the aim of the study was to evaluate the quality of eggs from hybrids of laying hens of selected Polish breeding strains depending on their housing system. analysis was made of eggs from Ka-62, Ka-42, Ka-68 and Ka-48 hybrids housed in three systems: cage, litter and free range. one hundred eggs, randomly chosen from each experimental group between 34 and 36 weeks of age, were evaluated for a set of physical characteristics such as weight of egg and egg fraction, percentage of main egg fractions, egg shape index, air cell height, albumen height and ph, haugh units, yolk colour and ph, as well as shell colour, thickness, density and deformation. caged birds produced the heaviest eggs (61.06 g) with the lowest shape index (77.86%), lightest shell (39.86) and highest percentage of albumen (57.04%) and yolk (29.89%) in the egg. the most favourable quality traits of albumen from the analysed eggs, i.e. greatest height (5.00 mm) and haugh units (69.70) were characteristic of egg albumen from hens raised on litter. shell quality analysis showed that the eggs of free-range birds were characterized by the highest weight of shell (5.76 g), which had the greatest thickness (360.14 µm) and density (81.01 mg/cm 2 ). Detailed analysis of the physical characteristics of eggs from the hybrids of laying hens revealed significant (P≤0.05) differences depending on the housing system. the eggs of caged layers showed many characteristics desired by processors. meanwhile, the eggs of hens kept on litter were characterized by dietetic properties that could meet specific needs of the consumers.
Contrary to chicken and livestock mammals, duck genome has not been explored much. Nowadays a relatively small number of reports on molecular variability and mapping of loci in Peking ducks has been published. Therefore, the objective of this study was to detect single loci affecting body weight, carcass and meat traits in Peking ducks (Anas platyrhynchos). The study was based on an F2 cross between two parental lines A-55 and GL-30. Phenotypes of 387 birds from generation F2 including carcass and meat quality traits were collected. Linkage map, of the linkage group CAU1, consisting of 29 microsatellite markers was constructed. One highly significant (p < 0.01) QTL for skin weight was identified at the beginning (0 cM) of the linkage group CAU1. Two significant QTL (p < 0.05) were found for fatness of leg muscle and leg muscle electrical conductivity - 24 hours post slaughtering (EC24h) at 178 and 100 cM, respectively. Additionally one suggestive QTL for odour of leg muscle was identified at 265 cM.
The aim of the study was to characterize the sensory quality and physical traits of raw and heattreated meat depending on the origin, sex and feeding of geese. The experiment used meat from domestic geese of southern varieties: lubelska (lu), kielecka (ki) and subcarpatian (sb), included in the conservation programme. The experiment was carried out on a total of 192 birds divided according to origin (lu, ki and sb), sex (m and f) and dietary treatment (di -conventional feeding and dii -oat fattening). To evaluate the quality characteristics of meat, 16 birds from each group were selected. sensory evaluation of raw goose muscles was at a good level of consumer acceptability and exceeded 4.0 points, ranging from 4.18 pts (appearance/ki) to 4.59 pts (aroma/sb) for breast muscles (Bm), and from 4.17 pts (fatness/lu) to 4.53 pts (aroma/sb) for leg muscles (lm). in the case of heat-treated muscles the tenderness of the muscles of lu geese was characterized by high number grade (P≤0.05) for both the BM (4.87 pts) and LM (4.76 pts). Lighter colour (L*) (P≤0.05) was characteristic of the muscles of oat-fattened birds (44.25 for BM and 49.86 for LM) compared to the muscles of conventionally fed birds (39.77 for Bm and 46.89 for lm). in addition, a significant (P≤0.05) effect of diet was also found on the value of the parameter a* (redness) and b* (yellowness). Parameter a* ranged from 10.45 (lu) to 11.96 (ki) for Bm and from 13.28 (Ki) to 14.21 (Sb) for LM. In turn, the highest share (P≤0.05) of yellow colour (parameter b*) was demonstrated in the muscles of ki geese -4.87 for Bm and 10.92 for lm. male muscles were characterized by higher (26.34 mg% -Bm and 24.37 mg% -lm) water holding capacity (Whc) than female muscles (27.23 mg% for Bm and 25.28 mg% for lm respectively). furthermore for Bm of oat-fattened geese cooking loss was at the level of 10.50%. The present study indicated that most of the sensory characteristics of meat (Bm and lm) from geese of different breeds were affected (significantly at P≤0.05) by the diet. This concerned both raw and heat-treated meat. For raw breast muscles, a significant (P≤0.05) effect of sex was also found (with the exception of aroma). In turn, the quality characteristics of raw leg muscles (except for colour) were influenced (P≤0.05) by all the treatment factors. analysis of the physical properties of meat showed that these parameters are mainly affected (P≤0.05) by the diet. key words: goose, genotype, diet, meat, sensory analysis, physical properties * Work financed from statutory activity, project no. 03-014.2.
