Abstract
The aim of the present paper was to evaluate the biological value of duck eggs based on the morphological composition and physical traits during lay. Eggs were tested, with 3-week intervals, up to the 22 nd lay week. It was demonstrated that over lay, the egg weight and surface area, shell thickness and density as well as the number of pores throughout the shell surface increased. The egg contents analysis showed that during lay the weight and percentage share of yolk and thin albumen increased, while a decrease was found in the weight and share of thick albumen and the density of yolk and both fractions of albumen as well as the height of thick albumen and Haugh unit score, which can deteriorate the biological value of eggs.
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