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Poultry egg quality
Egg quality defines those characteristics of an egg that affect consumer acceptability and preference. Components of quality include shell quality and interior egg quality for shell eggs, and interior egg quality for further processed eggs. The quality of the egg once it is laid cannot be improved. Hence, its maintenance is mostly a preventive process. Egg quality is influenced by several factors including rearing, temperature, humidity, handling, storage, and egg age. Shell quality: There are five major classes of shell defects: integrity, texture, shape, color, and cleanliness. Internal egg quality involves functional, aesthetic and microbiological properties of the egg yolk and albumen. The proportions of components for fresh egg are 32% yolk, 58% albumen and 10% shell. Regarding exterior egg quality, the shell of each egg should be smooth, clean and free of cracks. The eggs should be uniform in colour, size and shape.
High quality eggs begin with a well-structured hen nutrition program. Learn how MINTREX® chelated trace minerals can ensure a constant production of high quality eggs throughout the laying cycle by supporting eggshell strength and reducing broken eggs....
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INTRODUCTION The egg industry is enjoying increased production as consumers have become more educated about the nutritive value of eggs. Eggs are relatively inexpensive per unit of protein and energy, therefore egg consumption has continued to increase in developing countries (Leeson and Summers, 2005). For several decades, antibiotics and chemotherapeutics in prophylactic doses have been used in animal feed to improve animal welfare and to obtain economic benefits in terms of...
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Introduction To achieve good hatchability and chick quality, fertile eggs need careful management from the time they are laid. Environmental conditions during egg collection, egg shell disinfection, transport, pre-storage incubation, storage, pre-warming or during incubation are all important. Inappropriate treatment can result in depressed hatchability, change the pattern of embryo mortality and may also affect post-hatching performance. The investigative procedures can be used...
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The objective of this trial was to compare the effects of OH-Methionine compared to DL-Methionine on laying performance and egg quality of Babcock laying hens on a 14-week period under tropical climate. The work was presented in a poster at 22nd ESPN (European Symposium in Poultry Nutrition) in Gdansk (Poland) and in an oral communication by Dolores Batonon-Alavo at PSA (Poultry Science Association) in Montréal (Canada). Trial methodology The study was performed on...
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Effect of supplementation of a Bacillus-based probiotic on broiler growth performance
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Are there correlations among hen day egg production, egg weight and feed intake in broiler breeder hens? What happens to egg weight, hen day production and feed intake in aged broiler breeder hens (55-70 weeks)? Do broiler breeders decrease in weight when they reach a particular age? ...
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Adequate pullet nutrition is essential to obtain the BW and development suitable for reproduction. An experiment was conducted to determine the effects of four amino acid (AA) dietary levels fed to broiler breeder pullets during the rearing phase from 5 to 24wk on BW, abdominal fat deposition and development. A total of 1,360 Cobb-500 slow-feathering (SF) pullets were placed in 16 floor pens (85/pen). Up to 4wk all pullets were fed one starter diet in crumbles and after 29d of age fed with...
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Influenced by temperature and ultraviolet radiation, the activity of virus is limited in summer, but the higher temperature leads to the decrease of feed intake of chickens. When the feed intake decreases, the intake of energy and protein decreases accordingly. At the same time, the concentration of digestive enzymes in intestine decreases due to the increasing water intake. And the time of chyme passing through digestive tract shortens. The digestibility of nutrients, especially most...
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I. INTRODUCTION In order to improve production, nutritionists endeavor to increase digestibility, availability of nutrients in the diet and to obtain more product consumed per unit feed, and therefore they consider total nutrient intake and retention as well as waste output. Although poultry is highly efficient in converting feed to egg or body gain, the presence of components such as antinutritional factors and indigestible nutrients in the feed may reduce production...
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Darrin Karcher (Purdue University) explained this measure that can be taken during a disease outbreak to avoid depopulation and maintain production, in an interview during the Multi-State Poultry Feeding and Nutrition Conference and Silvateam's Technical Symposium in Indianapolis, USA....
