The concentration of vitamin A in egg yolk is directly related to its inclusion in the diet of laying hens. The vitamin A concentration of the egg yolk is 79 µg/100 g or 263 UI/100 g, and the concentration in 60 g eggs increased from 59 to 75 µg in response to an increase in dietary vitamin A supplementation. Currently, the level of vitamin A recommended for laying hens is 900 UI/day or 9,000 UI/kg feed and 15,000 UI/kg of egg mass. The bioavailability of preformed vitamin A in the egg ranges from 90 to 100%, accounting for about 15% of the daily recommended dietary intake for humans, while bioavailability may vary from 10 to 67%. The table egg is a functional food for humans that can be enriched with vitamin A, and its consumption could be an alternative to prevent and reduce the prevalence of deficiencies, especially in risk groups, such as children and the elderly.

The hen's egg, in the form of table eggs and egg products, forms a staple part of the world's total protein consumption. In the last century, there has been considerable research effort focusing on ways of improving egg production and enhancing the quality of eggs. More recently, and with the development and application of new molecular technologies, our understanding and knowledge of how an egg is formed, what it actually consists of, in terms of its major versus minor components, and what the functional roles of each of these components might be, have been greatly enhanced. For example, new previously unknown molecules with specific activity or functional properties have been discovered in the egg albumen and yolk, some of which have potential uses in pharmaceutical and other food related applications. This review paper, which is the collaborative effort of members of Working Group 4 - Quality of Eggs and Egg Products - of the European Federation of WPSA, describes the scientific research behind a number of these major advances and provides some insight to the focus of current research in this area.

The knowledge of how fish survive and grow at different temperatures, and how these traits vary between life stages, is essential to evaluate the effects of climate change on wild fish and implement effective strategies in aquaculture. These issues are addressed in this study through a series of experiments that evaluate the effect of temperature (23–34 °C) on the embryos and larvae of clown loach, Chromobotia macracanthus. This species is endemic to the rivers of Sumatra and Borneo, highly praised on the ornamental fish market, and has been reproduced in captivity recently. No embryo survived a 24-h exposure to 34 °C until the age of 3 days after hatching (dah); mortality was high at 32 °C at 2 and 3 dah, whereas it was low and similar from 1 to 4 dah at 23–29 °C (<10%). Yolk absorption was proportional to water temperature (Q10°C of 1.69 in the 23–32 °C range), but fish reared at cold temperatures were larger than others at the start of exogenous feeding (5.7 vs. 5.5 mm TL, at 23 and 32 °C, respectively). The survival of larvae fed Artemia nauplii ad libitum was high at 23–32 °C (80–100%), but almost null at 34 °C. Growth models at different temperatures were produced from weekly measurements in two experiments, and tested by comparing their predictions with the results of a third experiment. Throughout the larval stage, the optimal temperature for growth (T°opt) was close to 29 °C, and departures from T°opt resulted in substantial growth penalties (–30% SGR for –5.1 °C and  + 3.1 °C). High survival, fast growth (0.7 mm day-1) and limited size dispersal at T°opt are encouraging perspectives for the aquaculture of clown loach. From an ecological perspective, the species has an atypical thermal biology, as it is less thermophilic than other tropical fishes, but more stenothermal than temperate fishes exhibiting similar values of T°opt , both traits being of particular concern in the context of global warming.

27 Creole and 27 Plymouth Rock×Rhode Island Red hens (cross) 47 months old were used to estimate the effect of three diets; commercial diet, corn+alfalfa and homemade diet on egg weight, white, yolk, egg shell, dry matter, protein, fat and ash content of the yolk; lipid fraction and fatty acid profile of the yolk was estimated too. Eggs were collected at 53 weeks of age, 30 eggs per treatment were randomly selected for laboratory analysis. No differences (P>0.05) were found on egg, white, yolk and egg shell weight between genetic groups; inside groups there was a significant effect of diet on yolk weight in both groups. There was no effect of diet and genetic group on yolk composition (P>0.05); however there was a trend of less content of dry matter and more ash with the homemade diet in both groups. There was a group effect (P<0.05) on cholesterol, cholesterol esters and lecithin content; inside groups there was a diet effect (P<0.05) on total lipid content and triglycerides. No differences (P>0.05) between groups were found for the fatty acid profile; inside groups stearic acid was higher (P<0.05) in the yolk of hens fed with no commercial diet and linoleic acid percentage was higher (P<0.05) with corn plus alfalfa diet. Results indicated that corn+alfalfa and homemade diet seem to alter the egg components, yolk lipids and fatty acid profile.

