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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.
Figure 1. Temperature profile of experimental group in a day in Experiment 1. ...
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Julian Madeley, Director General of the International Egg Commission, talked about initiatives to communicate the benefits of egg consumption around the globe during the Poultry and Egg Summit Latin America VIV 2016 in Buenos Aires, Argentina....
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Dr. Yanhong Zhang (National Corn-to-Ethanol Research Center) gave a presentation on the addition of DDGS to layer diets and its effects on egg quality (lipids, amino acids and minerals), during the 22nd Annual Distillers Grains Symposium in Des Moines, Iowa....
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Training location : École Nationale de Médecine Vétérinaire (ENMV), Sidi Thabet, Tunisia
Dates : 05 -16 November, 2018
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Trends and challenges in Poultry Production: Jonathan Cade, President of Hy-Line International
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Concerns about the quality of ingredients and additives used in animal feed is a global and irreversible trend, with the final consumer becoming more aware of the relationship between nutrition and health. ImmunoWall®, besides being a natural ingredient, has proven to be a successful solution to improve both gut health and food safety at low dosages, resulting in an excellent cost benefit for egg producers. Salmonella Enteritidis (SE), the most common serotype associated...
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Maro Ibarburu (Iowa State University Egg Industry Center) discussed layers diets and the effect of using DDGS regarding costs and performance, during the 22nd Annual Distillers Grains Symposium in Des Moines, Iowa....
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Introduction Egg production, as an industrial activity, is always aimed at improving efficiency in production and economy by benefiting from the genetic potential presented by the current strains of commercial egg-producing hens. However, a constant concern lies in good nutrition. Given this aspect, one should be careful with the reduction of crude protein in diets for poultry due to a reduction in potassium levels also caused by the decrease in the soybean meal amount (Murakami...
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1. INTRODUCTION: Gallibacterium anatis is now considered to be an important bacterial disease responsible for decreased egg production in commercial layers, since it causes pathological changes in the reproductive tract and causes also respiratory manifestations in commercial broilers (Bojesen et al., 2003). Gallibacterium was recently established as a new genus within the family Pasteurellaceae Pohl 1981 (Christensen et al., 2003a). Bacteria belonging to this genus had...
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Introduction Oil and fats are usually added to the diet of poultry to enhance the energy density to produce energy-rich formulations. In order to ensure adequate levels of linoleic acid, and to improve palatability and reduce dustiness of diets, all poultry diets require a minimum of 1% added fat, regardless of other economic or nutritional considerations.1 It was shown that there was different constitution in terms of fatty acids (FAs) structure. Fatty acids contain carbon,...
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Egg binding occurs when the egg does not pass through the reproductive system at a normal rate. Egg bound occurs when there is difficulty in laying an egg because of an inflammation of the oviduct or partial paralysis of the muscles of the oviduct and production of a very large egg that can not be laid physically. This is common, and often preventable, problems in broiler breeders and not exposed to a mate, since eggs may be formed and laid without the presence of...
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Simon Shane (NC State University) established a comparison between the industries in the USA and the Middle East in terms of production and health, during VIV MEA 2018 in Abu Dhabi, United Arab Emirates....
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Introduction. The substitution of corn to sorghum, in addition to a lower price, has greater resistance to drought, which favors its cultivation in various regions with low rainfall (Fialho; Barbosa, 1997). Although rustic, sorghum loses to be less productive and the carotenoid deficiency in maize, an effect that may be corrected by inclusion of pigments in the diets of poultry (Oliveira et al., 2008). The aim of this study was to evaluate the...
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Bacillus subtilis DSM 32315 (GutCare®) restores microbiota composition an promote performance in broilers under necrotic enteritis infection
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Introduction Complementary medicine is now gaining interest due to bacteria resistance to the available antibiotics and their residual effect on human being and animals. People around the world are now aware of the limitations of the synthetic drugs and chemicals in terms of higher cost, anticipated toxicity and adverse effects (Adu et al., 2009). According to Coe and Anderson (1996) most drugs in vogue that were used in the treatment of bacteria were first...
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Introduction After the fermentation process of corn to produce ethanol, the remaining fat in the by-product distiller’s dried grains with solubles (DDGS) is extracted by centrifugation. The resulting by-product is known as low-fat DDGS, which has slightly higher protein content, amongst other nutrients, compared with conventional DDGS (Kshun and Kurt, 2012). The fat extraction in low-oil DDGS reduces its xanthophyll...
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All-in-one mycotoxin extraction method for faster time-to-results - Myco 5-in-1 PLUS
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Background The cleidoic avian egg is a highly ordered structure and the recognized hallmark of reproduction in birds. During egg formation, the accumulation of liver-secreted egg yolk proteins takes place in the chicken ovary. Following ovulation, the developing egg transits through specialized regions of the oviduct where the egg white, eggshell membranes and eggshell are sequentially deposited in the magnum, white...
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The bacteria M. synoviae (MS) is a member of the mycoplasma genus. It causes disease in the joints, bones, respiratory tract and oviduct of birds. A MS infection can result in big economic losses due to a drop in egg production and eggshell quality. During last few years, it was noticed that some layer and breeder flocks faced a drop in egg production of ~10%, some after the peak, while other before reaching the peak of production, along with poor eggshell...
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This Layers “Specialized” course, which will take place in the Utrecht Veterinary School from September 11th to 22nd, is an overview of important infectious and non-infectious diseases at different stages of pullets and layers production. The objective of the WVEPAH education program is to offer a highly specialized training on all specific aspects of layers health; pathology, epidemiology, genetics, nutrition, immunology, management, etc., in a format usable in your daily...
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The NC State University Hatchery Management Workshop 2017 will take place on April 19 and 20. The event is organized by the Cooperative Extension of the Prestage Department of Poultry Science. The objective of this workshop is to provide updated technical and scientific information to understand effects of incubator management on embryo and hatchling.
Topics to discuss:
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Kenneth Anderson, Professor and Extension Specialist at the North Carolina State University, talked about food safety and management issues in egg production, and also touched on consumer perception, during IPPE 2017 in Atlanta, USA....
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