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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.
It is in the best interest of poultry breeders to obtain as many top quality eggs as possible from each hen. Egg quality can be influenced by nutritional variables such as diet composition, electrolyte ratio and the content and composition of amino acids in the diet. Similarly, egg shell quality is of great interest to egg producers and poultry breeders. Reductions in egg shell quality are associated with economic losses. It is estimated that losses caused by poor shell quality range from 6 to...
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hi all i have one big concern on using of formalin for egg fumigation and this is danger for the persons working with egg fumigation so can you advice me on using other than formalin. our company is interested in importing from any country available?
Thanks
Dr. Fikre...
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Introduction
For more than two decades, public health authorities throughout the world have reported the transmission of Salmonella enterica serovar Enteritidis ( S. Enteritidis) to consumers of contaminated eggs produced by infected hens (Greig & Ravel, 2009). For example, epidemiological calculations in the United States have attributed more than 100,000 annual illnesses to...
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ABSTRACT A study was carried out in the department of Poultry Science, Kerala Veterinary and Animal Sciences University to determine the egg qualities of farm fresh kuttanad and white pekin duck eggs in comparison with eggs collected from various shops in and around Thrissur district, Kerala. A total of 42 eggs were Subjected to evaluate the internal and external quality parameters. The results revealed that there is no...
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Good morning, we have approximately 2000 eggs and I have a question regarding the disinfectant or detergent used for cleaning eggs for sale, as well as the different systems that I can implement to do so...In fact, I´m more worried about disinfection than cleaning. Any advice? ...
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My hens lay eggs and then eat them. What could be the cause of this behaviour? ...
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Was hen born first or chicks? It may be very common question,and scientists remained in a puzzle for many years about solving this question. Now a new research revealed that there is a protein in egg shell which is found only in reproductive system of hens. From this it proves that hen was born first and then egg (the presence of protein in eggshell) proves it. This is a very interesting topic and i want to know the opinion of all of you about this.and it wil be my honor to get benefit...
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Dear colleagues, greetings!
What is the cause of cooked eggs in Layer breeder at the age of 55 week followed by acute peritonitis? Also some individual case of watery cyst at the region of cloaca why is it so? ...
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Shifts in hen diet, breeding may be factors
By Nanci Hellmich USA TODAY
Eggs have taken a beating for years because they are high in dietary cholesterol, but a new study shows that eggs today contain a lot less cholesterol than they did a decade ago.
A large egg has about 185 milligrams of cholesterol, down from 215 milligrams,...
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How to treat a layer flock with history: poor egg shell quality, vaccinated against EDS, use of DCP in feed but no results? Can we use Milfone -C or Calcium Borrogluconate in water for treating flock? ...
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America's egg farmers are committed to working with the Food and Drug Administration to ensure the egg safety regulations are implemented and the gains in food safety are maintained.
"Egg farmers have practiced the requirements of the new regulations for many years now and have achieved significant success in food safety for our customers," said Gene Gregory, president of United Egg Producers.
As a result of the industry's proactive efforts, consumers have...
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The Food and Drug Administration (FDA) has announced a regulation that aims at reducing the number of illnesses caused by eggs contaminated with Salmonella enteritidis (SE).
The regulation, released to the public on 7 July, 2009, requires the egg industry to take specific preventive measures to keep eggs safe during their production, storage and transport. Egg producers will also be required to register with...
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Detailed information describing the categorization and incidence of embryo malpositions and deformities in commercial poultry is not readily available. Additionally, there is often little consistency in these data among hatcheries. Any decrease in the number of usable chicks may result in substantial economic loss to poultry integrations. In a typical hatch, it is common to lose about 1-2% of the chicks due to deformities and malpositions. Deformities manifest...
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Researchers at ARS's Eastern Regional Research Center (ERRC) in Wyndmoor, Pennsylvania, have filed a patent on technology that can further protect pasteurized liquid eggs from food safety threats. These threats include both naturally occurring spoilage bacteria and pathogens such as Salmonella enteritidis, the primary cause of egg-related foodborne illness in the United States. The technology has also been successfully applied to milk.
But don't go running...
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Good news for fans of raw cookie dough: Agricultural Research Service (ARS) scientists have filed a patent on technology that can protect pasteurized liquid eggs from food safety threats.
These threats include both naturally-occurring spoilage bacteria and pathogens. But don't go running for that dough just yet; the U.S. Food and Drug Administration still cautions against consuming raw, unpasteurized eggs or products that contain them.
The new technology was developed by...
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Agricultural Research Service (ARS) scientists have uncovered genetic evidence about the evolutionary path that transformed Salmonella enteritidis from an innocuous bacterium into a virulent pathogen.
S. enteritidis , like many bacteria, reproduces very quickly--every 20 minutes in optimal conditions, according to veterinary medical officer Jean Guard-Bouldin in the ARS Egg Safety and Quality Research Unit in Athens, Ga. "To reduce current levels of...
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Layer producers looking for lower feed costs with higher fibre feed ingredients can use the latest developments in enzyme technology from Danisco Animal Nutrition.
Layer producers looking for lower feed costs with higher fibre feed ingredients can use the latest developments in enzyme technology, reported Dr Yingjun Ru at the VIV Asia Eggs conference, Thailand, Bangkok, 12 March 2009. Using a carefully selected balance of xylanase, amylase, protease and...
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The development of the embryo is determined by the temperature inside the shell, the embryo temperature. This temperature will dictate the development, but with that also the hatchability and the quality of the day-old chick.
It is often assumed that this temperature is fully dependent on the temperature of the air. Although air temperature has a large influence on it, it is not the only factor and in some situations not even the most important factor to consider.
We want to...
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Clearly hatchability is important to both small flock and commercial poultry breeder flock owners. Maintaining hatching egg shell quality is important because of its connection with hatchability. The major factors that influence egg shell quality are genetics, diet, climate, housing and age of the hens. While the average poultry operation has limited control over most of these factors, the crucial significance of hatchability makes it is important to recognize and control egg shell quality...
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A prototype pressure chamber and camera system that finds very small cracks, called microcracks, in fresh eggshells has been developed by Agricultural Research Service (ARS) scientists.
The device could help the fresh egg industry find microcracks that can often go undetected during grading, according to scientists at the agency's Egg Safety and Quality Research Unit (ESQRU) and Quality and Safety Assessment Research Unit (QSARU), both in Athens, Ga. The ARS team that...
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