The fatty acid compositions of yolk lipids of eggs collected in the wild from five species of ducks (Anatidae) showing a range of dietary preferences, the king eider Somateria spectabilis, the lesser scaup Aythya affinis, the mallard Anas platyrhynchos, the green-winged teal Anas crecca and the gadwall Anas streperi, are reported. For all five species, the fatty acid profiles conformed to a similar pattern, characterized by relatively balanced proportions (w/w) of arachidonic (6.7–9.1%) and docosahexaenoic (5.9–7.0%) acids in yolk phospholipid. This contrasts markedly with the yolk phospholipid of current commercially-reared ducks where the proportion of arachidonic acid can be 10 times greater than that of docosahexaenoic acid. It was most notable that the similarities in yolk fatty acid profiles among the different species of wild ducks were achieved despite the considerable interspecies variation in dietary modes. It seems that, in this instance, genetic factors deriving from a common phylogeny may be more important than dietary differences in determining the fatty acid composition of yolk.

Piscivorous birds consume diets which are rich in highly-polyunsaturated n-3 fatty acids; these play vital roles in embryonic development but are very susceptible to oxidative damage. The effects of such diets on the fatty acid composition and antioxidant content of the yolk were investigated in the northern gannet Morus bassanus, the great skua Catharacta skua, the American white pelican Pelecanus erythrorhynchos and the double-crested cormorant Phalacrocorax auritus. The phospholipid fraction of the eggs of these four species contained high proportions of the n-3 fatty acid, docosahexaenoic acid, which formed 7.5–11.3% (w/w) of the fatty acids of this fraction. The presence of eicosapentaenoic and docosapentaenoic acids also contributed to the total n-3 content of the phospholipid. The n-6 polyunsaturate, arachidonic acid, formed between 8% and 19% (w/w) of the phospholipid fatty acids. For the pelican and cormorant, this is consistent with the consumption of freshwater fishes in which arachidonic acid may be a significant acyl constituent. This finding is, however, more difficult to explain for the gannet and skua which largely consume marine fish with a low arachidonic acid content. The yolks of all four species contained relatively high concentrations of vitamin E (90.2–302.3 μg g−1 wet yolk) which was mainly present as α-tocopherol. The eggs of the pelican and cormorant were especially enriched in carotenoids (150.9 and 115.7 μg g−1 wet yolk, respectively).

The composition of egg yolks and neonates of the viviparous lizard, Pseudemoia pagenstecheri, one of the most placentotrophic reptiles studied to date, are described. Neonates (43.3 ± 5.2 mg) have twice the dry mass of the initial eggs (22.0 ± 1.9 mg). The protein content of neonates (29.1 ± 1.1 mg) is more than twice that of eggs (12.2 ± 1.1 mg), while the energy content (908.1 ± 107.4 J) is 1.6 times higher than that of the egg (565.0 ± 42.9 J). The energy densities of eggs (27.5 kJ g−1) and neonates (23.1 ± 0.3 kJ g−1) are similar to the energy densities of eggs and neonates of oviparous species. The total ash per neonate (4.1 ± 0.4 mg) is three times greater than that of the egg contents (1.4 ± 0.2). Neonates contain significantly more calcium, sodium and potassium, but not magnesium, than do eggs. Thus, the placenta has a quantitatively important role in supplying nutrients for the embryo. The proportions of triacylglycerol (66%), phospholipid (19%), and free cholesterol (5%) in the eggs are similar to those in eggs of birds and crocodilians, but the proportion of cholesteryl esters (7%) is much higher in eggs of P. pagenstecheri. The proportion of docosahexaenoic acid in the egg phospholipid is relatively low (1.4%) but rises to 5.4% in the neonate. The eggs contain vitamin E (mainly in the form of α-tocopherol) and vitamin A, but no detectable carotenoids. The overall composition of the eggs is not substantially different from that of oviparous species, suggesting that the small egg size relative to neonate size is a result of a reduction in egg size rather than modification by omission of some nutrients from the yolk. The pattern of placental nutrient provision of P. pagenstecheri contains both an obligate and a facultative component suggesting that enhancement of offspring quality through facultative placentotrophy is a general characteristic of placental reptiles independent of pattern of embryonic nutrient provision.

