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Egg Incubation Physiology - Anatomy & Physiology (view source)
Revision as of 12:25, 22 July 2008
, 12:25, 22 July 2008→Changes in Composition of the Egg during Incubation
* Both [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Yolk|yolk]] and albumin diminish.
* Both [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Yolk|yolk]] and albumin diminish.
** [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Yolk|Yolk]] providing energy for growth and maintenance of the embryo.
** [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Yolk|Yolk]] providing energy for growth and maintenance of the embryo.
** Albumin providing protein for the embryo and giving up water, which is lost through pores in the shell.
** Albumin providing protein for the embryo and giving up water, which is lost through pores in the [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Shell|shell]].
* Water is produced when yolk fat is oxidised.
* Water is produced when yolk fat is oxidised.
* Water lost from the egg is replaced by air, creating the 'air cell' at the blunt end of the egg.
* Water lost from the egg is replaced by air, creating the 'air cell' at the blunt end of the egg.