Studies of Variation in Initial Quality of Chicken Eggs

Studies of Variation in Initial Quality of Chicken Eggs

“…There was a tendency for higher quality hens to out-weigh the lower quality groups with the possible exception of the Red sampling in Study 3, although the values reported for those groups were not significantly different. This is in agreement with the tendency noted by Skala and Swanson (1962a) and is no doubt related to egg size observations. In Study 4, body weights were observed at four-week intervals from eight weeks of age on throughout the lifetime of the hens.…”

“…(1961) and Mannel (1966). Average egg weight shows a strong ten-by guest on April 13, 2015 http://ps.oxfordjournals.org/ Downloaded from dency to be higher in all cases for eggs produced by the higher quality groups, as noted by Skala and Swanson (1962a). The data in Table 1 were based on the individual hen means for five consecutively laid eggs in Study 1 and individual means for all eggs laid during the observation period in Study 2, results of both studies being analyzed separately by Student's t-test performed on replicate group means.…”

“…No significant differences have been shown in yolk content of total solids, total nitrogen, l(-) tryptophane, and various vitamins in relation to initial quality of eggs (Charkey el al., 1947a, b). Higher quality eggs may tend to have a slightly lower proportion yolk of total egg weight (Skala and Swanson, 1962a) as inferred from the data of that study which reported significantly more white in higher quality eggs with no difference in yolk weights. Considering then that higher quality eggs might at the least contain no less albumen and would contain slightly more protein (88% of albumen solids), the hens that produced them might indeed be more efficient in feed conversion.…”

The Influence of Quantity of Thick Albumen on Internal Egg Quality Measurements

“…One minute was allowed for the thin albumen to pass through the screen, and this was found adequate for complete separation. Percent thick albumen in this study is not the same as reported by Lorenz et al (1931), Wesley and Stadelman (1959) and Skala and Swanson (1962a) since they determined the percent thick white based only on total albumen.…”

“…The eggs used for their work apparently were all from one strain of chickens. Skala and Swanson (1962a) studied the variation in initial quality of eggs. They selected hens within a strain that laid high quality eggs and compared them to hens in the same strain that laid poor quality eggs.…”