Hello. my chickens started laying eggs with green yolks. Wheat feed, compound feed, soaked crackers, I give the pumpkin a green peel and a yellow inside. Maybe from her? Thank you. (Victor)
If the color is the result of the feed
Victor, good afternoon. You know, usually the color of the yolk can depend on the food and some coloring pigments (for example, from grass and greenery), but not always. Here, of course, you first need to see whether all chickens have such eggs or only individual units. If everyone has them and you are confident in their freshness, then try replacing the food, eliminating something from the diet that, in your opinion, can give such an effect. If only a few, or even just one, have green yolks, then this is not a good sign.
Possible illness
But do not forget - the effect of staining the yolk can be associated with viral and other ailments. Therefore, it doesn’t hurt to play it safe and give the laying hens a course of any available antibiotic. For prophylaxis, small doses can generally be given once every 2-3 months. I also know that this effect can occur in old chickens or those who have been ill with something.
In any case, you will need to observe the bird for some time to track its reaction.
Video « How it's done. Eggs»
Want to learn more about how eggs are produced industrially? Then this video will be interesting.
Have you ever wondered what determines the color of a chicken's eggs? After all, there are shells of different colors, both white and all sorts of brown shades. What are these – different types of eggs or a sign of quality? Let's try to figure out what affects the pigmentation of the shell and yolk. And at the same time, we’ll find out why you shouldn’t choose this product based on color.
Factors that determine shell color
There is an opinion among ordinary people that the composition of eggs Brown more natural, so to speak, homemade. In fact, the quality of the product produced by a laying hen depends on many factors. But the color does not in any way affect the taste or quality of the eggs. And vice versa, the conditions of keeping and feeding the chicken in no way affect the color of the future fried egg. And yet, what does it depend on? different colour chicken eggs?
Factor 1. Breed
So, the color of the shell in the products laid by domestic and industrial chickens depends on the breed of bird. At the same time, the ability to lay eggs of a certain color is determined genetically. That is, the same chicken throughout its life produces fruits with a shell of some kind a certain color. And the following pattern is often observed: the color of the shell depends on the coloring of the feathers.
Thus, laying hens with white feathers mainly lay white, but speckled and golden birds lay brown. To know for sure what color your chicken's eggs will be, take a closer look at her earlobe. If it is white, then the eggs will have the same color. Chickens with red lobes will have a brown shell color.
Each breed of chicken has certain color characteristics. So, Leghorns and Russian Whites have plumage white, and their shells are the same color. By the way, these breeds are distinguished by the highest egg production. That is why in shops and markets it prevails protein product with a white shell.
IN household They prefer to have birds that can lay eggs and confidently gain weight. Such breeds are mostly brown in color, and accordingly their eggs acquire the same color. These include Dominican laying hens, Rhode Island, Orpington and other meat and egg chickens.
For some reason, people have the opinion that since domestic eggs have a brown tint, this is a sign of their naturalness. One way or another, this stereotype is based on the subconscious and has nothing to do with common sense. But farmers are developing new breeds that lay eggs well and produce brown eggs to win the favor of buyers.
By the way, we are all used to seeing chicken products with white and brown shells on our table. And in South America There is a specific breed of chicken that lays bluish-green eggs. The chickens themselves look very original: they do not have tails, but feather decorations have formed on their heads due to mustaches and beards. The breed is called “Araucana” - in honor of the name of the Indian tribe that bred such chickens.
In the middle of the last century, testicles from Araucanian chickens gained unprecedented popularity, but why? Among Americans, an opinion has emerged that the protein product of these strange birds contains several times more useful substances, and cholesterol levels, on the contrary, are significantly lower than in regular eggs. However, later studies showed that chemical composition such eggs are no different from others, and the hype has passed.
Factor 2. Environmental conditions
The color intensity of the shell varies from pale, creamy shades to rich reddish ones. What does this depend on? The color of the shell is influenced by various external factors: air temperature, stressful situations, illness. The brownish tint is produced by a pigment called protoporphyrin. It is found in hemoglobin and various vitamins, and is quite common in many forms of living nature.
