Abstract
Synopsis From about 100 White Leghorn hens the following characteristics were determined on samples of four eggs per hen: The shift of the yolk during a storage period of 7 d at a temperature of 20 °G The height of the thick albumen directly after lay, and at the end of the storage period The diameter of the yolk The shape index of the egg. The correlation, on a hen basis, between the shift of the yolk and the other above‐mentioned traits was only of very minor importance. This means that one of the arguments on the basis of which the height of the thick albumen was used as a criterion for the internal quality of eggs—the influence of the thick white on the central position of the yolk—has lost much of its significance. In addition the same measurements were made on eggs from 12 entries at the Random Sample Testing Station at Putten. Here samples of 20 eggs per entry were taken. Contrary to expectation the combination of a large amount of thick albumen and a large shift of the yolk proved to be the rule rather than the exception.
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