Topics:
Animal Refresher, Poultry Science
Albumin Percentage of Egg Weight
Albumin forms what percentage of the egg weight?
- 58% — Correct Answer
- 31%
- 11%
- None of these
Explanation:
Correct Answer: 58%
In a standard chicken egg (58 g), albumin (egg white) constitutes 58% of the total egg weight.
Egg Component Composition (by Weight)
- Albumin (egg white): 58%
- Yolk: 31%
- Shell + shell membrane: 11%
Albumin Layers (4 layers, from outside to inside)
- Outer thin layer
- Outer thick layer
- Inner thin layer
- Inner thick layer (Chalaziferous layer — holds yolk in position)
Albumin is a rich source of high-quality protein, riboflavin (Vitamin Bâ‚‚), and protective proteins (lysozyme, conalbumin, ovomucoid).
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This multiple choice question is from Animal Refresher, Poultry Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
