Wholesome drinking water to prevent watery eggs

A fresh egg has thick albumen (egg-white), whereas an egg with watery albumen is considered to be an older egg. However, it is not always the age that determines the quality of the albumen. Many factors are involved. It is now questioned if in hot summers the quality of drinking water has a role to play in the quality of the albumen. By Michael A. Grashorn and Saskia Simonovic, Department of Poultry Science, University of Hohenheim, Stuttgart, Germany ([email protected]) Freshness is th