The more time it takes for the fetus to pass through the oviduct, the more intensely it is colored. This happens because porphyrin acts on the shell longer. Also, the intensity of the color depends on the period of oviposition: the first ones usually turn out darker.
Scientific research has proven that the color pigment that influences the formation of color is located in the cells of the uterine organ of the laying hen. Therefore, the color of the shell is determined even at the initial stages of egg formation.
What affects the color of the yolk?
Color egg yolk sometimes worries both beginners and experienced housewives. Let's figure out why the yolks in one egg are pale yellow, in another they have a bright, rich hue, and in the third there may even be a poisonous orange yolk.
The color of the yolk is a consequence of the influence of pigments belonging to the group of carotenoids. Carotenoids are natural pigments and give color to plants and fruits. However, not all types of pigment affect the color of the yolk. For example, beta-carotene, which makes carrots orange, will not affect the color of the yolk. But the pigments lutein or xanthophyll can achieve bright color egg yolk.
The color of the yolk depends on the bird's diet. If the chicken eats foods rich in yellow pigment, then the yolk will have a more saturated yellow or orange tint. This effect is achieved by bright yellow corn and grass meal. If you feed chickens with pale varieties of corn and alfalfa, the color of the yolk will be pale yellow. When feeding with colorless food, the yolk will have a barely noticeable yellow tint.
This indicator is not a sign of freshness, naturalness or nutritional value egg product. But producers of eggs for sale try to feed laying hens with brightly colored feed to make the product look more attractive to the buyer. Interesting fact: for some reason the yolk contains more protein than the protein itself, so the benefits of the yolk are not measured by the shade.
Simple chemical processes explain why chicken eggs come in different shades both inside and outside. And these factors cannot be decisive when choosing a protein-rich product for your table.
Video “Myths about chicken eggs”
The video debunks several myths that relate to the chicken product.
Under the action of enzymes secreted by microorganisms, the various components of the egg decompose with the formation of specific decomposition products. The changes caused by bacteria are very diverse and depend on their properties and biochemical activity, as well as on where the main focus of decay is located. Thus, during rotting caused by bacteria of the genus Pseudomonas (Ps. fluorescens, Ps. aeruginosa), the white becomes gray, cloudy and liquefied; subsequently, the white and yolk acquire a greenish tint, turning into a dark green color. Green color contents may also be due to the development of Staph. aureus.
Under the influence of putrefactive aerobic bacilli, the yolk becomes light yellow. As a result of the destruction of the yolk membrane, the protein and yolk are mixed, which results in the formation of a homogeneous cloudy liquid mass. During ovoscopy, such an egg is not visible.
Bact. prodigiosum, M. roseus, as well as some yeasts and molds that form a red pigment, developing in the egg, color its contents in pink color. During ovoscopy, a red tint is noticeable in the yolk. There is a reddening of the protein of varying intensity, which can be liquefied or viscous.
When Proteus vulgaris, E. coli, as well as other putrefactive microorganisms multiply in an egg, the contents look black and cloudy and are not visible during ovoscopy. The yolk floats freely in the liquid white, which can also be granular and viscous, with green or brown tint. Characterized by the presence large quantity gases in the egg.
In most cases, several types of putrefactive microorganisms develop in the egg, giving its contents putrefactive or sour smell. With ovoscopy, this type of damage is very difficult to determine.
As a result of rotting of the contents of the egg, which occurs under the influence of anaerobic clostridia, tryptophan breaks down with the formation of hydrogen sulfide, skatole and indole, which have a strong unpleasant odor.
Due to the effect of bacteria on the carbohydrates in the egg contents, they ferment with the formation of lactic acid, vinegar and other organic acids, increasing the acidity of the egg mass.
The intensive development of microorganisms causes the occurrence of various defects food eggs, among which the most common are “small spot”, “bacterial cuff” and “drying”.
