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The Effects of Humidity on Eggs and Cases
698
S. L. SCHEINBEEG AND R.
RECKEL
Reckel, R., and S. L. Scheinberg, 1960. The nature of red cell agglutinogen in hens detected by lectins. Immunogenetics Letter, 1(3) 9-11. Renkonen, K. O., 1948. Studies on hemagglutinins present in seeds of some representatives of the family of Leguminosae. Ann. Med. Exp. Biol. Fenniae. 26: 66. Scheinberg, S. L., 1956. Genetic studies of cellular antigens in the chicken. Genetics, 4 1 : 834844. Scheinberg, S. L., and R. Reckel, 1961. Somatic variation of red cell antigens due to hormonal influence. Poultry Sci. 40: 795-807. Shultz, F. T., and W. E. Briles, 1953. Adaptive value of blood group genes in chickens. Genetics, 38: 34-50.
The Effects of Humidity on Eggs and Cases J O H N H.
Department
VONDELL
of Poultry Science, University of Massachusetts,
Amherst
(Received for publication July 22, 1960)
N
UMEROUS experiments have been conducted with different temperature and humidity combinations in egg rooms. All authors agree that holding conditions under 60°F. are necessary to retard the loss of egg quality. The recommendations for humidity are not so well defined. Most authors agree, however, that higher humidities slow down air cell increase and loss of weight, but have little effect on albumen height as expressed in Haugh units. Jeffrey and Darago (1940) reported: "interior egg quality expressed by height of thick albumen was not affected by relative humidity of the holding room. Decline in egg quality was regulated by temperature." Funk (1944) stated that "humidity was found to have but little or no influence on the • deterioration of the albumen or yolks." Humidity did, however, control quite largely the amount of evaporation Contribution No. 1251 from the Massachusetts Agricultural Experiment Station, University of Massachusetts, Amherst, Mass.
from the eggs. High temperatures also increased evaporation. Dawson and Hall (1954) found that temperatures of 60 °F. or lower were best for farm holding of eggs, and the greatest decline in albumen quality occurred during the first three days, regardless of temperature. Korslund, Marion and Stadelman (1957) agreed with the above authors in respect to both temperature and humidity factors. Fry and Newell (1957) conducted management tests and concluded that frequency of gathering, and packing eggs immediately against over-night cooling had no significant effect on Haugh units when eggs were kept seven days. They, too, found that the greatest decline in albumen quality took place during the first 48 hours. This would indicate that long time holding conditions can quickly level out initial differences that might be due to environmental factors during the 24 hours after the egg is laid. In spite of such studies many articles are published giving unsubstantiated state-
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 23, 2015
1959. Additional alleles affecting red blood cell antigens in the chicken. Genetics, 44 (5, Part 2) 955-965. Koulumies, R., 1949. a. The subgroups Ai, A2, and AiB, A2B, and their relation to some hemagglutinins present in seeds of Vicia cracca. b. Subgroups Ai, A2, and A,B, A2B and their relation to hemagglutinins present in seeds of Cytisus sessilifolius. Ann. Med. Exp. Biol. Fenniae 27: 20-24. Kriipe, M., 1956. Blutgruppenspezifische pflanzliche Stuttgard Eiweisskorper (Phytagglutinine) Ferdinand Enke Verlag. Makela, 0., 1957. Studies in hemagglutinins of Leguminosae seeds. Ann. Med. Exp. Biol. Fenniae Supp. 11 to Vol. 35.
P.
