Effect of Animal Fat, Arsonic Acid and Range vs. Confinement Rearing on Egg Quality

Abstract

QUALITY and price are probably the two most important factors in the marketing of eggs, price in turn being largely dependent on quality. A number of factors are known to influence egg quality, among them being certain foodstuffs fed to layers. The rather widespread introduction into layer rations of certain animal fats during recent years is therefore of interest because of their possible effect on egg quality. Carver et al. (1955) reported that the flavour of neither fresh nor stored eggs was adversely affected by the inclusion of 3 percent of No. 2 tallow in the diet of laying hens. No other evidence has come to our notice to show the effect of fats or 3-nitro, 4-hydroxyphenylarsonic acid (3-nitro) on egg quality. PROCEDURE To further test any effect produced, an experiment was set up involving 12 groups of Rhode Island Red pullets, one-half of which were reared on range and . . .