Egg handling and storage.
The temperature and relative humidity of storage, as well as the gaseous environment, interact with the fertile egg over time during storage in such a way as to affect the success of incubation either negatively or positively. This interaction occurs both above and below the "physiological zero", at which embryonic metabolism is minimal. This interaction below physiological zero implies that certain physical aspects of the egg must be affected by the environmental conditions. As the eggshell is a relatively fixed component, changes in albumen, shell membranes, cuticle, yolk, or embryo proper must account for these time- and environment-related effects. It is concluded that the major contributor is the albumen, as it is obviously the most dynamic component below physiological zero and is strategically positioned.
Brake
J
J
Department of Poultry Science, North Carolina State University, Raleigh 27695-7608, USA.
Walsh
T J
TJ
Benton
C E
CE
Petitte
J N
JN
Meijerhof
R
R
Peñalva
G
G
D000818:Animals; D002642:Chick Embryo; D002645:Chickens / Q000235:genetics / Q000378:metabolism / Q000502:physiology*; D004528:Egg Shell / Q000502:physiology; D004529:Egg White; D004531:Eggs / Q000592:standards*; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005519:Food Preservation / Q000379:methods* / Q000592:standards; D006813:Humidity; D013696:Temperature; D013997:Time Factors