Quality Of Chicken Eggs Research Articles

USO DA GEOPRÓPOLIS NA MANUTENÇÃO DA QUALIDADE DO OVO EM DIFERENTES AMBIENTES

A casca do ovo é de fundamental importância para a conservação e qualidade interna, diante disso objetivou-se avaliar a qualidade de ovos de galinha submetidos a tratamento superficial da casca, através da imersão em solução de geoprópolis, armazenados em temperatura ambiente e refrigerado, analisados no 5º e 20º dia de armazenamento. Foram utilizados 120 ovos marrons da linhagem COBB MX. O delineamento utilizado foi o inteiramente casualizado (DIC) com esquema fatorial 3x2x2 correspondendo a três tratamentos (ovos não lavados, ovos lavados e ovos lavados e mergulhados em solução de geoprópolis a 10%) submetidos a duas temperaturas de estocagem (refrigerado e ambiente) e dois dias de avaliações (5º e 20º dia de armazenamento) com 10 repetições. A solução de geoprópolis a 10% correspondia a 90% de etanol e 10% de própolis. Foi avaliado o valor da Unidade Haugh (UH) no 5º e 20º dia de armazenamento. Na avaliação dos ovos do 5º e 20º dia de armazenamento, observou-se diferença (P <0,05) entre os tratamentos de casca para UH. Sob as condições desde experimento conclui-se que a solução de geoprópolis aplicado na casca dos ovos confere menor perda UH durante o período de armazenamento e contribui para a conservação da qualidade dos ovos estocados sob refrigeração. PALAVRAS-CHAVE: Armazenamento, Qualidade interna, Tratamento da casca.

PENGARUH PERENDAMAN DALAM LARUTAN EKSTRAK TANIN BIJI ALPUKAT TERHADAP KUALITAS INTERNAL TELUR AYAM RAS

THE EFFECT OF IMMERATION IN TANIN EXTRACT SOLUTION OF AVOCADO SEED ON THE INTERNAL QUALITY OF CHICKEN EGGS. This research was conducted with the aim of knowing the use of the tannin extract solution of avocado seeds on the internal quality of eggs. The materials used were one day old chicken eggs, avocado seeds, aquades. The treatments in this study consisted of R1: eggs without immersion stored for 14 days, R2: eggs without immersion were stored for 21 days, R3: eggs were soaked with a concentration of 10% stored for 14 days, R4: eggs were soaked with a concentration 10% was stored for 21 days, R4: eggs were soaked at a concentration of 20% stored for 14 days, R5: eggs were soaked with a concentration of 20% stored for 21 days, R7: eggs were soaked at a concentration of 30% stored for 14 days and R8: Eggs were soaked at a concentration of 30% are stored for 21 days. This research was conducted for 21 days. Eggs were immersed for 1 day with a solution of avocado seed tannin extract and stored for 14 and 21 days of observation at room temperature. The variables measured consisted of albumin index (IPT), yolk index (IKT), haugh units (HU), percentage of egg weight reduction. Data were analyzed using analysis of variance. The research design used a completely randomized design with 8 treatments and 4 replications. To test the difference in the average treatment using the Duncan Multiple Range Test. The results of research showed that storage for 14 days and 21 days showed different results (P<0.05) for both immersed and non-immersed eggs for all study variables. There was a difference in quality between eggs immersed and not treated (P<0.05). Meanwhile, the difference in the concentration of avocado seed extraction, namely 10, 20, and 30%, did not show any difference (P>0.05) on the quality of eggs, both stored for 14 days and 21 days. The conclusion of this study is that at 14 days of storage, eggs are still considered good when soaked with a solution of avocado seed extract at a concentration of 10-30%. Keywords: eggs, avocado seeds, internal quality of egg

