The Relationship of Protein Supplement to Interior Egg Quality

STUDIES on eggs, particularly with reference to yolk color and vitamin content due to different feeding and management methods have been reported by a number of investigators. Both of these factors can be controlled within rather definite limits. Data on the physical factors of interior egg quality other than yolk color are limited and methods of control generally lacking. The amount of thick white and the firmness of yolk are two of the physical factors most observed by the housewife in judging quality of an opened egg. Any information on the control of these factors as well as other physical qualities would be most important in the production of market eggs. Some investigations on the interior quality of eggs have been conducted. Sharp and Powell (1930) used yolk index (height/width) as a measure of the decrease of egg quality during storage. Hoist and Almquist (1931) made a study of the . . .