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Variations of Egg Yolk Color and Characteristics Produced by Feeding and Environment
Variations of Egg Yolk Color and Characteristics Produced by Feeding and Environment W. P. ALBRIGHT AND R. B. THOMPSON Oklahoma Agricultural Experiment Station, Stillwater (Presented at Annual Meeting August 7-10, 1934)
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lots of eggs produced on farms where the flocks were kept under poor conditions all of the eggs were considered unfit for food upon removal from storage. Eighty-three percent of the eggs stored from one farm were considered good at the end of the storage period. The hens that produced this lot of eggs were kept in a yard and under more sanitary conditions than the other flocks. Poor quality eggs seemed to always be associated with unsanitary conditions on these farms. On farms where the hens were found. to frequent pig pens or piles of manure, the eggs were of exceptionally poor quality. The flock from which one lot of eggs was produced with 83 percent good eggs coming out of storage was on Farm 14. This flock was fed a commercial laying mash and mixed grain, although the mash feeders were empty when this farm was visited. The hens were confined to a fenced yard about one acre in size. Sudan grass was planted in rows and there were some castor beans in the field. The house was clean and clean water was available in the crock in the house. There were a few droppings that had been scattered on the far side of the yard. Flavors All hens used in studying flavors in eggs were confined in small individual cages during the experiment. Two hens were fed five grams of garlic pods twice daily, and a distinct flavor of garlic was found in the yolk of the eggs five days after the first feeding. This flavor
[373]
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LEVEN farms were visited during the spring and summer of 1932 and 1933 and eggs were secured from each for studying the storage quality. Eggs were also ob^ tained from three additional farms which were not visited. The general location of the ground used by the chickens, feed, management of the flocks, housing conditions care of eggs, health of the flocks, sanitary conditions, kind of green feed available, access to feed lots, barn yards and manure piles were factors that were carefully observed. The number of eggs received from each farm varied from thirty-four eggs to twenty-one dozen. All eggs were candled and those unfit for storage discarded. A few eggs from each farm were broken to secure a measure of the interior quality. After five to eight months of storage, all eggs were again candled and broken for examination. The average daily temperature was 90 to 100°F. When most of the eggs were collected for storage, fertility together with the heat was responsible for part of the loss in each lot. It is believed, however, that other factors were responsible for losses equally as great. Neel (1933) suggested that cleanliness was one factor upon which egg quality is dependent. Schroeder (1933) believes that "barnyard litter and dirty . . . surroundings do not make tasty eggs." On those farms where the flocks had access to manure piles, pig pens, and stagnant pools of water, the eggs were found to be of very poor quality. In a few
374
SCIENCE
Neither shepherd's-purse leaves, nor the stems, pods, and blossoms were found to discolor the yolk when fed to hens in cages. Penny cress did not produce any discolored yolks when fed chopped to birds in cages, however, the hens ate very little of it. In feeding green alfalfa, alfalfa hay, and yellow cornmeal to hens in cages previously fed on a laying mash known to produce only uniformly light yellow yolks, it was very evident that pigmented feeds exert their influence on yolk color quickly. In all of these hens, the change in color from the light yellow yolk to the dark orange yolk was very abrupt following the first feeding of the pigmented feeds. There was no gradual increase in color of the yolk, but the change would be from a light yellow in one egg to a dark orange yolk in the next egg laid by the hen. This color remained fairly constant as long as the hen was receiving the pigmented feed. When the hens were placed on the original ration again the change back to the light colored yolk was as abrupt as the change from the light to the dark orange yolk. One of the hens receiving green alfalfa laid a dark colored yolk on the last day she was fed alfalfa and on the very next day laid an egg with a light yellow yolk. All eggs laid thereafter had light yolks. Eggs with dark orange yolks were laid within a range of four to seven days after pigmented feeds were added to the ration. The greatest number of light yellow yolks laid by a hen after pigmented feeds were added to the ration was three. When the hens were placed on the original ration, the greatest number of eggs with dark orange yolks produced after this change was three. Several dyes have been fed to laying hens in studying the development of the egg and the influence of feed on egg quality. Thus far only fat soluble dyes have been found to influence the yolk color. The results secured compare closely with those of Henderson and Wilcke (1933) regarding the
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did not appear in the egg white until the thirtieth day after the first feeding. No foreign odor was found in the eggs at any time when examined raw or after boiling. No discoloration or other changes in the yolks were observed while the eggs were in storage. It is the opinion of many that onions invariably cause eggs to be strong or of an onion-like flavor. Lippincott and Card (1934) stated that when onions are fed in excess the flavor will be imparted to the egg. Ten grams of green onion tops were fed to each of two hens daily, but the hens would not eat the onion tops readily. No observations were made on eggs from the hens. Five grams of dried white onions were fed by forcing it down the throat, to each of two hens twice daily, and no changes were observed in the flavor, odor, or appearance of the eggs from these hens during the thirty days feeding. Two No. 3 capsules of cod liver oil were given to each of two hens twice daily. A distinct fishy flavor was found in the yolks of eggs from these hens on the thirtieth day after the first feeding. The flavor was found in eggs after six months of storage. Certain green feeds, weeds, and other feedstuffs have been found to cause discolored yolks in some cases, but some of these, at least, have not been found always to discolor the yolk. Payne (1925) found that shepherd's-purse and penny cress were two weeds causing discolored (olive) yolks, and that dark yolks were found four days after shepherd's-purse was fed. Schroeder (1933) reported that rape "tends to give the yolk a purplish color." Rape that was fed chopped to hens in cages and also in pens for two months failed to discolor the yolks either before or after storage. The amount of rape was not limited. Two pens of hens that were fed all the chopped shepherd's-purse that they would eat three times daily for two months did not lay any eggs with discolored yolks.
