Composition of the Uterine Secretion of the Domestic Fowl

Beadle, B. W.; Conrad, R. M.; Scott, H. M.

doi:10.3382/ps.0170498

Cited by 28 publications

(9 citation statements)

References 14 publications

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“…Neither prior production nor its rate at the time of lay is correlated with the percentage thick (Knox and Godfrey, 1934;. Uterine fluid composition of chicken and turkey oviducts is comparable (Beadle et al, 1938;Rieser et al, 1972). Shells from eggs of different age hens have an altered character as compared to eggs of different size.…”

Section: Discussionmentioning

confidence: 89%

Physical and Chemical Characteristics of Small White Turkey Eggs from Older Commercial Breeder Flocks with an Examination of Changes Due to Weight and Time after Lay

Moran

Reinhart

1979

Poultry Science

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Two commercial breeder flocks of Small White type turkeys that were older than average provided 8000 eggs. One flock (48 weeks of age) had a history of poor poult yield of eggs set while the other (55 weeks) was above average. Eggs saved for analysis (480) were selected on the basis of median weight within equal number groups categorized as being high, medium high, medium low, and low relative to the average for the entire population from each flock. Total egg, yolk, shell, outer, inner, and thick albumen weights were determined along with their solids content at 5, 6, 8, 11, and 14 days after laying (15°, 85% relative humidity). Albumen height and shell deformation were also ascertained.There were no interactions between egg source, size, and storage with all parameters measured. Both flocks had a normal frequency distribution of egg weights with the average from the older being heavier than that for the younger group (86.0 vs. 83.1 g). With both flocks the proportion of yolk and shell increased while albumen decreased as egg size was reduced. All three albumen fractions changed little in solids content and amount relative to their total as did albumen height and shell strength with changes in egg size. Small eggs lost more weight as a percentage of their initial size with time after lay than large which could be attributed to water evaporation that came in large part from the outer thin albumen. Yolk dry matter was unaltered with egg size but decreased upon storage.A comparison of shell strength between flocks showed that eggs from 55 week old breeders were poorer than 48 week hens. Conversely, the older birds had a better albumen height which was accompanied by a greater proportion of thick and less inner thin albumen than observed with eggs from the younger flock. The lower interior quality with 48-as opposed to 55-week-old birds was the only parameter measured which was in conflict with established observations based upon the chicken and suggested as a possible connection to a parallel situation involving prior reproductive capacity.1979 Poultry Sci 58:341-349

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Section: Discussionmentioning

confidence: 89%

Physical and Chemical Characteristics of Small White Turkey Eggs from Older Commercial Breeder Flocks with an Examination of Changes Due to Weight and Time after Lay

Moran

Reinhart

1979

Poultry Science

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“…The physico-chemical conditions necessary for calcium carbonate precipitation in the uterine lumen are not yet clear, but the chemical composition of the uterine fluid is known in part (BEADLE et al 1938;EL JACK and LAKE, 1967). If there is no doubt about the presence of calcium, the chemical form of C02 needs more research.…”

Section: Ix-precipitation Of Calcium Carbonate In the Uterine Lumenmentioning

confidence: 99%

Role of Acid-Base Balance in the Physiology of Egg Shell Formation

Mongin

1968

Worlds Poult. Sci. J.

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“…However, the ratio of plumping fluid:calcification fluid calcium was similar; .54 for the chicken vs. .66 for the turkey. Beadle et al (1938) reported pH values of 7.4 to 7.9, El Jack and Lake (1967) reported 7.65 and 7.71 and Mueller (1967) has reported values around 7.4. This is close to the concentration (3.7 m molar) we have found in the turkey plumping fluid.…”

Section: Resultsmentioning

confidence: 99%

“…Beadle et al (1938) reported a calcium concentration in plumping fluid of the chicken of 4.74 m-moles/liter. In particular the Ca level found in the turkey fluid was considerably lower than that reported by El Jack and Lake (1967) for the chicken.…”

Section: Resultsmentioning

confidence: 99%