Topics: Animal Refresher, Poultry Science

Albumin Percentage of Egg Weight

Question

Albumin forms what percentage of the egg weight?

Select an answer

Albumin forms what percentage of the egg weight?

  1. 58% — Correct Answer
  2. 31%
  3. 11%
  4. 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)
  1. Outer thin layer
  2. Outer thick layer
  3. Inner thin layer
  4. 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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