We norm al l y

distinguish 3 p a r t s
o f an egg: t h e shell,
t h e egg white, and
t h e egg yolk, but a
closer scr ut i n y
reveals a much
more d et ai l e d
s t r u c t u r e of an
egg.
 1.) Shell
 This is the egg’s outer
covering, the shell,
accounts for about 9
to 12% of its total
size.
The shell is the egg’s
first line of defense
against bacterial
contamination.
2.) Air Cell
 This is the empty
space between the
white and shell at the
large end of the egg
which is barely
existent in newly laid
egg.
 3.) Albumen
 Also called egg white, Thin Albumin

accounts for most of

an egg’s liquid weight,
about 67%. This is
produced by the Thick Albumin

oviduct and consists of

four alternating
layers of thick and
thin consistencies.
4.) Chalaza
 This is the ropey
strands of egg white
at both sides of
the egg, which
anchor the yolk in
place in the center
of the thick white.
5.) Germinal Disc/
Blastodisc

 This is the entrance

of the latebra,
the channel
leading to the
center of the yolk.
6.) Membranes
 There are two(2) kinds
of membranes, one
just under the shell
and
the other covering the
yolk. These are the
shell membrane and
vitelline membrane.
 Shell Membrane
- it has two types
of membrane, the
outer membrane sticks
to the shell while the
inner membrane sticks
to the albumen.
 Vitelline Membrane
- is the covering
that protects the yolk
from breaking. It is
also the weakest at
the germinal disc and
tends to become more
fragile as the egg
ages.
7.) Yolk
 This is the yellow
to yellow-
orange portion
makes up about
33% of the
liquid weight of
the egg.
 Composition of an Egg
% % % % %
Water Protein Fat Ash

Whole
Egg 100 65.5 11.8 11.0 11.7

Albumen
58 88 11.0 0.2 0.8

Yolk
31 48 17.5 32.5 2.0
 Nutritive Value of Eggs
 Eggs are indeed one of
nature’s complete food.
It contains high
quality protein with
all the essential amino
acids, all of the
vitamins except Vit. C,
and any minerals.
 Egg Quality
 Shell Quality  Interior
Quality
– also known – has
direct as exterior bearing on
the quality that functional
has direct properties of
eggs. influence to
microbiologi-
cal quality
 Egg Grading
 Is a form of quality control
used to classify eggs for
exterior and interior quality. In
our country, the grade
designations are A,B,C
and D.
 PHILIPPINE S TA N D A R D O F Q U A L I T Y
FOR CHICKEN EGGS
QUALITY A B C D
FACTOR
SHELL • Clean • Clean • Moderatel • Moderatel
• Unbroken • Unbroken y stained y stained
• Normal • Normal • Unbroken • Unbroken
Shape Shape • Slightly • Maybe
abnormal abnormal
shape shape

AIR CELL • Depth of • Depth of • Depth of • Depth of 1

0.3 cm or 0.5 cm or 1.0 cm or cm
less less less • May be
• Practicall • Practicall • May be loose or
y regular y regular loose or bubbly
bubbly
 EGG • Clear • Clear • Clear • May be weak
WHITE • Firm • Reasonably • May be and watery
• 72 Haugh Firm slightly weak • Small clots or
units or • 60-71 • 31-59 Haugh spots may
higher Haugh units be present
units or • Less than 31
higher Haugh
units

EGG YOLK • Outlined • Outlined • Outline may • Outline may

defined fairly well be well be well
• Round defined defined defined
and firm • Round and • May be • May be
• Free from firm slightly slightly
defects • Free from enlarge and enlarge and
defects flattened flattened
• Practically free • May have
from defects embryonic
• May have developments
embryonic
developments
 Egg Size
 Egg sizes are classify into jumbo,
extra large, large, medium, small and
peewee.
EGG SIZE CLASSIFICATION

SIZE JUMBO XL L M S PEEWEE

WEIGHT OF 12 EGGS IN GRAMS 840 756 672 588 504 420

AVERAGE WEIGHT PER EGG IN GRAMS 70 63 56 49 42 35

 Factors that Affect the
Sizes of an Egg
 Breed
 Age of Hen
 Weight
 Feed/s
 Environmental
Factors
-Heat
-Stress
-