Eggshell quality is a significant characteristic that influences consumer preferences. Eggshell translucency is a common defect in the appearance of eggshells, which are characterized by gray spots that are visible to the naked eye under natural light. The presence of various defects resulting from eggshell translucency has caused a decrease in consumer willingness to purchase eggs, leading to considerable economic losses in the egg industry. Although the impact of eggshell translucency on food safety, egg quality, and hatchability has been extensively investigated, the classification and causes of eggshell translucency remain unclear and lack a systematic summary. In recent studies, new interpretations of evaluation methods and causes of eggshell translucency have been proposed, along with numerous innovative solutions. Therefore, this paper aims to provide a comprehensive review of the evaluation methods, classification, causes, effects, and influencing factors of eggshell translucency and to summarize the treatments for translucent eggs. We believe that this review will serve as a valuable reference for researchers involved in the study of translucent eggs.

In recent years, ready-to-eat soft-boiled chicken eggs, with coagulated whites and semi-solid yolks have become popular among Chinese consumers due to their convenience, tender texture, and nutritional benefits. However, the standards for these products are currently inconsistent, and quality evaluation parameters and food safety issues remain unclear. Softness ratio, representing the semi-liquid yolk proportion in a cross-section, was defined through a survey of different brands of ready-to-eat soft-boiled chicken eggs. By accounting for egg weight and cooking time, optimal softness under specific conditions was determined. A quality evaluation method was established based on the softness ratio and shelling score. Finally, the safety of soft-boiled chicken eggs was assessed by measuring yolk center temperature. The optimal softness ratio was 0.46 to 0.64. Optimal cooking times in boiling water (100°C) with a 5:1 water-to-egg ratio were 300 s for 43 to 48 g eggs, 330 seconds for 48 to 53g, 350 s for 53 to 58 g, and 370 s for 58 to 63g. After cooking, eggs were cooled for 6 min in an ice water mixture with a 3:1 water-to-egg ratio. Shelling scores (0-5) depended on the egg white surface exposed post-shelling, peaking at an air cell diameter of 21.55 ± 2.26 mm. Egg weight and shelling score had a correlation of -0.41, while egg white springiness and shelling score had a correlation of 0.86. Ensuring core yolk pasteurization standards was difficult, thus stricter management or whole egg irradiation was suggested for safety.

There was no significant difference in the composition and content of fatty acids in eggs among different breeds initially, but following the supplementation of flaxseed oil, Dwarf Layer were observed to deposit more n-3 polyunsaturated fatty acid (PUFA) in eggs. Currently, there is limited research on the mechanisms underlying the differences in egg composition among different breeds. Therefore, in this study, 150 twenty-four-wk-old hens of each breed, including the Dwarf Layer and White Leghorn, were fed either a basal diet or a diet supplemented with 2.5% flaxseed oil. After 28 d, eggs and liver samples were collected to determine fatty acid composition, and serum, liver, intestine, and follicles were collected for subsequent biochemical, intestinal morphology, and lipid metabolism-related genes expression analysis. Duodenal contents were collected for microbial analysis. The results showed that there was no significant difference in the content and deposition efficiency of total n-3 PUFA in the liver of the 2 breeds, but the content and deposition efficiency of total n-3 PUFA in the egg of Dwarf Layer were significantly higher than those of White Leghorn after feeding flaxseed oil. Flaxseed oil and breeds did not have significant effects on cholesterol (CHO), free fatty acids (NEFA), low-density lipoprotein (LDL), and estrogen (E₂) levels. After feeding with flaxseed oil, the villus height and the villus-to-crypt ratio in both breeds were increased and duodenal crypt depth was decreased. The villus-to-crypt ratio (4.78 vs. 3.60) in the duodenum of Dwarf Layer was significantly higher than that in White Leghorn after feeding with flaxseed oil. Flaxseed oil can impact the gut microbiota in the duodenum and reduce the microbiota associated with fatty acid breakdown, such as Romboutsia, Subdolibranulum, Lachnochlostridium, and Clostridium. This may mean that less ALA can be decomposed and more ALA can be absorbed into the body. Additionally, after feeding flaxseed oil, the mRNA levels of elongation enzymes 5 (ELOVL5), fatty acid desaturase 1 (FADS1), and fatty acid transporter 1 (FATP1) in the liver of Dwarf Layer were significantly higher than those in White Leghorn, while the mRNA levels of peroxisome proliferator-activated receptor alpha (PPAR), carnitine palmitoyl transferase 1 (CPT1), Acyl CoA oxidase 1 (ACOX1), and Acyl-CoA synthetase (ACSL) were significantly lower than those in White Leghorn. The mRNA level of FABP1 in the duodenum of Dwarf Layer was significantly higher than that of White Leghorn, while the mRNA level of FATP1 was significantly lower than that of White Leghorn. The protein levels of ELOVL5 in the liver of Dwarf Layer and very low-density lipoprotein receptor (VLDLR) in the follicles were significantly higher than those of White Leghorn. In summary, after feeding flaxseed oil, the higher ratio of villus height to crypt depth in Dwarf Layer allows more α-linolenic acid (ALA) to be absorbed into the body. The higher mRNA expression of FADS1, ELOVL5, and FATP1, as well as the higher protein expression of ELOVL5 in the liver of Dwarf Layer enhance the conversion of ALA into DHA. The higher protein expression of VLDLR in follicles of Dwarf Layer allows more n-3 PUFA to deposit in the follicles. These combined factors contribute to the Dwarf Layer's ability to deposit higher levels of n-3 PUFA in eggs, as well as improving the deposition efficiency of n-3 PUFA.

