Effects of Age of Laying Hens on Internal and External Quality of Eggs

Abstract

This study was conducted to evaluate the effect of age of laying hens on egg internal and external qualities. A total of 8,300 eggs were randomly collected from 15 grading & packaging (GP) centers, and 50 eggs per farm during April to May in 2015. Age of laying hens ranged from 18 to 65 weeks of age and they were classified into 5 age groups (18∼25, 26∼35, 36∼45, 46∼55, and 56∼65 weeks). Egg weight increased, but the Haugh unit decreased as the age of laying hens increased. Yolk color was higher in eggs laid from 25∼35 weeks of laying hens compared with that of 18∼25-weeks-old chickens. The incidence of dirty eggs was highest (P<0.05) in 18∼25 week group and remained constant after 26 weeks. Among eggshell defects, speckled and pimpled eggs increased as the age of laying hens increased. The incidence of calcium deposits and misshapen eggs was highest during 18∼25 weeks of age and remained constant after 26 weeks. The percentage of total eggshell cracks increased as the age of laying hens increased. Among eggshell cracks, star-and hair-like cracks were frequently noted. The percentage of meat spot was higher than that of blood spot and their incidence was highest among the 56∼65 week group. Age of laying hens significantly increased egg weight, incidence of pimpled or speckled eggs, star-or hair-like cracks, and meat spot. On the other hand, a significant negative interaction between age of laying hens and the Haugh unit was noted. In conclusion, our study revealed that the age of laying hens affected internal and external egg qualities.

Correlation between Internal and External Egg Quality Indicators in the Early Phase of Hy-Line Brown Laying Hens

“…The eggshell color is considered a critical factor for customers' preference (Lee et al, 2003). The eggshell color Several authors demonstrated that hen's ages (Lee et al, 2013;Samiullah et al, 2017;Kim et al, 2018), strains (Liu et al, 2010), egg storage duration, and temperature (Lee et al, 2014;Lee et al, 2016), and housing system (Wang et al, 2009;Şekeroǧlu et al, 2010;Samiullah et al, 2017)…”

Thermic stability is an important index of whey quality

“…Было установлено, что количество яиц с повреждённой скорлупой увеличивалось с возрастом: от 3-4% в 18-35 недельном возрасте, до 6-8% в 36-65-недельном возрасте. При этом процент яиц с внутренней насечкой увеличивался с 1% в 18-25-недельном возрасте до 3-4% в 36-65-недельном возрасте (Kim et al, 2018). Таким образом, внутренняя насечка составляет около 50% всех яиц с треснутой скорлупой.…”

Non-Destructive Detection of Abnormal Chicken Eggs by Using an Optimized Spectral Analysis System

“…If abnormal eggs enter the commercial market or are sold, they induce aversion and have a detrimental impact the poultry industry and food hygiene, causing bacterial infection and food spoilage; therefore, they must be minimized. Abnormal egg types include those with blood spots, meat spots, bloody eggs, putrefactive eggs, yolk-destroyed eggs, yolkless eggs, speckled eggs, pimpled eggs, eggs with calcium deposits, and misshaped eggs [3]. Among all, bloody eggs and meat spots were the most common types of internally abnormal eggs.…”