Effect of breed on some parameters of egg quality in laying hens

Hanusová, Emília; Hrnčár, Cyril; Hanuš, A.; Oravcová, M.

doi:10.15414/afz.2015.18.01.12-24

Cited by 52 publications

(72 citation statements)

References 15 publications

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“…Eggs of the manufacturer B had stronger shell (3.52 kg/m 2 : 2.51 kg/m 2 ), and this property is related to thickness and strength of shell (P<0.001). Our research confirmed that eggs of both manufacturers had thicker egg shell than it was reported by Suksombat et al (2006) and Hanusova et al (2015). The albumen weight (g) analysis indicated statistically significant influence of the manufacturer (P<0.001).…”

Section: Resultssupporting

confidence: 85%

“…Scheideler et al (2010) stated that pH value of fresh egg albumen was 7.6-8.5, and during storage it increased to 9.7, while pH of yolk at the same time increased from 6.0 to 6.9. The disulphide bonds got broken, ovomucin was decomposed, which changed the structure of the solid layer of albumen and caused the loss of water (Gajčević et Hanusova et al (2015) stated that internal quality of eggs started to change right after eggs were laid, therefore it is important that eggs are consumed as soon as possible. They determined that there were differences in quality of eggs laid by different laying hens' breed.…”

Section: Z Kralik Et Al: Quality Of Table Eggs On the Croatian Marketmentioning

confidence: 99%

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Quality of Table Eggs on the Croatian Market

et al. 2017

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Section: Resultssupporting

confidence: 85%

Section: Z Kralik Et Al: Quality Of Table Eggs On the Croatian Marketmentioning

confidence: 99%

Quality of Table Eggs on the Croatian Market

et al. 2017

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“…An et al (2016) confirmed that Ca was not the factor affecting to the egg weight. Hanusová et al (2015) stated that egg weight was affected by genetic factor. Leeson and Summers (2005) and King'ori (2012) stated that factor affecting the egg weight were age, body weight and nutrition consumption.…”

Section: Egg Weightmentioning

confidence: 99%

“…Pelicia et al (2009) reported that Ca in the diet was not affected on percentage of yolk. Factor affected the percentage of yolk is genetic (Hanusová et al , 2015), protein level of the feed (Gunawardana et al, 2008), eggs storage (Scott dan Silversides, 2000) and age of laying hens (Silversides and Budgell, 2004). Longer time of storage will increase weight of yolk (Khan et al, 2014).…”

Section: Weight and Percentage Of Yolkmentioning

confidence: 99%

“…Ca level in the feed did not affect the albumen percentage (Pelicia et al , 2009). The factor influencing albumen weight was genetic (Suk and Park, 2001;Hanusová et al, 2015). Silversides and Budge (2004) T0: feed using 7.5% of limestone, T1: 2.5% of limestone replaced by eggshell flour, T2: 5% limestone replaced by eggshell flour, T3: 7.5% limestone replaced by eggshell flour weight of albumen were age of laying hens and a long of storage.…”

Section: Weight and Prcentage Of Albumenmentioning

confidence: 99%

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Calcium deposition in egg due to substitution of limestone by eggshell flour in feed of laying hens

Kismiati

Yuwanta

Zuprizal

et al. 2018

J. Indonesian Trop. Anim. Agric.

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ABSTRAKPenelitian bertujuan untuk mengevaluasi deposisi kalsium pada telur ayam yang menggunakan tepung kerabang telur sebagai pengganti batu kapur dalam pakan. Dua ratus ekor ayam petelur strain Isa Brown umur 25 minggu digunakan pada penelitian ini. Perlakuan yang dicobakan adalah : penggunaan batu kapur 7,5% dalam pakan sebagai kontrol (T0), penggantian 2,5% batu kapur dengan tepung kerabang telur (T1), penggantian 5% batu kapur dengan tepung kerabang telur (T2) dan penggantian batu kapur dengan tepung kerabang telur (T3). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan. Tiap unit percobaan terdiri 10 ekor ayam petelur. Parameter yang diukur meliputi berat telur, berat kuning telur, berat albumen, berat kerabang telur dan kalsium telur (kuning telur, albumen dan kerabang telur), panjang, berat dan Ca tulang tibia. Hasil penelitian menunjukkan bahwa penggantian batu kapur dengan tepung kerabang telur berpengaruh nyata (P<0,05) berat kerabang telur, deposisi Ca pada kuning telur, putih telur dan tulang tibia, tetapi tidak berpengaruh nyata terhadap berat telur, berat dan persentase kuning telur, berat dan persentase putih telur, persentase dan Ca kerabang telur, panjang dan berat tulang tibia. Simpulan bahwa deposisi Ca pada kuning telur tertinggi pada penggunaan 7,5% tepung kerabang telur sebagai pengganti batu kapur tetapi diperoleh Ca tulang terendah, sedangkan deposisi Ca pada putih telur tertinggi pada penggunaan 2,5% tepung kerabang telur. Kata kunci : batu kapur, kerabang telur, deposisi kalsium ABSTRACTThe aim of this research was to evaluate calcium deposition in egg using eggshell flour as a limestone substitute in feed. Two hundreds laying hen of Isa Brown strain of 25 weeks were used in this study. Treatments were diet with 7.5% limestone as control (T0), 2.5% limestone is substituted with eggshell flour (T1), 5% limestone is substituted with eggshell flour (T2) and limestone is substituted with eggshell flour (T3). A completly randomized design were used to allocated the treatments with 5 replications of each. Each experimental unit consists of 10 laying hens. Parameters measured were egg weight, yolk weight, albumen weight, eggshell weight, calcium of egg (yolk, albumen and eggshell), length, weight and Ca of tibia bone. The results showed that substitution of limestone with eggshell flour had significantly effect (P<0.05) on eggshell weight, Ca deposition on yolk, albumen, and Ca of tibia bone but non significantly effect on egg weight, weight and percentage of yolk, weight and percentage (S. Kismiati et al.) 257 of albumen, percentage and Ca of eggshell, length and weight of tibia bone. In conclusion, calcium deposition in yolk was the highest in the use of 7.5% eggshell flour to substitute limestone but obtained the lowest Ca of bone , while calcium deposition in albumen was the highest in the use of 2.5% eggshell flour. Calcium Deposition in Egg by Eggshell Flour in Laying Hens

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