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Asian Journal of Agricultural Research
Year: 2011  |  Volume: 5  |  Issue: 1  |  Page No.: 1 - 16

Egg Quality Defects in Poultry Management and Food Safety

O.K. Chukwuka, I.C. Okoli, N.J. Okeudo, A.B.I. Udedibie, I.P. Ogbuewu, N.O. Aladi, O.O.M. Iheshiulor and A.A. Omede    

Abstract: Poultry egg is a vehicle for reproduction; it also serves as a source of food for human consumption. The size and shape of avian eggs differs among the various species of birds, but all eggs have three main parts-yolk, albumen and shell. The quality of eggs depends on physical make up and chemical composition of its constituent parts. Due to the diversity in the potential uses of poultry eggs and the subsequent consumer demands that egg quality become extremely difficult to define. Egg quality is the more important price contributing factor in table and hatching eggs. It is obvious that quality of egg is important from producer’s point of view. One of the biggest challenges for the poultry industry is to provide consistent quality egg products to the consumer. Thus breeding companies are shifting selection emphasis to improved egg quality. Problems associated with egg quality include: egg shell defect and internal defects which can be broadly categorized into three groups namely: defects affecting yolk quality, defects affecting albumin quality and defects affecting overall quality. Egg quality defects are usually easily resolved, but can be costly if they are not dealt with quickly.

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