Occurrence of Lysozyme in Bird Egg Albumins

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Abstract
With a turbidimetric assay method for lysozyme, species variation between the albumins of different birds eggs was observed. The mg. of lysozyme/ml. of egg white (avg. of several tests) were as follows: bantam hen 6.9, quail 6.7, chicken 6.5, chuckar partridge 5.3, pheasant 3.4, guinea hen 3.1, duck 1.8, horned lark 1.0, herring gull 0.89. A turbidity problem prevented assaying the whites from turkey or goose eggs. By use of a modified agar-cup method of assay wherein Micrococcus lysodeikticus was the test species, a bacteriolytic and a bacteriostatic principle (presumably lysozyme) was demonstrated in the egg white of the turtle.

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