The effects of ambient temperature on egg quality of native Thai chickens

Abstract

The effect of increased ambient temperature on egg quality is well known in commercial layers, whereas in native Thai chicken has not been elucidated. This study investigated the relationship between the ambient temperature and egg quality in the native Thai chicken. Laying native Thai hens were used. Groups 1, 2, and 3, were reared in the close housed under 35 ± 2 °C, 31 ± 2 °C, and 27 ± 2 °C, respectively. Group 4 (control group) was reared in the open housed. Eggs were randomly collected and weighed from each group. Ten samples of eggshell from each group were taken from sharp, blunt, and equatorial parts. Shell thickness was measured using scanning electron microscope. The results revealed that egg weight (g) and eggshell weight (g) were higher in the control group (45.69 ± 0.65 and 4.77 ± 0.08) than those of the treatment groups (27 ± 2 °C, P<0.05; 42.85 ± 0.76 and 4.35 ± 0.08; 31 ± 2 °C, P>;0.05; 44.58 ± 0.52 and 4.73 ± 0.06; 35 ± 2 °C, P>;0.05; 43.95 ± 0.64 and 4.60 ± 0.06). The shell thickness (μm) tended to decrease in the groups that reared under high temperature (35 ± 2 °C; 302.73 ± 6.62, 31 ± 2 °C; 316.13 ± 10.98, 27 ± 2 °C; 317.80 ± 7.75) when compared to the control group (316.20 ± 6.04). These findings provide the evidence that changed ambient temperature had a negative effect on egg weight, eggshell weight, and shell thickness in the native Thai chickens. Supported by The Research and Development Fund, Suranaree University of Technology