Hyline International

While consumers and purchasers worldwide have just recently begun to demand the highest requirements for external and internal egg quality, Hy-Line International researchers have been ’ahead of the curve’ in this regard. Over the last ten years, Hy-Line scientists have recorded tens of millions of individual egg quality observations in the quest to develop a ‘better’ egg. Due to this nearly ’obsessive’ focus, Hy-Line layers are known worldwide as the leader in egg quality. Hy-Line layers possess an advantage over other breeds in terms of albumen height, consistent and uniform egg shell color through a flock with less fading during aging, resistant shells to the end of lay and through multiple cycles, internal quality free of inclusions and an ideal egg weight curve which allow producers to sell the maximum quantity of the most economical category of eggs.

In addition, the fact that eggs produced by the Hy-Line W-36 possess superior percent solids, has resulted in her becoming the dominant breed for the production of liquid egg.

Through the use of advanced instrumentation adjusted by Hy-Line scientists in conjunction with the manufactures exclusively for Hy-Line’s proprietary use, consistent and accurate measurements of both internal and external characteristics are made on Hy-Line breeding generations and commercial progeny. The Hy-Line egg quality laboratory in Dallas Center, Iowa tests more than 1 million eggs annually with data placed in an extensive database linked to individual bird performance characteristic. Evaluations are made internationally as well on Hy-line test flocks in the United Kingdom and Brazil to ascertain quality differences under differing worldwide conditions. These millions of data points are utilized in the selection of the next generation of improved Hy-Line stock.

External Quality Measured

Specially trained technicians use automated instruments to achieve a high standard of accuracy and consistency. Egg shell color data assists Hy-Line scientists to select the matings which will optimize both white and brown eggs. Shell quality is measured using a compression instrument which determines the force required to puncture the shell along with breaking strength measurements.

Internal Characteristics Evaluated

After examining the external quality, eggs are broken to determine albumen height, internal quality for the presence of protein inclusions, and yolk weight. Hy-Line’s advantage in internal egg quality is the direct byproduct of this investigation over the years. Superior albumen height is the mark of egg freshness which is a more desirable egg for consumers as is the lower incidence of meat and blood spots in Hy-Line Brown eggs. The relationship of greater yolk relative to egg mass yields improved proportion of the solids which is a highly desirable characteristic in the egg breaking industry.

Hy-Lines dedication to egg quality over the years is paying dividends as consumers demand a higher quality protein. Egg producers can count on Hy-Line’s continued commitment to this most important characteristic.