Poultry Science

Question 1

What are the components of the commercial egg industry?

Answer 1

Grandparent flocks, multiplier flocks, hatchery, pullet rearing, layer facilities, processing plant, shell eggs or processed egg products.

Question 2

What is a pullet?

Answer 2

A young female chicken that hasn’t started laying eggs.

Question 3

What are the advantages of in-line complexes in egg production?

Answer 3

Lower costs, better quality control, fresher eggs.

Question 4

What are the disadvantages of in-line complexes?

Answer 4

Harder to produce different egg types, higher disease risk.

Question 5

What are the advantages of off-line complexes in egg production?

Answer 5

More egg variety, lower disease risk.

Question 6

What are the disadvantages of off-line complexes?

Answer 6

Higher costs, less control over quality.

Question 7

What are the USDA egg size standards for large eggs?

Answer 7

24 oz/dozen.

Question 8

Which state is the top egg-producing state?

Answer 8

Iowa.

Question 9

What changes have occurred in egg production since the 1970s?

Answer 9

Fewer but larger companies due to technology, mergers, and productivity gains.

Question 10

What is the largest market segment for egg production?

Answer 10

Retail.

Question 11

Which country has the highest egg consumption?

Answer 11

Mexico.

Question 12

What is the function of chalazae in an egg?

Answer 12

Keeps yolk centered in the egg.

Question 13

Where is the chalazae formed?

Answer 13

In the infundibulum.

Question 14

What is the specific gravity of a thick eggshell?

Answer 14

1.090.

Question 15

What are the parts of the oviduct involved in egg formation?

Answer 15

Stigma, infundibulum, magnum, isthmus, uterus, cloaca.

Question 16

What is the function of the stigma in the egg formation process?

Answer 16

Ruptures for ovulation, lacks blood vessels.

Question 17

Where do yolk proteins come from?

Answer 17

Liver.

Question 18

How long does it take to form an egg?

Answer 18

Total time: 24-28 hours (avg. 25). Shell formation: 20-22 hours.

Question 19

Where is egg pigment deposited?

Answer 19

Uterus.

Question 20

What is laying an egg called?

Answer 20

Oviposition.

Question 21

How does the air cell in an egg form?

Answer 21

Forms at the large end due to temperature changes after laying.

Question 22

What are the three factors for egg grading?

Answer 22

Shell quality, yolk quality, egg white quality.

Question 23

What is candling?

Answer 23

Using light to check egg interior for defects or embryo development.

Question 24

What is the difference between internal and external egg quality testing?

Answer 24

Internal: Candling, Haugh units. External: Shell texture, shape, cleanliness.

Question 25

What is the vitelline membrane?

Answer 25

Membrane surrounding the yolk.

Question 26

What makes an egg Grade B?

Answer 26

Shell defects, thin albumen, large air cell.

Question 27

What does the Julian date on egg cartons indicate?

Answer 27

Packing day (001 = Jan 1, 365 = Dec 31).

Question 28

How are eggs graded?

Answer 28

Based on yolk, white, and shell quality.

Question 29

Is egg grading required for retail food establishments?

Answer 29

Yes.

Question 30

Are backyard sales of eggs required to be graded?

Answer 30

No.

Question 31

What causes blood and meat spots in eggs?

Answer 31

Ruptured blood vessels in the hen’s reproductive tract.

Question 32

Why is it important to refrigerate eggs in the U.S.?

Answer 32

Prevents bacterial growth, preserves quality.

Question 33

What are the 7 stages of shell egg processing?

Answer 33

Washing, rinsing, disinfection, drying, quality control, sizing, packaging.

Question 34

What is the minimum eggshell thickness to prevent breakage?

Answer 34

0.33 mm.

Question 35

What are the common wash water additives used in egg processing?

Answer 35

Chlorine and quaternary ammonia.

Question 36

Which wash water additive is most commonly used?

Answer 36

Chlorine.

Question 37

What is the purpose of the FDA Egg Rule?

Answer 37

Controls Salmonella in commercial egg production.

Question 38

Who does the FDA Egg Rule apply to?

Answer 38

Farms with 50,000+ hens.

Question 39

What must producers do after a positive Salmonella test?

Answer 39

Meet safety requirements before resuming sales.

Question 40

What are the refrigeration requirements under the FDA Egg Rule?

Answer 40

Temperature: 45°F, Time: Within 36 hours of laying.

Question 41

Is egg washing required in Texas?

Answer 41

Yes.

Question 42

Must all broken-out eggs be pasteurized?

Answer 42

Yes.