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The DSM Yolk Color Fan is a 16-scale color index that distinguishes yolk color and is widely used in the poultry industry. Under the scale, each number corresponds with a different shade.
The color of an egg yolk is entirely dependent upon a hen's diet, an expert said. A diet with more carotenes and xanthophylls will produce a darker yolk.
For example, the yellow color of chicken egg yolks, fat, and skin comes from ingested xanthophylls—primarily lutein, which is added to chicken feed for this purpose. The yellow color of the macula lutea (literally, yellow spot) in the retina of the human eye results from the presence of lutein and zeaxanthin. Again, both these specific ...
The yolk in a newly laid egg is round and firm. As the yolk ages, it absorbs water from the albumen, which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape. Yolk color is dependent on the diet of the hen.
Egg yolk color is generally more yellow when given a feed containing a large component of yellow, fat-soluble pigments, such as the carotenes in dark green plant material, for example alfalfa. Although much emphasis is put onto the color of the egg yolk, it does not reliably reflect the nutritional value of an egg.
The vitellus, or yolk, is the nutrient-bearing portion of the egg, containing most of its fat, minerals, and many of its proteins and blood vessels; The albumen is made up of globular proteins called ovalbumin which contain over half of the egg's protein; its function is considered unknown
A weak and watery white permits the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to a broken-out egg, a weak and watery white has a Haugh unit value lower than 60 when measured at a temperature between 45 o {\displaystyle ^{o}} F and 60 o ...
The process of cooking an egg causes the proteins within the yolk and albumin to denature and solidify, resulting in a solid egg white and yolk. [5] Coagulation (denaturing) of egg white proteins begins in the 55–60 °C (131–140 °F) temperature range, and egg yolks thicken at the slightly higher temperature of 65 °C (149 °F), solidifying ...