Eggs are a unique product and serve to feed people of all ages. They have a very
high nutritional value, because they contain a relatively high percentage of proteins, minerals,
vitamins. Some researchers emphasize that eggs, in addition to high nutritional value, provide
many health benefits, and have immuno stimulating, therapeutic and functional properties,
which makes them universal products.
Although the number of eggs (load capacity), food conversion and mortality are still
considered to be the main indicators for calculating the production index or the economic
performance of egg production, producers must increasingly take into account the quality of eggs in
order to meet consumer demand. This means that special attention should be paid to egg
structure (proportion and yield of shell, white and yolk), which we touched on in this paper.
