Egg
and Eggshell Quality
|
Softcover,
149 pages
234
x 156 mm page size
118
colour and b/w illustrations
ISBN: 978-1-874545-89-7
Price
£29.95
|
Sally
E. Solomon, BSc, PhD
Professor of Poultry Sciences, Poultry Research Group, Department
of Veterinary Anatomy, University of Glasgow, UK
The egg is a fragile commodity and the industry suffers enormous
economic losses from breakages. The need to define and improve eggshell
quality and quality control methods has never been greater. Using
electron micrographs, colour photos and succinct practical text, the
author describes the anatomy and physiology of egg and eggshell formation,
covering age, environment, nutrition and disease. Eggshell strength
is discussed with reference to breakage and infection problems. The
commercial importance of eggshell appearance, colour and texture is
also covered as are techniques for assessing egg and eggshell quality.
Contents:
The ovary and oviduct. The egg contents. The pattern of mineralisation.
Structural variations in the mammillary layer. Surface defects. Physiochemical
changes in oviducal architecture. Translucency. Eggshell colour. A
re-interpretation of eggshell strength. Further reading. Glossary
|
|
"There
is no doubt that this book presents the eggshell in a whole new light
and really is an excellent publication taking the reader through all stages
of egg formation and the potential problems occurring at each stage....well
worth the money for the 118 pictures and diagrams alone."
The
Veterinary Record
Key Features:
Thorough
background to egg and eggshell formulation
Internationally
renowned author, advisor to the Poultry Industry in Europe and North America
Unique electron
micrographs show changes in shell structure and surface defects
Emphasises
stringent and accurate control measures to ensure safety and avoid loss
Deals with
key issues of breakage, defect, infection and control
|