PEMANFAATAN TEPUNG KULIT PEPAYA (Carica papaya L) DALAM RANSUM TERHADAP KUALITAS INTERNAL TELUR

UTILIZATION AND INTERNAL QUALITY OF EGG ON PAPAYA PEEL MEAL DIET (CARICA PAPAYA L). The aim of research was to utilization and internal quality of eggs on papaya (carica papaya L) peel meal diet. The material used in this study were one hundred laying hens (MB 402). The completely randomized design (CRD) was done in this research for analysing of statistics to five treatments and four replications, each replications was occupied by five laying hens (MB 402). The variable measured were egg weight, egg yolk, colour of egg yolk. The result of this research showed that egg weight, egg yolk, the colour egg yolk was not significantly different (P>0.05). Conclusion, the utilization of flour skin papaya until 16% in feed will increase the quality of chicken eggs. Kata Kunci: Papaya peel meal, laying feed, the quality internal egg.

PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

THE EFFECT OF IMMERSION IN GEL OF ALOE VERA ON THE QUALITY OF CHICKEN EGGS DURING STORAGE. The study was conducted to determine the duration effect of immersion of chicken eggs in aloe vera extract (Aloe Vera) on the quality of broiler eggs during storage. The material used in this study was freshly bred eggs at first day at weight of 55 - 60 grams. Aloe vera was obtained from the center of the ornamental plant of Bahu Village. The tools used in the study were including knives, scales, blenders, containers, diameter caliper, egg candlling, petri dishes. The method used was a completely randomized design (CRD) method with factorial pattern of a 5 x 5 with 3 replications. Factor A was the immersion time and factor B was the storage time. The observed variables were egg weight, egg white index, egg yolk index, and haugh unit. The data obtained were analyzed using ANOVA. The results of this study indicated that there was no significant difference (P> 0.05) on Egg Weight, however, there were significant differences (P< 0.05) on the egg white Index, Egg Yolk Index and Haugh Unit. Soaking eggs in aloe vera gel could extend the storage time up to 30 days.Keywords: Eggs, Aloe vera, Storage, Physical Quality

The use of Golden snail (Pomacea canaliculata) egg as source of carotenoid for improvement of Arabic Chicken egg quality

Consumers awareness of the usage of natural product is increasing but exploration of natural carotenoid originated from animal was conducted into a lesser extent. The objective of this study was to examine the use of Golden snail egg powder (GESP) for improvement of quality of Arabic chicken egg. Thirty six Arabic chicken (silver and golden chicken, 22 weeks of age, 1,123.9 ± 155.1 g initial body weight) were assigned in completely randomized design (CRD), consisting of 4 dietary treatments (R0 = control 0%; R1 = 4%; R2 = 8%; and R3 = 12% level of GESP) and 3 replications. Data were analysed using one way ANOVA with homogeneity and normality tested in advance. After one month of experiment, data showed that up to 12%, yolk carotenoid and yolk score significantly increased in line with dietary GESP level. However Haugh unit and yolk indices were not affected by GESP. This result indicates that Golden snail egg can be used as carotenoid for improvement of chicken egg quality.

PENGARUH KONSENTRASI LARUTAN DAUN JAMBU BIJI (Psidium guajava) DAN LAMA PERENDAMAN TERHADAP KUALITAS TELUR AYAM RAS

THE EFFECT OF GUAVA LEAF SOLUTION CONCENTRATION AND SOAKING DURATION ON THE QUALITY OF CHICKEN EGGS. This study aims to determine the effect of guava leaf solution concentration and soaking time on the quality of chicken eggs. This research was conducted from November to December 2018, at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The method used is Completely Randomized Design (CRD) with a factorial pattern consisting of 2 factors. Factor A was the concentration of solution of guava leaves and factor B is the length of immersion with 4 replications. The treatments used are: Factor A concentration of solution of guava leaves A1 = 3%, A2 = 6%, A3 = 9%, A4 = 12%. Factor B was duration of immersion B1 = 6 hours, B2 = 12 hours, B3 = 18 hours, B4 = 24 hours. The variables analyzed were a decrease in egg weight, egg white index and egg yolk index. Data obtained were analyzed by variety. If there are significant differences between treatments, it will be continued with Duncan Test. The results of the variance analysis showed that the interaction had a significant effect (P <0.05) on the decrease in egg weight and did not significantly influence (P> 0.05) on the egg white index and egg yolk index. Duncan's Test results for decreasing egg weight showed the concentration of guava leaf solution 3% and soaking time 6 hours gave good results for the quality of chicken eggs. It was concluded that the concentration of 3% and the soaking time of 6 hours gives good results on decreasing egg weight. As for the egg white index and egg yolk index showed good results with concentration of 12% and 24-hour immersion time. Keywords: Guava leaf, Egg weight, Egg white index, Egg yolk index.

