yolkpoor

Yolkpoor is a term used in avian biology and poultry science to describe eggs that contain an abnormally small yolk relative to the egg's total mass. It refers to a condition observed in breeding flocks or egg production where yolk formation during oogenesis is disrupted, resulting in eggs with a lower yolk-to-egg ratio.

Causes of yolkpoor eggs include nutritional factors such as inadequate dietary fats and lipids, energy deficits, or imbalances in essential fatty acids and cholesterol precursors. Other contributors can be physiological stress, advanced age of the hen, and adverse environmental conditions. In some cases, genetic predisposition within certain lines may also play a role, and diseases that impair yolk precursor production can contribute.

Diagnosis is typically based on measurements of the yolk relative to the total egg. In research settings, yolk content can be quantified directly, while on-farm observations may note eggs with unusually large albumen relative to yolk or a smaller-than-normal yolk for the total egg size.

Implications for production include reduced energy and nutrient reserves for the developing embryo, which can lower hatchability, chick vigor, and posthatch performance. In commercial operations, consistently yolk-poor eggs may affect processing yields and overall egg quality.

Management and prevention hinge on optimizing hen nutrition and welfare. This includes providing diets with adequate energy and essential fatty acids, balanced protein, and cholesterol precursors; reducing stress and disease risk; maintaining good housing, clean water access, and regular health monitoring. Adjusting age and breeding lines may be considered in persistent cases.