These are small red to reddish brown spots found in or around the yolk. They are usually caused by one of the tiny blood vessels in the ovary breaking at the time when the yolk is released. Often people mistakenly think they indicate a fertile egg and it is the start of a chick forming.
High levels of activity or disturbance, particularly at the time of ovulation are likely to increase the incidence of these blood spots.
Because free range hens may eat grass which contains a substance called rutin that has the effect of stopping bleeding, free range hens eggs tend to have less blood spots than those from caged or battery kept birds.
Meat spots are usually brown in colour, darker than blood spots, and they are found in the egg white (albumen) rather than the yolk. They consist of small pieces of body tissue, such as the internal wall of the oviduct. Their incidence varies according to bird age and health and also due to breed differences.
In brown shelled eggs, they are more difficult to identify when candling and brown egg laying hens are more likely to produce them than white egg laying hens.
mention of "high levels of disturbance" rings true to me, as I now remember that I went through a phase of having a lot of blood spots, just before I caught a rat (eww) which I expect was bothering my girls. And the free ranging thing fits with your experience.
Egg with blood on the shell
This is often the result of straining on the part of the hen, where large eggs are involved. It may also be the case with a pullet first coming into lay. Avoid giving pullets too much artificial light until they are well grown before the commencement of lay.
If the shells have small spots of blood on them, rather than streaks, then suspect the presence of red mites. Treat with an anti-mite preparation from the vet or specialist suppliers.
Egg with blood spots inside
This is usually the result of blood escaping from the ovarian follicle and becoming embedded in the albumen. It can sometimes be the result of shock or stress and normally rights itself. There is some evidence that there is a hereditary tendency for this condition, so avoid breeding from such a hen.
Now the mites would also create disturbance, wouldn't they? Just a thought.
On
http://www.agriworld.nl/public/file/pdf/20081126-20_wop_abnormaleggs.pdf it says that vitamin K deficiency increases blood spots. Not sure what that is in. Will edit and add. It also says that Warfarin toxicity increases blood spots. Now that is in some rat poisons, so access to those is a long shot but something to rule out, I guess.
OK, Vitamin K is in leafy green vegetables. Another reason why you have noticed free ranging helping.
More info from
http://ps.fass.org/cgi/content/full/87/8/1659 . I have added the italics - I thought you may feel relieved to read that bit:
Presence of blood in table eggs is a longstanding quality issue addressed by the egg grading standards of the USDA (2000). Table egg processors and egg breaker plants use various forms of candling technology to detect and remove blood spot eggs before packaging or further processing.
The incidence of blood spots in table eggs varies but is generally reported by the commercial industry as less than 1% of eggs produced. Nutritional factors, such as a lack of vitamin A in the diet, have been implicated as increasing blood spot incidence (Bearse et al., 1960). Hen lines can be genetically selected for blood spot eggs (Becker and Bearse, 1973), with some selected flocks producing more than 50% of eggs containing blood spots (Merkley et al., 1973). Other factors may also affect the rate at which hens produce blood spot eggs, including the blood pressure of the hen or whether the birds are caged (Fry et al., 1968; Mench et al., 1986). Blood spots in eggs typically originate from the ovary of the hen during the ovulatory process or from the upper oviduct (Nalbandov and Card, 1944; Shirley, 1965).
Salmonella has been found in the ovaries of infected laying hens (Miyamoto et al., 1997; Gast et al., 2004), including Salmonella Typhimurium in commercial flocks (Barnhart et al., 1991). Therefore, laying hens, if infected with Salmonella, may produce eggs with blood spots that could contain this pathogen. In an indirect survey, table eggs with blood spots procured from several commercial flocks were nearly twice as likely to contain Salmonella Enteritidis as eggs without blood spots (Schlosser et al., 1999). The objective of this study was therefore to determine if blood spots present in albumen promote survival or growth of Salmonella in table eggs.