Genetic variations for egg quality of chickens at late laying period revealed by genome-wide association study

With the extension of the egg-laying cycle, the rapid decline in egg quality at late laying period has aroused great concern in the poultry industry. Herein, we performed a genome-wide association study (GWAS) to identify genomic variations associated with egg quality, employing chicken 600 K high-density SNP arrays in a population of 1078 hens at 72 and 80 weeks of age. The results indicated that a genomic region spanning from 8.95 to 9.31 Mb (~0.36 Mb) on GGA13 was significantly associated with the albumen height (AH) and the haugh unit (HU), and the two most significant SNPs accounted for 3.12 ~ 5.75% of the phenotypic variance. Two promising genes, MSX2 and DRD1, were mapped to the narrow significant region, which was involved in embryonic and ovary development and found to be related to egg production, respectively. Moreover, three interesting genes, RHOA, SDF4 and TNFRSF4, identified from three significant loci, were considered to be candidate genes for egg shell colour. Findings in our study could provide worthy theoretical basis and technological support to improve late-stage egg quality for breeders.

APLIKASI TEKNOLOGI DIELECTRIC BARRIER DISCHARGE-UV PLASMA TERHADAP SIFAT FISIK DAN KIMIA TELUR AYAM (Gallus gallus domesticus)

Eggs are food that contains high nutrition, however egg products susceptible damage so preservation process is required. Dielectric Barrier Discharge (DBD) UV Plasma has proven very effective as an alternative technology to preserve fresh egg by inactivation bacteria and prevent contamination in a fresh egg. the aim of this study is to evaluated effect of Dielectric Barrier Discharge (DBD) UV Plasma on physical and chemical quality of chicken eggs (Gallus gallus domesticus). The fresh eggs were stored at room temperature and assessed for their Physical (Haugh unit and yolk index) and chemical properties (yolk pH, albumen pH, and egg nutrition) on 0, 5, 7, 11, and 14 days. Analysis of variance (ANOVA) was used to analyze significant difference among the samples. The result shows that DBD UV plasma can maintain haugh unit, yolk index, yolk pH, and albumen pH than control. The eggs treated with DBD UV recorded have no significant difference for egg nutrition.

Effects of green tea powder supplementation on egg production and egg quality in laying hens

ABSTRACTThe aim of this study was to investigate the effects of green tea powder supplementation on egg production and egg quality in chickens. A total of 240 Xianju chickens (all aged 20 weeks) were randomly allotted to five treatments, control group T0, no diet supplements; test groups T1, T2 and T3 were supplemented with 1%, 2% and 3% green tea powder into basal diet, respectively; test group T4, 3% green tea powder and 1.5% peanut oil were added to the diet. After the rearing test, the eggs from each treatment were collected and later analysed for egg quality. Results suggest that 1% green tea powder supplementation had little effect on egg production and feed conversion, but high amounts of green tea powder (>2%) treatment significantly decreased the egg production performance. Green tea powder treatment had some beneficial effects on egg quality, especially in the albumen height and Haugh unit. Additionally, green tea powder treatment significantly changed the nutritional composition of eggs.

