholesterol, foaming capacity, emulsifying capacity, gel strength, and water-holding capacity. The results revealed notable differences in nutritional composition and functional properties of eggs from different yolk-to-albumen ratios. Eggs from laying chickens containing more yolk were found to have more lipid, energy, and cholesterol. On the other hand, eggs from laying chickens containing more albumen were found to have more protein, better foaming, and better water-holding capacities. This study found that eggs containing more yolk have more energy, whereas eggs containing more albumen have more protein. This study provides valuable information on the importance of yolk-to-albumen ratios in relation to egg composition. Eggs are one of the most widely consumed foods worldwide, providing a rich source of protein, lipids, vitamins, and minerals. This study provides valuable information on the importance of yolk-to-albumen ratios in relation to egg composition. Eggs are one of the most widely consumed foods worldwide. This study provides valuable information on the importance of yolk-to-albumen ratios in relation to egg composition. Eggs are one of the most widely consumed foods worldwide. This study provides valuable information on the importance of yolk-to-albumen ratios in relation to egg composition.