The main purpose of this study was to determine the anti-inflammatory properties of egg components such as egg white peptides and lysozyme. A dextran sodium sulfate (DSS)-induced colitis piglet model was used to study the anti-inflammatory properties of these egg components. Egg white peptides and lysozyme were able to ameliorate the physical damage caused by DSS through improvements observed in the growth (p<0.05), colonic histological grading and smooth muscle thickness of the piglets (p<0.01). Both treatments were successful in reducing the cytokine protein levels of two important mediators of inflammation, TNF-[alpha] and IL-6, in the colon (p<0.05). The analysis of the colonic mRNA expression of other inflammatory biomarkers such as IL-1[beta], IL-8, IFN-[gamma] COX-2, IL-10 and TGF-[beta] further suggested anti-inflammatory abilities of the treatments. Finally, gut permeability was improved in both treatments (p<0.01). The striking evidence provided sufficient data to conclude the anti-inflammatory characteristics of egg white peptides and lysozyme.