Abstract
This study was conducted to compare external and internal quality attributes and some functional property parameters of eggs from five different poultry types/species namely, Sri Lankan village chicken & commercial chicken (Shaver brown), duck (Vigoa), quail (Japanese quail) and turkey (Turkey white). In addition, the impacts of cold storage (10 ºC), on commercial chicken eggs and Sri Lankan village chicken eggs, over a period of three weeks were evaluated. Yolk color, shape index, egg weigh and shell thickness values of the freshly laid eggs were significantly difference among the four species (P < 0.05). Yolk color of the village chicken egg was 7.30 which is significantly higher (P < 0.05) than that of other species. Quail egg had the highest (P < 0.05) shape index value (80.90±0.01) and the lowest egg weight (9.47±5.64 g). Whereas, turkey egg had the lowest (P < 0.05) shape index value (69.20±0.02) and the highest egg weight (71.48±5.21 g). Village chicken eggs and quail eggs had significantly lower (P < 0.05) eggshell thickness than that of other poultry species. The lowest eggshell thickness (0.008±0.00 mm) was shown by quail eggs. Duck egg white had the highest (P < 0.05) viscosity and foam stability whereas, commercial egg had the lowest viscosity. Further, internal quality and functional quality traits from Sri Lankan village chicken eggs and Shaver brown eggs were decreased with the increasing storage period (3 weeks) at 10 ºC. Quail egg has the highest shape index and duck egg white has the highest viscosity and foam stability. Some of the egg quality traits are significantly affected by type/species of the bird and the storage time.
Highlights
Eggs from birds such as chicken, duck, goose and quails are the most common and versatile food items since prehistoric period (Song, Choi, & Oh, 2000)
The highest average Haugh Unit (HU) was recorded from quail eggs (81.46±1.43) whereas the lowest HU was recorded with turkey eggs (70.53±2.97) among selected poultry species (Table 1)
The present study revealed that yolk index of Vigoa duck egg as 0.42±0.01
Summary
Eggs from birds such as chicken, duck, goose and quails are the most common and versatile food items since prehistoric period (Song, Choi, & Oh, 2000). The egg is inexpensive and a well-balanced food source of high quality nutrients among many nations of the world (Xu, Jai, Luo, Yu, Dai, & Li, 2018). Considering the global level, it is one of the fast growing animal industries (The Poultry Site, 2015). Poly functional attributes such as coagulation, foaming, emulsification colorant and anti-crystalizing properties are commercially important in modern food industry These functional properties are commonly used in the food industry (Chang & Chen, 2000)
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