Some Factors Affecting Broken-out Yolk Position

YOLK position in the unopened egg has long been a factor used by candlers to estimate albumen quality. Hauver et al. (1961) states, “normally the yolk in a new laid egg of high quality occupies a central position within the egg—vertically as well as horizontally.” Similar references to candled appearance have always been a part of the Federal Egg Quality Standards. After reviewing the available literature, however, Baker and Forsythe (1951) conclude, “It appears that centering of the yolk is not a satisfactory criterion of quality; …” Recently McNiece (1961) reported an unusual condition in which 10 to 15% of the newly laid eggs from a particular flock, upon candling, showed the yolk to appear to be in the small end of the egg. This apparent displacement was severe enough to cause these eggs to be declared of “B” or “C” quality. Upon direct observation, through a hole in …