Haugh Unit Values Research Articles

Quality of Japanese quail (Coturnix coturnix japonica) eggs after extended refrigerated storage

Commercial Japanese quail ( Coturnix c, japonica) eggs were stored for 0, 30, 60, 90, and 120 d at 4°C to determine the effects of storage on egg quality. Total aerobic microorganisms ( APC ) and yeast and mold ( YM ) were recovered from the same eggs using 3 different methods, including an eggshell surface rinse, eggshell crush rinse, and contents enumeration. Both APC and YM on eggshell surfaces decreased by 87% (0.9 log reduction) from 0 d to 120 d of storage. APC from crushed eggshells ranged from 2.4 to 3.1 log cfu/egg. YM were not detected in crushed eggshells until 120 d of storage where levels were 1.3 log cfu/egg. Aerobic microorganisms were found in contents of eggs stored 30, 60, or 90 d, but no YM were not detected in egg contents. Albumen pH increased from 0 to 30 d of storage (pH 8.91–9.22). Similarly, the largest decrease in albumen height was between 0 (3.9 mm) and 30 d (3.4 mm) before decreasing to 2.5 mm after 120 d storage. Yolk pH also increased with longer storage times, but the most significant increase occurred between 90 and 120 d of storage (0.49 pH unit increase). Similarly, Haugh units ( HU ) decreased with longer storage time, with the most significant changes occurring between 90 and 120 d of storage where HU decreased by 3.7. Overall, quail eggs stored for up to 120 d at 4°C had HU values above 72, placing them at AA grade by USDA standards. Findings may be of commercial interest to quail egg producers as a part of their marketing strategy.

Effects of γ-aminobutyric acid on freshness and processing properties of eggs during storage

Effects of γ-aminobutyric acid (GABA) on egg storage properties were investigated by comparing freshness and processing properties between eggs treated with different GABA concentrations and untreated controls. GABA treatment delayed storage-associated increases of albumen pH value and surface hydrophobicity and decreases of protein index, yolk index, Haugh unit (HU) value, albumen height, solubility, gel hardness, and apparent viscosity. Highest HU, yolk index, and emulsion stability values and peak storage performance were observed after injection of eggs with 0.05 mL of GABA (0.3 g/mL). Even after 25 days of storage, GABA-treated eggs exhibited freshness resembling that of fresh eggs, indicating that GABA treatment extended shelf life by 10 days relative to controls. Peak solubility, emulsifying activity, emulsifying stability, foaming capacity, and foaming stability values of 89.74%, 0.72, 14.18, 43.35, and 45.57, respectively, for GABA-treated eggs exceeded corresponding control group values, thus demonstrating that GABA treatment of eggs slowed storage-related deterioration of freshness and processing quality.

Quality Assessment of Silver Arabic Chicken Eggs with the Addition of Chitosan in Rations

The quality of chicken eggs is greatly influenced by the nutrient ration consumed. Egg quality can be observed from the external and internal eggs. The ration directly affects the external and internal quality of the eggs. The research objective was to analyze the effect of chitosan addition in the ration on the internal quality of chicken eggs. The study used a completely randomized design (CRD) with 6 treatments and 5 replications, each replication consisting of 2 Silver Arabic Chickens aged 4.5 months. The study was conducted for 7 weeks. The treatments given were: R0 (control ration without chitosan), R1 (ration + chitosan 0.5%), R2 (ration + chitosan 1%), R3 (ration + chitosan 1.5%), R4 (ration + chitosan 2%), R5 (ration + chitosan 2.5%). The parameters were measured in haugh units, albumen index, albumen and yolk weight. The results demonstrate that the addition of chitosan in the ration showed the same results (P > 0.05) on the haugh unit value, albumen index, albumen and yolk weight. The conclusion of this study indicates that the provision of chitosan in the ration has not had an effect on the internal quality of the Silver Arabic Chickens eggs.

Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review.

