Consumers usually define egg quality through tangible properties, especially shell strength, albumen consistency, yolk colour and naturally, price. It is through these characteristics that the egg industry can best offer consumers the quality they demand. However, in Malaysia the industry is facing various quality problems.
This article can also be found at World Poultry Volume 18 number 6. To view the article online simply click on the link below.
Keywords: Malaysia, layers, laying hens, eggs, egg quality, albumen, yolk colour, price