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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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| Published in: | Poultry science 1997-01, Vol.76 (1), p.144-151 |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c340t-b58e86c276cd223eab471fbe90bff6d97154994a5933a4017ef7f0591275c77c3 |
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| cites | cdi_FETCH-LOGICAL-c340t-b58e86c276cd223eab471fbe90bff6d97154994a5933a4017ef7f0591275c77c3 |
| container_end_page | 151 |
| container_issue | 1 |
| container_start_page | 144 |
| container_title | Poultry science |
| container_volume | 76 |
| creator | Brake, J. (North Carolina State University, Raleigh, NC.) Walsh, T.J Benton, C.E. Jr Petitte, J.N Meijerhof, R Penalva, G |
| description | 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 |
| doi_str_mv | 10.1093/ps/76.1.144 |
| format | article |
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(North Carolina State University, Raleigh, NC.) ; Walsh, T.J ; Benton, C.E. Jr ; Petitte, J.N ; Meijerhof, R ; Penalva, G</creator><creatorcontrib>Brake, J. (North Carolina State University, Raleigh, NC.) ; Walsh, T.J ; Benton, C.E. Jr ; Petitte, J.N ; Meijerhof, R ; Penalva, G</creatorcontrib><description>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</description><identifier>ISSN: 0032-5791</identifier><identifier>EISSN: 1525-3171</identifier><identifier>DOI: 10.1093/ps/76.1.144</identifier><identifier>PMID: 9037701</identifier><language>eng</language><publisher>England</publisher><subject>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</subject><ispartof>Poultry science, 1997-01, Vol.76 (1), p.144-151</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c340t-b58e86c276cd223eab471fbe90bff6d97154994a5933a4017ef7f0591275c77c3</citedby><cites>FETCH-LOGICAL-c340t-b58e86c276cd223eab471fbe90bff6d97154994a5933a4017ef7f0591275c77c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9037701$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Brake, J. (North Carolina State University, Raleigh, NC.)</creatorcontrib><creatorcontrib>Walsh, T.J</creatorcontrib><creatorcontrib>Benton, C.E. Jr</creatorcontrib><creatorcontrib>Petitte, J.N</creatorcontrib><creatorcontrib>Meijerhof, R</creatorcontrib><creatorcontrib>Penalva, G</creatorcontrib><title>Egg handling and storage</title><title>Poultry science</title><addtitle>Poult Sci</addtitle><description>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</description><subject>AGE</subject><subject>ALMACENAMIENTO</subject><subject>Animals</subject><subject>BLANC D'OEUF</subject><subject>CALIDAD</subject><subject>CASCARA DE HUEVO</subject><subject>Chick Embryo</subject><subject>Chickens - genetics</subject><subject>Chickens - metabolism</subject><subject>Chickens - physiology</subject><subject>CLARA DE HUEVO</subject><subject>COQUILLE D'OEUF</subject><subject>DIFERENCIAS BIOLOGICAS</subject><subject>DIFFERENCE BIOLOGIQUE</subject><subject>DIOXIDO DE CARBONO</subject><subject>DIOXYDE DE CARBONE</subject><subject>DURACION</subject><subject>DUREE</subject><subject>ECLOSABILIDAD DEL HUEVO</subject><subject>ECLOSABILITE</subject><subject>EDAD</subject><subject>Egg Shell - physiology</subject><subject>Egg White</subject><subject>Eggs - standards</subject><subject>ENVELOPPE DE L'OEUF</subject><subject>FEMELLE</subject><subject>FERTILIDAD</subject><subject>FERTILITE</subject><subject>Food Handling - methods</subject><subject>Food Handling - standards</subject><subject>Food Preservation - methods</subject><subject>Food Preservation - standards</subject><subject>HEMBRA</subject><subject>HUEVOS</subject><subject>HUMEDAD RELATIVA</subject><subject>HUMIDITE RELATIVE</subject><subject>Humidity</subject><subject>JAUNE