AIM The experiment was carried out to evaluate different external and internal egg quality traits and to figure out their mode of inheritance from a set of hierarchically classified data. MATERIALS AND METHODS The data collected from 548 progenies (1 egg from each progeny) of 282 dams mated to 47 sires (1 sire mated to 6 dams) of a White Leghorn flock were used in the present study. Phenotypi...

Three experiments were conducted to develop methods to control the amount of water loss and to evaluate the metabolic effects of water condition in the White Leghorn breeder eggs during incubation. One hundred twenty, 54, and 90 Julia strain White Leghorn breeder eggs were incubated at 37.8 degrees C, 60% RH in experiments 1, 2, and 3. In experiment 1, eggs were drilled with various bore diamet...

Prick tests, which are used on children up to the age of 2 in order to diagnose a suspected food allergy to milk and egg proteins, are difficult to carry out due to their lack of compliance. In order to overcome this problem, we have put into practice a method allowing to accurately carry out skin tests and reducing thereby by a single act the immobilization time. The method is based on the cre...

Avian reproduction is generally timed to synchronize chick-rearing with periods of increased food abundance. Consequently, the energetically demanding period of egg production may coincide with periods of lower food availability, fluctuating temperature and more unstable weather. Little is known about the physiological mechanisms underlying temperature-induced variation in egg production. We th...

Drosophila suzukii is threatening soft fruit production worldwide due to the females' ability to pierce through the intact skin of ripe fruits and lay eggs inside. Larval consumption and the associated microbial infection cause rapid fruit degradation, thus drastic yield and economic loss. Cultivars that limit the proliferation of flies may be ideal to counter this pest; however, they have not ...

A description of the fine structure of the yolk of the unincubated hen's egg has been provided, which will serve as a basis for further studies on yolk digestion. The gross components of the yolk (that is, free-floating lipid drops, yellow and white yolk spheres together with their enclosed lipid subdroplets, and aqueous protein fluid) could be recognized by phase contrast and low power electro...