Category: Poultry science

Over 95% of a dry eggshell is calcium carbonate, yet despite this consistency, the final shell thickness can vary dramatically. Why are some eggs thicker than others is a complex question with multiple contributing factors related to hen health, nutrition, and environmental conditions.

Intramuscular fat (IMF) is a primary factor affecting meat quality, impacting flavor, tenderness, and juiciness. This fat is deposited between the muscle fibers and exists primarily as triglycerides, influencing consumer acceptance of chicken meat. Understanding this component is key to appreciating and improving the sensory properties of chicken.

A single hen, in her peak laying period, can produce up to one egg per day. This impressive productivity often sparks questions about the biological process, with a common misconception being that the chicken's ovary is the egg yolk itself. The reality is far more complex and fascinating, involving a detailed assembly line within the hen's reproductive system.

The iodine content in eggs is directly related to the amount of this essential element in the hen's diet, with research showing significant increases in egg iodine through dietary supplementation. This is how does iodine get in eggs, turning a common food source into a potential tool for public health nutrition.