GENERAL KNOWLEDGE

Detailed explanation-1: -Avidin, a protein found in egg whites, binds strongly to biotin, impairing the absorption of the vitamin, leading to severe biotin deficiency in those who consume excessive amounts of raw eggs.

Detailed explanation-2: -A protein in raw eggs called avidin can bind to biotin, preventing its absorption. Cooked eggs are not an issue because avidin is broken down when heated.

Detailed explanation-3: -Egg white contains an anti-nutrient called avidin. Avidin binds to the B vitamin biotin, preventing its absorption.

Detailed explanation-4: -Avidin is a key egg white antimicrobial protein with strong binding capacity for biotin, an essential growth and immune cell precursor. As such, it is assumed to have a pronounced, though still poorly explored, effect on hatchling phenotype.