Biochemical evaluation of the degree of freshness of hens’ eggs of polish conservative breed

Abstract

β -N-acetylglucosaminidase is found in hen’s egg albumen. The activity of this enzyme quickly disappears during storage of eggs at room temperature. It was shown that specific activity of β -N-acetylglucosaminidase in the albumen of eggs from two breeds of laying hens is similar and decreases in a similar manner during storage. During a week, the activity of this enzyme decreases to 5% of the initial activity in the eggs of Leghorn (H-22) hens and to 1.8% in the eggs of Yellowleg Partridge (Z-33) hens. The level of β -N-acetylglucosaminidase activity in the albumen of eggs from the breeds studied is an indicator of egg freshness and can be used when evaluating the susceptibility of eggs to rotting during storage.