How to get the BEST from your Hens

Bulletin #11

Grading Eggs

The importance of the grading of eggs and consumer acceptance and confidence in the product is emphasized in this section of the presentation. A Video is shown to outline the process as one that includes both the external and internal quality attributes of the egg. The point is made that merely placing eggs in a weight category does not result in a graded product if the other aspects of the exercise are not in place. The following is the grade specification for a grade “A” egg:

1. The Eggs shows on candling

1. A reasonable firm albumin
2. An indistinct yolk outline
3. A round yolk that is reasonable well centred
4. An air cell that is not in excess of 5 mm (1/8th inch) in depth

2. The Shell

1. Has not more than 3 stain spots, the aggregate area of which does not exceed an area equivalent to 25 mm2 and the shell is otherwise free of dirt and stain.
2. Is normal or nearly normal in shape
3. Has no cracks

3. Egg collection

The following procedure is recommended in order to maintain egg quality and food safety:

1. Collect Eggs at least twice per day
2. Collect floor eggs after nest eggs
3. Wash hands before collecting eggs
4. Avoid picking up dead or sick hens while collecting eggs
5. Place eggs in a cool room prior to processing
6. Sanitize eggs ASAP after collection
7. Wash eggs in warm water at approx.120 degrees F
8. Store eggs large end up
9. Store eggs in a cold room at 45 to 50 degrees F

4. Troubleshooting production drops

One of the most common questions poultry production specialists receive frequently is “Why have my hens stopped laying?” The answer to this question that resolves the issue is sometimes much more complex than at first perceived. The following are just a sample of the myriad of things that can cause this problem:

1. Are the hens consistently receiving 16 hours of light?
2. Is the light intensity acceptable?
3. Are the hens consuming the correct amount of feed?
4. Are the hens consuming the correct amount of water?
5. Is all equipment present in the correct ratios?
6. Is there a water quality assurance program in place?
7. Is there an internal and external parasite schedule in place?
8. Are birds protected from high ambient temperature?
9. Is the flock showing symptoms of disease?
10. Are records of production consistently maintained?
11. Are the eggs and birds secure from theft