Поліпшення зберігання та якості яєць курячих харчових шляхом обробки їх поверхні

Поліпшення зберігання та якості яєць курячих харчових шляхом обробки їх поверхні

PEMANFAATAN TEPUNG MANURE HASIL DEGRADASI LARVA LALAT HITAM (Hermetia illucens L.) TERHADAP BERAT TELUR, BERAT KUNING TELUR DAN MASSA TELUR AYAM KAMPUNG

UTILIZATION OF MANURE DEGRADATED FLOUR BY BLACK FLIES (Hermetia illucens L) ON EGG WEIGHT, EGG YELLOW YOLK AND EGG MASS OF NATIVE CHICKEN. Native Chicken has been maintained by farmers as an effort to utilize the yard, to fulfill the family nutrition and to increase income. One of the functions of laying chicken is as an egg producer. Chicken eggs are often consumed and loved by the people of Indonesia. The quality of chicken eggs needs to be improved by providing balanced feed and nutrition. Manure Flour degradated by larva of H. illucens is one of alternative feed as a source of protein. MHD flour contains 51.15% protein. For this reasons, Because it can meet the needs of poultry. This will have a positive impact if the utilization of manure degradated by black flies larvae can be used as the substitution of some concentrates. Forty native chickens females aged 56 weeks had been used. Baterry system cages of 50x50x75 cm with an eat and drink. A randomized complete design (RAL) with 4 treatment and 5 replications was used as design methods. Treatmens was the following level of manure flour degradated by black flies larvae: R0 = 0% flour MHD: R1 = 5% flour MHD: R2 = 10% flour MHD: R3 = 15% flour MHD. Variables measured were egg weight, egg yolk weight and egg mass. The results showed that the there was no significant difference (P> 0,05) between treatmentsand egg weight, yolk weight and egg mass. Based on the result of data analysis and discussion, it can be concluded that the utilization of manure flour degradated by black flies larvae up to 15% will not give different results in egg weight, egg yolk and egg mass.Keywords: Manure, Larva, Egg.

Unsupervised Discretization of Continuous Variables in a Chicken Egg Quality Traits Dataset

Discretization is a data pre-processing task transforming continuous variables into discrete ones in order to apply some data mining algorithms such as association rules extraction and classification trees. In this study we empirically compared the performances of equal width intervals (EWI), equal frequency intervals (EFI) and K-means clustering (KMC) methods to discretize 14 continuous variables in a chicken egg quality traits dataset. We revealed that these unsupervised discretization methods can decrease the training error rates and increase the test accuracies of the classification tree models. By comparing the training errors and test accuracies of the model applied with C5.0 classification tree algorithm we also found that EWI, EFI and KMC methods produced the more or less similar results. Among the rules used for estimating the number of intervals, the Rice rule gave the best result with EWI but not with EFI. It was also found that Freedman-Diaconis rule with EFI and Doane rule with EFI and EWI slightly performed better than the other rules.

Comparison of Chi-square based algorithms for discretization of continuous chicken egg quality traits

Comparison of Chi-square based algorithms for discretization of continuous chicken egg quality traits

Quality of chicken eggs in relation to their weight category

The purpose of this study was to evaluate selected quality traits of chicken eggs in relation to their weight (weight categories). The experimental material comprised eggs from 250 laying hens (♂ New Hampshire x ♀ Barred Rock). The birds were kept in a poultry house on litter in identical hygienic conditions and fed ad libitum the same compound feed, of appropriate nutritional value, during the rearing and egg production period. At 36 weeks of age 160 eggs were taken at random from the hens and divided into four weight categories: below 57.0 g (group A); 57.1 to 60.0 g (group B); 60.1 to 63.0 g (group C) and above 63.0 g (group D). The quality of the albumen, yolk and shell was evaluated and the concentration and hydrolytic activity of lysozyme was determined in individual albumen fractions. Eggs from group D had the highest share of albumen (60.92%) and the smallest share of shell (10.56%). Furthermore, the albumen of these eggs had the greatest weight (40.19 g) and height (6.61 mm), and the yolks had the highest weight (18.13 g) and darkest colour (13.65 pts). The eggs assigned to group B had greater shell thickness (352.46 μm) and strength (38.2 N). Detailed analysis of lysozyme activity showed that the albumen of the group A eggs had the highest lysozyme concentration and hydrolytic activity in both albumen fractions analysed (0.61%; 131,105 U/ml – thin albumen and 0.38%;80,705 U/ml – thick albumen). The study showed that the heaviest eggs had the most favourable traits for the consumer. They were distinguished by good albumen quality (the greatest weight and height) and yolk quality (the greatest weight and darkest colour). Moreover, their shells were fairly thick (352.37 μm) and the least susceptible to deformation (70.90 μm). On the other hand, the albumen of the eggs in the lowest weight category had the highest concentration and hydrolytic activity of lysozyme.

