It seems that UV light has an effect on eggshell colour when diets high in vitamin D3 are fed. Producers may therefore need to be more careful with vitamin D3 levels in feed to avoid eggshell trouble.

A brown egg has to be brow. The colour of shells is often dependent on the layer breed and nutrition, as well as several other factors. Various trials conducted in different parts of the world have shown that Bacillus subtilis spores can give a ha...

Exciting new discoveries, from egg proteins to egg quality, were presented at the Egg Components and Egg Quality sessions at the European Poultry Conference held in Verona, Italy, from 10-14 September. A variety of experts within the poultry indus...

The South African egg company Eggbert Eggs is the first company to sell pasteurised shell eggs, which show no clear difference with fresh laid eggs. They can do so by making use of a unique pasteurisation process.

Eggs with the smell of rotten fish do not necessarily come from hens that have been fed fishmeal. A genetic defect in brown layers lay cause a similar effect, especially when fed ingredients that trigger the production of the unpleasant smell.

It is a common belief that eggs are high in cholesterol, which could lead to hypercholesterolemia. But in fact, the egg has several cholesterol lowering factors and includes many health-promoting nutrients.

Following initial concerns about the safety of canthaxanthin the EU confirmed in January 2003 the safety of this natural red carotenoid for both humans and animals. Nevertheless it has set maximum limits for the use of it in poultry and shrimp f...

Eggshell and physical content quality were the main topics during the European Symposium on the Quality of Eggs and Egg Products in the past. Not anymore. During the 2001 Symposium scientists focussed on genetics and food borne pathogens. Intere...