Discoloured whites
Description
The normal, slightly yellow-green colour of egg white may darken to an objectionable yellow or green, as shown, or may even become pink.
Incidence
This problem is rare.
| Cause | Control |
|---|---|
| Excess of the vitamin riboflavin | Excess riboflavin in the diet will produce green whites. Give only the amount necessary to meet the birds’ requirements. |
| Cyclopropene fatty acids in cottonseed and certain weeds, e.g. marshmallow | These substances may cause the white to become pink after storage. Limit cottonseed to 5% of the layer diet (solvent-extracted meals have low levels of cyclopropanoid fatty acid). Exclude weeds from the layer diet. |
| Ageing of the eggs and/or poor storage conditions | The whites of eggs stored for an extended period under poor conditions, e.g. at unsuitably high temperatures, may become much yellower. Make sure eggs are stored under optimal conditions, and minimise storage time. |
COPYRIGHT NOTICE: OPTIMUM EGG QUALITY - A PRACTICAL APPROACH
© The State of Queensland, Australia (through its Department of Primary Industries and Fisheries) and DSM Nutritional Products Ltd., 2007. No part of this publication may be reproduced, copied or transmitted save with prior written permission of Director, Intellectual Property Commercialisation Unit, Department of Primary Industries and Fisheries, GPO Box 46 Brisbane, Queensland, Australia 4001, and DSM Nutritional Products Ltd.
© The State of Queensland, Australia (through its Department of Primary Industries and Fisheries) and DSM Nutritional Products Ltd., 2007. No part of this publication may be reproduced, copied or transmitted save with prior written permission of Director, Intellectual Property Commercialisation Unit, Department of Primary Industries and Fisheries, GPO Box 46 Brisbane, Queensland, Australia 4001, and DSM Nutritional Products Ltd.