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Elementary Egg Basics

Elementary Egg Basics. Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451 conniep@uga.edu April, 2006. Inside an Egg. A = Shell. Made of calcium Hen’s diet must have calcium Porous

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Elementary Egg Basics

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  1. Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451 conniep@uga.edu April, 2006

  2. Inside an Egg

  3. A = Shell • Made of calcium • Hen’s diet must have calcium • Porous • Allows evaporation of water from albumen over time • Covered with natural bloom • Bloom replaced by thin coating of oil after washing

  4. B = Air Cell • Formed when contents of egg cool and contract • Separation of shell membrane from shell • Located only in large end of egg • Grows larger over time as water evaporates from egg • Size indicates interior egg quality

  5. C = Yolk • Suspended in center of egg • Gets yellow color from xanthrophyll in hen’s body • Contains germinal disc – where baby chick development starts • Surrounded by yolk membrane • Flattens over time as quality of egg lessens

  6. D = Yolk Membrane • Surrounds Yolk • Keeps yolk and albumen separated

  7. E = Shell Membrane • Thin inner lining of shell • Separates from shell at large end of the egg to form the air cell

  8. F = Thin Albumen • Thin white part of egg • Amount increases as thick albumen breaks down over time • Less is present in high quality egg • More is present in lower quality egg

  9. G = Chalaza • Thick strands of albumen that help center yolk • Appear as shiny spots when egg is candled

  10. H = Thick Albumen • Thick white part of egg • Surrounds yolk; nourishes developing embryo • Fresh, high quality eggs have more thick albumen than thin albumen • Appears egg-shaped in high-quality, broken-out eggs

  11. Poultry JudgingBroken-Out Egg Quality Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451 conniep@uga.edu April, 2006

  12. Broken-out Egg Quality • Shape and Uniformity of Albumen • Amount of Thick Albumen • Shape and Height of Yolk • Presence of Meat or Blood Spots • Less than 1/8 inch diameter = Grade B • More than 1/8 inch diameter = Inedible

  13. AA Quality Low AA Average AA High AA

  14. A Quality High A Low A Average A

  15. B Quality High B Average B Low B

  16. Practice Grade AA

  17. Practice Grade Inedible

  18. Practice Grade B

  19. Practice Grade A

  20. Practice Grade AA

  21. Practice Grade B

  22. Practice Grade A

  23. Practice Grade AA

  24. Practice Grade Inedible

  25. Practice Grade Inedible

  26. More PracticeFlash Cards http://department.caes.uga.edu/poultry/courses/ps2040/EggQualQuiz.htm

  27. Practice Website http://www.animal.ufl.edu/Youth/poultry/broken_outs/brokenouts.htm • www.animal.ufl.edu • Click on Youth Poultry Judging • Click on Show Me How • Click on Go to Main Practice Menu • Click on Interior Egg Quality (broken out)

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