Laying Performance and Egg Quality Traits in White and Brown Commercial Hens

Abstract

The current study aimed to assess egg production traits and egg quality measurements of brown eggs as compared to white ones for two commercial layer strains under Egyptian environmental conditions. Hy-line brown and Hy-line W-36 layer strains were used in this study. During the first 90 days from the onset of egg production. 663 laying hens were used in this experiment to determine egg production characteristics (447 brown Hy-line layers and 216 W-36 Hy-line layers). Results indicated that Brown Hy-line layers had significantly heavier body weight than the white ones. Concerning some body measurements brown Hy-line layers had highly significant shank length compared to the white ones. However, W-36 Hy-line layers had highly significant comb length and wattle length compared to brown hens. Regarding egg production traits, the brown layers reached to sexual maturity earlier than the white ones. The brown layers produced significantly heavier egg weight than W-36 Hy-line layers. Furthermore, the brown layers produced significantly higher egg mass than the white counterpart. However, strain had no significant effect on egg number and egg production mean. Concerning external egg quality, brown eggs recorded higher egg shape index, shell thickness compared to white eggs. Regarding internal egg quality, it could be noticed that the brown eggs had higher albumen percentage and yolk index compared to those estimated by white eggs. However, the white eggs had higher Haugh units and yolk percentage than the brown eggs. It can be concluded that brown Hy-line layers had higher body weight, egg weight, egg mass, yolk index, albumen percentage and shell thickness compared to white ones. However, white eggs recorded higher Haugh units and yolk percentage than brown eggs.