Formulation and Application of Cinnamon Oil-Chitosan Emulsion Coating to Increase the Internal Quality and Shelf-Life of Shelled Eggs

As time passes, eggs' internal quality deteriorates due to evaporation of carbon dioxide and moisture through the eggshell pores. To increase the internal quality and shelf-life of eggs, cinnamon oil (CO)–chitosan (CH) emulsions with ratios of 3:97, 6:94, 9:91, 12:88 were prepared. The coated eggs were then evaluated throughout 5 and 9 weeks of storage at 25 ± 2C and 4C, respectively. Test results revealed that the noncoated eggs' grade declined from AA to C after 4 weeks of storage. CO : CH 9:91 and 12:88 coated eggs' grade was, however, turned to B after 5 weeks of storage at 25 ± 2C. CO : CH 9:91 and 12: 88 emulsions coating significantly (P < 0.05) retarded the yolk index and Haugh unit decline rate and the increase of weight loss percentage, pH value and air cell height of eggs. This study demonstrated that CO:CH coatings with ratios of 9:91 and 12:88 could preserve the internal quality of eggs and prolong their shelf-life compared to the other treatments. Practical Application Coating the shell and covering its pores can preserve the internal quality and increase the shelf-life of refrigerated eggs. Coating eggshells is also being used instead of refrigeration in some developing countries and in farmers' markets. The results of this study revealed the effectiveness of even small amounts of the combined cinnamon oil and chitosan emulsion coating in decreasing the weight loss rate, prolonging the shelf life and maintaining the internal quality of chicken eggs.

Effect of organic and inorganic iron in the diet on yolk iron content, fatty acids profile, malondialdehyde concentration, and sensory quality of chicken eggs

This research was supported by the grant of the Ministry of Agriculture of the Republic of Lithuania (No. MT/11–30 LESPRO). National Research Program Healthy and Safe Food

THE STUDY OF EGG QUALITY ON CHICKEN VILLAGE IN CHELLIYA DISTRICT WESTERN SHOA, ETHIOPIA

Assessment of village chicken egg quality parameters were conducted in two agro-ecology and eight rural kebeles, in Chelliya district. A total of 120 households were participated in the survey. Eggs were collected from 15 households for determination of egg quality parameters and two eggs were collected each from indigenous, cross breed and exotic, hence ten eggs were collected from each breed. Total of 240 eggs were used for this experiments. The objectives this study was to assess some quality parameters of eggs produced under scavenging production system. The exotics breed had higher egg production performance (198.80+10.45) than indigenous breed (155.2+10.45). The price of egg, pullet, and laying hen during the study period were 1.91±0.02, 38.43±0.87, and 44.24±0.83 Birr, respectively. The average Hough unit was 69.13, 74.50, and 82.63 (SE=2.21) local, crossbreed and exotics, respectively and 74.17 mm for highland and 76.67 mm for midland (SE=1.81). Average yolk color was 10.69, 10.35, 8.62 (SE=0.24) and average yolk index 354.93, 358.07, 377.13(SE=5.96) for local, crossbreed and exotics and also 9.58, 10.20 SE =0.19 and 357.05, 369.70(SE=4.87) in midland and highland. Except for Hough unit, the highland had higher mean values for these parameters than the eggs collected from midland. Similarly, exotic breed has higher mean values than that of indigenous and cross breed eggs, except Shell Thickness and Yolk Color. In summary there is a need for improvement in egg quality of the cross breeds and indigenous breeds.

