Influence of Shell Quality on Bacterial Infection of the Commercial Henis Egg

Two hundred and forty random of fresh and commercially defective hen’s eggs collectd from zagazig farms were subjected for physical and bacteriological examinationCandling inspection of commercially defective eggsindicated that the cracked shell and sided yolk were the mostdefects t n eggs. The native chicken eggs showed crackedshell, sided yolk, stuck yolk and cloudy white atpercentages of 35.0, 35.0, 17.5 and 12.5 respectively, whilethe percentage was 30.0, 50.0, 12.5 and 7.5 i n the whiteshell eggs and 37.5, 35.0, 20.0 and 7.5 in the brown shelleggs respectively.The physical examination of egg shell quality revealedthat the native chicken eggs had the highest value for poreconcentration/0.25 cm2 of egg shell and the lowest specificgravity, as compared with the other two farm strains.Fresh eggs. had higher specific gravity than the commercially defective eggsThe bacteriological examination revealed that 45%, 37.5% and35% of freshnative chicken; white and brown,contaminated respectively, corresopondingly,72.5%,65%and 70% of commercially