Incidence of blood and meat spots in eggs from a commercial poultry farm in Ashanti region of Ghana

A ninety (90)-day study was carried out in a commercial poultry farm to determine the incidence of blood and meat spots in chicken eggs and to see if temperature variation, egg weight, egg colour and proximity of birds to a noise source is associated with their occurrence. Out of the total of 1040 eggs used in the study, 63.1% of eggs had spots, 31.7% blood spots and 31.4% meat spot. A weak significant association (X2 = 0.002, df = 4, P-value <0.05, Cramer’s V value of 0.098) existed between the occurrence of spots (blood and meat spots) and eggshell colour (brown, light brown and incomplete pigmented eggs). No association was observed between the occurrence of spots, layer strains (Novogen Brown and Lohmann Brown), egg weight and temperature variation and the proximity of birds to a noise source (generator).