Egg defects and their causes

All eggs are divided by quality into full-fledged, defective and technical defects.

Poultry farms often encounter egg defects. The quality of the shell in laying hens is affected by: malnutrition, metabolic disorders, stress, illness and poor cage content.

There are eggs without a shell, which have only a film instead of a shell, the reason is an insufficient amount of calcium in the diet. Eggs with a thin shell are the cause of an incorrect ratio of calcium and phosphorus or a consequence of various diseases.

Blood spots on the egg are caused by bleeding during the laying of the egg or an egg that is too large .

Cracked eggs, when the protein does not seep and flow out, this is due to a lack of phosphorus.

Rough chicken eggs are eggs with a shell on the surface of which calcium is deposited, this happens with zinc deficiency, when chalk deposits form on the egg shell, both ends of the egg become rough.

A shriveled egg is due to a lack of copper, which leads to a violation of the integrity and formation of wrinkles on the eggshell during the calcification process.

Pink-shelled eggs are due to the fact that laying hens are infected with viruses or because of the age of the hen.

Tubular eggs appear without yolk, they are especially small and long with a diameter of about 3.0 cm. The reason for the appearance of more double-yolk eggs is that the nutrition of laying hens is not regulated.

Eggs with small yolks have a lighter weight and softer egg yolk. The occurrence of the problem is associated with an excess of aflatoxin in the feed.

Eggs with defects are discarded. Eggs with food defects are not allowed for sale, but are used in bakery, confectionery and other industries for the preparation of products that undergo high heat treatment. Eggs with obvious defects are rejected and sent for technical disposal.