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Table 2 Protein concentration, pH, lysozyme and protease inhibiting activities of egg whites (GF, SPF and C hens)

From: Passive maternal exposure to environmental microbes selectively modulates the innate defences of chicken egg white by increasing some of its antibacterial activities

Measurements Germ-free hens Specific pathogen free hens Conventional hens P value
Protein concentration (mg/ml) 111 ± 14 119 ± 14 116 ± 6 0.24
pH 8.41 ± 0.10 a* 8.54 ± 0.11 b 8.60 ± 0.15 b <0.001
Lysozyme activity (U/mg) 110200 ± 51220 96700 ± 29820 101700 ± 35120 0.74
Remaining protease inhibition activity (% of control)     
Anti-papain activity 45.4 ± 5.3 43.7 ± 5.5 41.8 ± 3.5 0.26
Anti-trypsin activity 46.4 ± 2.9 46.3 ± 4.6 45.9 ± 2.9 0.95
Anti-chymotrypsin activity 44.2 ± 4.6 48.6 ± 5.2 48.8 ± 4.9 0.07
  1. *Values are mean ± standard deviation, n = 10. Means with different letters are different (p < 0.05). The pH values were analysed using the Kruskal-Wallis test followed by the Mann–Whitney test; all other data were analysed using one-way ANOVA followed by the Bonferroni-Dunn test.