About Lesson
Structure of egg
a) Shell : 8-10 % of the total egg.
b) Shell membrane : 0.6% of total egg
c) Albumen : 58% of total egg
i) Outer thin white : 21 %
ii) Outer thick white: 55 %
iii) Inner thick white: 6.5%
iv) Inner thin white: 17.5 %
d) Yolk : 27-32 % of total egg
e) Air cell : no air cell in fresh egg
Note:
i) Defertilization can be done by immersing egg in hot water for 15 minutes ( 135-145 0F or 57.2 – 62.7 0C)
ii) 680F (210F ) for embryo development
iii) Incubation day for turkey eggs : 28 days
iv) Temperature above 101 0F is lethal for chicken.