6 ppWhy do chickens bob their heads back and forth? How can baby chicks survive without a mother hen? Are fertile eggs more nutritious than nonfertile eggs? Why do chickens and turkeys have white and dark meat? In this publication you'll find the answers to these and other intriguing questions about poultry. Topics include biology, behavior, anatomy, incubation, embryology, products and food safety

Carey, John B.

Cartwright, A. Lee

Davis, Michael

Farnell, M. B.

Texas A&amp;M Repository

Biology/Behavior/AnatomyQ: Why do chickens bob their heads back and forth?A: Chicken’s eyes are located on the sides of the head, not facing the front like our eyes.This allows the chicken to see much moreof the world at one time than we can see.They can almost see behind themselves.This helps them see predators and alertsthem to danger. But their forward vision isincomplete; they have a blind spot in frontof them. They also can’t see an object withboth eyes at once. They have trouble get-ting a three-dimensional view of objects so they reposition theirheads to get the 3-D picture. That is why they bob their heads.Q: At what age do chickens begin to layeggs?A: If all necessary conditions (day length,nutrition, etc.) are met, chickens shouldbegin egg production at about 20 weeks ofage. Q: What is the average life span of a chicken?A: Many commercial laying hens are kept for up to 3 years. There are undocumented  accounts of “yard chickens” living for more than 10 years.Q: From where do chickens originate?A: Chickens were domesticated from jungle fowl in Southeast Asia many centuries ago.Q: What is the scientific name for chickens?A: The scientific name of the domestic chick-en is Gallus domesticus. The scientificname for its predecessor, the jungle fowl,is Gallus gallus.Q: How can you tell the sex of baby chicks?A: Sexing most chickens is difficult. In some lines there are genetic differences in colorbetween the sexes. In some lines there aredifferences in feathers, with the primary feath-ers of the male being shorter than those of thefemale. But these genetic differences are rareand in most lines of chickens sex can not bedetermined in this manner. Most chicks are sexed by examining thecomplex folding of the vent area (whichL-532312-06POULTRYQ&AJ. B. Carey, A. L. Cartwright, M. B. Farnell and M. Davis**Extension Poultry Specialists, The Texas A&M UniversitySystem.roughly corresponds to the anal area). Thismethod is extremely difficult and it takeslots of time and practice to acquire this skill.Q: How can baby chicks survive without a mother hen?A: Newly hatched chicks have certain inbornbehaviors. They are curious and they peckand scratch. In this way, newly hatchedchicks learn what to eat.Q: Why do hens stop laying eggs?A: Healthy hens stop laying for either of tworeasons:1) They have been in production for a while and are entering a molt;  or2) They are not stimulated appropriately by light. Hens lay when they receive the required hours of light (day length) each day.Q: How do chickens reproduce?A: The male mounts the hen from behind andstands on her back. The penis transferssemen into the cloaca of the hen. Thecloaca is a common receptacle for theintestinal tract, the reproductive systemand the urinary system. Spermatozoa arestored in accessory sex organs in thefemale. There, the spermatozoa are nour-ished and released over several weeks. So,the rooster does not have to mate with thehen each time she is to lay an egg to pro-duce fertile eggs. Hens remain highly fer-tile for about 10 days to 2 weeks after mat-ing. Then they need to mate again toincrease the fertility of the eggs laid. Hens ovulate about every 24 to 26 hours.The egg yolk has a germ cell on its sur-face. The spermatozoa fertilize this germcell. Then the albumen, or white of theegg, is secreted around the yolk by thereproductive tract.  Finally, the shell mem-branes and the shell are secreted anddeposited as the egg travels down thereproductive tract. The egg is laid throughthe cloaca. This is the way fertile eggs arelaid by the hen. The hen would still layeggs if a rooster were not around, but theeggs would not be fertile.Q: In random chicken matings, what percentof eggs produced result in male offspring?A: The sex ratio in chickens is 50:50.Q: Are poultry comfortable in a modern poultry barn? A: Yes, modern poultry facilities provide opti-mum conditions for birds to grow.Temperature, humidity, lighting, ventilation,ammonia concentration, litter condition,feed rations and water quality are con-stantly monitored to provide the birds witha healthy environment. Chickens reared ina poor environment are not productive, sogrowers have an economic incentive toraise their animals in a comfortable setting.Q: Do domesticated chickens and turkeysprefer to live outdoors?A: A properly maintained poultry barn is acomfortable environment for birds wherethey are protected from predators andhave a readily available food supply. Whendoors to poultry barns have been left openaccidently, only a few birds have actuallyleft the safety of the poultry facility.Q: Would domesticated poultry be better offif released in the wild?A: No, the natural world is a cruel and inhos-pitable environment. Feral poultry wouldimmediately face temperature extremes,predators, disease and starvation. Expertsestimate that more than 60 percent ofBobwhite Quail die each year because ofthese natural factors. Today’s poultryindustry raises birds according to strict ani-mal welfare guidelines, with the aim of pro-viding a humane environment.Q: Are U.S. poultry producers responsible forcausing avian influenza?A: No. U.S. poultry producers constantly moni-tor their birds for diseases and have pre-paredness plans and biosecurity proceduresin place to prevent disease. Commercialpoultry in the U.S. have the best possibleveterinary care. Also, poultry in modernrearing facilities are isolated from migratorybirds, which may transmit avian influenza.  