POULTRY
NOVEMBER,
1935.
VOL.
XIV,
time required for the dye to appear in the yolk and the length of time its influence is visible after the cessation of dye feeding. Rations containing 30 percent of linseed meal or soybean meal as the sole protein supplement, when fed to hens in pens, produced discolored yolks. When peanut meal and corn gluten meal were fed in like manner, no discolored yolks were produced; linseed meal and soybean meal have also been found to produce discolored yolks when fed to nens in cages.
No. 6
375 REEERENCES
Henderson, E. W., and H. L. Wilcke, 1933. Poul. Sci. 12 :266-273. Lippincott, W. A., and Leslie E. Card, 1934. Poultry Production, pp. 723. Lea and Febiger, Philadelphia. Neel, L. G., 1933. U.S. Egg and Poul. Mag., 39: 26-28, 58-59. Payne, L. F., 1925. Poul. Sci., 4:102-108. Schroeder, Carl H., 1933. U.S. Egg and Poul. Mag., 39:44-46, 50.
TABLE 1.—Analyses of the moisture-free droppings—average for each four hens Mash, 1 0 0 + limestone Mash, 100. N o addiequiv. to 4.9 CaCOi. tion 22 days 22 days
Mash, 1 0 0 + marl or limestone equiv. to 4.9 CaCOi. 26 days
Mash, 1 0 0 + limestone equiv. 9.8 CaCO.. 10 days
Group 1. Protein Fat Fiber Nitrogen-free extract Ash Calcium oxide Phosphorus pentoxide Insoluble in acid
21.1 1.6 10.6 37.1 29.6 12.7 9.8 0.6
33.3 2.2 10.5 38.0 16.0 2.6 8.7 0.6
28.2 1.8 10.0 26.9 33.1 8.2 7.1 10.3
16.1 2.3 11.0 41.2 29.4 11.5 7.3 1.8
Group 2. Protein Fat Fiber Nitrogen-free extract Ash Calcium oxide Phosphorus pentoxide Insoluble in acid
31.5 1.1 10.8 29.6 27.0 11.9 8.7 0.7
34.3 2.7 11.3 36.1 15.6 3.1 7.2 0.4
26.6 1.8 10.2 29.9 31.5 7.7 7.6 9.0
17.7 1.8 12.5 40.9 27.1 11.8 6.2 2.1
Group 3 . Protein Fat Fiber Nitrogen-free extract Ash Calcium oxide Phosphorus pentoxide Insoluble in acid
27.5 0.9 9.6 35.1 26.9 11.9 9.2 0.8
33.7 2.2 11.3 34.1 18.7 2.6 7.8 0.7
23.3 1.9 10.1 33.5 31.2 14.0 7.6 4.1
14.8 2.3 11.3 41.0 30.6 12.4 6.8 1.8
Group 4. Protein Fat Fiber Nitrogen-free extract Ash Calcium oxide Phosphorus pentoxide Insoluble in acid
26.1 1.2 9.5 34.9 28.3 10.5 8.7 0.6
26.9 3.1 11.9 41.1 17.0 1.7 7.6 0.5
24.1 2.5 10.8 36.9 25.7 9.2 8.6 1.6
16.1 3.3 12.2 41.5 26.9 11.9 6.6 1.6
(Continued on page 380)
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THE INFLUENCE OF CALCIUM CARBONATE IN THE FEED OF LAYING HENS, UPON DIGESTION (Continued from page 360) parts of CaC0 3 ) were added per 100 parts of mash, added to the mash for all groups, at the rate of 10 the same as in the first period. parts (9.8 parts CaC0 3 ) to 100 parts of mash. May 10 to May 19, inclusive: Limestone was Marls 1, 2, and 3, besides calcium carbonate,
E
lots of eggs produced on farms where the flocks were kept under poor conditions all of the eggs were considered unfit for food upon removal from storage. Eighty-three percent of the eggs stored from one farm were considered good at the end of the storage period. The hens that produced this lot of eggs were kept in a yard and under more sanitary conditions than the other flocks. Poor quality eggs seemed to always be associated with unsanitary conditions on these farms. On farms where the hens were found. to frequent pig pens or piles of manure, the eggs were of exceptionally poor quality. The flock from which one lot of eggs was produced with 83 percent good eggs coming out of storage was on Farm 14. This flock was fed a commercial laying mash and mixed grain, although the mash feeders were empty when this farm was visited. The hens were confined to a fenced yard about one acre in size. Sudan grass was planted in rows and there were some castor beans in the field. The house was clean and clean water was available in the crock in the house. There were a few droppings that had been scattered on the far side of the yard. Flavors All hens used in studying flavors in eggs were confined in small individual cages during the experiment. Two hens were fed five grams of garlic pods twice daily, and a distinct flavor of garlic was found in the yolk of the eggs five days after the first feeding. This flavor
[373]
Downloaded from http://ps.oxfordjournals.org/ by guest on April 12, 2015