Due to the planned limitations in the use of genetically modified soybean meal, the search for alternative sources of protein in animal nutrition is ongoing, which also supports the consumers’ expectations of good quality products, such as eggs. The aim of the study was to assess and compare morphological traits of eggs, fatty acid composition in yolk lipids, and the content and activity of lysozyme in thick and thin albumen in eggs from hens fed a diet based on legume seeds as a substitute for soybean meal depending on the hens age. Analyses were carried out for 300 eggs on dates I–V (19–39 weeks age of hens), obtained from Rosa 1 hens managed in the semi-intensive system. Quality analysis was performed for 30 eggs from each group at a time. The control group of hens (A) was fed a diet based on soybean meal (SBM) and the treatment group (B) was fed a diet based on seeds from narrow-leaved lupin (Boruta), yellow lupin (Mister), and pea (Muza). Eggs were analysed for morphological traits (egg weight, the weight and density of egg components, egg shape index and egg surface area), parameters of albumen (height, Haugh units), yolk colour (La Roche, colorimetry in the CIE Lab system), lysozyme content and activity in albumen, and fatty acids composition in yolk lipids. In group B the egg shape index was higher (p = 0.002), and the eggshell colour index was lower (p = 0.007), as well as the height of thick albumen, Haugh score, and yolk colour (La Roche) were higher in group B (p < 0.05), while redness of yolk was significantly lower (p < 0.001) than in group A. Lower content of C15:0 and C18:1n9 and higher content of C18:2n6 and C18:3n3, (p < 0.05), as well as lower content of MUFA and OMEGA 9, but higher content of PUFA, OMEGA 3, OMEGA 6, PUFA/SFA, OMEGA 9/6 and OMEGA 9/3 were found in group B compared to group A (p < 0.05). There were significant differences in traits between age of hens (p < 0.05). Egg weight, yolk weight and its proportion in egg, as well as shell weight, its strength and thickness increased with the age of hens (p < 0.05). The content of lysozyme and its activity were also higher in eggs from older hens (p < 0.05). Fatty acids composition was beneficial at the beginning and end of the analysed egg production period. The proposed feed mixture based on legume seeds had no negative effect on the quality of eggs, and had a positive effect on yolk colour, the quality of albumen. There was no detrimental effect of diet and age of hens on fatty acid composition of eggs from both groups throughout the study period. To sum up, diet with legume seeds could be accepted as a substitute for soybean meal, due to the beneficial effects for some mentioned traits of eggs. Use of legumes could give a partial self-sufficient for producers from small farms, where is not possible to produce soybean meal. At the same time, the level of anti-nutrients in legumes should be considered.
In recent years, the interest in lupin seeds as a source of protein in poultry nutrition has increased. The aim of this study was to assess the quality of table eggs produced by hens that were fed diets containing pea seeds and various levels of narrow-leafed lupin as a substitute for soybean meal. The share of lupin seeds in the treatment groups was 10%, 15%, 20% and 25%. Egg morphology, the fatty acid profile in egg yolk and the amount and activity of lysozyme in egg white were analysed. Results show that using 10–20% lupin seeds in feed in the diet of laying hens in intensive farming does not result in a change in weight or egg structure, their physical properties or their morphological composition. Increasing the share of lupin seeds in feed for laying hens increases the saturation of the colour of egg yolks, which is a desirable feature among consumers. The use of lupin seeds in feed for laying hens does not adversely affect the chemical properties of egg proteins, as expressed by the amount and activity of lysozyme. In feed for laying hens, replacing soybean meal with lupin seeds has a positive effect on the fatty acid profile in egg yolk (omega-3 and -6 polyunsaturated acids and hypocholesterolemic acids).
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