Document Type
Report
Publication Date
1981
Summary
A wide range of physical and chemical properties make up total egg quality. They include exterior quality or shell quality and interior quality such as albumen firmness, freedom from blood spots and mottled yolks. Yolk quality involves color or pigmentation. Egg size may also be associated with egg quality in some cases.
Number of Pages
3
Type
text
Format
application/pdf
Language
en
Publisher
Department of Animal Science, Agricultural Experiment Station, South Dakota State University
Recommended Citation
Owings, William J., "Management And Nutrition Factors Affecting Egg Quality" (1981). South Dakota Poultry Field Day Proceedings and Research Reports, 1981. 11.
https://openprairie.sdstate.edu/sd_poultry_1981/11
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