. Commercial poultry raising;. Poultry. LOCATION OF THE LIFE GERM 397 lay because there is not sufficient fat to develop the yolk. There- fore, it will be found that the best layers are neither too thin nor over-fat; rather those which are active and in good spirits from dawn to dark. Germ.—Although invisible to the naked eye, the yolk is. (Courtesy U. S. Dep't Agriculture) Fig. 259.—Yellow yolk of fresh egg. Magnified 250 times. covered by a delicate membrane, called the vitelline membrane, so named, perhaps, because clinging to this membrane is found the life germ, the really vital part of t
. Commercial poultry raising;. Poultry. LOCATION OF THE LIFE GERM 397 lay because there is not sufficient fat to develop the yolk. There- fore, it will be found that the best layers are neither too thin nor over-fat; rather those which are active and in good spirits from dawn to dark. Germ.—Although invisible to the naked eye, the yolk is. (Courtesy U. S. Dep't Agriculture) Fig. 259.—Yellow yolk of fresh egg. Magnified 250 times. covered by a delicate membrane, called the vitelline membrane, so named, perhaps, because clinging to this membrane is found the life germ, the really vital part of the egg. The contents of the yolk is called the vitellus, upon which the life germ draws for its sustenance. When a hen's vitality becomes weakened it is generally manifested in the composition of the vitelline mem-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Roberts, Howard Armstrong, 1885- [from old catalog]. Philadelphia, D. McKay
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1920