Incubation/EmbryologyQ: Which part of the egg develops into a baby chicken, the yolk or the white?A: Neither. In a fertilized egg there is a groupof cells on the surface of the yolk in anarea called the germinal disc. By the timethe egg is laid by the hen, there are sever-al hundred thousand cells in this disc.These cells develop into the embryo,which eventually surrounds the yolk anduses it for food.Q: Should fertile eggs with dirty shells be incubated?A: Dirt on an egg can restrict oxygen and gasexchange in the egg. A very fine sandpaper can be used to remove soiled areas.The main problem is that the soiled areacan cause bacterial infection. It is best toincubate only clean eggs.Q: Does incubation temperature influence the sex of hatching eggs?A: Incubation temperature has nothing to dowith determining the sex of the bird.Altering the incubation temperature willonly reduce the number of eggs that hatchand threaten the health of the birds. Q: What is candling eggs and how is it done?A: Egg candling is the process of shining a bright light through the egg to examineits internal contents. One easy way to can-dle an egg is to use a small, bright flash-light. Q: Will incubation of double-yolked eggs result in “twin chickens”?A: Double-yolked eggs almost never hatch. Even though a double-yolked egg is larger,it cannot support the development of twochicks.Q: What is the purpose of turning eggs during incubation?A: The yolk is less dense than the white, so the yolk floats to the top of the egg.Turning repositions the yolk and white,keeping the yolk and the embryo frompressing against and possibly sticking tothe inside of the eggshell.Q: What is the recommended environmental temperature for newly hatched, or brood-ing, chicks?A: The brooding box should contain a rangeof temperatures at all times. The areaclose to heat lamps should be 95 degrees F, but other areas away from the light should be cooler so the chicks can cool themselves if they get too hot. If the chicks  huddle together by the light, they are too cold. If they huddle around the edges of the brooder away from the light, they are too hot. The temperature in the broodingbox can be decreased 5 degrees eachweek as the chicks get older.Products/Food SafetyQ: Are hormones used to produce poultry meat?A: No, hormones are not fed or administeredto commercial poultry. The rapid growthrates and feed efficiencies in commercialpoultry are the result of  traditional geneticselection, good nutrition, and improvedanimal husbandry practices to maintain the health and productivity of poultry.Q: Are antibiotics indiscriminately used inpoultry production?A: No, antibiotic treatment is costly and isused only under the strict supervision of apoultry veterinarian to treat sick birds or toprevent diseases that are likely to occur.When antibiotics are administered, with-drawal periods are strictly adhered to. Thisensures that no antibiotic residues remainin the meat we eat. Alternatives to antibi-otics are frequently used, including vacci-nations and probiotics (such as the benefi-cial bacteria commonly found in yogurt).Q: Are supermarket poultry injected withartificial additives and artificial flavors?A: Poultry is sometimes injected with saltsolutions and chicken broth to improvemeat tenderness, taste and shelf life.These are natural solutions that enhanceproduct quality and can reduce bacterialspoilage.Q: Why are some of the processed chickens purchased in stores yellow?A: The yellow color of chicken skin is theresult of natural pigments found in corn or other feed ingredients in the diet ofchickens.Q: What are “free range” chickens? A: Free range refers to chickens that haveaccess to an environment outside a chick-en house or sheltered area. Q: Are “free range” and “organic” poultrymore wholesome than conventionallyraised poultry? A: All poultry—whether free range, organic orconventionally raised—are fed diets thatmeet or exceed the National ResearchCouncil’s recommendations for PoultryNutrition. While the feed formulations usedby different growers may vary, the actualnutrient content and wholesomeness of allpoultry products is comparable.Q: Why do chickens and turkeys have white and dark meat?A: Different muscles do different jobs for thebird. Muscles that are used almost con-stantly, such as leg and thigh muscles, aredark. Muscles that are used to movequickly for short periods of time, such asthe wing muscles, are white. Because theywork differently, white and dark muscleshave different fuel demands and oxygenusage. The ability to store and use oxygenfor energy metabolism determines whethera muscle will appear white or dark.Q: Do eggs from Araucana chickens really have no cholesterol?A: No, they have cholesterol just like all other eggs.Q: Is it safe to eat