699
EFFECT OF HUMIDITY ON EGGS AND CASES
ments about the role of humidity. To name one such oft-repeated statement: "a dry egg case will extract a pound of moisture out of a case of eggs in 24 hours." OBJECT
MATERIALS New, fibre egg cases were used with combination filler-flats. The scales measured to hundredths of a pound. A small, refrigerated room was equipped to vary the temperature from 40°F. to 70°F. Humidity was controlled with a commercial humidifier which could be regulated. A dehumidifier was also used, but required some modifications due to frosting when operated in a room of 55°F. Very satisfactory operation resulted when the small fan accompanying the dehumidifier was removed and a heavy office fan blew against the coils. An interval timer was connected to the refrigerant motor so that it shut off SO seconds every 9 minutes allowing the fan to rapidly defrost the coils. With this arrangement it was possible to
EXPERIMENT A General recommendations call for egg case materials to be stored in a cool, humidified egg room a few days before use, thus absorbing moisture and possibly reducing egg weight loss. Empty cases and filler-flats were kept in a room at 70°F. and 40% R.H. before being transferred to the standard egg room with 55°F. and 80% R.H. Twelve cases and materials were used in these tests. The fillers were stored outside of the cases, which probably gave more rapid absorption. The gain in weight beyond 3 days was negligible. Table 1 gives the gain per day on cases and sets of 14 flats averaging 4.74 lbs. Fibre cases and materials are quite porous and absorb water readily. Thus, in 3 days at 80% R.H. it was possible to absorb about 6j/2 ounces of moisture per case. This, however, is much less than the 16 ounces often mentioned. Naturally, the cases lose water rapidly when exposed to dry conditions in transportation or holding. EXPERIMENT B It has generally been assumed that dry cases will absorb generous amounts of moisture from eggs. This reasoning would result from the fact that eggs contain about 65% water and a dry case would tend to absorb some of it. Apparently the 4 layer shell and 2 membranes give the egg more protection than has generally been credited. For the data given in Table 2 the "warm cases" had been stored in a room at 70°F.
TABLE 1.—Cases previously stored at 70°F. and 40% R.H. and transferred to room of 55°F. and 80% R.H. Gain per 24 hour period
Cases Flats
Original weight
24 hours
48 hours
72 hours
Total gain
3.39 lbs. 1.35 lbs.
3.58 lbs. 1.52 lbs.
3.60 lbs. 1.535 lbs.
3.61 lbs. 1.54 lbs.
.22 lb. .191b.
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 23, 2015
The present study was undertaken to learn more about the value of humidity in the egg room. Investigations were conducted to include: (a) The rate of moisture absorption in cases and fillers. (b) The weight changes of eggs and case materials when cool-moist, and warm-dry cases were used for packing prior to holding. (c) Air cell sizes and Haugh units of eggs and weight losses with two humidities.
maintain 40% R.H. at S5°F. when needed.
700
J . H . VONDELL TABLE 2.—Change in weight of case materials and eggs packed into warm-dry and chilledmoist cases and stored at 55°F. and 80% R.H.
Hours stored Wgt. case & flats Egg weight on 30 dozen
Warm
Cold
Warm
Cold
24 hours . 13 lb. gain .111b. loss
24 hours No change .06 lb. loss
72 hours . 12 lb. gain .13 lb. loss
72 hours No change .09 lb. loss
that the humidity could vary considerably between the two figures and show scarcely measurable effects. SUMMARY
Accepting an egg holding room temperature of 55°F. as being commercially ideal, studies were conducted on the effect of different percentages of humidity as they affected egg cases and eggs. Egg cases and flats absorbed about 6 ounces of moisture in 3 days when transferred from a room of 70°F. and 40% R.H. to a holding room of 55°F. and 80% R.H. After the eggs had been in the cases 3 EXPERIMENT C days the actual gross weight of the warmTwo series of tests were conducted with packed and chill-packed cases showed a 90 dozen eggs kept at 55°F. and 50% R.H. difference of slightly over 1 ounce. The difand 90 dozen kept at 55°F. and 80% R.H. ference in air cell measurements was neglifor 7 days in each test. Test 1 involved eggs gible. from S.C. White Leghorns which had been Holding eggs for 7 days at 50% R.H. laying about 5 months. Test 2 used eggs from several pens of sex-link Reds and showed no grade loss in air cell depth or Barred Plymouth Rocks 6 months in pro- Haugh units. The loss in weight was 2.5 to 3 ounces per pack of 30 dozen eggs and duction. case. Table 3 supports other experiments in REFERENCES that eggs held at 50% R.H. for 7 days (at 55°F.) showed 2 to 3 ounces less weight Dawson, L. E., and C. W. Hall, 1954. Relationship between rate of cooling, holding container per case and slightly larger air cells, but and egg albumin quality. Poultry Sci. 33: 624equal Haugh units when compared to eggs 626. kept at 80% R.H. This would indicate Fry, J. L., and G. W. Newell, 1957. Management TABLE 3. —30
doz.. cases of eggs kept 7 days at 55"F. and humidities of 50% and 80%> 80% R.H.
