Observations on the Incidence and Characteristics of Blood and Meat Spots in Hens’ Eggs

BURMESTER and Card (1938) showed that meat spots in chicken eggs are degenerated blood spots. Nalbandov and Card (1944) proposed that blood spots in eggs are the result of intrafollicular hemorrhages that may occur any time prior to ovulation. They support the finding of Burmester and Card (1938) and state that the rate of transition of a blood spot to a meat spot is dependent on environmental temperature and pH. Recently Jeffrey (1945) presented evidence which confirms this theory of the formation of meat spots. At the present time there is little or no definite information on the cause of intrafollicular hemorrhages or how to prevent them. Attempts to influence the incidence of blood spots by supplementary vitamin feeding have been unsuccessful. From the genetic standpoint, however, ample evidence has been accumulated to show that the tendency to blood spot formation is inherited (Quinn and Godfrey (1940), Nalbandov and Card . . .