raw eggs?A: The risk of food poisoning from bacterialcontamination is highest with raw eggs. Toreduce the risk of food poisoning, peopleshould not consume raw or lightly cookedeggs.Q: How long will table eggs stay fresh?A: Fresh eggs can be stored in a refrigerator(at 40 to 45 degrees F) for 4 to 5 weeksafter the packaging date on the carton.Hard-boiled (cooked) eggs should be keptin the refrigerator for no more than 1week.Q: What are blood spots?A: Although rare in packaged eggs, bloodspots can sometimes be found when anegg is cracked. These spots are caused bythe rupture of a blood vessel during theformation of the egg. Blood spots are mostoften found on the outer surface of theyolk. They do not indicate that an egg isfertile. After a period of time a blood spotwill dissipate, so if you see a blood spot itmeans the egg is fresh. Eggs with bloodspots are fine to consume. The blood spotcan be removed with the tine of a fork orthe tip of a knife.Another imperfection that can be found inan egg is a meat spot. Meat spots are usu-ally found in the albumen (white) of theegg. Meat spots are pieces of the oviductof the chicken that have become dislodgedduring the formation of the egg and havebeen deposited in the albumen. Eggs withmeat spots are also safe to consume. Themeat spots can be removed with the tineof a fork or the tip of a knife.Q: Is there a difference in the nutritionalquality of brown-shelled and white-shelledeggs?A: No, there is no difference. The color of theeggshell is determined by the breed of henthat lays the egg. White egg layers havewhite feathers and ear lobes, while brownegg layers usually have darker feathersand always have red ear lobes. Hens thatlay brown-shelled eggs are usually largerthan hens that lay white-shelled eggs, andthus require more food. This is why browneggs are typically more expensive thanwhite eggs.Q: Are fertile eggs more nutritious than non-fertile eggs?A: No. Most table eggs that are bought at thegrocery have no chance to be fertile any-way, because the hens are not housed withroosters.Q: How should I store my eggs at home?A: Even though most refrigerators have aplace to store eggs, eggs should be storedin the carton in which they are purchased.This is because eggshells have thousandsof tiny pores to allow gases to move inand out of the egg. Eggs not stored in thecarton can pick up odors from other itemsin the refrigerator.Q: Why is there a greenish ring around theyolk of hard-boiled eggs?A: The greenish ring is caused by a combina-tion of iron and sulfur when the egg iscooked too long or not cooled quicklyafter cooking. Such eggs are safe to eat.Q: What are the stringy pieces of whitearound the yolk?A: These strands are called chalazae. Theyare thickened pieces of the albumen(white) that help keep the yolk centered inthe egg. They do not indicate fertility andare a natural part of the egg.Q: Why is the albumen (white) sometimescloudy or greenish or yellowish in color?A: Cloudiness is caused by carbon dioxide inthe albumen that has not had time toescape through the pores in the eggshell.There is nothing wrong with these eggs,and the cloudiness indicates that the eggis very fresh. A slight green or yellow colorto the albumen of fresh eggs indicates thepresence of riboflavin (Vitamin B2). Theseeggs are safe to consume.Q: How long can I keep fresh poultry meat?A: All fresh meats should be cooked or frozenwithin 1 to 2 days after purchase.Q: How long can I keep frozen poultry meat?A: Frozen poultry meats will retain their quali-ty in the freezer for 3 to 6 months.Q: What do the terms “Fresh,” “Frozen” and“Hard Chilled” mean?A: The term “Fresh” is allowed for poultrythat has never had an internal temperaturebelow 26 degrees F. “Hard Chilled” or“Previously Hard Chilled” is used for prod-ucts whose internal temperature has beenbelow 26 degrees F but not below 0degrees F.  “Frozen” or “PreviouslyFrozen” refers to poultry that has had aninternal temperature below 0 degrees F.Q: How is the term “Organic” used on poul-try products?A: The term “Organic” cannot be used byitself. However, the U.S. Department ofAgriculture does allow the use of thephrase “certified organic by (a certifyingentity).”Q: Can avian influenza be transmitted tohumans by eating properly cooked poul-try?A: No, avian influenza is caused by a heat-sensitive virus that is easily killed by proper cooking (heating to an internaltemperature of 180 degrees F).Commercially reared poultry are con-stantly monitored for avian influenza andinfected birds would never enter the foodsupply.Conclusion – Fifty years ago, poultry wasexpensive and eaten only on special occasions.Today’s poultry industry is able to producewholesome, inexpensive products that are agreat source of protein. As a result, most peo-ple eat poultry quite often. These advances arethe result of improved nutrition, better animalhusbandry, selective breeding and enhanceddisease control. Industry personnel, researchersand government officials are continually moni-toring and making improvements in poultryproduction so that consumers will continue tohave high quality products at a low cost.Educational programs conducted by Texas Cooperative Extension serve people of all ages regardless of  socioeconomic level, race, color, sex. religion,For more information visit the Extension poultry web site at: http://gallus.tamu.edu

