• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.129-136
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• 2002

This study was conducted to Provide basic information Promoting egg qualify improvement and hygienic control by grasping of present market egg distribution system and hygienic quality. The eggs of 57 brands collected from the department food stores in Incheon Metropolitan City were examined. Eggs were kept in room temperature in all the market and 70.2% of the brands were marked the expiration date indicating that eggs would be available over 28 days after being laid. Fifty-four % of the market eggs was classified as a special or functional egg. Expiration date and date of laying were common labelling items in all brands. These items were labelled in trade mark sheet or eggs tray. Only 66.6% of the brands had the mark about net quantity of contents. The inspection about the exterior and contents of eggs has results as follows: eggshell contamination of feces and feather-9.5%, abnormal and broken eggshell -3.9%, blood and meat spots in contents -14.7% and watery whites -1.8%. Average of Haugh Unit(HU) was 56.1 and below HU 31 were 18 of 285 eggs(6.3%), in addition, more than one egg detected in 12 brands(21.1%) among 57 brands have inferior quality. Salmonella enteritidis from eggshell and antibodies directed from S. enteritidis in the yolks of eggs available in the market were not detected. Ranges of Total bacterial count (CFU/ml) on eggshell of eggs were < 10~8.2$\times$10$_3$, and isolation ratio of Escherichia coli were 4.7%. Tetracyclines were detected in 1.8% of the eggs(1 of57 brands) by CHARMII. As mentioned above, quality control and improving distribution system were required to facilitate egg consumption and improve public health by complementing labelling items and quality standards.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1224-1229
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• 2003

The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at $4^{\circ}$ and $30^{\circ}C$. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature ($30^{\circ}C$) than lower temperature ($4^{\circ}C$) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.

• Journal of Biosystems Engineering
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• v.23 no.1
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• pp.67-74
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• 1998

A nondestructive quality inspection technique using acoustic impulse response method was developed for eggshell inspection. An experimental system was built to generate the impact force, to measure the response signal and to analyze the frequency spectrum. This system includes an impulse generating unit, an egg holding seal a microphone with preamplifier, and a DSP board installed on Personal Computer. A simple algorithm .was developed for crack detection. Using the developed system with algorithm, crack detection ability was evaluated and the error rate to estimate the normal egg as cracked was found to be 4% and the error rate to estimate the cracked egg as normal was also found to be 4%. This system could be adopted in industry with some modification.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.1013-1020
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• 2017

Objective: Stripe marks, which occasionally occur on the shell, do not cause breakage to the shell and shell membranes of eggs. This study investigated the quality of intact eggs (IEs), minor stripe-marked eggs (MEs), severe stripe-marked eggs (SEs), and cracked eggs (CEs) during 3-week storage at $25^{\circ}C$. Methods: Shell eggs were collected the day after being laid and were washed. Among them, eggs without any visual cracks or stripe marks on the shells were evaluated as IEs by the plant employees using candling in a darkened egg storage room; the remaining eggs exhibited some eggshell defects. At day 3, the eggs were further categorized into IEs, MEs, SEs, CEs, and broken eggs (BEs) on the basis of the description given. Except BEs, which were discarded, the remaining eggs were stored at $25^{\circ}C$ (approximate relative humidity 50%) and then analyzed. Results: Stripe marks were observed primarily within the first 3 days after washing. At day 3, CEs had significantly (p<0.05) lower Haugh unit values, but all eggs had grades AA or A, according to the United States Department of Agriculture standard. As storage time increased, differences in egg quality between groups were more obvious. IEs had the highest eggshell breaking strength. During storage, the total plate counts and pathogens, namely Escherichia coli, Campylobacter spp., Staphylococcus aureus, and Salmonella spp., were not detectable in the internal content of IEs and SEs. Conclusion: In conclusion, cracks degraded egg quality severely and minor stripe marks only slightly influenced the egg quality.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.3
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• pp.417-423
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• 2017

Objective: This experiment investigated the effects of dietary supplementation with conjugated linoleic acid (CLA) on the serum components, laying hen productivity, lipid composition of egg yolk, egg flavor and egg quality. Methods: Healthy 28-week-old Hy-Line white laying hens (n = 480) were divided randomly into 4 groups, 6 replicates/group, 20 birds/replicate. The 30-day experimental diets included 0% (control), 0.4%, 0.8%, and 1.6% CLA. Some serum indices of the birds, and egg production, quality, fatty acid composition, egg quality were measured. Results: The dietary supplementation with 0.4%, 0.8%, and 1.6% CLA did not significantly affect the laying rate and feed intake, as well as calcium ion and phosphorus ion concentration in serum (p>0.05). However, the CLA had significantly increased the strength of eggshell, decreased the odor, flavor, and taste of egg yolk, deepened the color of egg yolk, increased saturated fatty acids and polyunsaturated fatty acids, and reduced the monounsaturated fatty acids (p<0.05). On the other hand, the dietary supplementation with 1.6% CLA had significant effects on feed/gain, and improved serum hormones. Dietary supplementation with 0.4% and 0.8% CLA can significantly enhance the activity of alkaline phosphates. Conclusion: CLA has no effect on production performance, but does enhance the lipid content of the egg yolk and the strength of the eggshell.