The lipids of the yolk represent the primary nutrient source for the chick embryo, providing over 90% of the energy required for development as well as supplying a range of structural components for membrane biogenesis. Since the energy needs and the requirements for particular fatty acids differ greatly among the various embryonic tissues and between successive developmental stages, the regulated distribution of lipid components from the yolk to the different body sites forms a central feature of this system. As a consequence, the various tissues of the newly hatched chick display a range of highly characteristic lipid and fatty acid compositions in accordance with their functions but which, in many cases, also reflect the intensity and complexity of the lipid transfer process in the embryo. For example, the liver of the chick contains very high levels of cholesteryl ester as a result of the mechanism of lipid transfer. Moreover, the triacylglycerol fraction of the liver is highly enriched in docosahexaenoic acid, possibly reflecting hepatic involvement in the transfer of this fatty acid to the brain. The accretion of large amounts of both docosahexaenoic and arachidonic acids in the phospholipids of the brain and retina is a key feature of chick embryo development, the importance of which is underlined by the expression of a series of mechanisms, possibly mediated by the liver and adipose tissue, designed to promote the transfer of these fatty acids to the neural tissues.

Concern about the cholesterol content of the human diet has led to many attempts to reduce the cholesterol content of eggs. Although this has involved a number of different approaches, including genetic selection and nutritional or pharmacological manipulation, the overwhelming evidence is that egg yolk cholesterol level is very resistant to change. The present review argues that this is because of the particular mechanisms involved in yolk formation. Yolk precursors are synthesized in the liver of the laying hen and transported in the plasma to the ovary where they are taken up into the developing follicles by receptor-mediated endocytosis. As a consequence, the cholesterol content of the yolk is primarily dependent on the cholesterol content of triglyceride-rich lipoproteins. Studies in mammals have shown that inhibition of cholesterol synthesis can reduce the rate of synthesis and secretion of lipoproteins by the liver, but has little effect on the composition of the lipoproteins that are secreted. This response, and the key role of cholesterol in the synthesis of steroid hormones, would seem to preclude the possibility of any substantial reductions in egg yolk cholesterol levels through manipulation of cholesterol metabolism. Possible alternative approaches are briefly discussed.

The literature concerning the influence of ahemeral light cycles on the quality of eggs is reviewed. Results pooled from published reports were used to arrive at a quantitative relationship between the length of light cycle (ranging from 23 h to 30 h) and the parameters of egg quality. Eggshell quality (whether measured as mg shell per unit surface area, as shell thickness or as shell weight per se) was found to depend on a curvilinear function of cycle length. Albumen height was negatively correlated with cycle length, whereas yolk and albumen weights were found to have a curvilinear relationship with cycle length.

A polytrophic ovariole of the fleshfly, Sarcophaga tibialis Macquart, is composed of two successively maturing egg chambers, each consisting of an oocyte, an interconnected cluster of 15 nurse cells, and an enveloping layer of follicle cells. The oocyte is established at the posterior end of the egg chamber. Nurse cell differentiation is characterized by nucleolar multiplication. At 25°C the first egg generation took approximately 8 days to develop. During this period, the growth rate of the egg chamber increased with time. A dramatic increase occurred during days 4–6, and was associated with the formation of large intercellular spaces between the follicle cells as well as an accumulation of numerous yolk globules. Completion of egg-chamber development was marked by the degeneration of the cluster of nurse cells and that of follicle cells.