LEVEN farms were visited during the spring and summer of 1932 and 1933 and eggs were secured from each for studying the storage quality. Eggs were also ob^ tained from three additional farms which were not visited. The general location of the ground used by the chickens, feed, management of the flocks, housing conditions care of eggs, health of the flocks, sanitary conditions, kind of green feed available, access to feed lots, barn yards and manure piles were factors that were carefully observed. The number of eggs received from each farm varied from thirty-four eggs to twenty-one dozen. All eggs were candled and those unfit for storage discarded. A few eggs from each farm were broken to secure a measure of the interior quality. After five to eight months of storage, all eggs were again candled and broken for examination. The average daily temperature was 90 to 100°F. When most of the eggs were collected for storage, fertility together with the heat was responsible for part of the loss in each lot. It is believed, however, that other factors were responsible for losses equally as great. Neel (1933) suggested that cleanliness was one factor upon which egg quality is dependent. Schroeder (1933) believes that "barnyard litter and dirty . . . surroundings do not make tasty eggs." On those farms where the flocks had access to manure piles, pig pens, and stagnant pools of water, the eggs were found to be of very poor quality. In a few
374
SCIENCE
Neither shepherd's-purse leaves, nor the stems, pods, and blossoms were found to discolor the yolk when fed to hens in cages. Penny cress did not produce any discolored yolks when fed chopped to birds in cages, however, the hens ate very little of it. In feeding green alfalfa, alfalfa hay, and yellow cornmeal to hens in cages previously fed on a laying mash known to produce only uniformly light yellow yolks, it was very evident that pigmented feeds exert their influence on yolk color quickly. In all of these hens, the change in color from the light yellow yolk to the dark orange yolk was very abrupt following the first feeding of the pigmented feeds. There was no gradual increase in color of the yolk, but the change would be from a light yellow in one egg to a dark orange yolk in the next egg laid by the hen. This color remained fairly constant as long as the hen was receiving the pigmented feed. When the hens were placed on the original ration again the change back to the light colored yolk was as abrupt as the change from the light to the dark orange yolk. One of the hens receiving green alfalfa laid a dark colored yolk on the last day she was fed alfalfa and on the very next day laid an egg with a light yellow yolk. All eggs laid thereafter had light yolks. Eggs with dark orange yolks were laid within a range of four to seven days after pigmented feeds were added to the ration. The greatest number of light yellow yolks laid by a hen after pigmented feeds were added to the ration was three. When the hens were placed on the original ration, the greatest number of eggs with dark orange yolks produced after this change was three. Several dyes have been fed to laying hens in studying the development of the egg and the influence of feed on egg quality. Thus far only fat soluble dyes have been found to influence the yolk color. The results secured compare closely with those of Henderson and Wilcke (1933) regarding the
Downloaded from http://ps.oxfordjournals.org/ by guest on April 12, 2015
did not appear in the egg white until the thirtieth day after the first feeding. No foreign odor was found in the eggs at any time when examined raw or after boiling. No discoloration or other changes in the yolks were observed while the eggs were in storage. It is the opinion of many that onions invariably cause eggs to be strong or of an onion-like flavor. Lippincott and Card (1934) stated that when onions are fed in excess the flavor will be imparted to the egg. Ten grams of green onion tops were fed to each of two hens daily, but the hens would not eat the onion tops readily. No observations were made on eggs from the hens. Five grams of dried white onions were fed by forcing it down the throat, to each of two hens twice daily, and no changes were observed in the flavor, odor, or appearance of the eggs from these hens during the thirty days feeding. Two No. 3 capsules of cod liver oil were given to each of two hens twice daily. A distinct fishy flavor was found in the yolks of eggs from these hens on the thirtieth day after the first feeding. The flavor was found in eggs after six months of storage. Certain green feeds, weeds, and other feedstuffs have been found to cause discolored yolks in some cases, but some of these, at least, have not been found always to discolor the yolk. Payne (1925) found that shepherd's-purse and penny cress were two weeds causing discolored (olive) yolks, and that dark yolks were found four days after shepherd's-purse was fed. Schroeder (1933) reported that rape "tends to give the yolk a purplish color." Rape that was fed chopped to hens in cages and also in pens for two months failed to discolor the yolks either before or after storage. The amount of rape was not limited. Two pens of hens that were fed all the chopped shepherd's-purse that they would eat three times daily for two months did not lay any eggs with discolored yolks.
