Goose egg

details about goose egg

1. Goose egg Prepared by ; Joseph P A lex

2. Peculiarities Weight : 144g Length : 7-12 cm Circumference : >10cm Colour : white

3. Physical composition properties value Egg weight 144g Albumen weight 71.5g Yolk weight 54g Egg shell weight 18.50 Shell thickness 0.47mm

4. Chemical composition of goose eggs Parameters Chemical composition in yolk (%): Water 46.1 Protein 16.7 Fat 33.0 Ash 3.2 Chemical composition in albumen (%): Water 87.1 Protein 10.8 Ash 1.3

5. Goose egg nutrients(144g) Nutrient Calories 266 cal Total fat 19g Cholesterol 1227mg Carbohydrate 2g Fiber 0g Protein 20g

6. Comparison Chicken egg Nutrient Per 100g calories 155cal Total fat 0 g cholesterol 0 mg Sodium 166 mg Total carbohydrate 1 g Dietary fiber 0g Protein 11 g Vitamin A 0% Calcium 0% Iron 0% Goose egg Nutrient Per 100g calories 185cal Total fat 13 g cholesterol 838mg Sodium 138 mg Total carbohydrate 1 g Dietary fiber 0g Protein 11 g Vitamin A 13% Calcium 6% Iron 20%

7. INCUBATION Goose egg can be incubated by Naturally- goose, hen, Muscovy Artificially

8. INCUBATION PERIOD 28-35days It may take up to 3 days for hatching to be completed.

9. Natural incubation Natural incubation produces the best hatchability percentage Turkeys, hens and Muscovy ducks may be used better if Muscovies are used 10–15 eggs may be placed under goose 4–6 eggs under a broody hen Muscovy duck may sit on 6–8 eggs

10. turn the eggs by hand daily when the hens leave the nest After 15 days, eggs should be sprinkled with lukewarm water each time they are turned . If hatched under geese that have access to swimming facilities, the eggs need not be sprinkled with water.

11. Artificial incubation Select good quality hatching eggs laying goose eggs horizontally rather than vertically produces a higher hatch rate want to turn your eggs 90 degrees four times a day for best hatch rates periodically mist them with lukewarm water Hatching may start at 28 th day reduce the humidity and temperature of your unit just slightly to encourage hatching

12. Incubation period 28-35 days Temperature(setter) 99 o  F Humidity (setter) 65-75% ( 87 o  F on wet bulb) Transfer at 25 th day Temperature(hatcher) 98.5 o  F Humidity (hatcher) 65-80% ( 90 o  F on wet bulb)

13. Reference http:// nutritiondata.self.com/facts/dairy-and-egg-products/127/2 http:// www.livestrong.com/article/528020-nutritional-stats-on-chicken-eggs-vs-goose-eggs/ http:// www.fao.org/docrep/005/Y4359E/y4359e0a.htm https://www.incubators.org/goose-egg-incubation.html \ http:// www.european-poultry-science.com/The-structure-chemical-composition-and-time-trends-of-egg-quality-characteristics-in-high-producing-geese,QUlEPTQyMTY5OTAmTUlEPTE2MTAxNA.html

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