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Eggs were obtained from three brown and three white shell commercial layer strains during 12 28-day production periods. Forty-eight eggs were randomly selected from each of the six strains during the last week of each period.The 61.5-g average egg weight for the brown shell eggs was significantly greater than the 60.3-g average weight of the white shell eggs. Significant differences were also found for the component parts. The overall means for percent shell were 9.35 and 8.65, for percent yolk 27.6 and 26.8, and for percent albumen 63.1 and 64.5 for the white shell eggs and the brown shell eggs, respectively.The only significant difference found in chemical composition was the percentage of albumen solids, which was 11.2 for the brown shell eggs and 10.8 for the white shell eggs. (

Eggs were obtained from eight commercial egg production houses over 12 months. The effects of age of bird and season of the year on Haugh units and egg composition were analyzed. Haugh units decreased significantly and egg weight increased significantly as age of bird increased. No seasonal effects on either Haugh units or egg weight were observed. Yolk weight and percentage of yolk increased significantly as the bird aged but were not significantly affected by season of the year. Albumen weight increased as the age of bird increased, whereas percentage of albumen decreased due to the increase in percentage of yolk associated with increasing age of bird. No seasonal effects were noted. (