Effect of Breed and Holding Period on Egg Quality Characteristics of Chicken

Monira, K. N.; Salahuddin, Mir; Miah, Gous

doi:10.3923/ijps.2003.261.263

Cited by 121 publications

(15 citation statements)

References 6 publications

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“…In the present study it has been observed that Peshawari variety has significantly (P<0.05) higher shell % and haugh unit score than that of other varieties of Aseel and Naked-neck ( Table 1). The difference in haugh unit scores might be attributed to the differences in albumen height of observed birds which is in agreement with the results of [15] who reported different albumen heights for different breeds. These results are also in agreement with the [16] and Monira, Salahuddin [15] who also observed different Haugh unit scores of different breeds.…”

Section: Egg Qualitysupporting

confidence: 91%

“…The difference in haugh unit scores might be attributed to the differences in albumen height of observed birds which is in agreement with the results of [15] who reported different albumen heights for different breeds. These results are also in agreement with the [16] and Monira, Salahuddin [15] who also observed different Haugh unit scores of different breeds. However, higher shell % of Mushki variety of Aseel has been observed by [17] whose observations are in contradiction with our study.…”

Section: Egg Qualitysupporting

confidence: 91%

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A Comparative Study of Production Performance and Egg Quality Parameters of Naked-Neck and Indigenous Aseel Chicken of Pakistan

Usman

Basheer

Akram

et al. 2014

J. Basic Appl. Sci.

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The present study was conducted to evaluate production performance and egg quality of four different varieties of native Aseel chicken in comparison with naked neck. A total of 105 adult chickens, 21 birds from each of four varieties of Aseel namely Lakha, Mushki, Peshawari and Mianwali, and 21 birds from naked neck, were maintained separately. The data of daily egg production, daily egg weight and weekly egg quality were calculated for up to ten weeks and analyzed under Completely Randomized Design (CRD) through SAS 9.1 software. Comparison among treatment means were made through Duncan's Multiple Range (DMR) test. The results showed that egg production of Naked-neck (47.42) was significantly higher (P<0.05) than that of Mushki (34.08), Lakha (31.43), Mianwali (29.59) and Pesahwari (28.7). However,egg weight of Naked-neck (57.52) and Peshwari (55.65) was significantly greater (P<0.05) compared with lakha (54.03), Mushki (53.7) and Mianwali (51.62). Regarding egg quality traits, shell % of Peshawari (13.57) and Nakedneck (13.16) was significantly higher (P<0.05) than that of Lakha (11.89), Mushki (10.19) and Mianwali (9.36). Similarly, Haugh Unit Score of Naked-neck (82.76) and Peshawari (81.95) was significantly greater (P<0.05) than other varieties of Aseel. Albumen % was significantly higher in Mushki (61.83) variety (P<0.05) while yolk % was significantly higher in Mianwali (59.36) variety of Aseel (P<0.05) whereas yolk index showed non-significant (P>0.05) difference in Naked-neck and all varieties of Aseel.

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Section: Egg Qualitysupporting

confidence: 91%

Section: Egg Qualitysupporting

confidence: 91%

A Comparative Study of Production Performance and Egg Quality Parameters of Naked-Neck and Indigenous Aseel Chicken of Pakistan

Usman

Basheer

Akram

et al. 2014

J. Basic Appl. Sci.

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“…Er et al (2014) reported the use of monochromatic light to increase yolk index (EYI) and Haugh unit (HU). Moreover, Haugh unit is a measure of protein quality, evaluated based on the albumen height and egg weight (Monira et al 2003). The increase in value is linear with the egg white index (EAI), measured by dividing the height of thick albumen by half of the total longest and shortest diameters (Suswoyo & Rosidi, 2016).…”

Section: Internal and External Quality Of Eggsmentioning

confidence: 99%

Productivity of Laying Alabio Duck and its Eggs Quality under Exposure of Different Intensity and Color of LED Light

Rostini

Biyatmoko

Wahdi

2021

Trop. Anim. Sci. J.

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The purpose of this study was to analyze the different combinations of intensity and color of LED monochrome lamps for optimal productivity, as well as the internal and external quality of Alabio duck eggs. The study was carried out for 4 weeks period of raising which was devided in 2 stages. In the first stage, it was used a completely randomized factorial design of 4 light colors x 3 light intensities with 4 replications with 5 ducks of each replicate, totaling 240 laying Alabio ducks. The light color was 4 colors consisted of yellow, red, blue, and green, alongside with intensity levels of 10 lux, 15 lux, and 20 lux. The irradiation method of layer ducks was 18 hours light and 10 hours dark (18L: 10D of ahemeral method). The variables observed were laying age, egg production and the total weight of eggs, mortality, feed consumption, FCR, and income over feed cost (IOFC). In the second stage, it was selected 3 best combination treatments from the first phase. The experimental method was based on a completely randomized design, encompassing the best treatments as P1, P2, and P3, with 5 replications with 10 duck per replicate, totaling 150 laying Alabio ducks. The variables were egg internal quality, which consisted of haugh unit egg, yolk index (EYI), egg albumin index, and yolk color. The external egg quality observed were egg weight, shell thickness, shape index, and specific gravity. The results of the first phase showed the best productivity was achieved in blue color with an intensity of 15 lux on all measured variables. The results in the second stage showed the best treatment is blue light color treatment with a light intensity of 15 lux, on the internal qualities of duck eggs include HU (95.11±2.39), EYI (0.421±0.63), EAI (0.121±0.12), egg yolk color (8.36±0.31), and also the best in terms of external quality, with the highest egg weight (66.76±5.21 g). It was concluded that the combination of blue light color with an intensity of 15 lux significantly increased the egg production and performance of Alabio duck from Kalimantan.

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“…Disagreeing with the mean egg weight value of village chicken eggs in the present study, Elango and Mahendrarasa (2013) have reported that the mean egg weight of Sri Lankan village chicken was 43.43±1.9 g. The scholars have indicated that the low egg weight was due to low body weights of the village chicken hens. In addition, Monira et al (2003) reported that the weights of eggs from Barred Plymouth Rock, White Leghorn, Rhode Island Red and White Rock as 64.00, 63.00, 57.20 and 57.00 g, respectively. The mean weight of quail eggs in the present study was (9.47±5.64 g).…”

Section: Comparison Of Village Chicken Shaver Brown Duck Turkey Anmentioning

confidence: 99%

Comparison of Egg Quality Characteristics of Different Poultry Species

Wijedasa¹,

Wickramasinghe²,

Vidanarachchi³

et al. 2020

JAS

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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.

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Effect of Breed and Holding Period on Egg Quality Characteristics of Chicken

Cited by 121 publications

References 6 publications

A Comparative Study of Production Performance and Egg Quality Parameters of Naked-Neck and Indigenous Aseel Chicken of Pakistan

A Comparative Study of Production Performance and Egg Quality Parameters of Naked-Neck and Indigenous Aseel Chicken of Pakistan

Productivity of Laying Alabio Duck and its Eggs Quality under Exposure of Different Intensity and Color of LED Light

Comparison of Egg Quality Characteristics of Different Poultry Species

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