492 POULTRY CULTURE 



INTERIOR FACTORS AFFECTING THE INTERIOR QUALITY OF 



EGGS 



General conditions: 

 Feed 



Physical condition 

 Heredity- 

 Ovarian conditions 

 Oviduct conditions 



EXTERNAL FACTORS AFFECTING THE INTERIOR QUALITY OF 



EGGS 



Evaporation 

 Temperature : 



Heating at high temperature 



Heating at incubator temperature 



Heating at low temperature 



Chilling and freezing 

 Moisture 



Bacterial invasion 

 Preservation: 



Home preservation 



Commercial preservation 



Cold storage 



Freezing 



Drying 



The feed is known to affect the color of the yolk, density of 

 the albumin, odor, and flavor. The percentage of moisture, 

 condition of shell, firmness of the albumin, and size of yolk 

 depend upon the physical condition of the bird. 



Deranged ovarian conditions bring about double-yolk eggs, 

 blood clots, multiple-germinal disks. Derangement of the 

 oviduct cause body heated eggs, egg within egg, yolk substitu- 

 tion, foreign substances within eggs, and loose shell membranes. 



Atwood found that there was an appreciable difference in 

 the weights of eggs produced at different seasons of the year. 

 In a pen of fowls which received green feed in addition to their 

 grain ration the average weight varied from 12.72 pounds per 

 hundred in February to 10.07 pounds in July. 



