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Optimum Egg Quality: A Practical Approach
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.
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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.
Introduction
- 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
- Quality control
- Changes in quality as the egg ages
- Egg quality in the retail store and in the home
- Consumer perceptions of egg quality
- Egg defects
- Nutrient check list
- Glossary
Shell Defects
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
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Optimum Egg Quality Global Poultry News
Reviewed by HG Network
on
4/30/2013 01:29:00 PM
Rating:
Reviewed by HG Network
on
4/30/2013 01:29:00 PM
Rating:
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