Vitamins are organic compounds sensitive to a myriad of physical and chemical reactions that affect their potency. For example, vitamin A has five double bonds highly susceptible to oxidation, whereas vitamin E is a natural antioxidant rapidly consumed without its own protection. During feed manufacturing and storage, oxidative conditions often arise that may reduce vitamin
THE STRUCTURE OF THE EGG To be well informed of the factors influencing the quality of the egg (both hatching egg and consumer egg) and those of the incubation and hatching process it is necessary to know the structure of the egg. Below you will find a rough enumeration of the most important parts.