Egg Production and Grading Flashcards
1
Q
What is the trend of laying rates in U.S. hens?
A
It has been steadily increasing with the current eggs per year being 301.
2
Q
What management system are the majority of U.S. laying hens part of?
A
Conventional (60.5% or 184 million).
3
Q
What % and number of the U.S layer population is total cage-free?
A
38.7% or 120.3 million.
4
Q
What % and number of the total cage-free population are organic?
A
6.7% or 20.3 million.
5
Q
What % and number of the total cage-free population are cage-free?
A
32.8% or 99.9 million.
6
Q
What are the top 3 laying hen states in order?
A
- Iowa.
- Ohio.
- Indiana.
7
Q
What caused the dips the U.S. egg production?
A
Avian Influenza outbreaks.
8
Q
Where are the majority of eggs utilized?
A
Retail shell eggs (57.1% or 147.5 million cases).
9
Q
What are the 3 primary laying hen breeds?
A
- Leghorn.
- Rhode Island Red.
- Australorps.
*Hybrids is a fourth, but their traits will vary.
10
Q
Which laying hen breed is the standard breed for the commercial hen industry?
A
Leghorn.
11
Q
When do chickens start laying eggs?
A
18-21 weeks of age.
12
Q
What type of eggs do Leghorns lay?
A
Large, white eggs.
13
Q
How many eggs per year do Leghorns lay?
A
200-250.
14
Q
What is the Leghorn known for?
A
Being consistent layers.
15
Q
What type of eggs do Rhode Island Reds lay?
A
Brown.
16
Q
How many eggs per year do Rhode Island Reds lay?
A
200-250.
17
Q
What is the Rhode Island Red known for?
A
Hardiness.
18
Q
What type of eggs do Australorps lay?
A
Large, brown eggs.
19
Q
How many eggs per year do Australorps lay?
A
250-300.
20
Q
What are Australorps known for?
A
Friendly temperament.
21
Q
What are the characteristics of duck eggs?
A
- Larger.
- Thicker shelled.
- Higher fat.
22
Q
How many eggs per year do ducks lay?
A
60-300.
23
Q
When do ducks start laying eggs?
A
5-7 months of age.
24
Q
What are the characteristics of quail eggs?
A
- Small.
- Speckled.
- Delicate shell.
25
How many eggs per year do quails lay?
200-300.
26
When do quails start laying eggs?
6-8 weeks of age.
27
What are the characteristics of goose eggs?
1. Significantly larger.
2. Very thick shells.
28
How many eggs per year do geese lay?
20-50.
29
When do geese start laying eggs?
9 months of age.
30
What are the 5 parts of the avian reproductive tract in order?
1. Infundibulum.
2. Magnum.
3. Isthmus.
4. Uterus.
5. Vagina.
31
What are the steps of follicle development?
Follicle-stimulating hormone stimulates follicle growth and maturation. As the follicles mature, they produce estrogen, which prepares the reproductive tract for ovulation.
32
What triggers ovulation?
Luteinizing hormone (LH).
33
What is the function of the infundibulum?
1. Capture the ovulated oocyte.
2. Site of fertilization in avians.
34
How long is spent in the infundibulum?
30 minutes/0.5 hours.
35
What is the function of the magnum?
Adds albumen to the yolk.
36
How long is spent in the magnum?
2-3 hours.
37
What is the function of the isthmus?
To add the inner and outer shell membranes.
38
How long is spent in the isthmus?
1.5 hours.
39
What is the function of the uterus/shell gland?
Deposit a calcium carbonate shell and the cuticle.
40
How long is spent in the uterus/shell gland?
18-20 hours.
41
What is the function of the vagina?
To expel the egg during oviposition.
42
When is the peak of laying?
31 weeks of age.
43
When is the end of the laying period?
76 weeks of age.
44
What is the composition of a whole egg?
1. 76% water.
2. 12% protein.
3. 10% fat.
4. 2% carbohydrates and trace minerals.
45
What is the composition of an egg white?
1. 88% water.
2. 11% protein.
3. 1% carbohydrates, trace minerals, and fats.
46
What is the composition of an egg yolk?
1. 55% water.
2. 27% fat.
3. 16% protein.
4. 1% carbohydrates and trace minerals.
