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Elementary Egg Basics

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... where baby chick development starts Surrounded by yolk membrane Flattens over time as quality of egg lessens D = Yolk Membrane Surrounds Yolk Keeps yolk and ... – PowerPoint PPT presentation

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Title: Elementary Egg Basics


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_at_uga.edu April, 2006
2
Inside an Egg
3
A Shell
  • Made of calcium
  • Hens 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 hens 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_at_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/ps2
040/EggQualQuiz.htm
27
Practice Website
http//www.animal.ufl.edu/Youth/poultry/broken_out
s/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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