Climate Change Impact on Immune …
487
chemical result in the degradation of the construction of the albumen thick protein.
As the water dissolves, the water leaks to the yolk through the yolk membrane with
the toxic properties, causing the yolk to grow and weakening the vitelline membrane
and becoming extensible and facilitates the permeability of the albumin to the yolk,
which causes its appearance to be spotted. Fresh egg contains 0.5% CO 2 , which is lost
during the storage period, resulting in a change in the flavor of the eggs, increasing
pH alkalinity from 7.6 to 9.5.
There are some recommendations that must be taken into account to maintain
the high egg quality after the production such as, collecting eggs constantly 2–3
times a day, separate the eggs clean from the dirty and broken eggs, and mobilization
eggs in clean containers, storing the fresh egg in 10–13 °C and humidity ratio about
70–85%. Also, washing eggs with water temperature higher than the temperature of
eggs; because the opposite causes shrinkage of the contents of the egg, resulting in
the discharge accompanied by the entry of contaminated water into the components
of the egg through the internal gaps, causing the contamination of the egg internally
bacteria. Finally, it is possible to dip eggs in paraffin oil to close the gaps and reduce
evaporation during storage; because the process of washing eggs lead to the removal
of the shell cuticle.
Egg Shell Quality
The eggshell formation one of the processes that interferes with many factors such as
genetics, nutrition, health status, hormones and environmental factors surrounding
the birds these factors must be in a similar case to obtain the high eggshell quality.
The amount of calcium element in the shell about 2.2 g Calcium carbonate form
(94%), organic matrix (about 4%), the chicken pours about 25 mg of calcium on the
egg surface, which is formed every 15 min during the 20 h period needed to form
the eggshell. Due to the spawning of laying hens production, it deposits 24 times
more calcium in the eggshell than in its bones. The quality of the eggshell including
the color, the number of porosity, the shell strength and its durability as well as its
tolerance to stress and shock.
The birds during heat stress resort to increase the rate of breathing in the minute,
which phenomenon of panting. In this way, the excess heat is eliminated through
the surfaces of the mouth and respiratory passageways. In general, the bird begins
panting when the temperature reaches 29 °C as a visible response to stress. The
increase in the rate of panting, increase losing of CO 2 by the lungs, leading to a
decrease in its molecular pressure and consequently lower bicarbonate ions in the
blood, which leads to a decrease in hydrogen ions causing a rise in alkalinity of blood
[7].
This egg shell forming is reflected process in the uterus, where carbon dioxide
combines with water to give carbonic acid and then enters the carbonic anhydrase
enzyme in the reaction and produces carbonic acid in the mucosal cell of the secretion
of the shell (uterus). Then combines the bicarbonate with the calcium ion to form
carbonate calcium. High temperature and imbalance of pH, where the concentration
487
chemical result in the degradation of the construction of the albumen thick protein.
As the water dissolves, the water leaks to the yolk through the yolk membrane with
the toxic properties, causing the yolk to grow and weakening the vitelline membrane
and becoming extensible and facilitates the permeability of the albumin to the yolk,
which causes its appearance to be spotted. Fresh egg contains 0.5% CO 2 , which is lost
during the storage period, resulting in a change in the flavor of the eggs, increasing
pH alkalinity from 7.6 to 9.5.
There are some recommendations that must be taken into account to maintain
the high egg quality after the production such as, collecting eggs constantly 2–3
times a day, separate the eggs clean from the dirty and broken eggs, and mobilization
eggs in clean containers, storing the fresh egg in 10–13 °C and humidity ratio about
70–85%. Also, washing eggs with water temperature higher than the temperature of
eggs; because the opposite causes shrinkage of the contents of the egg, resulting in
the discharge accompanied by the entry of contaminated water into the components
of the egg through the internal gaps, causing the contamination of the egg internally
bacteria. Finally, it is possible to dip eggs in paraffin oil to close the gaps and reduce
evaporation during storage; because the process of washing eggs lead to the removal
of the shell cuticle.
Egg Shell Quality
The eggshell formation one of the processes that interferes with many factors such as
genetics, nutrition, health status, hormones and environmental factors surrounding
the birds these factors must be in a similar case to obtain the high eggshell quality.
The amount of calcium element in the shell about 2.2 g Calcium carbonate form
(94%), organic matrix (about 4%), the chicken pours about 25 mg of calcium on the
egg surface, which is formed every 15 min during the 20 h period needed to form
the eggshell. Due to the spawning of laying hens production, it deposits 24 times
more calcium in the eggshell than in its bones. The quality of the eggshell including
the color, the number of porosity, the shell strength and its durability as well as its
tolerance to stress and shock.
The birds during heat stress resort to increase the rate of breathing in the minute,
which phenomenon of panting. In this way, the excess heat is eliminated through
the surfaces of the mouth and respiratory passageways. In general, the bird begins
panting when the temperature reaches 29 °C as a visible response to stress. The
increase in the rate of panting, increase losing of CO 2 by the lungs, leading to a
decrease in its molecular pressure and consequently lower bicarbonate ions in the
blood, which leads to a decrease in hydrogen ions causing a rise in alkalinity of blood
[7].
This egg shell forming is reflected process in the uterus, where carbon dioxide
combines with water to give carbonic acid and then enters the carbonic anhydrase
enzyme in the reaction and produces carbonic acid in the mucosal cell of the secretion
of the shell (uterus). Then combines the bicarbonate with the calcium ion to form
carbonate calcium. High temperature and imbalance of pH, where the concentration