EFFECT OF CHICKEN BREED AND STORAGE CONDITIONS OF EGGS ON THEIR QUALITY
Journal Title: Acta Scientiarum Polonorum Zootechnica - Year 2015, Vol 14, Issue 4
Abstract
The aim of the study was to assess the quality of eggs stored in different conditions for 28 days after oviposition. The eggs were produced by two breeds of hens covered by the gene-pool protection programme, and by commercial hybrids. The experiment used eggs from Greenleg Partridge (line Z-11) and Rhode Island White hens (line A-33) and Hy-Line commercial hybrids. Sixty class M eggs were collected from each breed and divided into three groups. Group I contained fresh eggs which were weighed and evaluated for quality on the first day after oviposition. In group II, eggs were stored in a cool room for 28 days at an average temperature of 14°C and humidity of 39–46%. Group III were eggs refrigerated for 28 days at an average temperature of 5.5°C and humidity of 29–36%. Regardless of bird’s genotype, egg weight was found to decrease and egg yolk percentage to increase as a result of storing the eggs for 28 days. Storage of eggs contributed to decreasing the height of thick albumen and Haugh units (HU). Egg storage caused no significant changes in shell breaking strength. The effect of storage on reducing egg quality characteristics was much lower for Hy-Line hens compared to hens from the protected populations: Greenleg Partridge (Z-11) and Rhode Island White (A-33).
Authors and Affiliations
Józefa Krawczyk, Zofia Sokołowicz
Keywords
Related Articles
- EP ID EP352808
- DOI -
- Views 109
- Downloads 0
Selected meat and fattening features and sperm quality in young purebred and hybrid boars
The aim of this study was to investigate the relationship between the selected semen quality features and daily gains and meatiness of boars at the beginning of their reproductive use in one of the animal local artificia...
The effect of the lactic acid addition to drinking water on the hygiene and quality of chicken broiler meat
The objective of the study was to check whether the application of 0.4% lactic acid solution to chicken broilers during pre–slaughter turnover causes a decrease in the bacterial contamination level of the meat and the te...
Characterization of table eggs-producing organic farms in Lublin Voivodeship
The aim of this study was to analyze organic farms involved in the production of table eggs in the Lublin Voivodeship. The survey was performed by the use of a questionnaire in 5 farms located in the counties of Łęczna,...
EFFECT OF SEASON AND PRODUCTION SYSTEM ON BOVINE MILK FAT CONTENT AND DISPERSION
We analyzed the effect of dairy cows management system and season on milk fat content and dispersion. The milk was collected from HF cows, Black-and-White variety, managed in 7 production farms located in central-eastern...
SZACOWANIE POZIOMU ZAPASÓW ENERGETYCZNYCH U KRÓW MLECZNYCH NA PODSTAWIE GRUBOŚCI TŁUSZCZU PODSKÓRNEGO
Celem pracy było określenie zależności między zmianą poziomu zapasów energetycznych, mierzonych grubością tłuszczu podskórnego u krów mlecznych w początkowym okresie laktacji, a ich płodnością i produkcyjnością. Badania...