The eggs from turkeys, duck, goose, and seagull all contain ovalbumen, ovomucoid, and ovotransferrin, the major allergens in hens' eggs. The eggs of hens and turkeys have a similar relative potency of aller-genicity. The immunochemical identity of proteins in the egg white of ducks and geese differs somewhat from that of hens, and they may have less potency as allergens. Of all the bird's eggs listed previously, the eggs of the seagull are the least aller-genic and bear the least immunochemical similarity with hen's eggs.
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