• Korean Journal of Poultry Science
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• v.27 no.2
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• pp.115-132
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• 2000

Eggshell strength and eggshell pigmentation are described in this paper since these are needed for quality egg production. A strong eggshell is determined by the components of the shell (cuticle, true shell and membranes) as well as the proper function of the gastrointestinal tract, the shell gland, the Kidneys and the endocrine system. When the puller reaches sexual maturity, the medullary bone must be ready for the laying hen at the peak egg shell formation. The amount of calcium in the layer diet, sources of calcium feed, the ratio of calcium and phosphorus in the layer diet, adequate levels of vitamin D and the dietary mineral (electrolyte) balance in the body fluid are important factors along with the levels of other nutrients. Biological, environmental and managerial factors such as the age of laying flock, temperature and humidity of the hen house, bird strain, disease, egg collection through transportation and others and influence the shell breakage at various stages of movement of the eggs from the producer to the consumer. The pigments present in eggshells are protoporphyrin-Ⅸ, biliverdin-Ⅸ and its zinc chelate and occasional traces of coproporphyrin-Ⅲ. However, there are several causes of changes in eggshell pigmentation such as the age of hen, disease, drugs and surface defects due to abnormal post-cuticular deposits.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.169-176
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• 2021

An experiment was conducted to investigate the effects of varying levels of hydrolyzed yeast on egg production and egg quality in aged laying randomly allotted to three dietary treatments such that egg production was similar in each treatment (6 replicates of 10 birds each). The layers were fed diets containing 0, 0.1, or 0.2% hydrolyzed yeast for eight weeks. No significant difference was observed in egg production during the first half of the experiment. Egg production and daily egg mass in groups fed diets containing hydrolyzed yeast were significantly higher (P<0.05) than those of the control groups during the second half of the experiment. Egg weight was not affected by the dietary treatment. Eggshell strength and thickness in groups fed diets containing hydrolyzed yeast were significantly higher than those of the control groups during the overall experimental period (P<0.05). Although no significant differences were observed in the Haugh units, yolk color in the group fed diets containing 0.1% hydrolyzed yeast was significantly higher than that in the control group (P<0.05). The mammillary layer thickness increased in a linear manner and significantly following treatment with dietary hydrolyzed yeast (P<0.05). Antibody titer against avian influenza virus in the group fed diets containing 0.2% hydrolyzed yeast was significantly higher (P<0.05) than that in the control group. In conclusion, dietary hydrolyzed yeast improved egg production and eggshell quality of laying hens in the late stages of production.

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.295-306
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• 2009

This experiment was conducted to investigate the effects of dietary calcium (Ca) and vitamin $D_3$ metabolite on eggshell quality and hatching egg production in aged egg-type breeder hens. A total of five hundred and forty 60-week-old Hy-Line Brown breeder hens were randomly allocated to nine treatments in a $3\times3$ factorial design to determine the effects of dietary Ca levels (3.3, 3.9, and 4.5%), combined with three levels of 25-hydroxycholecalciferol [25-$(OH)D_3$ 0, 75, and $150{\mu}g/kg$], on eggshell quality and egg production for 10 weeks. There were significant Ca and 25-$(OH)D_3$ effects (P<0.01) on egg production rate. There was a linear (P<0.01) increase in eggshell strength and thickness with increasing dietary Ca and 25-$(OH)D_3$ levels. Dietary 25-$(OH)D_3$ had a significant effect (P<0.05) on hatchability of egg although fertility was not influenced by dietarylevels of Ca and 25-$(OH)D_3$. Dietary Ca levels affected Ca content in tibia (P<0.05). These results indicated that relatively high levels of dietary Ca in combination with 25-$(OH)D_3$ had a beneficial effect on improving eggshell quality and reproductive performance in aged egg-type breeder hens.

• Korean Journal of Poultry Science
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• v.23 no.1
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• pp.39-46
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• 1996

An experiment was conducted to investigate the effect of feeding split diets for a.m. and p.m. in laying hens on egg shell qualities, and to study the relationship among the methods of measuring shell quality with 480 ISA Brown layers during 32∼36, 52∼56 and 72∼76 wk of age, respectively. A total of 1,080 eggs were collected from 6 treatment groups in every laying period and weighed individually. Egg specific gravity, egg breaking strength, shell thickness and shell percentage of eggs were measured, and then correlation coefficients (r) and regression equations were calculated. By feeding the split diets for a.m. and p.m. differing in ME, CP, and Ca levels, and as the Ca level of the p. m. diet increased, eggshell qualities were improved(P<0.05). The correlation coefficient values indicate that shell percentage, shell thickness and egg specific gravity are highly correlated with the egg breaking strength(P<0.01).

• Korean Journal of Poultry Science
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• v.49 no.4
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• pp.189-197
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• 2022

This study was conducted to compare the egg productivity, egg quality, and blood characteristics of laying hens with different laying rates, and the frequency and cumulative duration of the sitting behavior observed before laying was investigated. Twelve 45-week-old Hy-Line Brown laying hens were randomly assigned to two treatment groups with three replicates. Treatment groups were classified as layers laying over 80%(high egg performance layers; HEP) and layers laying below 50%(poor egg performance layers; PEP). The experiment lasted 4 weeks. HEP showed higher hen-house egg production ratio and egg mass and lower feed conversion ratio(FCR) (P<0.05) compared with PEP, although egg weight was higher in PEP (P<0.05). In terms of egg quality, PEP showed differences in eggshell quality (eggshell color, eggshell thickness, and eggshell weight) (P<0.05). Additionally, HEP showed high triglycerides(TG), and PEP showed high alanine transaminase(ALT) level (P<0.05) in serum collected in the morning. In the afternoon, the HEP showed higher lactate dehydrogenase(LDH) levels (P<0.05). No differences in the Ca: P ratio were observed between layers with different laying rates. One hour before egg laying, HEP exhibited sitting behavior 4 times on average, each lasting 25 minutes. In conclusion, egg production and quality differ between HEP and PEP, and HEP showed frequent sitting behavior before egg laying. However, additional research is necessary to explore approaches other than specific behavioral observation to distinguish poor layers in the flock for application in farms.