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Optimum Egg Quality
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About The Book
- The Optimum Egg Quality Handbook describes in detail all the main egg defects, internal and external and looks at the possible causes and corresponding control measures. A comprehensive practical guide to improving egg quality.
- A fresh egg, with a clean, smooth, brown or white shell, a pure, deep-yellow yolk and a translucent, firm white — this is the ideal of the egg producer and the consumer. How can producers make sure that hens lay more eggs like this, and fewer with shell or internal defects?
- The Optimum Egg Quality Handbook describes 15 shell defects and 9 internal defects, each illustrated with a colour photograph. It explains the possible causes and corresponding control measures for each defect. Egg producers and anyone else interested in poultry management will find this book a comprehensive, yet clear, simple and practical guide to improving egg quality.
Book Details
- Availability: In Print
- Publication date: 2007
- Binding: Paperback
- Dimensions: 170mm x 240mm x 6mm (W x H x D)
- Weight: 250 g
- Extent: 64 pp. full colour
- ISBN: 0-9530150-6-8
- Preface
- Formation of the egg
- Optimum vitamin nutrition of laying hens
- The nutritive value of the egg
- Internal and external egg quality
- The importance of calcium and vitamin D3 for optimizing eggshell quality
- Quality control
- Changes in quality as the egg ages
- Egg quality in the retail store and in the home
- Consumer perceptions on egg quality
- Egg defects
- Nutrient Check List
-
Shell defects
- Gross cracks
- Hairline cracks
- Star cracks
- Thin-shelled eggs and shell-less eggs
- Sandpaper or rough shells
- Misshapen eggs
- Flat-sided eggs
- Body-checked eggs
- Pimples
- Pinholes
- Mottled or glassy shells
- Cage marks
- Stained eggs
- Fly marks
- Fungus or mildew on shells
- Internal defects
- Blood spots
- Meat spots
- Watery whites
- Pale yolks
- Mottled yolks and discoloured yolks
- Discoloured whites
- Rotten eggs
- Roundworms in eggs
- Off odours and flavours
- Glossary
- Preface
- Formation of the egg
- Optimum vitamin nutrition of laying hens
- The nutritive value of the egg
- Internal and external egg quality
- The importance of calcium and vitamin D3 for optimizing eggshell quality
- Quality control
- Changes in quality as the egg ages
- Egg quality in the retail store and in the home
- Consumer perceptions on egg quality
- Egg defects
- Nutrient Check List
-
Shell defects
- Gross cracks
- Hairline cracks
- Star cracks
- Thin-shelled eggs and shell-less eggs
- Sandpaper or rough shells
- Misshapen eggs
- Flat-sided eggs
- Body-checked eggs
- Pimples
- Pinholes
- Mottled or glassy shells
- Cage marks
- Stained eggs
- Fly marks
- Fungus or mildew on shells
- Internal defects
- Blood spots
- Meat spots
- Watery whites
- Pale yolks
- Mottled yolks and discoloured yolks
- Discoloured whites
- Rotten eggs
- Roundworms in eggs
- Off odours and flavours
- Glossary
- Preface
- Formation of the egg
- Optimum vitamin nutrition of laying hens
- The nutritive value of the egg
- Internal and external egg quality
- The importance of calcium and vitamin D3 for optimizing eggshell quality
- Quality control
- Changes in quality as the egg ages
- Egg quality in the retail store and in the home
- Consumer perceptions on egg quality
- Egg defects
- Nutrient Check List
-
Shell defects
- Gross cracks
- Hairline cracks
- Star cracks
- Thin-shelled eggs and shell-less eggs
- Sandpaper or rough shells
- Misshapen eggs
- Flat-sided eggs
- Body-checked eggs
- Pimples
- Pinholes
- Mottled or glassy shells
- Cage marks
- Stained eggs
- Fly marks
- Fungus or mildew on shells
- Internal defects
- Blood spots
- Meat spots
- Watery whites
- Pale yolks
- Mottled yolks and discoloured yolks
- Discoloured whites
- Rotten eggs
- Roundworms in eggs
- Off odours and flavours
- Glossary
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