Poultry Q&A

Texas A&M University

Biology/Behavior/Anatomy
Q: Why do chickens bob their heads back 
and forth?
A: Chicken’s eyes are located on the sides of 
the head, not facing the front like our eyes.
This allows the chicken to see much more
of the world at one time than we can see.
They can almost see behind themselves.
This helps them see predators and alerts
them to danger. But their forward vision is
incomplete; they have a blind spot in front
of them. They also can’t see an object with
both eyes at once. They have trouble get-
ting a three-dimensional 
view of objects so they reposition their
heads to get the 3-D picture. That is why 
they bob their heads.
Q: At what age do chickens begin to lay
eggs?
A: If all necessary conditions (day length,
nutrition, etc.) are met, chickens should
begin egg production at about 20 weeks of
age. 
Q: What is the average life span of a 
chicken?
A: Many commercial laying hens are kept for 
up to 3 years. There are undocumented  
accounts of “yard chickens” living for 
more than 10 years.
Q: From where do chickens originate?
A: Chickens were domesticated from jungle 
fowl in Southeast Asia many centuries ago.
Q: What is the scientific name for chickens?
A: The scientific name of the domestic chick-
en is Gallus domesticus. The scientific
name for its predecessor, the jungle fowl,
is Gallus gallus.
Q: How can you tell the sex of baby chicks?
A: Sexing most chickens is difficult. In some 
lines there are genetic differences in color
between the sexes. In some lines there are
differences in feathers, with the primary feath-
ers of the male being shorter than those of the
female. But these genetic differences are rare
and in most lines of chickens sex can not be
determined in this manner. 
Most chicks are sexed by examining the
complex folding of the vent area (which
L-5323
12-06
POULTRY
Q&A
J. B. Carey, A. L. Cartwright, M. B. Farnell and M. Davis*
*Extension Poultry Specialists, The Texas A&M University
System.
roughly corresponds to the anal area). This
method is extremely difficult and it takes
lots of time and practice to acquire this skill.
Q: How can baby chicks survive without a 
mother hen?
A: Newly hatched chicks have certain inborn
behaviors. They are curious and they peck
and scratch. In this way, newly hatched
chicks learn what to eat.
Q: Why do hens stop laying eggs?
A: Healthy hens stop laying for either of two
reasons:
1) They have been in production for a 
while and are entering a molt;  or
2) They are not stimulated appropriately 
by light. Hens lay when they receive 
the required hours of light (day length) 
each day.
Q: How do chickens reproduce?
A: The male mounts the hen from behind and
stands on her back. The penis transfers
semen into the cloaca of the hen. The
cloaca is a common receptacle for the
intestinal tract, the reproductive system
and the urinary system. Spermatozoa are
stored in accessory sex organs in the
female. There, the spermatozoa are nour-
ished and released over several weeks. So,
the rooster does not have to mate with the
hen each time she is to lay an egg to pro-
duce fertile eggs. Hens remain highly fer-
tile for about 10 days to 2 weeks after mat-
ing. Then they need to mate again to
increase the fertility of the eggs laid. 
Hens ovulate about every 24 to 26 hours.
The egg yolk has a germ cell on its sur-
face. The spermatozoa fertilize this germ
cell. Then the albumen, or white of the
egg, is secreted around the yolk by the
reproductive tract.  Finally, the shell mem-
branes and the shell are secreted and
deposited as the egg travels down the
reproductive tract. The egg is laid through
the cloaca. This is the way fertile eggs are
laid by the hen. The hen would still lay
eggs if a rooster were not around, but the
eggs would not be fertile.
Q: In random chicken matings, what percent
of eggs produced result in male offspring?
A: The sex ratio in chickens is 50:50.
Q: Are poultry comfortable in a modern 
poultry barn? 
A: Yes, modern poultry facilities provide opti-
mum conditions for birds to grow.
Temperature, humidity, lighting, ventilation,
