Optimum Egg Quality - A Practical Approach
Optimum Egg Quality - A Practical Approach
Author(s): Jeffrey A. Coutts, Graham C. Wilson, Department of Primary Industries and Fisheries, QueenslandRevised version 2007:
Sergio Fernández, Ezequiel Rosales, Gilbert Weber, José-María Hernández, DSM Nutritional Products
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.
Availability: In Print
Publication date: Feb 2007
Binding: Paperback
Dimensions: 170mm x 240mm x 6mm
Weight: 250 g
Extent: 64 pp. full colour
ISBN: 0-9530150-6-8
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- 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
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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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