Topics:
Animal Nutrition, Animal Refresher
Egg White Injury Factor
The 'Egg white injury factor' is:
- Biotin
- Thiaminase
- Avidin — Correct Answer
- Trypsin inhibitor
Explanation:
Correct Answer: Avidin
Avidin is the egg white injury factor. It is a glycoprotein present in raw egg white (raw albumin) that binds biotin (Vitamin B8) with very high affinity, making it unavailable for absorption.
Key Relationship
- Avidin: Anti-nutritional factor (egg white injury factor) → causes Biotin deficiency
- Biotin: Anti-egg white injury factor — supplementing biotin overcomes avidin's effect
Effects of Biotin Deficiency Caused by Avidin
- Fatty liver-kidney syndrome (FLKS) in poultry
- Sudden death syndrome in broilers
- 'Spectacle eye' in rats (periorbital dermatitis)
Important Note
Cooking or heating denatures avidin and destroys its biotin-binding capacity — cooked egg white does NOT cause egg white injury. Only raw egg white is problematic.
📚 About this Topic — Animal Nutrition
This multiple choice question is from Animal Nutrition, Animal Refresher. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Nutrition to strengthen your preparation.