ammonia concentration, litter condition,
feed rations and water quality are con-
stantly monitored to provide the birds with
a healthy environment. Chickens reared in
a poor environment are not productive, so
growers have an economic incentive to
raise their animals in a comfortable setting.
Q: Do domesticated chickens and turkeys
prefer to live outdoors?
A: A properly maintained poultry barn is a
comfortable environment for birds where
they are protected from predators and
have a readily available food supply. When
doors to poultry barns have been left open
accidently, only a few birds have actually
left the safety of the poultry facility.
Q: Would domesticated poultry be better off
if released in the wild?
A: No, the natural world is a cruel and inhos-
pitable environment. Feral poultry would
immediately face temperature extremes,
predators, disease and starvation. Experts
estimate that more than 60 percent of
Bobwhite Quail die each year because of
these natural factors. Today’s poultry
industry raises birds according to strict ani-
mal welfare guidelines, with the aim of pro-
viding a humane environment.
Q: Are U.S. poultry producers responsible for
causing avian influenza?
A: No. U.S. poultry producers constantly moni-
tor their birds for diseases and have pre-
paredness plans and biosecurity procedures
in place to prevent disease. Commercial
poultry in the U.S. have the best possible
veterinary care. Also, poultry in modern
rearing facilities are isolated from migratory
birds, which may transmit avian influenza.  
Incubation/Embryology
Q: Which part of the egg develops into a 
baby chicken, the yolk or the white?
A: Neither. In a fertilized egg there is a group
of cells on the surface of the yolk in an
area called the germinal disc. By the time
the egg is laid by the hen, there are sever-
al hundred thousand cells in this disc.
These cells develop into the embryo,
which eventually surrounds the yolk and
uses it for food.
Q: Should fertile eggs with dirty shells be 
incubated?
A: Dirt on an egg can restrict oxygen and gas
exchange in the egg. A very fine sand
paper can be used to remove soiled areas.
The main problem is that the soiled area
can cause bacterial infection. It is best to
incubate only clean eggs.
Q: Does incubation temperature influence 
the sex of hatching eggs?
A: Incubation temperature has nothing to do
with determining the sex of the bird.
Altering the incubation temperature will
only reduce the number of eggs that hatch
and threaten the health of the birds. 
Q: What is candling eggs and how is it 
done?
A: Egg candling is the process of shining 
a bright light through the egg to examine
its internal contents. One easy way to can-
dle an egg is to use a small, bright flash-
light. 
Q: Will incubation of double-yolked eggs 
result in “twin chickens”?
A: Double-yolked eggs almost never hatch. 
Even though a double-yolked egg is larger,
it cannot support the development of two
chicks.
Q: What is the purpose of turning eggs 
during incubation?
A: The yolk is less dense than the white, so 
the yolk floats to the top of the egg.
Turning repositions the yolk and white,
keeping the yolk and the embryo from
pressing against and possibly sticking to
the inside of the eggshell.
Q: What is the recommended environmental 
temperature for newly hatched, or brood-
ing, chicks?
A: The brooding box should contain a range
of temperatures at all times. The area
close to heat lamps should be 95 degrees 
F, but other areas away from the light 
should be cooler so the chicks can cool 
themselves if they get too hot. If the chicks  
huddle together by the light, they are too 
cold. If they huddle around the edges of 
the brooder away from the light, they are 
too hot. The temperature in the brooding
box can be decreased 5 degrees each
week as the chicks get older.
Products/Food Safety
Q: Are hormones used to produce poultry 
meat?
A: No, hormones are not fed or administered
to commercial poultry. The rapid growth
rates and feed efficiencies in commercial
poultry are the result of  traditional genetic
selection, good nutrition, and improved
