Vitamin D has been shown to improve egg shell strength, which helps keeps eggs fresher over time. (Hyline, Roberts, USDA Nutrient Database)
Commitment to Freshness
27 Points of Quality and Freshness
To ensure Eggland’s Best remains the leader in nutrition and freshness, we conduct more than 75,000 tests each year, and created a “27 Points of Quality and Freshness” Program.
All Eggland’s Best Eggs are kept segregated from any other eggs during processing and are stamped with an “EB” to ensure that Eggland’s Best cartons are filled only with eggs that meet its high standards for freshness, quality, nutrition and taste.
- Eggland’s Best Inc. Specifications Requiring USDA Certification. December 1, 2010.
- Eggland’s Best Inc. Operating Standards Manual. March 15, 2011.
- Hy-line 2010. Hyline Variety W-36 Commercial Management Guide 2009-2011. Hyline International. West Des Moines, IA.
- Jacob, J.P., R.D. Miles, and F.B. Mather, 1998. Egg Quality. University of Florida IFAS Extension. Document PS24.
- Jones, D.R. and M.T. Musgrove, 2005. Effects of extended storage on egg quality factors. Poult. Sci. 84: 1774-1777.
- Kirunda, D.F., and S.R. McKee, 2000. Relating quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyzer. Poult. Sci. 79: 1189-1193.
- Kralik, G., Z. Gajcevic, P. Suchy, E. Strakova, and D. Hanzek, 2009. Effects of dietary selenium source and storage on internal quality of eggs. ACTA VET. BRNO 78:219-222.
- Lichovnikova, M., L. Zeman and J. Jandasek, 2008. The effect of feeding untreated rapeseed and iodine supplement on egg quality. Czech J. Animal Science 53:77-82.
- Mabe, I., C. Rapp, M.M. Bain, and Y. Nys, 2003. Supplementation of a corn-soybean meal diet with manganese, copper, and zinc from organic or inorganic sources improves eggshell quality in aged laying hens. Poult. Sci. 82: 1903-1913.