Influence of eggshell colour on egg yolk antibody level, incubation results, and growth in broiler breeders

Abstract

-This study was performed to determine the effect of shell colour in eggs acquired from Ross-308 broiler breeders on the interior and exterior quality of the egg, the antibody content of the egg yolk, and growth performance. The shell colours of a total of 1350 eggs were classified, using a colorimeter, into three groups: dark (E<64), medium (E:64.00-67.00), and light (E>67). The difference between groups with respect to egg weight, shape index, shell weight, and Haugh unit value was significant. Egg yolk antibody content (IgY) was 6.658 mg/mL in the dark colour group, 5.130 mg/mL in the medium colour group, and 5.242 mg/mL in the light colour group. Among incubation characteristics, the fertility rate as, in order, 94.66%, 92.14%, and 87.92% in dark, medium, and light shell colour eggs, and the hatchability was 87.00%, 84.28%, and 80.57%, in the same order. No significant difference was observed between groups with respect to hatchability of fertile eggs and embryonic mortality rates. No significant difference was observed between groups for live weight, feed intake, and feed conversion ratio either. The eggshell colour has an effect on yolk antibody content and on the hatchability, but it has no influence on hatchability of fertile eggs, Haugh unit and growth performance.

Assessment of Marketed Table Egg Quality Originating from Different Production Systems

“…The average L*, a* and b* values of three measurements on each part of the egg were taken as a final result. After determination of L*, a* and b* average values, the E value on the sharp, equatorial and blunt part of the egg was calculated based on the following formula (Baylan et al, 2017): E value= (L* 2 + a* 2 + b* 2 ) 1/2 . Using the obtained E values on the sharp, equatorial and blunt part of the egg, the E value of the whole egg was determined based on the following formula (Baylan et al, 2017):…”

“…According to the E whole egg value, table eggs were classified as follows (Baylan et al, 2017): i) dark eggs (E whole egg < 64); ii) medium (E whole egg value between 64 and 67); iii) light eggs (E whole egg > 67).…”

“…The height, length and width of the albumen were determined without separating from the yolk. After determination of albumen height, length and width, the albumen index was calculated based on the following formula (Baylan et al, 2017): Albumen index = (Albumen height / Albumen length + Albumen width) × 100.…”

Analysis of Color and Spectral Characteristics of Hen Egg Yolks From Different Manufacturers

“…Effects on the yolk color of various dietary supplements such as lutein, spray-dried chlorella and synthetic carotenoids are also studied [12]; heterotrophic chlorella [19]; low DDGS dried beans [10]; vegetable oils rich in polyunsaturated fatty acids [13]. Studies related to changes in quality and yolk color are also directed to: irradiation [24]; rheological measurements [20]; enrichment with omega-3 and carotene [3]; the influence of egg shell color on the level of antibodies in egg yolk [5]. In addition to DSM Yolk Color method (DSMYCF), which is recommended for handling, comparing and presenting information related to egg yolk color, other used technical means are: colorimetric, chromometer, spectrophotometer, micrometre, chromatograph.…”

Quality of table eggs in relation to shell colour

“…The quality of table eggs is determined by their consumer acceptance with respect to shell characteristics and albumen and yolk quality traits (Pavlović et al, 2020;Dalle Zotte et al, 2021). Table eggshell quality is affected by many factors such as shell thickness, shell breaking resistance, visible shell dirtiness and defects, density, shell weight, shell percentage and shell colour (Baylan et al, 2017).…”