POULTRY
NOVEMBER,
1935.
VOL.
XIV,
time required for the dye to appear in the yolk and the length of time its influence is visible after the cessation of dye feeding. Rations containing 30 percent of linseed meal or soybean meal as the sole protein supplement, when fed to hens in pens, produced discolored yolks. When peanut meal and corn gluten meal were fed in like manner, no discolored yolks were produced; linseed meal and soybean meal have also been found to produce discolored yolks when fed to nens in cages.
No. 6
375 REEERENCES
Henderson, E. W., and H. L. Wilcke, 1933. Poul. Sci. 12 :266-273. Lippincott, W. A., and Leslie E. Card, 1934. Poultry Production, pp. 723. Lea and Febiger, Philadelphia. Neel, L. G., 1933. U.S. Egg and Poul. Mag., 39: 26-28, 58-59. Payne, L. F., 1925. Poul. Sci., 4:102-108. Schroeder, Carl H., 1933. U.S. Egg and Poul. Mag., 39:44-46, 50.
TABLE 1.—Analyses of the moisture-free droppings—average for each four hens Mash, 1 0 0 + limestone Mash, 100. N o addiequiv. to 4.9 CaCOi. tion 22 days 22 days
Mash, 1 0 0 + marl or limestone equiv. to 4.9 CaCOi. 26 days
Mash, 1 0 0 + limestone equiv. 9.8 CaCO.. 10 days
Group 1. Protein Fat Fiber Nitrogen-free extract Ash Calcium oxide Phosphorus pentoxide Insoluble in acid
21.1 1.6 10.6 37.1 29.6 12.7 9.8 0.6
33.3 2.2 10.5 38.0 16.0 2.6 8.7 0.6
28.2 1.8 10.0 26.9 33.1 8.2 7.1 10.3
16.1 2.3 11.0 41.2 29.4 11.5 7.3 1.8
Group 2. Protein Fat Fiber Nitrogen-free extract Ash Calcium oxide Phosphorus pentoxide Insoluble in acid
31.5 1.1 10.8 29.6 27.0 11.9 8.7 0.7
34.3 2.7 11.3 36.1 15.6 3.1 7.2 0.4
26.6 1.8 10.2 29.9 31.5 7.7 7.6 9.0
17.7 1.8 12.5 40.9 27.1 11.8 6.2 2.1
Group 3 . Protein Fat Fiber Nitrogen-free extract Ash Calcium oxide Phosphorus pentoxide Insoluble in acid
27.5 0.9 9.6 35.1 26.9 11.9 9.2 0.8
33.7 2.2 11.3 34.1 18.7 2.6 7.8 0.7
23.3 1.9 10.1 33.5 31.2 14.0 7.6 4.1
14.8 2.3 11.3 41.0 30.6 12.4 6.8 1.8
Group 4. Protein Fat Fiber Nitrogen-free extract Ash Calcium oxide Phosphorus pentoxide Insoluble in acid
26.1 1.2 9.5 34.9 28.3 10.5 8.7 0.6
26.9 3.1 11.9 41.1 17.0 1.7 7.6 0.5
24.1 2.5 10.8 36.9 25.7 9.2 8.6 1.6
16.1 3.3 12.2 41.5 26.9 11.9 6.6 1.6
(Continued on page 380)
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THE INFLUENCE OF CALCIUM CARBONATE IN THE FEED OF LAYING HENS, UPON DIGESTION (Continued from page 360) parts of CaC0 3 ) were added per 100 parts of mash, added to the mash for all groups, at the rate of 10 the same as in the first period. parts (9.8 parts CaC0 3 ) to 100 parts of mash. May 10 to May 19, inclusive: Limestone was Marls 1, 2, and 3, besides calcium carbonate,