Purdue University Agricultural Extension Service poultry Science Department
Mimeo P-53 January 1956
MAINTAINING EGG QUALITY Prepared by W. J. Stadelman
Preventing Shrinkage:	Holding eggs in a room with a high
temperature and low humidity will cause shrinkage because water is evaporated from the eggs. Eggshell is porous and permits exchange of gases. The contents of thin-shelled or very porous-shelled eggs shrink more rapidly than those of thick-shelled eggs.
Checked Eggs:	"Chex" (cracked eggs) are caused by careless
handling, too few nests or not enough nesting material, infrequent gathering, poor containers and thin shells. They account for a loss to the poultryman that can be largely overcome by proper management.
Odors and Flavors:	Keep eggs away from any material with a
strong, penetrating odor. Storage of eggs even for a few days near material with an undesirable or strong odor may cause an odor and flavor in the eggs. Onions, cabbages, apples, potatoes, garlic, gasoline, kerosene, stove oil, and any moldy, musty, or spoiled material are a few of the most common items which should not be kept near eggs.
Feed: Feed may cause dark-colored yolks and poor shells.
Aside from this, however, feed has little influence upon the quality of the egg. Cottonseed meal in the laying mash may cause egg yolks to become a dark olive color. Up to 5 Per cent cottonseed meal has no ill effects, unless it has a high content of the chemical called gossypol.
Usually feed does not cause fish-flavored eggs. Sometimes certain hens lay eggs with a "fish" flavor, regardless of feed. These individual hens sometimes can be identified by the odor of their breath. Large quantities of green material or silage in the ration cause egg yolks to be darker, more variable in color and less desirable. Small amounts of green material and silage may be used without fear of coloring the yolk too much.
Keep Eggs Clean:	Clean nests are the first essential in
production of clean eggs. Clean, dry litter and well-drained yards are of prime importance. Damp, dirty litter, water fountains t close to the nests or feed hoppers, dirty egg containers an a
dusty egg room all will reduce the percentage of clean eggs p
Eggs soiled with droppings, egg material, and straw or blood stains are classified as dirty eggs. For eggs that become soiled, the only safe method for cleaning is the use of a dry, abrasive cleaner. Such cleaning is a slow expensive process; therefore, great effort should be made to produce nest-clean eggs. Washing eggs, even with a sanitizing detergent, must be done carefully. Wet cleaning increases the risk of green and black rots developing if the egg is not marketed rapidly.