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Blood In Yolk. What To Do ?

Discussion in 'Emergencies / Diseases / Injuries and Cures' started by gsim, Nov 29, 2009.

  1. gsim

    gsim Chillin' With My Peeps

    Jun 18, 2009
    East Tennessee
  2. LynneP

    LynneP Chillin' With My Peeps

    I don't think so. Was it simply a small spot of blood, do you have a rooster with those hens.
    Was the shell normal?
  3. Katy

    Katy Flock Mistress

    Nothing to worry about. Just something that happens.
  4. Plain Old Dee

    Plain Old Dee Chillin' With My Peeps

    Oct 30, 2009
    Seminole, OK
    I love having fresh eggs from my own chickens. [​IMG] However, because I have a roo in with my hens, and I let my grandkids gather the eggs, I never know for sure that the eggs they bring in each day were laid that day, or if they missed one from a previous day. Therefore, I always break the egg into a little dish before I pop it in the pan or into whatever I am using it for. That way, if there are any quality issues, I can discard the egg and it doesn't ruin whatever I am making at the time. A little blood in the egg doesn't bother me - but if there's more than a little spot, I will probably let the dogs have it (after I cook it in a separate pan). The egg is probably perfectly safe to eat, but too much blood makes me think "icky!" [​IMG]
  5. gsim

    gsim Chillin' With My Peeps

    Jun 18, 2009
    East Tennessee
    Thank you one and all. No roos and shell was normal. Was first ever in well over two hundred fifty eggs since they started laying at 4 months. Will be watching for future repeats. No ideas of which one or any cause. All 24 seem healthy, happy and over half are laying at under 6 months age, so on balance, I am blessed.
  6. PandoraTaylor

    PandoraTaylor RT Poultry n Things

    Jun 29, 2009
    I love my fresh eggs......
    I cook a few for the dogs ever now and again (usually eggs that were laid shelless or are too old).
    I have had very good luck thus far!!!
    thank God.

    you should not have any problems with a blood or meat spot or two. You might see it but you never taste it.
  7. kathyinmo

    kathyinmo Nothing In Moderation

    Copies from two sources:
    #1 .......
    Blood or meat spots are occasionally found on an egg yolk and are merely an error on the part of the hen. They’re caused by the rupture of a blood vessel on the yolk surface when it’s being formed or by a similar accident in the wall of the oviduct. Most eggs with blood spots are detected by electronic spotters and never reach the market. But, even with mass scanners, it’s impossible to catch them all. Both chemically and nutritionally, eggs with blood spots are fit to eat. You can remove the spot with the tip of a knife, if you wish.
    # 2 .................
    Blood spots occur when blood or a bit of tissue is released along with a yolk. Each developing yolk in a hen's ovary is enclosed in a sack containing blood vessels that supply yolk building substances. When the yolk is mature, it is normally released from the only area of the yolk sac, called the "stigma" or "suture line", that is free of blood vessels. Occasionally, the yolk sac ruptures at some other point, causing blood vessels to break and blood to appear on the yolk or in the white. As an egg ages, the blood spot becomes paler, so a bright blood spot is a sign that the egg is fresh.

    Blood spots occur in less than one percent of all eggs laid. They may appear in a pullet's first few eggs, but are more likely to occur as hens get older, indicating that it's time to cull. Blood spots may be triggered by too little vitamin A in a hen's diet, or they may be hereditary - if you hatch replacement pullets from a hen that characteristically lays spotted eggs, your new flock will likely do the same.

    Meat spots are even less common than blood spots. They appear as brown, reddish brown, tan, gray or white spots in an egg, usually on or near the yolk. Such a spot may have started out as a blood spot that changed color due to chemical reaction, or it may be a bit of reproductive tissue. Since meat spots look unappetizing, cull a hen whose eggs characteristically contain them.

    Excerpt from "Storey's Guide to Raising Chickens", by Gail Damerow ISBN: 1-5801-7325-X.

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