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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.
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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Innovative Directions in Aflatoxin Testing Point to Measureable Gains in Quality Of Lab Data
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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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Lost in the Market Uncertainty Caused by the Outbreak
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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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Eggs provide affordable source of high-quality protein for sustained energy
A research review published recently in Nutrition Today (1) affirms that the high-quality protein in eggs makes a valuable contribution to muscle strength, provides a source of sustained energy and promotes satiety. High-quality protein is an important nutrient for active individuals at all life stages, and while most Americans consume the recommended dietary allowance (RDA)...
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Hatching eggs laid on the floor or slats of the breeder house can present a significant problem for the hatching egg producer as well as the integrator. Most eggs laid on the floor or slats are unacceptable as hatching eggs because of the increased likelihood of being cracked and/or contaminated. Unfortunately, often these eggs are, at most, gently wiped off and placed with nest clean eggs in the egg cooler. Once delivered to the hatchery, it only takes a small few contaminated eggs placed...
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Eggs contribute insignificant risk to heart disease.
Park Ridge, Ill. (December 16, 2008) - A study recently published online in the journal Risk Analysis (1) estimates that eating one egg per day is responsible for less than 1 percent of the risk of coronary heart disease (CHD) in healthy adults. Alternatively, lifestyle factors including poor diet, smoking, obesity and physical inactivity contribute 30 to 40 percent of heart disease risk, depending...
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The first documented report of shell pigment loss in brown-shelled eggs was in 1944 when Steggerda and Hollander, while removing dirt from eggshells produced from a small flock of Rhode Island Red hens, made the surprising discovery that some of the brown pigment also rubbed off. This effect was even more evident when the eggs were rubbed vigorously. Most of the eggs gave up their pigment fairly easily except those possessing a glossy surface.
It is well established that no single...
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The Salmonella enteritidis (SE) pilot project (Schlosser et al. 1995) showed that the risk of eggs being contaminated with SE could be reduced by proper house cleanout and disinfection, rodent control, biosecurity, and by housing SE-free chicks and pullets. As a result, the focus for SE risk reduction in the commercial egg industry has been on adoption of voluntary egg quality assurance (QA) programs (e.g. the Pennsylvania and California Egg Quality Assurance Programs, and others modeled after...
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