Enhanced albumen quality is reflected in increased thick albumen height, albumen weight, and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and elasticity attributes are retained. Improved albumen quality is of benefit to consumers and to the food and health industries. Egg quality often declines during storage because eggs are highly perishable products and are most often not consumed immediately after oviposition. This review provides insights into albumen quality in terms of changes in albumen structure during storage, the influence of storage time and temperature, and the mitigation effects of natural dietary antioxidants of plant origin. During storage, albumen undergoes various physiochemical changes: loss of moisture and gaseous products through the shell pores and breakdown of carbonic acid, which induces albumen pH increases. High albumen pH acts as a catalyst for structural changes in albumen, including degradation of the β-ovomucin subunit and O-glycosidic bonds, collapse of the ovomucin-lysozyme complex, and decline in albumen protein–protein interactions. These culminate in declined albumen quality, characterized by the loss of albumen proteins, such as ovomucin, destabilized foaming and gelling capacity, decreased antimicrobial activity, albumen liquefaction, and reduced viscosity and elasticity. These changes and rates of albumen decline are more conspicuous at ambient temperature compared to low temperatures. Thus, albumen of poor quality due to the loss of functional and biological properties cannot be harnessed as a functional food, as an ingredient in food processing industries, and for its active compounds for drug creation in the health industry. The use of refrigerators, coatings, and thermal and non-thermal treatments to preserve albumen quality during storage are limited by huge financial costs, the skilled operations required, environmental pollution, and residue and toxicity effects. Nutritional interventions, including supplementation with natural antioxidants of plant origin in the diets of laying hens, have a promising potential as natural shelf-life extenders. Since they are safe, without residue effects, the bioactive compounds could be transferred to the egg. Natural antioxidants of plant origin have been found to increase albumen radical scavenging activity, increase the total antioxidant capacity of albumen, reduce the protein carbonyl and malondialdehyde (MDA) content of albumen, and prevent oxidative damage to the magnum, thereby eliminating the transfer of toxins to the egg. These products are targeted towards attenuating oxidative species and inhibiting or slowing down the rates of lipid and protein peroxidation, thereby enhancing egg quality and extending the shelf life of albumen.

Pengaruh suplementasi kalsium butirat dalam ransum terhadap kecernaan nutrien, performa produksi dan kualitas telur ayam umur 75 minggu

Objective: To determine the digestibility of laying hens ration supplemented with calcium butyrate, and its effect on the production and quality of the eggs produced. Methods: This study used a completely randomized design (CRD) with 4 treatments and each treatment consisted of 5 replicates. The treatment method was dietary calcium butyrate supplementation, specifically: R0 = Without calcium butyrate supplement (control), R1 = supplemented of 0.175 g/kg calcium butyrate on diet, R2 = supplemented of 0.350 g/kg calcium butyrate on diet, and R3 = supplemented of 0.525 g/kg calcium butyrate on diet. The observed parameters include the digestibility of substances in the feed; crude protein and crude fiber digestibility, production performance including ration consumption, egg production and feed conversion. Then measure egg quality including egg weight, egg white weight, egg yolk weight, Haugh unit value, weight eggshell and eggshell thickness. Results: The results showed that calcium butyrate supplementation in the ration of laying hens in the third production phase had no significant effect (P>0.05) on nutrient digestibility, egg production performance, but significantly (P<0.05) on eggshell quality. Conclusions: The conclusion of the study was that calcium butyrate supplementation up to 0.525 g/kg in the ration of laying hens had not been able to increase the digestibility of crude protein and digestibility of crude fiber in the ration, and had not been able to increase egg production and feed efficiency, but could improve the quality of the eggshell produced. Egg shell thickness increased by 21.21% compared to without the addition of calcium butyrate in the ration.

Simulation analysis and freshness prediction of eggs laid at room temperature.

