Egg is a natural food for man; it contains essential nutrients like: vitamins, proteins, minerals and lipids for healthy growth and development of body tissues.
The yolk is an integral part of an egg that supplies food for the growth and development of the chicken’s embryo. In whole eggs, 43% of the protein comes from the yolk. It is where the amino acids resides. It is always yellow in color and spherical in shape; it is suspended in the egg white, also known as albumen.
Prior to fertilization, ovulation takes place. Ovulation in chicken is the release of a matured ovum or egg from the ovary into the oviduct. The ovum first lands in the infundibulum (first part of the oviduct), where fertilization takes place. This process determines the number of yolk in the egg.
Double yolk are made in a single egg when ovulation occurs too rapidly, or when one yolk becomes joined with another yolk. It is peculiar to young hens; these eggs may be the result of a young hen’s reproductive cycle not yet being synchronized.
Double yolk eggs are not suitable for hatching as they lack sufficient nutrients and space required to accommodate two chicks. The chicks interfere with each other’s hatching process and do not survive.
Three or four yolks in a single egg are rare, although heavier poultry breeds such as the Buff Orpington have been known to lay triple-yolk eggs occasionally.
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