ANSC 1001 Lecture 2: poultry, egg, and wool products
Document Summary
We are picking bigger, fatter broilers to breed. Feeding chickens differently so they end up weighing a lot more than they did in the past. On avg we eat 213 eggs per year. Chicken meat is consumed the most - over pork and beef. Interior: white, yolk condition; air cell size (at the fatter, stubbier end; fresher eggs have a smaller air cell size and vice versa - size increases over time; smaller air cell is highest quality egg) Earlier in a hens lifetime, it will lay smaller eggs, and as it gets older it will lay larger eggs. Looks for cracks in the shell or potentially fleshy and meaty portion of the egg. Condition of the albumen (white) - thickness and consistency, blood spots, meat spots. As egg ages, carbon dioxide escapes - so the older the egg, the more transparent the albumen. Condition of yolk - blood spots, off color.
