Abstract
In the course of a long term project concerned with consumer egg problems, several albumen quality factors appeared to adversely affect the consumer. Among these were cloudy albumen (milkiness) and the tendency of the albumen of some eggs to stick to the small end of the shell when broken out (sticking). The effect of heredity on these factors and correlations with other quality factors were studied. Sufficient eggs from two pens each of ten strains of hens were collected to evaluate ten eggs per pen at five time periods. Evaluation methods included percent transmittance, milkiness, pH, U.S.D.A. scores, chalaza size and sticking.Both milkiness and the sticking of the albumen in the small end of the egg were found to be heritable traits. Milkiness was significantly correlated with pH, but sticking appeared t o have little correlation with any other measurements.
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