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Egg yolk

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  • Product Code: ingrediends.az
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Yolk - deuteroplasm, nutrients that accumulate in the egg of animals and humans in the form of grains or plates, which sometimes merge into a continuous yolk mass (in insects, bony fish, birds, etc.). Yolk is found in the eggs of all animals and humans, but its number and distribution vary significantly. In eggs with a small amount of yolk, yolk grains are distributed evenly in the cytoplasm (isolecital eggs). In eggs with a large amount of yolk, yolk grains accumulate either in the vegetative part of the egg (telolecital eggs), or in the central part of the cytoplasm - around the nucleus (centrocytal eggs). The type of egg crushing depends on the quantity and distribution of the yolk. By chemical nature, there are three main types of yolk: protein, fat and carbohydrate, but in most animals, yolk grains have a complex chemical composition and contain proteins, fats, carbohydrates, ribonucleic acid, pigments and minerals. For example, in a completed chicken egg, the yolk contains 23% neutral fat, 16% protein, 11% phospholipids, 1.5% cholesterol, and 3% minerals. Various egg organelles participate in the synthesis and accumulation of the yolk: Golgi complex, endoplasmic reticulum, mitochondria.


In many animals, the protein component of the yolk is synthesized outside the ovary and enters the growing egg by pinocytosis. In some invertebrate animals, the yolk can also accumulate in special cells of the ovary - yolk cells, due to which the developing embryo feeds.

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