Respiration is an important physiological activity of eggs and is closely related to their freshness. To further observe the diffusion of carbon dioxide released by egg respiration, we used a respirometer to measure the respiration parameters of eggs stored at room temperature and performed a respiration simulation using Fluent software. This paper also explores the relationship between respiratory intensity, freshness, and storage period. The results demonstrate that the diffusion of carbon dioxide released from the respiration of eggs is related to the characteristics of heavy gas diffusion. By comparison, the simulated value (0.0199 m s-1 ) is close to the experimental value (0.0208 m s-1 ), which indicates that the simulation and analysis results are valid. In addition, the logarithmic model was used to assess the relationship between respiration intensity, Haugh unit, and the yolk index (R2 values 0.89 and 0.87). The R2 of the relationship between the real and the predicted Haugh unit value and the yolk index are 0.9 and 0.84 respectively, indicating that the model is a good fit. The equivalent egg age model was established using nonlinear regression, where the correlation coefficient R was 0.888 and P < 0.01, indicating it was both stable and reliable. The standard k-ε model is suitable for egg respiration simulation analysis. Respiratory intensity can be used as a potential index for nondestructive testing of egg freshness, which is a new method for nondestructive testing of egg freshness and storage period. © 2022 Society of Chemical Industry.

Egg Quality and Chemical Components of Arabic and Commercial Chicken Enriched with Omega 3 During Storage

The aim of this research was to study the effect of storage periode and egg types on quality and chemical components of DHA enriched egg. One hundred and twenty six each control and DHA enriched eggs used in this research. The research had been implemented using the general linier models procedure included the storage period and eggs treathment and interaction between these factors, comparison test is calculated based on Tukey Test. Internal egg quality was observed, eq,: weight of egg, yolk color and water activity. Internal quality were influenced by egg type. Albumen height and haugh unit value were influenced by both type of chicken and storage periods. Fat and cholesterol levels of egg DHA-rich Arabic and commercial were lower than those of control. However, the percentage of omega-3 fatty acids components were higher in DHA-rich Arabic and commercial than in control eggs.

РАЗВИТИЕ ЭМБРИОНОВ КУР ПОРОДЫ КОРНИШ В ЗАВИСИМОСТИ ОТ ВОЗРАСТА ПТИЦЫ ПРИ СНЕСЕНИИ ЯИЦ

The results of studies have been presented in the paper on morphologic and biochemical and hatching properties of eggs of layers of cross “Smena 9” father parent form in dependence of layer age. Morphologic and biochemical egg composition changes have been proved depending on layer age that is significant egg mass increasing, egg white relative mass decreasing and yolk relative mass increasing. Worst hatching egg quality from 40 week age layers have been determined with low vitamin A content in yolk and low vitamin B2 content in egg white, with minimal egg white index and Haugh units values and low protein level. All these factors have determined early and end embryonic death and high per cent substandard chicks.

Effects of Dried Spinach Leaf Supplementation on Performance and Egg Quality in Laying Hen Diets

This study was aimed to determine effects of the addition of dry spinach leaves to laying hen diets on performance, egg quality and yolk colour. A total of 40 Lohman white laying hens, 38 weeks old, were allocated to 4 treatment groups, with 10 replicates in individual cages. The treatment groups were as follows: 1) Negative control group (NC, there is no colorant), 2) Positive control group (PC, there is commercial colorant) in basal diet), 3) 1% ground dry spinach leaf addition to the diet (SL1) and 3) 2% ground dry spinach leaf addition to the diet (SL2). Supplementation of dried spinach leaf to the laying hen diet did not affect live weight, feed consumption, hen-day egg production, feed conversion ratio (FCR), shape index, and shell thickness. However, the highest egg weight was found in the NC group, and the lowest in the PC and SL2 groups (P&amp;lt;0.01). The SP1 group`s egg mas was higher than the other groups, and SP` group`s egg mas was lower than the other groups (P&amp;lt;0.05). The albumen height was higher in the NC than the SL2 group (P&amp;lt;0.01) and similar PC and SP1 groups. In the NC and PC groups, Haugh unit values were higher than SL2 groups (P&amp;lt;0.05). Egg yolk lightness (L*) in the NC group was higher than SP1 and Sp2 supplemented groups and SL` group`s yellowness (b*) and redness (a*) were higher than other groups (P&amp;lt;0.01). In the PC group yolk color fan value was lower than those of other groups (P&amp;lt;0.01). In conclusion, the use of 1% dry spinach leaves addition to laying hen diets may sufficient to increase the egg yolk color without negatively affecting the performance and egg quality.

