Egg White Injury Factor

Correct Answer: Avidin

Avidin is the egg white injury factor. It is a glycoprotein present in raw egg white that binds biotin (Vitamin B₇) with extremely high affinity, preventing its absorption and causing biotin deficiency.

Mechanism of Egg White Injury

• Avidin in raw egg white irreversibly binds dietary biotin in the intestine.
• This prevents biotin absorption → Biotin deficiency → Fatty Liver Kidney Syndrome (FLKS) in poultry, and dermatitis/hair loss in other animals.
• Cooking (heat) denatures avidin → cooked egg white does NOT cause biotin deficiency.

Anti-Nutritional Factors in Egg White