D'OEUF</subject><subject>MEMBRANAS DEL HUEVO</subject><subject>MORTALIDAD</subject><subject>MORTALITE</subject><subject>OEUF</subject><subject>PESO</subject><subject>POIDS</subject><subject>POLLITO</subject><subject>POLLO</subject><subject>POULET</subject><subject>POUSSIN</subject><subject>QUALITE</subject><subject>STOCKAGE</subject><subject>TEMPERATURA AMBIENTAL</subject><subject>Temperature</subject><subject>TEMPERATURE AMBIANTE</subject><subject>Time Factors</subject><subject>YEMA DE HUEVO</subject><issn>0032-5791</issn><issn>1525-3171</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNo9kEtLw0AUhQdRaq2u3IggdOVGks6d180spdQHFFxo18NkMhMjaRNnmoX_3kiLq7M4Hx-cQ8g10Byo5os-LVDlkIMQJ2QKksmMA8IpmVLKWSZRwzm5SOmLUgZK4YRMNOWIFKbkZlXX80-7q9pmV8_HnKd9F23tL8lZsG3yV8eckc3T6mP5kq3fnl-Xj-vMcUH3WSkLXyjHULmKMe5tKRBC6TUtQ1CVRpBCa2Gl5twKCugDBio1MJQO0fEZuT94-9h9Dz7tzbZJzret3fluSAaLgjHQOIIPB9DFLqXog-ljs7XxxwA1fz-YfqSVATP-MNJ3R-1Qbn31zx6Hj_3toQ-2M7aOTTKbd41Ms4LzXzJUXe4</recordid><startdate>199701</startdate><enddate>199701</enddate><creator>Brake, J. (North Carolina State University, Raleigh, NC.)</creator><creator>Walsh, T.J</creator><creator>Benton, C.E. Jr</creator><creator>Petitte, J.N</creator><creator>Meijerhof, R</creator><creator>Penalva, G</creator><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>199701</creationdate><title>Egg handling and storage</title><author>Brake, J. (North Carolina State University, Raleigh, NC.) ; Walsh, T.J ; Benton, C.E. Jr ; Petitte, J.N ; Meijerhof, R ; Penalva, G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c340t-b58e86c276cd223eab471fbe90bff6d97154994a5933a4017ef7f0591275c77c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>AGE</topic><topic>ALMACENAMIENTO</topic><topic>Animals</topic><topic>BLANC D'OEUF</topic><topic>CALIDAD</topic><topic>CASCARA DE HUEVO</topic><topic>Chick Embryo</topic><topic>Chickens - genetics</topic><topic>Chickens - metabolism</topic><topic>Chickens - physiology</topic><topic>CLARA DE HUEVO</topic><topic>COQUILLE D'OEUF</topic><topic>DIFERENCIAS BIOLOGICAS</topic><topic>DIFFERENCE BIOLOGIQUE</topic><topic>DIOXIDO DE CARBONO</topic><topic>DIOXYDE DE CARBONE</topic><topic>DURACION</topic><topic>DUREE</topic><topic>ECLOSABILIDAD DEL HUEVO</topic><topic>ECLOSABILITE</topic><topic>EDAD</topic><topic>Egg Shell - physiology</topic><topic>Egg White</topic><topic>Eggs - standards</topic><topic>ENVELOPPE DE L'OEUF</topic><topic>FEMELLE</topic><topic>FERTILIDAD</topic><topic>FERTILITE</topic><topic>Food Handling - methods</topic><topic>Food Handling - standards</topic><topic>Food Preservation - methods</topic><topic>Food Preservation - standards</topic><topic>HEMBRA</topic><topic>HUEVOS</topic><topic>HUMEDAD RELATIVA</topic><topic>HUMIDITE RELATIVE</topic><topic>Humidity</topic><topic>JAUNE D'OEUF</topic><topic>MEMBRANAS DEL HUEVO</topic><topic>MORTALIDAD</topic><topic>MORTALITE</topic><topic>OEUF</topic><topic>PESO</topic><topic>POIDS</topic><topic>POLLITO</topic><topic>POLLO</topic><topic>POULET</topic><topic>POUSSIN</topic><topic>QUALITE</topic><topic>STOCKAGE</topic><topic>TEMPERATURA AMBIENTAL</topic><topic>Temperature</topic><topic>TEMPERATURE AMBIANTE</topic><topic>Time Factors</topic><topic>YEMA DE HUEVO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Brake, J. 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| fulltext | fulltext |
| identifier | ISSN: 0032-5791 |
| ispartof | Poultry science, 1997-01, Vol.76 (1), p.144-151 |
| issn | 0032-5791 1525-3171 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_78822197 |
| source | ScienceDirect Freedom Collection |
| 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 |
| title | Egg handling and storage |
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