animal husbandry practices to maintain 
the health and productivity of poultry.
Q: Are antibiotics indiscriminately used in
poultry production?
A: No, antibiotic treatment is costly and is
used only under the strict supervision of a
poultry veterinarian to treat sick birds or to
prevent diseases that are likely to occur.
When antibiotics are administered, with-
drawal periods are strictly adhered to. This
ensures that no antibiotic residues remain
in the meat we eat. Alternatives to antibi-
otics are frequently used, including vacci-
nations and probiotics (such as the benefi-
cial bacteria commonly found in yogurt).
Q: Are supermarket poultry injected with
artificial additives and artificial flavors?
A: Poultry is sometimes injected with salt
solutions and chicken broth to improve
meat tenderness, taste and shelf life.
These are natural solutions that enhance
product quality and can reduce bacterial
spoilage.
Q: Why are some of the processed chickens 
purchased in stores yellow?
A: The yellow color of chicken skin is the
result of natural pigments found in corn 
or other feed ingredients in the diet of
chickens.
Q: What are “free range” chickens? 
A: Free range refers to chickens that have
access to an environment outside a chick-
en house or sheltered area. 
Q: Are “free range” and “organic” poultry
more wholesome than conventionally
raised poultry? 
A: All poultry—whether free range, organic or
conventionally raised—are fed diets that
meet or exceed the National Research
Council’s recommendations for Poultry
Nutrition. While the feed formulations used
by different growers may vary, the actual
nutrient content and wholesomeness of all
poultry products is comparable.
Q: Why do chickens and turkeys have white 
and dark meat?
A: Different muscles do different jobs for the
bird. Muscles that are used almost con-
stantly, such as leg and thigh muscles, are
dark. Muscles that are used to move
quickly for short periods of time, such as
the wing muscles, are white. Because they
work differently, white and dark muscles
have different fuel demands and oxygen
usage. The ability to store and use oxygen
for energy metabolism determines whether
a muscle will appear white or dark.
Q: Do eggs from Araucana chickens really 
have no cholesterol?
A: No, they have cholesterol just like all other 
eggs.
Q: Is it safe to eat raw eggs?
A: The risk of food poisoning from bacterial
contamination is highest with raw eggs. To
reduce the risk of food poisoning, people
should not consume raw or lightly cooked
eggs.
Q: How long will table eggs stay fresh?
A: Fresh eggs can be stored in a refrigerator
(at 40 to 45 degrees F) for 4 to 5 weeks
after the packaging date on the carton.
Hard-boiled (cooked) eggs should be kept
in the refrigerator for no more than 1
week.
Q: What are blood spots?
A: Although rare in packaged eggs, blood
spots can sometimes be found when an
egg is cracked. These spots are caused by
the rupture of a blood vessel during the
formation of the egg. Blood spots are most
often found on the outer surface of the
yolk. They do not indicate that an egg is
fertile. After a period of time a blood spot
will dissipate, so if you see a blood spot it
means the egg is fresh. Eggs with blood
spots are fine to consume. The blood spot
can be removed with the tine of a fork or
the tip of a knife.
Another imperfection that can be found in
an egg is a meat spot. Meat spots are usu-
ally found in the albumen (white) of the
egg. Meat spots are pieces of the oviduct
of the chicken that have become dislodged
during the formation of the egg and have
been deposited in the albumen. Eggs with
meat spots are also safe to consume. The
meat spots can be removed with the tine
of a fork or the tip of a knife.
Q: Is there a difference in the nutritional
quality of brown-shelled and white-shelled
eggs?
A: No, there is no difference. The color of the
eggshell is determined by the breed of hen
that lays the egg. White egg layers have
white feathers and ear lobes, while brown
egg layers usually have darker feathers
and always have red ear lobes. Hens that
