There is a general agreement that the key processes in egg white defense are iron deficiency (through iron chelation by ovotransferrin) and disruption of bacterial membranes by antimicrobial compounds (lysozyme, ovotransferrin, and various other antimicrobial molecules) (Clavijo et al., 2006; Kang et al., 2006; Baron et al., 2016). The gene discussed is LYZ; the disease is nutritional disorder.