50% R.H.
Test 1 Test 2
Wgt. loss per case
Air cell
Haugh units
Wgt. loss per
Air cell
Haugh units
5.2 oz. 5.0 oz.
4/32" 4/32"
71.0 74.6
2.5 oz. 1.7 oz.
3/32" 3/32"
69.2 73.0
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 23, 2015
and 40% R.H. and the eggs were packed directly into them and then moved to the refrigerator where the conditions were SS°F. and 80% R.H. The "cold cases" were in the refrigerator previous to being packed and were also left there during the 24 hours and 3 days test. Six cases of 30 dozen large eggs per case were used in each of the "warm" and "cold"tests. The slight differences above involve about 2 ounces in a 50 lb. case of eggs and materials. Air cell depth showed no measurable differences.
EFFECT OF HUMIDITY ON EGGS AND CASES and holding conditions as they affect the interior quality of eggs. Poultry Sci. 36: 240246. Funk, E. M., 1944. Effects of temperature and humidity on the keeping quality of shell eggs. University of Missouri Agr. Res. Bull. 382.
701
Jeffrey, F. P., and V. Darago, 1940. Effect of high humidity on egg quality during short holding periods. New Jersey Agr. Exp. Sta. Bui. 682. Korslund, H. J., W. W. Marion and W. J. Stadelman, 1957. Some factors affecting quality loss in shell eggs. Poultry Sci. 36: 338-340.
F. H. WILCOX AND H. R. WILSON Department of Poultry Husbandry, University of Maryland, College Park, Maryland (Received for publication July 25, 1960)
R
ECENT experiments have shown that only moderate reductions in fertility result when chicken semen is stored in the diluted state and reconcentrated by centrifugation just before insemination (Wilcox, 1960). Since the sodium phosphate buffer used as the diluent is lacking in certain ions included in most physiological solutions, it was deemed desirable to test if their presence in the diluent would result in improved fertility. It has previously been shown (Wilcox, 19S9, 1960) that fertility is not improved when magnesium and potassium are added to the solution used to reconstitute semen at the end of the storage period. EXPERIMENTAL PROCEDURE
Males of a Flightless strain and White Leghorn females were used. Semen was diluted 1 to 10 (i.e. 1 volume semen and 9 volumes diluent) with a sodium phosphate buffer containing 200 meg. oxytetracycline and 1,000 meg. dihydrostreptomycin per ml. Potassium chloride, MgCl 2 - 6H 2 0, and NaCl were added to this diluent as isotonic solutions containing 13.60, 2S.30, 1 Scientific Article No. A865. Contribution No. 3174 of the Maryland Agricultural Experiment Station.
and 9.9 g./l., respectively, as to replace an equal volume of bufler. The level used for potassium and the lower level used for magnesium correspond closely to the levels in seminal plasma (Lake et al., 1958). Concentrations stated are those in the diluent rather than the diluted semen. Diluted semen was stored at 2°C. in centrifuge tubes with rubber stoppers; just before insemination this diluted semen was centrifuged at 1200 R.C.F. for 10 minutes, the supernatant discarded, and the sperm suspended in buffer containing 4 mg./ml. fructose. In each trial each treatment was represented by two samples of semen. The procedure of collection, pooling, and insemination of semen as well as handling of the hens and eggs was previously described (Wilcox and Shaffner, 1958). Two additional trials were conducted with fresh, diluted semen to study the effect of replacing part of the buffer used as the diluent with isotonic NaCl. In these trials antibiotics were not used, and 0.1 ml. of semen was inseminated in the diluted state within 1}4 hours after the start of collection. RESULTS Data from four trials with stored semen are given in Table 1. There was little dif-
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 23, 2015
The Effect of the Addition of Potassium, Magnesium, and Chloride Ions to the Diluent Used in Storing Chicken Semen1
