The egg white, or albumen, is another essential quality marker. Fresh, high-quality eggs feature a thick, firm albumen that holds its shape and resists spreading when cracked open. The albumen’s viscosity reflects both the freshness of the egg and the hen's overall health. Factors such as diet, age, and stress can directly affect albumen quality. A well-fed hen with a balanced diet—high in protein and micronutrients—produces eggs with firmer albumen. Studies suggest that reducing stress in hens, such as by providing more space and reducing handling, can improve egg white quality and consistency.
The yolk’s color and texture are also indicators of egg quality. A deep, vibrant yellow or orange yolk often reflects a diet rich in carotenoids, which are pigments found in green plants, corn, and alfalfa. Carotenoids are known to enhance antioxidant levels in the yolk, boosting its nutritional value. The yolk’s roundness and firmness, on the other hand, indicate freshness. A flat, pale yolk suggests a lack of dietary richness or egg aging.
Quality can also be evaluated by checking for common egg abnormalities, such as blood spots, meat spots, or double yolks. These are typically harmless but may result from genetic factors, age, or stress-related disruptions in the hen’s reproductive system.
Maintaining high egg quality requires balanced hen nutrition, clean and spacious housing, and minimal stress. These conditions support not only a hen's overall health but also the production of safe, nutritious, and high-quality eggs.
Factors Influencing High-Quality Chicken Eggs
