Influence of Strain and Length of Lay on Total Egg Weight and Weight of the Component Parts of Turkey Eggs

Abstract

The total egg weight and weight of the component parts of turkey eggs from several strains utilized in genetic studies were measured on the first three eggs laid by each female, and on three eggs, if available, near the middle and near the end of the 180-day production period. For strain comparisons within each period of measurement, the data for all hens were used. However, for study of possible interaction of strain and period of measurement, only hens which laid eggs during all three periods were included.Evidence for strain × period of measurement interactions was evident for all components of total egg weight. Therefore, for accurate strain evaluation, these egg traits should be measured at more than one time during the laying period.A strain exhibiting genetically increased egg production had decreased egg weight relative to its randombred control. All of the component parts (yolk, albumen, and shell plus shell membrane) were decreased in the egg line. Genetic increases in 16-week body weight were associated with increased egg weight, which was due almost entirely to an increase in the weight of albumen. These results substantiate the earlier results of Strong and Nestor (1980). Other significant changes in selected strains were not consistent throughout the laying period.