
The internal quality of the egg is a topic of greater interest in poultry farming, both in layers and in breeders, because, in the first mentioned, the internal quality defines the nutritional qualities and the acceptance of the egg by the consumer.

With this article, the Zucami technical team intends to present TIPS that help our clients to know the most relevant characteristics and aspects related to the internal quality of the egg.
Albumen, indicator of egg freshness.
Along with the height of the air chamber, the consistency of the albumen is one of the indicators of the freshness of the egg.
After oviposition, the consistency of the albumens decreases over time:

Stains of blood and meat
Blood stains are inclusions that can sometimes be found in the egg, usually in the yolk, and are often the result of a small hemorrhage in the ovary or oviduct or as a consequence of the rupture of small capillaries in the process of rupture of the follicular wall during ovulation.


Yolk colour.
The color of the yolk is mainly due to the carotenoids provided through the feeding of the hens. For this reason, depending on market preferences regarding the color of the yolk, we can adjust its incorporation into the diet of the birds.
The most widespread method to measure the color of the yolk is the use of the Roche Scale:

It consists of contrasting the color of the yolk with a range of colors made up of 15 pre-established values, which go on an increasing scale from pale yellow to reddish orange.
Double yolk eggs.
Especially at the beginning of laying it is not uncommon to find eggs with two yolks.

Fresh egg.
Egg freshness is a quality factor.
It is related, in addition to the characteristics of category A eggs in the EU marketing standard (quality of the shell, white and yolk), with the processes that the egg undergoes after the moment of laying.
