Eggs.

Slides:



Advertisements
Similar presentations
All About Eggs.
Advertisements

Extraordinary Eggs. Unit Objectives Discover how eggs fit into a healthful diet Analyze the factors which influence the quality, use, and cost of eggs.
Which Came First…The Chicken or the Egg???
Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA FAX
Eggcellent Eggs!! By Christina Story.
Creative Cooking 2 Egg Composition. Egg quiz The color of the egg determines its nutritive value, true or false.
PARTS OF THE EGG Germinal Disk
Chapter 16: Egg Laying Chapter overview:
LETS PLAY CHICK EMBRYOLOGYJEOPARDY!! EggsIncubatorCaring for Eggs Baby Chicks Parts of A Chicken Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300.
Describe the dairy farm tour. Why did the chicken cross the road?
Inside The Egg-Eggs Two
Unit Animal Science.
Back ground information and experimental design
Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA FAX
Parts of an Egg.
The Avian Egg Structure, Production, Function
Poultry Egg Production
Unit D: Egg Production Lesson 2: Egg Production 1 1.
Abbie Schaefer EDCI 270 ANATOMY OF AN EGG.  To advance to the next slide…  To go back to the last slide…  To go to the home page (Anatomy of an egg.
Parts of an EGG.
Anatomy of an Egg. Shell Bumpy and grainy in texture. An eggshell is covered with as many as 17,000 tiny pores. It is a semi-permeable membrane, which.
Choose a category. You will be given the answer. You must give the correct question. Created by Tresa Curran Click to begin.
Unit 8: Eggs Foods I.
Eggs. Parts of the Egg The Parts of the Egg Egg Sizes and Weight Egg SizesPer Dozen Peewee eggs1.5 ounces (425 grams) Small eggs1.8 ounces (510 grams)
 Poultry is the group name for all domesticated birds used for meat, eggs, or feathers.  A baby chicken of either sex is a chick.  A young male chicken.
Chicken Female Reproductive System.
Jeopardy The EggBuyingCookingStoring Everything Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy.
The Incredible Egg. Egg Production Closely controlled breeding program- White Leghorns preferred favorite. –Early maturity –Large producer –White shelled.
Advanced Incubation and Embryology Ken Koelkebeck U of I Extension Poultry Specialist
Shedding & Molting.
Eggs. Eggs and Breakfast Foods Eggs provide the following in recipes – Texture – Flavor – Structure – Moisture – Nutrition Eggs are an excellent food.
Teachers to utilize this power point Please do the following: 1. Each student will need a copy of slides (print on front/back) 2. Slide 23: Students.
The Incredible Egg.
The EGG and I Presented by: Kentucky Egg Council & US Poultry & Egg Association.
The Incredible Edible Egg! TM. What’s Inside? Inside the egg: What is it made of? 1. The Shell the shell is the hard outer covering of egg made mostly.
Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA FAX
Shell outer shell membrane inner shell membrane air cell albumen chalazae yolk blastodisc = infertile white germinal spot blastoderm = fertile tan, 4 x’s.
Notes: An Egg-speriment. Why Do Astronauts Wear Space Suits? The space suit serves as an effective boundary between the external environment of space.
Foods: Eggs In your journal: list all the ways you can cook an egg.
Anatomy of an Egg By: Hannah Flood.
Egg Production, Formation and Structure Objectives Identify the purposes of eggs. Analyze Trends in egg production. Identify the top 5 States responsible.
EGGS. Everyday Eggs The eggs we most commonly get from the grocery store are produced by hens (chickens) People eat eggs from other birds, including Quail.
EGG PARTS & DEVELOPMENT
4-H Embryology Week 2.
4-H Embryology Week #2.
4-H Embryology Penn State 4-H Responsibility!.
4-H Embryology Week 2.
4-H Embryology Week #2.
4-H Embryology Week #2.
4-H Embryology Week #2.
Eggcellent Eggs!! By Christina Story.
For: ADVS 1110 Introduction to Animal Science
EXPLORING POULTRY AND POULTRY PRODUCTS
Science Embryology: Lesson 5: Egg Size and Grade Materials needed:
Eggs Goodston Production.
4-H Embryology Week #2.
Unit Animal Science.
4-H Embryology Week 2.
Poultry.
4-H Embryology Week #2.
Exploring Poultry and Poultry Products Part II
Parts of the Egg thick albumen thin albumen shell air cell yolk
Poultry Production.
4-H Embryology Week 2.
Advanced Incubation and Embryology
4-H Embryology Week 2.
Poultry Production.
Eggs Chapter 35.
Proteins Amino acids structure Peptide bonds (condensation reaction)
Chick Embryo Development
Presentation transcript:

Eggs

Egg Anatomy

EGGS

Air Cell -Blunt end -Contraction of egg during cooling -Size increases as egg ages

Germinal Disc -genetic information from female -sperm fertilizes egg within the germinal disk -white spot on the yolk

Thick and Thin Albumen -egg white -source of protein

Chalaza -Twisted and cord like - Anchors yolk in center of egg

Shell - Calcium Carbonate -Has pores -Color determined by breed

Shell Membranes -Attached to shell -Encloses contents -Protects albumen from bacteria

Vitelline (Yolk) Membrane - Surrounds and seals in the yolk -thin, elastic

Yolk - Color varies by feed source - Source of vitamins, minerals & fat

Candling Eggs Shining a light through eggs to determine internal characteristics

Freshly laid egg is about 107 degrees- same as hen Egg cools to surrounding temperatures, egg contents shrink, shell remains the same, more pores at the large end of the egg– air enters and fills the space left by shrinking contents Chicken pips through membranes to air cell– first breath of air in this space

Air Cell Increases during incubation Not too small Not too big Chick will be strangled on fluids Not too big Fluids will be dried up and chick will be weak and may stick to the shell

Egg Grading

Grades of Eggs Appearance determines grade External and Internal AA A B Inedible

EGGS AA A B Clean, no cracks, correct shape Albumen tight around yolk Mostly good, clean Albumen a little spread out B Not clean, misshapen Albumen spread out, flat yolk

Jumbo= 30 oz. Extra Large= 27 oz. Large= 24 oz. Classes Ounces of weight/Dozen Eggs Jumbo= 30 oz. Extra Large= 27 oz. Large= 24 oz. Medium= 21 oz. Small= 18 oz. Peewee= 15 oz.

External Clean Shape Cages Scratches Cracks Weak Spots

Internal Candling= shine bright light through egg Identify defects Yolk Color Blood Spots Size of air cell Embryonic development

Blood Spots *Capillary burst in reproductive system *Doesn’t mean embryo is growing

Air Cell Size Larger = older New Eggs= Float Old Eggs= Sink

Egg Grading Videos http://www.youtube.com/watch?v=NDWSnAsWor0&feature=related http://www.youtube.com/watch?v=20inTZvPZP4 http://www.youtube.com/watch?v=BjDQ8QXB7cg&feature=related