Poultry Judging Practice Test 2026 – The All-in-One Guide to Master Your Judging Skills!

The term "bleaching" in egg production specifically refers to the loss of pigment in the yolk of an egg. This phenomenon often occurs due to changes in the hen's diet, particularly when the feed lacks sufficient yellow or orange pigments, such as those found in green plants or yellow corn.

When hens consume a diet low in these pigment sources, the carotenoid pigments that typically color the yolk may decrease, resulting in a paler yolk color, which is what is described as "bleaching." This is significant in egg production as consumers often associate darker yolks with higher quality or more nutritious eggs.

Understanding the concept of bleaching is important for producers who aim to meet consumer preferences and can also impact the marketability of eggs. The other options pertain to different aspects of eggs, such as shell quality, weight, and pigment increase, which do not pertain directly to the loss of color in the yolk itself.