S. L. SCHEINBEEG AND R.
RECKEL
Reckel, R., and S. L. Scheinberg, 1960. The nature of red cell agglutinogen in hens detected by lectins. Immunogenetics Letter, 1(3) 9-11. Renkonen, K. O., 1948. Studies on hemagglutinins present in seeds of some representatives of the family of Leguminosae. Ann. Med. Exp. Biol. Fenniae. 26: 66. Scheinberg, S. L., 1956. Genetic studies of cellular antigens in the chicken. Genetics, 4 1 : 834844. Scheinberg, S. L., and R. Reckel, 1961. Somatic variation of red cell antigens due to hormonal influence. Poultry Sci. 40: 795-807. Shultz, F. T., and W. E. Briles, 1953. Adaptive value of blood group genes in chickens. Genetics, 38: 34-50.
The Effects of Humidity on Eggs and Cases J O H N H.
Department
VONDELL
of Poultry Science, University of Massachusetts,
Amherst
(Received for publication July 22, 1960)
N
UMEROUS experiments have been conducted with different temperature and humidity combinations in egg rooms. All authors agree that holding conditions under 60°F. are necessary to retard the loss of egg quality. The recommendations for humidity are not so well defined. Most authors agree, however, that higher humidities slow down air cell increase and loss of weight, but have little effect on albumen height as expressed in Haugh units. Jeffrey and Darago (1940) reported: "interior egg quality expressed by height of thick albumen was not affected by relative humidity of the holding room. Decline in egg quality was regulated by temperature." Funk (1944) stated that "humidity was found to have but little or no influence on the • deterioration of the albumen or yolks." Humidity did, however, control quite largely the amount of evaporation Contribution No. 1251 from the Massachusetts Agricultural Experiment Station, University of Massachusetts, Amherst, Mass.
from the eggs. High temperatures also increased evaporation. Dawson and Hall (1954) found that temperatures of 60 °F. or lower were best for farm holding of eggs, and the greatest decline in albumen quality occurred during the first three days, regardless of temperature. Korslund, Marion and Stadelman (1957) agreed with the above authors in respect to both temperature and humidity factors. Fry and Newell (1957) conducted management tests and concluded that frequency of gathering, and packing eggs immediately against over-night cooling had no significant effect on Haugh units when eggs were kept seven days. They, too, found that the greatest decline in albumen quality took place during the first 48 hours. This would indicate that long time holding conditions can quickly level out initial differences that might be due to environmental factors during the 24 hours after the egg is laid. In spite of such studies many articles are published giving unsubstantiated state-
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 23, 2015
1959. Additional alleles affecting red blood cell antigens in the chicken. Genetics, 44 (5, Part 2) 955-965. Koulumies, R., 1949. a. The subgroups Ai, A2, and AiB, A2B, and their relation to some hemagglutinins present in seeds of Vicia cracca. b. Subgroups Ai, A2, and A,B, A2B and their relation to hemagglutinins present in seeds of Cytisus sessilifolius. Ann. Med. Exp. Biol. Fenniae 27: 20-24. Kriipe, M., 1956. Blutgruppenspezifische pflanzliche Stuttgard Eiweisskorper (Phytagglutinine) Ferdinand Enke Verlag. Makela, 0., 1957. Studies in hemagglutinins of Leguminosae seeds. Ann. Med. Exp. Biol. Fenniae Supp. 11 to Vol. 35.
P.
