Optimization of egg quality from the breeders’ point of view

This is a review of egg quality from the breeders’ point of view. External egg quality involves three major traits: optimal egg weight for specific market requirements, persistency of shell strength and uniform dark shells for brown eggs. These traits have relatively high heritabilities and are easy to improve by selection. Major internal egg quality criteria are albumen quality (Haugh Units) and yolk : albumen ratio, while yolk color is mainly determined by nutritional factors. Selection for lower frequency of blood and meat spots is being practiced, but the expected rate of progress depends on the incidence and tends to be further reduced as a result of genetic progress. The problem of egg taint appears to be solved since a gene controlling the trimethylamin metabolism has been identified. Aside from genetic influences aspects of nutrition, animal health and egg storage are also discussed.

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