Abstract
The aim of our study was to evaluate the quality parameters, porosity and weight loss of eggs deriving from the two most significant ostrich farms in Hungary. Quality parameters included weight, length, width, shape index, egg volume, surface area, circumference and shell volume. The effect of storage conditions in both farms and the incubation technology on egg weight loss in farm “A” were also examined. The research objective was to impart a comprehensive knowledge on egg quality parameters of the main ostrich populations in Hungary and to compare the trios and the farms with each other and the international literature. We could reveal significant differences between trios in all egg quality traits. In conclusion, the shorter and the narrower the eggs were, the more spherical shape they had. Narrower eggs showed smaller surface area, volume, circumference and shell volume and vice versa. Eggs from farm “B” indicated significantly greater width, shape index, surface area, circumference and shell volume than farm “A”. A significant difference was observed in weight loss during storage between the farms. Weight loss in farm “A” was a multiple of farm “B”. In farm “B” there was a weak, positive correlation between storage period and weight loss (r=0.22, P≤0.05), in farm “A” it was not significant (P=0.52). There was no relationship between the initial egg weight and weight loss either in farm “A” or farm “B” (P=0,21, P=0,69). A slight positive correlation could be noted between egg porosity and weight loss (r=0.24, P≤0.05). Pores count presented here was less than the international results. Poultry eggs contain the most pores at the blunt end, less via the equator and the least at the pointed end. In ostrich egg we found more pores via the equator against the blunt end. To draw more precise conclusions, further investigation should be carried out on porosity. Considering the fact that the length of storage period and the weight loss during incubation are in strict correlation with hatchability, we intend to extend our research aims to these traits.
Highlights
Egg quality parameters have been examined mostly in poultry species so far
Egg volume and surface area are the two main geometric calculations applied for the description of populations and for ecologicalmorphological evaluations
The length of storage period, weight loss during storage and incubation is relevant from the aspect of hatchability and chick quality
Summary
Egg quality parameters have been examined mostly in poultry species so far. Knowing egg shape index is necessary for testing shell stiffness (Nedomová et al, 2009) and is vital for the arithmetic simulation of egg response to mechanical and thermal effects (Perianu et al, 2010; Denys et al, 2003). Egg volume and surface area are the two main geometric calculations applied for the description of populations and for ecologicalmorphological evaluations. These parameters are used to predict chick weight, hatchability, shell quality and egg internal value (Nedomová and Buchar, 2013). The length of storage period, weight loss during storage and incubation is relevant from the aspect of hatchability and chick quality. 15 days of storage significantly increased incubation period and chick weight. Nahm (2001) indicated that storage period did not significantly affected hatchability of eggs stored at 15.5 °C for 19 days.
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