A small spot or speck. This defect is formed during the development of molds on the subshell membranes and is characterized by the appearance of different colored mycelial spots, clearly visible during ovoscopy. Molds of the genus Penicillium produce yellow-green or blue-green pinpoint spots, the genus Cladosporium produces dark green and black colonies, Aspergillus produces black colonies, and Sporotrichum produces red or pink colonies.
Bacterial cuff and drying. These defects are caused by putrefactive bacteria that liquefy the protein, which most often takes on a greenish color. The hailstones are destroyed, as a result of which the yolk floats up and dries to the shell shell (drying), the yolk shell loses strength and breaks. Foul-smelling gases penetrate through the pores of the shell, under the pressure of which the shell can burst. Eggs with the defect “bacterial cuff” are classified as technical waste and are not used for food purposes.
The eggs of a healthy bird, as noted earlier, do not contain microorganisms. The sterility of eggs under appropriate storage conditions can be maintained for a long time, despite the presence of pores in the shell. This is explained by the fact that the egg is a living germ cell with natural immunity. The protection of the egg from the penetration and proliferation of microbes in it is provided by the shell, subshell membranes and the bactericidal properties of the protein. When an egg is laid, a layer of mucus is deposited on the surface of the shell, which, when dried, forms a film above the shell - the cuticle. The cuticle contains lysozyme, which has a bactericidal effect. The cuticle is easily damaged, so it is not recommended to wash eggs intended for storage. The shell membranes also contain lysozyme.
Egg white has the most powerful bactericidal effect; it can kill many microorganisms, especially gram-positive rods, molds and yeast.
Bactericidal ability of protein due to the presence of antibiotic substances in it: lysozyme, avidin, ovoconalbumin, ovomucoid, ovomucin and carbon dioxide, which kill or inhibit the growth of microorganisms. In addition, the proliferation of microbes in protein is suppressed by its high pH (9.2) and the resistance of protein proteins to the effects of proteolytic enzymes of microorganisms. The inner layer of protein adjacent to the yolk has a stronger antimicrobial effect. The shell, shell membranes and egg white of freshly laid eggs have the most pronounced antimicrobial properties.
During storage they gradually change physicochemical characteristics egg contents (it dries out, the pH of the protein increases); the antimicrobial effect of the protein, shell and subshell membranes is weakened, as lysozyme and other bactericidal substances are inactivated; the pores of the shell become more permeable. All this creates favorable conditions for the penetration and reproduction of microorganisms in the egg. In order to slow down the natural biochemical changes in the egg and preserve protective properties shells, shells and egg white, it is necessary to store eggs in cool, dry rooms at a temperature of -2 to 0 o C and a relative humidity of no higher than 85%.
Under conditions of elevated temperatures and high humidity, the inactivation of bactericidal substances in eggs is accelerated. For example, if eggs are stored at high humidity and a temperature of 16-18 ° C and above, then after 5-6 days mobile mesophilic bacteria penetrate into them, whereas at temperatures below 15 ° C and low air humidity (60-65%) the penetration and development of mesophilic microbes in the egg is greatly slowed down.
With a decrease in the bactericidal activity of the shell and sub-shell membranes, microorganisms located on the surface of the egg penetrate through the shell and sub-shell membranes into the contents of the egg. Bacteria, having penetrated through the pores of the shell, multiply on the outer shell membrane at the site of penetration, forming small colonies. Under the influence of proteolytic enzymes of bacteria, the shell membranes dissolve, bacteria penetrate into the contents of the egg and actively grow and multiply in the yolk of the egg.
Spores of molds and actinomycetes due to big size cannot penetrate through the pores of the shell, so they germinate on its surface, forming small colonies, after which the mycelium threads penetrate the pore, mechanically pushing apart the cells of the subshell membranes. Moistening the shell accelerates spore germination. After this, molds and actinomycetes multiply, forming small colonies on the shell membranes, the shell of the air chamber and the outer surface of the protein. The mycelium then penetrates the protein, where large colonies are formed.
