The Avian Egg: Chemistry and Biology

A survey of what is known about the chemistry and structure of avian eggs and how this information relates to the biosynthesis and biological functions of eggs, and to some aspects of the human uses of eggs is given in this book. Topics include: the chemical and structural aspects of the shell, albumen, vitelline membrane and yolk followed by subjects of more biological, microbiological, nutritional, medical, and commercial interest. A final summary presents some of the experimental procedures employed by the authors in the research laboratory. Tables of useful data, an extensive bibliography and over 150 illustrations are included. The text will be of interest to researchers in zoology, agriculture, poultry science and biochemistry.