First of all, the eggs must come from healthy, high-yielding flocks. At the same time, the eggs must also be fed and infected. Followed by the appearance, that is, direct identification with the naked eye, identification items are as follows (1) Size: Eggs to be moderate in size, each species has a certain range of egg weight requirements, more than the standard range of soil 15% of the eggs should not be reserved for use. (2) Shape: The egg should be ovoid, and the egg type index (the ratio between the longitudinal diameter and the micro diameter) should be between 1.30 and 1.35. (3) Net Dip: Eggs must be kept clean on the egg surface. Fresh egg shells are smooth, free from spots, stains, and glossy. If the eggs are washed with water, the colloidal surface of the shells will fall off and the microorganisms will easily invade into the interior. The water in the eggs will evaporate easily. Therefore, the eggs are generally washed as little as possible. (4) Shell pattern: The shell of the egg should be light tear, no wrinkle or inconsistent deformity. (5) Shell color: The pure chicken eggs have the same color and no spots. (6) The thickness of the shell: The thickness of the shell of the shell should be 0.33-0.35 mm. The thickness of less than 0.27 mm is a thin shell egg, which evaporates quickly, is easily invaded by microorganisms, and is easily damaged. Conversely, eggshells are too thick (above 0.45 mm), moisture is not easy to evaporate, gas exchange is difficult, and chicken embryos do not break through the shells and often suffocate. In order to further judge the quality of eggs, light fluoroscopy can be used. The eggs of the fresh eggs are very small, the egg yolks are clear, floating in the eggs and slowly turning with the rotation of the eggs. The protein concentration is uniform, and the thin and thick proteins can also be clearly identified. There are no foreign substances in the eggs. Still can not see, no bloodshot, blood clots on the surface of the egg yolk. If you find that the air chamber is large, the color of the egg yolk will darken, and even the egg yolk will have blood vessels. That is the old egg, which is not well preserved due to overheating. If it is found that the contents of the egg are all darkened, it is because the preservation time is too long, bacteria invade the egg, and the proteolytic degradation has become a rotten egg. If egg yolk and protein are found to be confused and unrecognized, they are scattered yellow eggs. The reason for the production of scattered yellow eggs is as follows: First, the eggs are subjected to severe vibration during transportation; second, during storage, due to protein The moisture penetrates into the egg yolk and the volume of the egg yolk increases.) When the elasticity limit of the yolk membrane is exceeded, the yolk membrane ruptures on its own. Third, the yolk membrane ruptures due to the bacterial invasion and the destruction of the enzyme secreted by the bacteria. China still has a traditional egg selection method - relying on eggs, it is simple and applicable. The method is to take three eggs in each hand, gently move the fingers to make the eggs gently collide, or to take two eggs in one hand and an egg in the Other, gently touch each other, watch the egg shape and shell color, listen to them Sounds, picking out eggs that don't fit into the species, ticking off broken eggs (difficult to hatch chickens on broken eggs) and shelling eggs (the eggshell is particularly thick and sounds very loud). China Agricultural Network Editor
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