Topics:
Animal Refresher, Poultry Science
Egg White Injury Factor
Egg white injury factor is:
- Biotin
- Vitamin C
- Ovomucoid
- Avidin — Correct Answer
Explanation:
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
| Factor | Action |
|---|---|
| Avidin | Binds Biotin → Biotin deficiency (Egg White Injury) |
| Ovomucoid | Trypsin inhibitor → reduces protein digestion |
| Conalbumin | Iron chelating (binds iron, reducing its availability) |
| Lysozyme | Antibacterial (actually protective — not harmful) |
📚 About this Topic — Animal Refresher
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.
