Question

How can we identify good and bad fish egg in a sample .

Answer 1

Answer:Egg shell quality and egg internal quality are of major importance to the egg industry worldwide.

This review covers the formation of the hen’s egg and ways of measuring egg shell quality and egg internal

quality. Egg shell quality may be measured as egg size, egg specific gravity and shell color, shell breaking

strength, shell deformation (destructive or non-destructive), shell weight, percentage shell, shell thickness

and shell ultra structure. New methods emerge from time to time. Egg internal quality is measured as yolk color,

the integrity of the perivitelline membrane and albumen quality. Factors that affect egg shell quality and egg

internal quality are reviewed. The complexity of the process of egg shell formation means that imperfections

can arise in a number of places in the oviduct of the hen. Egg shell quality may be affected by the strain and

age of hen; induced moult; nutritional factors such as calcium, phosphorus, vitamins, water quality, non-starch

polysaccharides, enzymes, contamination of feed; general stress and heat stress; disease, production system,

or addition of proprietary products to the diets. Egg internal quality may be affected by storage; hen strain and

age; induced moult, nutrition and disease. An understanding of the range of factors that affect egg shell quality

and egg internal quality is essential for the production of eggs of high quality.

Explanation:

Answer 2

Explanation:

Vitamin

Sources

Essential for

Deficiency disease

1.

Vitamin A

Milk, butter, cheese, tomatoes, carrots, cod liver oil, yellow fruits

Good eyesight

Night-blindness (poor night vision)

2.

Vitamin B complex

(mixture of several vitamins)

Milk, eggs, cheese, meat, liver, husk of cereals and pulses

Digestion, growth

Beri-beri (nervousness, loss of appetite, paralysis)

3.

Vitamin C (ascorbic acid

Citrus fruits (orange, lemon, lime), green vegetables, tomatoes

Muscles and teeth

Scurvy (bleeding of gums and swelling of joints)

4.

Vitamin D (produced by sun in skin)

Milk, yellow of egg, liver, fish liver oil, especially sunlight, cod liver oil.

Strong bones and teeth

Rickets (decaying teeth, weak bones) in children and osteomalacia in adults

5.

Vitamin K (made by bacteria in large intestine)

Leafy green vegetables (spinach, cabbage)

Blood clotting

Haemorrhage (bleeding)

Chemical element

Sources

Functions

Deficiency effect/disease

1.

Calcium

, cheese, milk, green leafy vegetables, pulses, eggs, meat

Bone and teeth formation, blood clotting, Muscle activity

Rickets, Brittle bones, excessive bleeding, bad muscle movement

2.

Phosphorus

Fish, eggs, meat, milk, cheese, potatoes,

Bone and teeth formation, nucleic acid formation, energy transfer, ATP

Bad bones and teeth body weakness

3.

Potassium

Beef, eggs, milk cheese, potatoes

Osmocontrol-blood and tissue fluid, nerve impulse conduction

Muscle weakness and paralysis

4.

Sodium

Salt, cheese, bread, butter

Osmocontrol-blood and tissue fluid, nerve impulse conduction, Gastric juice, HCl acid

Dehydration, extreme weakness

5.

Magnesium

Cheese and green vegetables

Energy transfer, bone and teeth formation

Activity of muscles and nerves, weakness

6.

Iron

meat, liver, eggs, green leafy vegetables

Blood haemoglobin formation, Muscle myoglobin formation, Enzyme activity

Anaemia

7.

Iodine

Sea fish, iodised salt

Thyroid gland function

Goitre (enlarged thyroid), abnormal metabolism

8.

Fluorine

Sea fish, tea, and some drinking water

Bone and teeth formation

Dental cavities