Effect of the frizzle gene (F) on egg production and egg quality of laying hens kept in tropical villages

1. Two experiments were conducted to determine the influence of the frizzle gene (F) on the production and quality of chicken eggs kept on village farms in Ghana.2. In the first experiment, 144 pullets, 72 each of Ff and ff pullets from F1 birds, were compared in a randomised complete block design (RCBD), with three villages and 4 batches of hatch as blocks and the two feather genotypes (Ff and ff) as the treatments.3. The Ff pullets were superior (P < 0.05) to their ff counterparts in terms of the number of eggs per clutch, egg mass and hen-housed and hen-d rates of lay, whereas age at first egg was lower (P < 0.05) in ff layers compared to Ff ones.4. The eggs of the F1 heterozygous frizzle (Ff) layers had higher values for albumen height, Haugh unit and yolk height compared with eggs from their normal feathered counterparts.5. In the second experiment, 144 pullets, 48 each of FF, Ff and ff pullets, were compared in a RCBD, with three villages and 4 batches of hatch as blocks and the two feather genotypes (Ff and ff) as the treatments.6. The F2 birds with genotypes Ff and FF were better than their ff counterparts in terms of the number of eggs per clutch, egg mass, and hen-housed and hen-d rates of lay. Age at first egg was significantly lower in ff layers compared to FF and Ff ones.7. The Haugh unit value was higher in the homozygous and heterozygous frizzles compared to the normal feathered ones.8. The presence of the frizzle gene (F) in egg type chickens led to an improvement in egg production and egg quality traits in village chickens, and the cross-breeding scheme evaluated in this project could contribute to improved productivity.

Effects of extended period of storage and strain of layer on quality of chicken eggs

Poultry farmers in Ghana use different strains of layers for egg production with eggs produced being stored for some time before use. This has necessitated a study to determine the effect of strain of layers and extended storage length on internal and external qualities of chicken eggs. A total of three-hundred (300) eggs from 46-week old layer strains were analysed for egg quality in a 3 X 5 factorial experiment involving three layer strains (Lohmann brown, Lohmann white and Black Bovan) and 5 storage periods of 0, 5, 10, 15 and 20 days. On each day of the analysis, sixty (60) eggs; 20 each from the three strains were randomly sampled and analysed for the internal and external egg characteristics. Results obtained showed a significant difference (P&lt;0.05) among the three layer strains regarding the major egg quality traits like egg weight, albumen weight, haugh unit and yolk weight with the Black Bovan layer strains being superior to the Lohmann strains. It was also observed that the major egg quality traits like egg weight, albumen weight and haugh unit were significantly (P&lt;0.05) affected with increasing storage length. There was also a significant (P&lt;0.05) interaction effects between strain of layer and length of storage of egg on some important egg quality determinants like egg weight, albumen height and haugh unit. This shows that in order not to compromise the quality of eggs, one must consider the strain of layer to use and how long eggs could be stored before use. Irrespective of the strain of layers and storage period, it was realized that egg weight was more closely associated (P&lt;0.05) with albumen height and weight than the other traits.Keywords:Keywords: Albumen height, egg quality, egg weight, haugh unit, storage length, strain

The Effect of Shellac as Coating Material on the Internal Quality of Chicken Eggs

The functional properties of foods can be preserved when they are coated with edible films, which are especially reduce the moisture loss and the transportation of O2 and CO2. The present research is conducted to study the effect of shellac as coating material and storage time on the internal quality of chicken eggs. 448 fresh chicken eggs were divided into 4 groups of treatments 0, 1, 3 and 5% shellac solutions and stored for 0, 10, 20 and 30 days at 40 C. There was a proportional relationship between the weight loss of o eggs and the pH values of untreated eggs (control) during the storage time. A reverse relationship was appeared with coated chicken eggs. The Haugh unit (Hu) usually decrease with the time of storage, but this was limited with coated eggs. No bad changes were associated with internal quality of chicken eggs, so we recommend shellac solution as coating material.