| Popis: |
WHILE it is well known that fresh eggs differ greatly in apparent quality, the reasons for this difference have not been extensively studied. Cole (1938) has reported that this difference in quality is related to the size of the goblet cells of the magnum of the oviduct, but did not suggest any explanation for the relation. It is generally accepted that the observed quality depends on the gel properties of mucin of the egg white. It has been shown that the decrease in egg quality associated with storage represents a change in the colloidal properties of the mucin due to increased pH (Sharp, 1937; Conrad and Scott, 1939; Balls and Hoover, 1940). These facts suggest that the difference in observed quality in freshly laid eggs may be related to the amount of mucin present and to its colloidal condition. The latter in turn might be affected by a number of . . . |
