Topics:
Animal Refresher, Poultry Science
Guards of Eggs
Guards of eggs are:
- Ovomucoid
- Conalbumin
- Lysozyme
- All of the above — Correct Answer
Explanation:
Correct Answer: All of the above
Eggs have natural defense proteins in the albumin that protect against microbial invasion. These "guards" include:
- Ovomucoid: A trypsin inhibitor — inhibits proteolytic enzymes of invading bacteria and digestive enzymes.
- Conalbumin (Ovotransferrin): An iron-chelating protein — binds iron, depriving bacteria of this essential mineral for growth.
- Lysozyme: An antimicrobial enzyme — hydrolyzes the cell wall (peptidoglycan) of bacteria, especially gram-positive organisms.
Together, these proteins form a powerful antimicrobial defense system in the egg white, making the egg naturally resistant to bacterial contamination for some time after laying.
📚 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.
