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egg quality

post #1 of 3
Thread Starter 

I have some layers that the whites are so thin, the yolk pops out when you fry them. I have taken to just using them for baking. I think it is because of the age of the hen - going on 3 years. But people often post on much older hens laying. 

 

Is it her age, or just her eggs?

Western South Dakota Rancher
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Western South Dakota Rancher
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post #2 of 3

It could be age but IMO 3 isn't very old.

The age of the egg and high storage temperature can affect albumen quality.

There are some diseases that can cause it. Has she been ill in the past?

Keeping ammonia low in the coop is important.

Beyond that, I'd look at nutrition.

 

http://www.thepoultrysite.com/publications/1/egg-quality-handbook/30/watery-whites/

NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

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NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

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post #3 of 3
Thread Starter 

Thank you for the site, I think it is just the chicken, she lays a light brown egg, and lately it is alway watery.

Western South Dakota Rancher
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Western South Dakota Rancher
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