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Kayla Price (Alltech) explained the process of achieving great quality and discussed oviduct structure, eggshell composition and organic minerals, among other subjects, during the Multi-State Poultry Feeding and Nutrition Conference in Indianapolis, USA....
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Will New Version of GMP Boost the Veterinary Drugs Industry?
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Mike Persia (Virginia Tech) explained his research on amino acid requirements -particularly tryptophan and valine- and egg quality, during the Multi-State Poultry Feeding and Nutrition Conference in Indianapolis, USA. ...
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Introduction Using quails as a model for poultry production was already evaluated by Wilson et al (1961), and by Nelson (1966) specifically for egg yolk color. More recent references of quails as a model for chickens’ egg yolk color have not been found. This work updates the one of Nelson with present birds’ strains and pigments to predict laying hens’ egg yolk color from quails’ egg yolk color. Materials and methods The studies were...
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Supplemental Bacillus subtilis DSM 32315 modulates intestinal structure, microbial composition and improve the performance in broiler chickens
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Background Egg quality has received more attention due to increased demands for safety and high-quality eggs by consumers. Internal egg quality involves functional, aesthetic and microbiological properties of the egg yolk and albumen. Internal inclusions (blood and meat spots) in the egg have been recognized as quality defects since 1899 [1]. In addition to being an aesthetic and ethical problem, there is indication that blood or pieces of tissue inside the egg may increase the...
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Broiler breeder genetics are constantly changing as the poultry industry continues to shift more to processed items to meet increasing consumer demands for these products. Strains with the potential for high breast-meat yield in a feed-efficient manner now have the majority of the U.S. market. Genetic improvement over the past 50 years has been nothing short of remarkable. In fact, the six-fold improvement in carcass yield of 2001 broilers fed a 2001 diet...
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Introduction Fungi and their toxic products easily grow in different environmental conditions, especially in humid and warm environment. This situation can happen during harvest, transport and storage. In feedstuff for animals, mycotoxins are undesirable but inevitable. It leads to that mycotoxins taken by farm animals in certain concentration and affect their performance with silent symptoms. Toxi-free PLUS® (Life Rainbow Biotech Co., Ltd. Taiwan) is specially...
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INTRODUCTION Chromium is an essential trace element in animal nutrition which is required for normal metabolism of carbohydrates, proteins and lipids in humans and laboratory animals (Balk et al., 2007). Research activities of different researchers exploring the effect of chromium on the reproductive ability of livestock have been successfully performed (Lindemann et al., 1995; Amoikon et al., 1995), but research on the use of chromium in poultry is very limited. Dietary...
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The International Egg Commission's Avian Influenza Global Expert Group continues its work to help egg producers manage the risk of Avian Influenza.
The recent northern winter has had a very limited number of Avian Influenza outbreaks reported. The IEC’s Avian Influenza Global Expert Group considers that this is no reason for producers, whether southern or northern hemisphere producers, to let their guard down. In technical terms, it is considered that the current wave of...
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INTRODUCTION The White Leghorn chickens are the most productive white egg layer and are used in commercial egg production all over the world. Leghorn breed is single comb and completely covered in dense white feathers and will lay about 250-300 white eggs annually. Leghornhavebeen a preferred for commercial egg production due to smaller size and over the top egg production. The White Leghorn hen is not considered as broody hen, so most of these eggs would have to be...
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INTRODUCTION Feed cost accounts for more than 65% of variable cost of producing poultry products, and energy and amino acids account for more than 90% of this cost (Kiarie et al., 2013). In the recent past, the global feed industry has seen soaring and volatile prices of traditional feedstuffs commonly used in livestock and poultry diets due to competition with the food and ethanol industries (Woyengo et al., 2014). Moreover, in the context of anticipated human population...
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Introduction The Layers are the most productive egg producers in the entire world. The innovative techniques had not been examined to improve energetic potential of hens. In Recent scenario, a hen may be produced annually 280 to 320 eggs (Soomro et al ., 2015). Mostly Leghorn Hens preferred for commercial egg production due to low height, weight and produce the maximum egg production. Different growing techniques are practiced and organized as modern...
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