Vitelline membrane rigidity is the extent to which vitelline membrane resists deformation in response to an externally applied force. It refers to the strength and firmness of the vitelline membrane, which is the 𝐭𝐫𝐚𝐧𝐬𝐩𝐚𝐫𝐞𝐧𝐭, 𝐞𝐥𝐚𝐬𝐭𝐢𝐜 𝐥𝐚𝐲𝐞𝐫 𝐬𝐮𝐫𝐫𝐨𝐮𝐧𝐝𝐢𝐧𝐠 𝐭𝐡𝐞 𝐲𝐨𝐥𝐤 of a chicken egg. This membrane keeps the yolk intact and separates it from the egg white (albumen).
𝐊𝐞𝐲 𝐚𝐬𝐩𝐞𝐜𝐭𝐬 𝐨𝐟 𝐯𝐢𝐭𝐞𝐥𝐥𝐢𝐧𝐞 𝐦𝐞𝐦𝐛𝐫𝐚𝐧𝐞 𝐫𝐢𝐠𝐢𝐝𝐢𝐭𝐲:
𝐒𝐭𝐫𝐞𝐧𝐠𝐭𝐡: A more rigid membrane is less likely to break, keeping the yolk intact and maintaining the egg’s quality.
𝐄𝐥𝐚𝐬𝐭𝐢𝐜𝐢𝐭𝐲: Rigidity also implies the membrane’s ability to withstand mechanical stress, such as when the egg is cracked open or processed industrially.
👉 After Poulsil was administered to a broiler breeder flock in Belgium between 22 and 30 weeks of age, the treatment group exhibited a significantly higher vitelline membrane rigidity than the control group.
𝐕𝐢𝐭𝐞𝐥𝐥𝐢𝐧𝐞 𝐌𝐞𝐦𝐛𝐫𝐚𝐧𝐞 𝐑𝐢𝐠𝐢𝐝𝐢𝐭𝐲 (𝐍/𝐦𝐦):
- Control: 7.1
- Poulsil: 7.2
The rigidity of the vitelline membrane serves as a key indicator of an egg’s freshness and quality, as it deteriorates over time or with improper storage. It is also important for food safety, as it safeguards the yolk from contamination. In poultry breeding and hatchery operations, its rigidity is essential for protecting the developing embryo.