When putrefactive bacteria, mold fungi, actinomycetes and other microorganisms multiply in an egg, under the influence of the enzymes they secrete, the components of the egg (white, yolk) decompose with the formation of specific breakdown products of proteins, fats, carbohydrates, lecithin, i.e., its spoilage occurs. Depending on which component of the egg (white or yolk) microorganisms multiply, their biochemical activity and other physiological characteristics changes in the contents of the egg are varied. Thus, when aerobic putrefactive bacteria of the genus Pseudomonas and Staphylococcus aureus multiply, the protein becomes gray, cloudy and liquefied, and subsequently the white and yolk acquire a greenish tint, turning into a dark green color (green rot).
As a result of the proliferation of aerobic putrefactive bacilli, the yolk becomes light yellow. Due to the destruction of the yolk membrane, the protein is mixed with the yolk, and a homogeneous cloudy liquid mass is formed. During ovoscopy, such an egg is not visible.
Reproduction in the egg of the miraculous rod, pink micrococcus, as well as some yeasts and molds that form a red pigment, causes its contents to turn pink or red.
During ovoscopy, a red tint is noticeable in the yolk and redness of the white, which can be liquefied or viscous (red or pink rot). In the case when Escherichia coli, Proteus bacillus, some bacteria of the genus Pseudomonas and other putrefactive microbes multiply in the egg, the contents become black and cloudy and cannot be seen through ovoscopy.
The yolk is cloudy, floating freely in the liquid white, which can be grainy and viscous, with a green or brown tint. Due to the formation of a large number of age gases,
There is no pressure inside the egg, so the shell breaks and the contents of the egg emit a fecal odor (black rot). Spoilage of eggs caused by putrefactive bacteria, in which they are not visible during ovoscopy, is called “bacterial cuff.”
In addition to putrefactive bacteria, molds and actinomycetes often multiply in eggs. When molds multiply on the shell membranes, where they form colonies in the form of colored spots, depending on the size of the colonies, a defect is distinguished: “small or big spot" When the shell membranes are completely covered with colonies of mold fungi, the white and yolk are mixed, the egg is not visible during ovoscopy, the defect is called “moldy cuff.”
Eggs with signs of spoilage (bacterial cuff) and moldy cuff are unsuitable for food purposes. In case of a “small or large spot” defect, the eggs are used after laboratory testing as directed by the sanitary authorities.
"Features of sanitary and microbiological control of raw materials and food products of animal origin": tutorial/ comp. N.I. Khamnaeva - Ulan-Ude: Publishing house of ESGTU
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In chapter Other culinary to the question At the end of cooking, I added an egg, and the white turned out to be greenish and liquid, but did not stink. Is it possible to eat this? given by the author Joni Joni the best answer is For the future, break eggs over a glass, and not over the dish being prepared; if you come across a spoiled one, then at least your efforts will not be in vain.
I would throw away the spoiled stuff. Your health is more valuable.
Answer from Yoidit? He's a Monument![guru]
I don’t recommend it. This dish is worth nothing compared to health and especially life. Don’t waste your time!
Answer from Natali[active]
NO!
When putrefactive bacteria, mold fungi, actinomycetes and other microorganisms multiply in an egg, under the influence of the enzymes they secrete, the components of the egg (white, yolk) decompose with the formation of specific breakdown products of proteins, fats, carbohydrates, lecithin, i.e., its spoilage occurs. Depending on which component of the egg (white or yolk) microorganisms multiply, their biochemical activity and other physiological characteristics, changes in the contents of the egg vary. Thus, when aerobic putrefactive bacteria of the genus Pseudomonas and Staphylococcus aureus multiply, the protein becomes gray, cloudy and liquefied, then the white and yolk acquire a greenish tint, turning into a dark green color (green rot). As a result of the proliferation of aerobic putrefactive bacilli, the yolk becomes light yellow in color.
