The vitelline membrane is the 𝐭𝐫𝐚𝐧𝐬𝐩𝐚𝐫𝐞𝐧𝐭 𝐚𝐧𝐝 𝐞𝐥𝐚𝐬𝐭𝐢𝐜 𝐥𝐚𝐲𝐞𝐫 𝐭𝐡𝐚𝐭 𝐬𝐮𝐫𝐫𝐨𝐮𝐧𝐝𝐬 𝐭𝐡𝐞 𝐲𝐨𝐥𝐤 𝐢𝐧 𝐚𝐧 𝐞𝐠𝐠, protecting it from external damage and regulating the exchange of gases and water. The 𝐯𝐢𝐭𝐞𝐥𝐥𝐢𝐧𝐞 𝐦𝐞𝐦𝐛𝐫𝐚𝐧𝐞 𝐫𝐮𝐩𝐭𝐮𝐫𝐞 𝐟𝐨𝐫𝐜𝐞 refers to the amount of force required to break or tear this membrane.
Several factors can influence the rupture force of the vitelline membrane, including:
𝐀𝐠𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐠𝐠: As an egg ages, the vitelline membrane tends to weaken, leading to a lower rupture force.
𝐒𝐭𝐨𝐫𝐚𝐠𝐞 𝐜𝐨𝐧𝐝𝐢𝐭𝐢𝐨𝐧𝐬: The way eggs are stored, particularly temperature and humidity, can affect membrane strength.
𝐁𝐫𝐞𝐞𝐝 𝐨𝐟 𝐭𝐡𝐞 𝐡𝐞𝐧: Different breeds may produce eggs with varying vitelline membrane strengths.
𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧: The hen’s diet can influence the strength of the membrane. For example, certain vitamins and minerals may contribute to membrane robustness.
𝐄𝐠𝐠 𝐬𝐢𝐳𝐞: Larger eggs tend to have weaker membranes compared to smaller eggs, as the membrane must cover a larger yolk.
👉 In an experimental trial conducted at Zootest, France in 2023, commercial layers in two treatment groups were given Poulsil at a dose of 150 g/ton and 450 g/ton of feed from 26 to 30 weeks of age whereas the control group did not receive Poulsil. Eggs produced by the treatment groups demonstrated significantly greater vitelline membrane rupture force at 30 weeks compared to the eggs from the control group.
𝐕𝐢𝐭𝐞𝐥𝐥𝐢𝐧𝐞 𝐌𝐞𝐦𝐛𝐫𝐚𝐧𝐞 𝐑𝐮𝐩𝐭𝐮𝐫𝐞 𝐅𝐨𝐫𝐜𝐞 (𝐦𝐍):
- T1: Control – 47.33
- T2: Control + Poulsil (150 g/ton) – 48.72
- T3: Control + Poulsil (450 g/ton) – 49.17
A stronger vitelline membrane rupture force is a crucial sign of an egg’s freshness and quality, as the membrane weakens with age or poor storage conditions. It also plays a vital role in food safety by preventing yolk contamination. In poultry breeding and hatchery operations, its durability is critical for ensuring the protection of the developing embryo.
Experimental setup:
Result:
