Some parameters of egg yolk in lines of commercial laying cross.

Summary In the paper the effects of selection and feeding of hens of a commercial laying cross on nutritional values of eggs are discussed. Selection for egg weight has led to a decrease of yolk weight, yolk proportion and content of triglycerides and protein in yolk. Reducing of feed consumption did not decrease egg mass, egg production and feed conversion, but affected nutritional values of egg yolk. It also led to some decrease of yolk weight and proportion.