Effect of egg size and strain and age of hens on the solids content of chicken eggs

Abstract

A study was conducted to determine the effect of egg size and the age and strain of hens on the content of egg solids. Eggs were obtained from commercial farms from four strains of hens with similar age groups and received diets formulated to contain the same dietary energy and protein levels across the strains within a farm. Eggs were collected on 2 different d when the flocks reached the average ages of 28, 55, 75, and 97 wk. The eggs collected form each farm were pooled and sorted by size. Each individual egg was used as a replicate for yolk:white ratio; however, five yolks, five whites, and five whole eggs from each strain at each age period were pooled, homogenized, and then used as a replicate to determine the solids contents of yolk, white, and whole eggs. The yolk:white ratio of eggs from 28-wk-old hens was the lowest, that from 55- and 78-wk-old hens was the highest, and that from 97-wk-old hens was intermediate; however, the solids content (percentage) of whole eggs increased with the age of the hens. The solids content of egg white was highest in eggs from 28-wk-old hens. The white solids content of extra large eggs was greater than that of medium eggs, and yolk solids increased with egg size; however, the solids of whole egg were not affected by egg size. The strain of hens had a significant effect on the solids of whole egg, white, and yolk; however, the strain effect on yolk:white ratio was not significant. The results showed that young (28-wk-old) and old birds (97-wk-old) produced eggs with low solids content and intermediate aged hens (55- to 78-wk-old) produced eggs with high solids content. Therefore, it may be more beneficial for egg producers and processors to use young (28-wk-old) and old birds (97-wk-old) for table egg production and birds of intermediate age (55- to 78-wk-old) for liquid egg production.