A master class on assessing the quality of chicken eggs was held in the Laboratory of Animal Husbandry products of the Stavropol State Agrarian University.

Under the guidance of Professor Elena Epimakhova, students learned how to analyze shell pigmentation with a petal color tester, and marbling with the help of an ovoscope. The shape was evaluated using a caliper with further calculations of the ellipsoid Index, mass and surface area. After opening the shell, the students separately assessed the quality of the yolks, proteins and shells. The obtained samples were sent to the laboratory «Feed and Metabolism» for the assessment by the student trainees of the pH of protein and yolk on average by samples.