Effect of Storage Methods on Egg Characteristics and Embryonic Development of Guinea Fowl (Numida meleagris) Eggs

Abstract

Aims: This study was conducted to investigate the influence of different egg storage methods on egg characteristics and embryonic development of Guinea fowl (Numedia meleagris) eggs.
 Study Design: A Complete randomized design (CRD) was used for the experiment.
 Place and Duration of Study: The study was conducted at the Poultry Unit of the Department of Animal Science Education, University of Education, Winneba, Mampong campus.
 Methodology: A total of one hundred and eighty (180) hatching eggs were used for the experiment. The various experimental coops were labelled in accordance with their experimental treatment as paper crates (T1), vegetable oil (T2) and saw-dust (T3). Each treatment (T) had three replications (20 eggs per replicate), which gave a total of nine replications. Data collected were analyzed using General Linear Model (GLM) procedure of SAS.
 Results: Results showed that egg storage methods had significant (P < .05) effect on egg weight after storage, egg weight loss and embryonic development. The highest (P < .05) egg weight after storage was observed among eggs stored with vegetable oil and lower among eggs stored on paper crates. Eggs treated with vegetable oil produced very excellent (P < .05) results with lower weight loss while eggs stored with paper crates recorded the highest weight loss. Embryonic development was significantly (P< .05) higher among eggs treated with vegetable oil followed by saw-dust with paper crates being the least. Albumen weight and yolk weight was significantly (P < .05) higher among eggs treated with vegetable oil. Similar (P < .05) albumen weight was observed for both saw-dust and paper crates. The least yolk weight was observed among eggs stored on paper crates.
 Conclusion: In conclusion, coating table eggs with vegetable oil could be effectively used to preserve egg quality and improve embryonic development.

Effect of Vitamin C Supplementation on Egg Quality, Carcass Characteristics and Sensory Properties of Meat of the Pearl Guinea Fowl (Numida meleagris) in Ghana

“…Each panelist was provided with water and pieces of bread to serve as neutralizers between the products. A fivepoint category scale was used to evaluate the sensory characteristics of the Guinea fowl meat as follows: Acceptance; Dislike very much (1), Dislike (2), intermediate (3), Like (4), like very much (5).Aroma: Very weak (1), weak ( 2…”

“…The bird is highly prized in many sociocultural functions such as dowry and festivities. Despite the high demand for meat and eggs among consumers, the productivity of the bird is very low as compared to broilers and local chickens due to the small sizes of the egg, keets mortalities, nutrition, seasonal variation and heat stress [2,3].…”

“…In Guinea fowl production, heat stress has caused economic loss and concurrent welfare issues [2,3]. The best way to avoid heat stress is maintaining the right ambient temperature.…”