Comparison of Egg Quality Characteristics of Different Poultry Species

Abstract

This study was conducted to compare external and internal quality attributes and some functional property parameters of eggs from five different poultry types/species namely, Sri Lankan village chicken & commercial chicken (Shaver brown), duck (Vigoa), quail (Japanese quail) and turkey (Turkey white). In addition, the impacts of cold storage (10 ºC), on commercial chicken eggs and Sri Lankan village chicken eggs, over a period of three weeks were evaluated. Yolk color, shape index, egg weigh and shell thickness values of the freshly laid eggs were significantly difference among the four species (P < 0.05). Yolk color of the village chicken egg was 7.30 which is significantly higher (P < 0.05) than that of other species. Quail egg had the highest (P < 0.05) shape index value (80.90±0.01) and the lowest egg weight (9.47±5.64 g). Whereas, turkey egg had the lowest (P < 0.05) shape index value (69.20±0.02) and the highest egg weight (71.48±5.21 g). Village chicken eggs and quail eggs had significantly lower (P < 0.05) eggshell thickness than that of other poultry species. The lowest eggshell thickness (0.008±0.00 mm) was shown by quail eggs. Duck egg white had the highest (P < 0.05) viscosity and foam stability whereas, commercial egg had the lowest viscosity. Further, internal quality and functional quality traits from Sri Lankan village chicken eggs and Shaver brown eggs were decreased with the increasing storage period (3 weeks) at 10 ºC. Quail egg has the highest shape index and duck egg white has the highest viscosity and foam stability. Some of the egg quality traits are significantly affected by type/species of the bird and the storage time.

The Influences of Black Pepper, Turmeric and Fennel Essential Oils Supplementation in Feed on Egg Quality Characteristics of Layers

“…Birds fed D2 (1% turmeric), and D4 (0.5 % black pepper and 0.5 % turmeric) diets had higher albumin content (at p<0.05) than the other experimental groups, which is consistent with Abou-Elkhair et al (2018). Weight, texture, hardness, and smell are all indicators of yolk quality (Wijedasa et al, 2020). Table 3 shows that the yolk weight of the eggs of the birds fed with the D4 diet was found to be (18.87±0.01g) at a significant level (p<0.05) with superior yolk quality, which is supported by Nuraini et al (2019).…”

“…For each of the seven experimental groups, physical parameters were assessed using 10 eggs from each group in 4 replicates. The length and width (cm) of eggs, yolk width (cm), and albumin width of all eggs were measured with a vernier caliper (Mitutoyo 532, stainless steel, Ahemdabad, India) (Wijedasa et al, 2020). While egg shape index (%) was calculated using following formula Egg shape index (%) = Egg volume was determined by the water displacement method.…”

“…All eggs were broken into a plain white surface board to measure interior physical quality metrics. The thick albumen height (cm) and yolk height (cm) were measured with a tripod micrometer (Baras Spherometer, Saran SC, Delhi) (Wijedasa et al, 2020;Nuraini et al, 2019) that were used to calculate yolk and albumin indices using the following formulae.…”

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

“…The study emphasises the effects of species, which are reflected in changes in rheology. The type of eggs also differs in the representation of individual egg components, when quail and duck eggs have a higher yolk ratio than albumen, compared to hen eggs [ 7 , 25 ]. The proportions of yolk, lipids and water in the eggs of altricial and precocial birds vary considerably.…”

The Effect of Storage Time on the Internal Quality of Chicken Eggs in the Second Phase in PS. Mandalan Jaya, Malang Regency

“…The increase in egg storage time, the height of the egg white thick layer will decrease. This occurs due to changes in the gel structure so that the surface of the egg white expands due to the dilution that occurs in the egg white due to the evaporation of CO 2 and increased pH [17]; [4].…”