Egg handling and storage

The temperature and relative humidity of storage, as well as the gaseous environment, interact with the fertile egg over time during storage in such a way as to affect the success of incubation either negatively or positively. This interaction occurs both above and below the "physiological zero...

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Bibliographic Details
Published in:Poultry science 1997-01, Vol.76 (1), p.144-151
Main Authors: Brake, J. (North Carolina State University, Raleigh, NC.), Walsh, T.J, Benton, C.E. Jr, Petitte, J.N, Meijerhof, R, Penalva, G
Format: Article
Language:English
Subjects:
AGE
ALMACENAMIENTO
Animals
BLANC D'OEUF
CALIDAD
CASCARA DE HUEVO
Chick Embryo
Chickens - genetics
Chickens - metabolism
Chickens - physiology
CLARA DE HUEVO
COQUILLE D'OEUF
DIFERENCIAS BIOLOGICAS
DIFFERENCE BIOLOGIQUE
DIOXIDO DE CARBONO
DIOXYDE DE CARBONE
DURACION
DUREE
ECLOSABILIDAD DEL HUEVO
ECLOSABILITE
EDAD
Egg Shell - physiology
Egg White
Eggs - standards
ENVELOPPE DE L'OEUF
FEMELLE
FERTILIDAD
FERTILITE
Food Handling - methods
Food Handling - standards
Food Preservation - methods
Food Preservation - standards
HEMBRA
HUEVOS
HUMEDAD RELATIVA
HUMIDITE RELATIVE
Humidity
JAUNE D'OEUF
MEMBRANAS DEL HUEVO
MORTALIDAD
MORTALITE
OEUF
PESO
POIDS
POLLITO
POLLO
POULET
POUSSIN
QUALITE
STOCKAGE
TEMPERATURA AMBIENTAL
Temperature
TEMPERATURE AMBIANTE
Time Factors
YEMA DE HUEVO
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Description
Summary:The temperature and relative humidity of storage, as well as the gaseous environment, interact with the fertile egg over time during storage in such a way as to affect the success of incubation either negatively or positively. This interaction occurs both above and below the "physiological zero", at which embryonic metabolism is minimal. This interaction below physiological zero implies that certain physical aspects of the egg must be affected by the environmental conditions. As the eggshell is a relatively fixed component, changes in albumen, shell membranes, cuticle, yolk, or embryo proper must account for these time- and environment-related effects. It is concluded that the major contributor is the albumen, as it is obviously the most dynamic component below physiological zero and is strategically positioned
ISSN:0032-5791
1525-3171
DOI:10.1093/ps/76.1.144