4SS POULTRY PRODUCTION 



total loss of clean, infertile eggs from the time of laying to 

 their arrival at the packing-house during A\arm "\\eather 

 was 23.97 per cent of all eggs marketed, 15.5 per cent, or 

 over two-thirds, of the loss was before the eggs arrived in 

 town. 



In another test, also made in warm weather, where clean, 

 fertile eggs were used, and the total loss was 42.5 per cent 

 of all eggs marketed, 29 per cent, or over two-thirds, of the 

 loss was before the eggs arrived in town. 



Kinds and Causes of Deterioration. — Deterioration comes by 

 shrinkage, licjuef action, germination, bacterial and mould 

 infection, al)sor])tion of odors and stains. 



The most prolific sources of deterioration are heat, fertility, 

 breakage, dampness, filthy surroundings, and the presence 

 of strong penetrating odors. 



Shrinkage. — Shrinkage is caused by the evaporation of the 

 moisture of the egg through the pores of the shell. The 

 amount of shrinkage is noticed in candling by the size of the 

 air cell. The rapidity with which it progresses depends upon 

 the temperature in which the egg is kept, the ventilation and 

 humidity, and the condition of the bloom. Cool temper- 

 atures retard it while any injury to the bloom hastens it by 

 opening the shell pores and allowing the easier escape of 

 moisture. While keeping the eggs in a humid atmosphere, 

 or restricted ventilation, would tend to check shrinkage, 

 this cannot be resorted to, owing to the fact that moisture 

 causes injuries that are more serious than shrinkage. If 

 this were not the case, warehousemen could make the 

 storage egg difficult of detection by keeping the cold rooms 

 humid and \\ithout \'entilation. 



Liquefaction. — When a new-laid raw egg is broken into a 

 saucer the tliick or \'iscous albumen is readily distinguishable 

 from the thin or watery albumen. This distinction in the 

 kinds of albumen becomes less marked as the egg becomes 

 older, owing to the fact that the viscous albumen gradually 

 loses its viscosity and becomes more licpiid, lieginning at 

 the large end of the egg. This condition, which is noticed 

 in what is known as the heated egg, is accentuated by heat, 

 particularly if the egg is fertile. It is usually accompanied 



