Poultry Science Flashcards
What are the components of the commercial egg industry?
Grandparent flocks, multiplier flocks, hatchery, pullet rearing, layer facilities, processing plant, shell eggs or processed egg products.
What is a pullet?
A young female chicken that hasn’t started laying eggs.
What are the advantages of in-line complexes in egg production?
Lower costs, better quality control, fresher eggs.
What are the disadvantages of in-line complexes?
Harder to produce different egg types, higher disease risk.
What are the advantages of off-line complexes in egg production?
More egg variety, lower disease risk.
What are the disadvantages of off-line complexes?
Higher costs, less control over quality.
What are the USDA egg size standards for large eggs?
24 oz/dozen.
Which state is the top egg-producing state?
Iowa.
What changes have occurred in egg production since the 1970s?
Fewer but larger companies due to technology, mergers, and productivity gains.
What is the largest market segment for egg production?
Retail.
Which country has the highest egg consumption?
Mexico.
What is the function of chalazae in an egg?
Keeps yolk centered in the egg.
Where is the chalazae formed?
In the infundibulum.
What is the specific gravity of a thick eggshell?
1.090.
What are the parts of the oviduct involved in egg formation?
Stigma, infundibulum, magnum, isthmus, uterus, cloaca.
What is the function of the stigma in the egg formation process?
Ruptures for ovulation, lacks blood vessels.
Where do yolk proteins come from?
Liver.
How long does it take to form an egg?
Total time: 24-28 hours (avg. 25). Shell formation: 20-22 hours.
Where is egg pigment deposited?
Uterus.
What is laying an egg called?
Oviposition.
How does the air cell in an egg form?
Forms at the large end due to temperature changes after laying.
What are the three factors for egg grading?
Shell quality, yolk quality, egg white quality.
What is candling?
Using light to check egg interior for defects or embryo development.
What is the difference between internal and external egg quality testing?
Internal: Candling, Haugh units. External: Shell texture, shape, cleanliness.
What is the vitelline membrane?
Membrane surrounding the yolk.
What makes an egg Grade B?
Shell defects, thin albumen, large air cell.
What does the Julian date on egg cartons indicate?
Packing day (001 = Jan 1, 365 = Dec 31).
How are eggs graded?
Based on yolk, white, and shell quality.
Is egg grading required for retail food establishments?
Yes.
Are backyard sales of eggs required to be graded?
No.
What causes blood and meat spots in eggs?
Ruptured blood vessels in the hen’s reproductive tract.
Why is it important to refrigerate eggs in the U.S.?
Prevents bacterial growth, preserves quality.
What are the 7 stages of shell egg processing?
Washing, rinsing, disinfection, drying, quality control, sizing, packaging.
What is the minimum eggshell thickness to prevent breakage?
0.33 mm.
What are the common wash water additives used in egg processing?
Chlorine and quaternary ammonia.
Which wash water additive is most commonly used?
Chlorine.
What is the purpose of the FDA Egg Rule?
Controls Salmonella in commercial egg production.
Who does the FDA Egg Rule apply to?
Farms with 50,000+ hens.
What must producers do after a positive Salmonella test?
Meet safety requirements before resuming sales.
What are the refrigeration requirements under the FDA Egg Rule?
Temperature: 45°F, Time: Within 36 hours of laying.
Is egg washing required in Texas?
Yes.
Must all broken-out eggs be pasteurized?
Yes.
