by " Jill" <news@[EMAIL PROTECTED]
>
Apr 15, 2008 at 08:44 AM
pecan wrote:
>
> Hi Jill,
>
> Yes, she was one of the commercial layers, but I do supplement their
> food.
That only keeps it better for a little longer, you cannot get past the
genetics.
And the quality of the eggs is VERY bad, mostly. The shells
> are so thin and vulnerable that some go rotten after a week!
Eeekkk -
The poor shell quality is one of the major reasons for the commercial
birds
being culled at 18 months or so.
The lower and lower percentage of eggs that can be sold "in shell" as
opposed to liquid declines so as to be uneconomic, add to that a rapidly
increasing incidence of egg peritionitis because the shells cannot cope
with
passing down the tracts etc and the case is clear.
> I've
> given myself a bad reputation by being unaware of that.
> Sigh.
mega eeekkk
That is why eggs for sale should be candled. It shows up any minor cracks
which let in infection.
--
regards
Jill Bowis
Domestic Poultry and Waterfowl Solutions
Herbaceous; Herb and Alpine Nursery
Seasonal Farm Food
http://www.kintaline.co.uk