699
EFFECT OF HUMIDITY ON EGGS AND CASES
ments about the role of humidity. To name one such oft-repeated statement: "a dry egg case will extract a pound of moisture out of a case of eggs in 24 hours." OBJECT
MATERIALS New, fibre egg cases were used with combination filler-flats. The scales measured to hundredths of a pound. A small, refrigerated room was equipped to vary the temperature from 40°F. to 70°F. Humidity was controlled with a commercial humidifier which could be regulated. A dehumidifier was also used, but required some modifications due to frosting when operated in a room of 55°F. Very satisfactory operation resulted when the small fan accompanying the dehumidifier was removed and a heavy office fan blew against the coils. An interval timer was connected to the refrigerant motor so that it shut off SO seconds every 9 minutes allowing the fan to rapidly defrost the coils. With this arrangement it was possible to
EXPERIMENT A General recommendations call for egg case materials to be stored in a cool, humidified egg room a few days before use, thus absorbing moisture and possibly reducing egg weight loss. Empty cases and filler-flats were kept in a room at 70°F. and 40% R.H. before being transferred to the standard egg room with 55°F. and 80% R.H. Twelve cases and materials were used in these tests. The fillers were stored outside of the cases, which probably gave more rapid absorption. The gain in weight beyond 3 days was negligible. Table 1 gives the gain per day on cases and sets of 14 flats averaging 4.74 lbs. Fibre cases and materials are quite porous and absorb water readily. Thus, in 3 days at 80% R.H. it was possible to absorb about 6j/2 ounces of moisture per case. This, however, is much less than the 16 ounces often mentioned. Naturally, the cases lose water rapidly when exposed to dry conditions in transportation or holding. EXPERIMENT B It has generally been assumed that dry cases will absorb generous amounts of moisture from eggs. This reasoning would result from the fact that eggs contain about 65% water and a dry case would tend to absorb some of it. Apparently the 4 layer shell and 2 membranes give the egg more protection than has generally been credited. For the data given in Table 2 the "warm cases" had been stored in a room at 70°F.
TABLE 1.—Cases previously stored at 70°F. and 40% R.H. and transferred to room of 55°F. and 80% R.H. Gain per 24 hour period
Cases Flats
Original weight
24 hours
48 hours
72 hours
Total gain
3.39 lbs. 1.35 lbs.
3.58 lbs. 1.52 lbs.
3.60 lbs. 1.535 lbs.
3.61 lbs. 1.54 lbs.
.22 lb. .191b.
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 23, 2015
The present study was undertaken to learn more about the value of humidity in the egg room. Investigations were conducted to include: (a) The rate of moisture absorption in cases and fillers. (b) The weight changes of eggs and case materials when cool-moist, and warm-dry cases were used for packing prior to holding. (c) Air cell sizes and Haugh units of eggs and weight losses with two humidities.
maintain 40% R.H. at S5°F. when needed.
700
J . H . VONDELL TABLE 2.—Change in weight of case materials and eggs packed into warm-dry and chilledmoist cases and stored at 55°F. and 80% R.H.
Hours stored Wgt. case & flats Egg weight on 30 dozen
Warm
Cold
Warm
Cold
24 hours . 13 lb. gain .111b. loss
24 hours No change .06 lb. loss
72 hours . 12 lb. gain .13 lb. loss
72 hours No change .09 lb. loss
that the humidity could vary considerably between the two figures and show scarcely measurable effects. SUMMARY
Accepting an egg holding room temperature of 55°F. as being commercially ideal, studies were conducted on the effect of different percentages of humidity as they affected egg cases and eggs. Egg cases and flats absorbed about 6 ounces of moisture in 3 days when transferred from a room of 70°F. and 40% R.H. to a holding room of 55°F. and 80% R.H. After the eggs had been in the cases 3 EXPERIMENT C days the actual gross weight of the warmTwo series of tests were conducted with packed and chill-packed cases showed a 90 dozen eggs kept at 55°F. and 50% R.H. difference of slightly over 1 ounce. The difand 90 dozen kept at 55°F. and 80% R.H. ference in air cell measurements was neglifor 7 days in each test. Test 1 involved eggs gible. from S.C. White Leghorns which had been Holding eggs for 7 days at 50% R.H. laying about 5 months. Test 2 used eggs from several pens of sex-link Reds and showed no grade loss in air cell depth or Barred Plymouth Rocks 6 months in pro- Haugh units. The loss in weight was 2.5 to 3 ounces per pack of 30 dozen eggs and duction. case. Table 3 supports other experiments in REFERENCES that eggs held at 50% R.H. for 7 days (at 55°F.) showed 2 to 3 ounces less weight Dawson, L. E., and C. W. Hall, 1954. Relationship between rate of cooling, holding container per case and slightly larger air cells, but and egg albumin quality. Poultry Sci. 33: 624equal Haugh units when compared to eggs 626. kept at 80% R.H. This would indicate Fry, J. L., and G. W. Newell, 1957. Management TABLE 3. —30
doz.. cases of eggs kept 7 days at 55"F. and humidities of 50% and 80%> 80% R.H.
