Effect of poor quality fats on egg internal quality
Egg albumin is a gel made of protein and water. If the liver’s ability to produce albumin is diminished by the presence of free radicals in feed fats, or fat acidity in the feed, it affects the intestinal absorption of amino acids. Therefore, it will also affect the amount of albumin available to form the outer layer of egg albumin.
Consequently, albumin layer will present a liquid consistency as seen in the photos.