It seems like thin albumen is a problem for the fast food industry. Protein-higher makes albumen thicker but only somewhat. It is a bit inherited but not so much and is better if an unrelated rooster is used for breeding.Originally Posted by MossyoakLane![]()
Ugh......I am so frustrated! My BA has decided to try this broody thing out....so now I have 2 out of 5 broody girls in that pen, and only 3 nest boxes. Is the broody bug contagious? They just started laying in the past 1-2 months....I didn't plan for broodies so soon. If she sticks, I guess I will give her half of the eggs my partridge wyandotte is sitting on.
In unrelated news, I have one hen who lays eggs that have a very thin albumen....like water almost. Is this something to worry about or just the way she is?
albumin get "thinner" as the hen ages.
I would not worry about it--jut not bake with them.
The one cause may be the amount of time spent in the shell gland since thicker shelled eggs had the thinnest albumen.
It sounds like it is genetic.
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