Broiler products mainly refer to breast and leg meat, and also include wings. The price of wings is relatively high, about twice that of breast and leg meat. However, in this study, the incidence of wing bone deformity reaches more than 10 %. Such a high fracture rate reduces the quality and benefits of wing products. It is necessary to study the wing bones, find the relevant gene loci and enhance the strength of wing bones. A total of 436 Cornish White chickens were used as experimental birds. The weight, length, width, strength and toughness of ulna, radius, humerus and tibia, as well as growth and breast muscle traits, were measured, and correlation analysis was performed. A genome-wide association study (GWAS) was performed and a linear mixed model was used to analyze 39,000 SNPs from a self-developed broiler microarray. The genetic parameters of the traits were calculated. The results showed that the coefficient of variation of the toughness of the wing bone was greater than 20 %, and that of the ulna was 34.45 %. Wing bone traits were negatively correlated with feed conversion ratio and positively correlated with tibia traits and growth traits, reaching 0.8, and weakly correlated with breast muscle traits (P > 0.05). The heritability of wing bone traits was low, and the heritability of humerus strength was the highest (0.27). There were 27 significant SNP in the GWAS results, with the lowest P value being 2.263 × 10^-7. Eight bone-related genes, represented by nucleotide binding oligomerization domain containing 1, were annotated and enriched in the guanine nucleotide exchange factor activity pathway, which may affect bone strength by regulating bone homeostasis through FERM, ARH/RhoGEF and pleckstrin domain proteins. The research lays the foundation for further improving broiler product quality and animal welfare.

With application of STATA software, this study explores the relationship between entrepreneurial education and entrepreneurial intention of Chinese college students to do micro-ebusiness under the impact of the COVID-19. Based on OLS modeling, the survey data are processed through Person correlation and OLS regression analysis. The research results demonstrate that entrepreneurial education is positively correlated with the entrepreneurial intention, even after introducing other explanatory variables like institutional environment and family background, the relationship between entrepreneurial education and entrepreneurial intension is still significant and robust. Contrary to the results of previous studies, institutional environment and family background are found negatively correlated with entrepreneurial intension when entrepreneurial education and self-efficacy are introduced in the OLS model under the multivariate regression method. The study highlights the importance of entrepreneurial education to entrepreneurial intension, as well as provides policy implications to promote entrepreneurship under the impact of COVID-19 based on OLS modeling.