POULTRY NOTES

Dominion, Volume 19, Issue 291, 4 September 1926, Page 26

POULTRY NOTES

(Uy

“New Laid.")

Some Notes on Packing for Export,

• It is a generally accepted fact, that tho export of eggs from tho Dominion is a necessity, it the industry of pouitrykeeping is to be placed on a sound looting, but, judging from some of the eggs which were sent into the various depots for grading during tho last export season, 1924. it can only be assumed that a largo proportion of the producers had a very Lazy idea of what was required for export. The very large number of rejects could have no other effect than that of increasing the handling charge, and as a result making the net returns to the producers considerably less than they should have been. This is in spite of the fact that a. bul.etin of points for the guidance of producers, drawn up by the chief poultry instructor, bad been issued by tlie Department of Agriculture. Seeing that the export season has just commenced, it will not ba inopportune to reproduce the principal contents of the bulletin, for the.better understanding of those interested in tho matter. Eggs should bo not less than 2oz. in weight, nor more than 2oz. 2dr. Eggs should be strictly fresh. To ensure freshness they should bo collected at 'least daily, or, better still, twice daily. Especially is the latter advisable when any hens are broody. On no account. forward eggs forexport which have been found in stolen nests outside. Ibe.y mny be tit for home consumption but not for export. ~ ~ Keep the eggs, after collecting, m a cool, dry place that is free from objectionable odours. Eggs are very susceptible to t.-ihit when kept in a room with vegetables, etc., and every care should be taken to prevent this Eggs should be sent to the coHoctingdepot twice weekly, and oftener if circumstances permit. Remember that-an egg commences to deteriorate from the day it is laid. A new-laid egg is full, the air-cell being scarcely perceptible. With age tlie air-cell increases tu size. All eggs with the air-cell dried down lo more than 3-16 in. in depth will be rejected for export. Producers should never hold over eggs, as in doing so the eggß are apt to depreciate seriously in value and bo rejected as stale eggs. Clean drv nests should be used. Use clean dry Lay, straw, or other suitable material; renew- the material frequently, and always whenever it becomes wet or so 'l ef l , ~ . , , > Eggs for export should not bo washed, as it reduces their keeping-quality. It also removes the desirable natural bloom, giving the eggs an old stale appearance. Egg-washing can be reduced to a minimum by keeping the birds under coyer when the rnns are wet, and by keeping the nests clean and sanitary, together with frequently collecting the eggs. Any. dirt on an egg when it is collected should he at once removed by' moans of a dry cloth. If this method fails, a slightly damped but not wot c'otli may be used. A good tinpearance suggests high-class quality, which is an essential, in securing host returns and establishing a profitable connection on a market. A rood article should look a good article. It. is important that no egg be exported with ev'-n n snot of dirt on it.. Only non-fortilisod eggs should be packed for export, as a ferti'e egg will commence to develop nnd deteriorate much sooner than a sterile egg. This involvojt tlie removal of all males from the females. The male bird is not necessary for the production of eggs; more and better eggs will be produced without him- „ , ~ The quality of the shell has a considerable influence on the keeping quality of an egg. A thick-shelled egg is most desirable for an export trade, because it is less liable to infection than one with a thin shell and because a thin shell is much more easily broken. Breakages are not only a direct loss, but indirectly cause loss on other eggs that get soiled with the contents of the broken egg. It should always be remembered that the loss through breakages will have to be borne by the eggs that survive during handling in transit. Further, as the size of the air-coil is usually regarded as the chief guide to the age ot an egg, and as thin shells fhyour the rapid drying-down of this cell, it will be seen that such eggs much sooner become a doubtful article than is tho case with thick-shelled eggs. Losses through thinshelled can be considerably reduced by keeping tho birds well supplied with fresh crushed oyster-shell or burnt bone, and testing out all eggs with thin shells before forwarding to tho collecting depot. As a shell-forming material fresh oyster shell is most desirable. Bleached shell, such as is often collected from the seashore, is not. so good as it neither produces the desired strength of egg* shell nor the desired bloom upon it. Eggs are produced in many different shapes. Long and narrow eggs should never be packed for export, nor should deformed ami qverlarge eggs, as they are not only liable to be broken in transit, but ‘they also spoil uniformity of tho line. Ilomo markets can only bo secured with eggs of high standard quality and which are uniform in all re-spect-R. The condition of the yolk is an important matter. Tim- yolks most desired are those of a reddish-yellow colour, not pure yellow. A pale sick-coloured yolk is objectionable nnd unsuitable for export, 'whether it be eggs in the shell or egg-pulp. Good colour and flavour are largely influenced by the food supplied tn tho birds. This should consist of sound grain, plenty of green material, and untainted meat in moderation. The inclusion of yellow maize and lucerne or clovers in the ration will tend, to produce rich-coloured yolks. Generally speaking, root crops, such as mangolds, etc., if fed to excess, will produce -pale volks and thin whites. Tho white should bo firm and thick. The older the egg the thinner the white becomes. With a fresh egg, when being tested before a light, the egg content wil’ -remain firm. Conversely, the contents of an egg with a thin white- will be found to move when the slightest movement of the hand is made. Such eggs are next to useless for export. Answers to Correspondent. “A.C.’ (Eastbourne) sends the following inquiry;—“Have you any record of hens sitting while moulting during Hie winter period?” Tho answer is “No.’ If the correspondent, has conic across an instance of the sori, will be kindly forward particulars? Fertile and Infertile Eggs. A fertilised egg is susceptible to heat as* soon as laid, and the germ will begin to grow in the egg while in the nest, or in a room, during tlie hot summer weather. Blood rings appear, and increase in size as the growth advances. It will be readily seen that the market value of such eggs declines gradually until they are valueless as food On tho other’hand, infertile or sterjle eggs will withstand even the most unfavourable marketing conditions, mid arrive at their destination in an edible condition. In order to secure the very best product for market, the nests should 1h» kept clean and comfortable, the eges catbered frequently, stored in a cool, dry place, nnd marketed at least twice a week. AH male birds should be disposed of or confined as soon as (he hatching season is over. Bulky Foods. Fowls arc oflimes given rations which are so bu.lkv in fibrous materials that they starve to death, with plenty nt; food before them simply because tho bodv cannot digest the bulky mod fast enough to maintain itself, to saynothing of production. The Primo Essential. Rel-iiu only birds of strong, constitutional vigour. The males and females should bo from high-producing flocks and from flocks showing a high P£ rcpn ; of hatehablo eggs. They should show evidence of earlv maturity, and should bo from long-lived birds. Constitutional vigour is the prime essential of success.