Optimum Egg Quality - A Practical Approach

Authors: Jeffrey A. Coutts, Graham C. Wilson, Department of Primary Industries and Fisheries, Queensland
The Optimum Egg Quality Handbook describes in deatil 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

Book Contents

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