47
How are the lipids in an egg yolk packaged?
Into lipoproteins, specifically HDL and LDL.
48
What is lecithin?
A phospholipid found in egg yolk.
49
What is livetin?
A protein in the egg yolk that has a role in lipid transport.
*30% of the proteins in the egg yolk.
50
What is phosvitin?
A phosphorous-rich protein in the egg yolk that helps in binding metal ions.
*11% of the proteins in the egg yolk.
51
What is the role of ovalbumin?
Building and repairing tissues. Heat-resistant.
*54% of egg white proteins.
52
What is the role of ovatransferrin?
Bind metal ions and involved in antimicrobial defense.
*12% of egg white proteins.
53
What is the role of ovomucoid?
Trypsin inhibitor. Protects the egg from proteolytic enzymes. The major allergen in eggs.
*11% of egg white proteins.
54
What is the role of ovoglobulin?
Foaming properties of egg whites.
*8% of egg white proteins.
55
What is the role of ovomucin?
Contributes to the gel-like structure of thick albumen.
*3.5% of egg white proteins.
56
What is the role of lysozymes?
Antibacterial properties.
*3.4% of egg white proteins.
57
What is the composition of the egg shell?
1. CaCO3 (95-97%).
2. Protein Matrix.
3. Pores.
4. Cuticle/bloom.
58
What is the role of the protein shell?
To maintain the shell's integrity and prevent it from being to brittle.
59
What is the function of the pores?
Allows gases and moisture to pass through.
60
What is the cuticle/bloom composed of?
Glycoproteins and wax.
61
What are the 3 functions of the shell?
1. Calcium supply.
2. Gas exchange.
3. Protection.
62
What are the functional properties of eggs?
1. Binding.
2. Coagulation.
3. Emulsification.
4. Foaming.
5. Humectancy.
63
What is the binding property of eggs?
Meat products use eggs as a binding agent to hold the ingredients together.
64
What is the coagulating property of eggs?
Custards and quiches benefit from the coagulation of egg proteins when heated.
65
What is the emulsification property of eggs?
Mayonnaise is an emulsion of oil and water stabilized by the lecithin in egg yolks.
66
What is the foaming property of eggs?
Meringues are made by whipping egg whites into a stable foam.
67
What is the humectancy property of eggs?
Cakes benefit from the humectant properties of eggs.
68
What happens to the yolk as the egg ages?
It becomes flatter and more spread out.
69
What happens to the vitelline as the egg ages?
It weakens.
70
What happens to the thick albumen as the egg ages?
It thins out.
71
What happens to the thin albumen as the egg ages?
Becomes even more watery.
72
What happens to the air cell as the egg ages?
It enlarges.
73
Why do changes occur as the egg ages?
Protein degradation and loss of CO2, altering the pH of the egg white.
74
Why does the air cell enlarge as the egg ages?
Moisture escapes through the shell's pore.
75
What is the weight of a peewee egg?
15 ounces.
76
What is the weight of a small egg?
18 ounces.
77
What is the weight of a medium egg?
21 ounces.
78
What is the weight of a large egg?
24 ounces.
79
What is the weight of a X-large egg?
27 ounces.
80
What is the weight of a jumbo egg?
30 ounces.
81
What are the 3 grades of egg quality?
1. AA.
2. A.
3. B.
82
What are the qualities of a grade AA egg?
1. Clean, unbroken, practically normal shell.
2. 1/8 inch or less in depth air cell that is unlimited in movement and free or bubbly.
3. Clear, firm egg white.
4. Yolk: Outline slightly defined. Practically free from defects.
83
What are the qualities of a grade A egg?
1. Clean, unbroken, practically normal shell.
2. 3/16 inch or less in depth air cell that is unlimited in movement and free or bubbly.
3. Clear, reasonably firm egg white.
4. Yolk: Outline slightly defined. Practically free from defects.
84
What are the qualities of a grade A egg?
1. Clean to slightly stained, unbroken, abnormal shell.
2. Over 3/16 inch or less in depth air cell that is unlimited in movement and free or bubbly.
3. Weak, watery egg white. Small blood and meat spots present.
4. Yolk: Outline plainly visible. Enlarged and flattened. Clearly visible germ development but no blood. Other serious defects.