50% R.H.
Test 1 Test 2
Wgt. loss per case
Air cell
Haugh units
Wgt. loss per
Air cell
Haugh units
5.2 oz. 5.0 oz.
4/32" 4/32"
71.0 74.6
2.5 oz. 1.7 oz.
3/32" 3/32"
69.2 73.0
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 23, 2015
and 40% R.H. and the eggs were packed directly into them and then moved to the refrigerator where the conditions were SS°F. and 80% R.H. The "cold cases" were in the refrigerator previous to being packed and were also left there during the 24 hours and 3 days test. Six cases of 30 dozen large eggs per case were used in each of the "warm" and "cold"tests. The slight differences above involve about 2 ounces in a 50 lb. case of eggs and materials. Air cell depth showed no measurable differences.
EFFECT OF HUMIDITY ON EGGS AND CASES and holding conditions as they affect the interior quality of eggs. Poultry Sci. 36: 240246. Funk, E. M., 1944. Effects of temperature and humidity on the keeping quality of shell eggs. University of Missouri Agr. Res. Bull. 382.
701
Jeffrey, F. P., and V. Darago, 1940. Effect of high humidity on egg quality during short holding periods. New Jersey Agr. Exp. Sta. Bui. 682. Korslund, H. J., W. W. Marion and W. J. Stadelman, 1957. Some factors affecting quality loss in shell eggs. Poultry Sci. 36: 338-340.
F. H. WILCOX AND H. R. WILSON Department of Poultry Husbandry, University of Maryland, College Park, Maryland (Received for publication July 25, 1960)
R
ECENT experiments have shown that only moderate reductions in fertility result when chicken semen is stored in the diluted state and reconcentrated by centrifugation just before insemination (Wilcox, 1960). Since the sodium phosphate buffer used as the diluent is lacking in certain ions included in most physiological solutions, it was deemed desirable to test if their presence in the diluent would result in improved fertility. It has previously been shown (Wilcox, 19S9, 1960) that fertility is not improved when magnesium and potassium are added to the solution used to reconstitute semen at the end of the storage period. EXPERIMENTAL PROCEDURE
Males of a Flightless strain and White Leghorn females were used. Semen was diluted 1 to 10 (i.e. 1 volume semen and 9 volumes diluent) with a sodium phosphate buffer containing 200 meg. oxytetracycline and 1,000 meg. dihydrostreptomycin per ml. Potassium chloride, MgCl 2 - 6H 2 0, and NaCl were added to this diluent as isotonic solutions containing 13.60, 2S.30, 1 Scientific Article No. A865. Contribution No. 3174 of the Maryland Agricultural Experiment Station.
and 9.9 g./l., respectively, as to replace an equal volume of bufler. The level used for potassium and the lower level used for magnesium correspond closely to the levels in seminal plasma (Lake et al., 1958). Concentrations stated are those in the diluent rather than the diluted semen. Diluted semen was stored at 2°C. in centrifuge tubes with rubber stoppers; just before insemination this diluted semen was centrifuged at 1200 R.C.F. for 10 minutes, the supernatant discarded, and the sperm suspended in buffer containing 4 mg./ml. fructose. In each trial each treatment was represented by two samples of semen. The procedure of collection, pooling, and insemination of semen as well as handling of the hens and eggs was previously described (Wilcox and Shaffner, 1958). Two additional trials were conducted with fresh, diluted semen to study the effect of replacing part of the buffer used as the diluent with isotonic NaCl. In these trials antibiotics were not used, and 0.1 ml. of semen was inseminated in the diluted state within 1}4 hours after the start of collection. RESULTS Data from four trials with stored semen are given in Table 1. There was little dif-
Downloaded from http://ps.oxfordjournals.org/ at Pennsylvania State University on May 23, 2015
The Effect of the Addition of Potassium, Magnesium, and Chloride Ions to the Diluent Used in Storing Chicken Semen1