Chalaziferous Layer of Albumin

Correct Answer: Inner thick layer

The chalaziferous layer is the inner thick layer of albumin that directly surrounds the yolk and holds it in a central position via the chalazae (twisted cord-like structures).

Four Layers of Egg Albumin (from outside to inside)

1. Outer thin layer — fluid, watery consistency
2. Outer thick layer — gel-like; major volume of albumin
3. Inner thin layer — fluid layer just outside the chalaziferous layer
4. Inner thick layer (Chalaziferous layer) — dense; forms twisted chalazae that anchor the yolk centrally; maintains yolk position during incubation

Function of Chalazae

• The chalazae are rope-like structures formed from the chalaziferous layer that twist in opposite directions and anchor the yolk at the centre of the egg.
• In fresh eggs, chalazae are prominent and firm. In stale eggs, they break down and the yolk can move freely.
• Chalazae are a quality indicator: well-defined chalazae = fresh egg.