lay brown-shelled eggs are usually larger
than hens that lay white-shelled eggs, and
thus require more food. This is why brown
eggs are typically more expensive than
white eggs.
Q: Are fertile eggs more nutritious than non-
fertile eggs?
A: No. Most table eggs that are bought at the
grocery have no chance to be fertile any-
way, because the hens are not housed with
roosters.
Q: How should I store my eggs at home?
A: Even though most refrigerators have a
place to store eggs, eggs should be stored
in the carton in which they are purchased.
This is because eggshells have thousands
of tiny pores to allow gases to move in
and out of the egg. Eggs not stored in the
carton can pick up odors from other items
in the refrigerator.
Q: Why is there a greenish ring around the
yolk of hard-boiled eggs?
A: The greenish ring is caused by a combina-
tion of iron and sulfur when the egg is
cooked too long or not cooled quickly
after cooking. Such eggs are safe to eat.
Q: What are the stringy pieces of white
around the yolk?
A: These strands are called chalazae. They
are thickened pieces of the albumen
(white) that help keep the yolk centered in
the egg. They do not indicate fertility and
are a natural part of the egg.
Q: Why is the albumen (white) sometimes
cloudy or greenish or yellowish in color?
A: Cloudiness is caused by carbon dioxide in
the albumen that has not had time to
escape through the pores in the eggshell.
There is nothing wrong with these eggs,
and the cloudiness indicates that the egg
is very fresh. A slight green or yellow color
to the albumen of fresh eggs indicates the
presence of riboflavin (Vitamin B2). These
eggs are safe to consume.
Q: How long can I keep fresh poultry meat?
A: All fresh meats should be cooked or frozen
within 1 to 2 days after purchase.
Q: How long can I keep frozen poultry meat?
A: Frozen poultry meats will retain their quali-
ty in the freezer for 3 to 6 months.
Q: What do the terms “Fresh,” “Frozen” and
“Hard Chilled” mean?
A: The term “Fresh” is allowed for poultry
that has never had an internal temperature
below 26 degrees F. “Hard Chilled” or
“Previously Hard Chilled” is used for prod-
ucts whose internal temperature has been
below 26 degrees F but not below 0
degrees F.  “Frozen” or “Previously
Frozen” refers to poultry that has had an
internal temperature below 0 degrees F.
Q: How is the term “Organic” used on poul-
try products?
A: The term “Organic” cannot be used by
itself. However, the U.S. Department of
Agriculture does allow the use of the
phrase “certified organic by (a certifying
entity).”
Q: Can avian influenza be transmitted to
humans by eating properly cooked poul-
try?
A: No, avian influenza is caused by a heat-
sensitive virus that is easily killed by 
proper cooking (heating to an internal
temperature of 180 degrees F).
Commercially reared poultry are con-
stantly monitored for avian influenza and
infected birds would never enter the food
supply.
Conclusion – Fifty years ago, poultry was
expensive and eaten only on special occasions.
Today’s poultry industry is able to produce
wholesome, inexpensive products that are a
great source of protein. As a result, most peo-
ple eat poultry quite often. These advances are
the result of improved nutrition, better animal
husbandry, selective breeding and enhanced
disease control. Industry personnel, researchers
and government officials are continually moni-
toring and making improvements in poultry
production so that consumers will continue to
have high quality products at a low cost.
Educational programs conducted by Texas Cooperative Extension serve people of all ages regardless of  socioeconomic level, race, color, sex. religion,
For more information visit the Extension poultry web site at: http://gallus.tamu.edu


English

https://oaktrust.library.tamu.edu/bitstream/1969.1/86845/1/pdf_1117.pdf

Poultry Q&A

Abstract

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Texas A&M University

Poultry Q&A

Abstract

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Full text

Available Versions

Texas A&amp;M Repository

Texas A&M University

Texas A&M Repository