The effect of additional turmeric flour in rations on the performance and egg quality of laying chicken isa brown strain age 70th weeks

This research aims to study and analyze the effect of adding turmeric flour (Curcuma domestica Val) in the rations on the performance of 70 weeks old Isa Brown strain of laying hens. The research method used in this study was an experimental method with a completely randomized design (CRD) step with five treatments and four replications. The number of chickens used was as many as 40 laying hens. The treatments given to the sample were P0 = feed without giving turmeric flour (control), P1 = feed with 0.3% turmeric flour, P2 = feed with 0.5% turmeric flour, P3 = feed with 0.7% turmeric flour and treatment P4 = feed by giving turmeric flour 0,9%. The results showed that giving turmeric flour in the rations of the Isa Brown strain of laying hens affected chicken performance and egg quality. This research concludes that giving turmeric flour a percentage of 0.7% in Isa Brown’s 70-week old laying hens is the best for ration consumption, Hen Day Production, egg weight, feed conversion, and egg quality: Haught Unit, yolk egg color, yolk egg index, grading egg and egg mass. Based on the haugh unit value, all eggs produced are still in the AA grade category

Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality.

An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), beeswax, and paraffin wax were used. CS blended with low-molecular-weight paraffin (Paraffin(L)) and CMC coating material displayed a tensile strength of 4 MPa, 34% elongation at break, 0.0039 g day−1 m−2 water vapor permeability, and a water contact angle of 89° at 3 min. Eggs coated with CS/CMC/Paraffin(L) solutions had a Haugh unit value of 72 (AA grade) and exhibited a weight loss of 2.4% in 4 weeks. CMC improved the compatibility of CS and Paraffin(L). This improvement and the hydrophobicity of Paraffin(L) provided suitable mechanical and water-resistance properties to the coating material that helped to maintain the quality of the coated AA-grade eggs with low weight loss for 4 weeks.

Enriching table eggs with omega-3 fatty acids by using ground flaxseed or a combination of flax cake and flaxseed oil in the diet of laying hens

The purpose of the study was to investigate the potential of feeding laying hens with ground flax, a combination of flax cake and flax oil in the production of eggs enriched with omega-3 fatty acids. The experiment was set up using 192 laying hens divided into 4 groups: the control group; a group fed with flaxseed cake (10%) + flaxseed oil (2%); a group fed with 5% ground flax, and a group fed with 10% ground flax. Each group had 8 cages housing 6 laying hens, that is, a total of 48 laying hens per group. The Haugh unit values, fat content, Thiobarbituric acid reactive substances (TBARS) values, yolk color parameters and yolk fat content were measured at the end of 5th and 10th weeks of the trial. The results of this study showed that omega-3 enriched dietary treatments had an impact on the results obtained for the amount of total fat in the yolk, and the results of the TBARS test. The results presented show that the average amounts of alpha linoleic (ALA) and docosahexaenoic (DHA) fatty acids in egg yolk were influenced by the nutritional treatments, i.e. the laying hens that were fed with mixtures enriched with 5% and 10% ground flaxseed, as well as 10% flaxseed cake + 2% flaxseed oil, had significantly (P&lt;0.05) higher amounts of ALA and DHA in their egg yolk compared to the laying hens in the control group.

Egg Freshness Evaluation Using Transmission and Reflection of NIR Spectroscopy Coupled Multivariate Analysis.

This work presents a novel work for the detection of the freshness of eggs stored at room temperature and refrigerated conditions by the near-infrared (NIR) spectroscopy and multivariate models. The NIR spectroscopy of diffuse transmission and reflection modes was used to compare the quantitative and qualitative investigation of egg freshness. It was found that diffuse transmission is more conducive to the judgment of egg freshness. The linear discriminant analysis model (LDA) for pattern recognition based on the diffuse transmission measurement was employed to analyze egg freshness during storage. NIR diffuse transmission spectroscopy showed great potential for egg storage time discrimination in normal atmospheric conditions. The LDA model discrimination rated up to 91.4% in the prediction set, while only 25.6% of samples were correctly discriminated among eggs in refrigerated storage conditions. Furthermore, NIR spectra, combined with the synergy interval partial least squares (Si-PLS) model, showed excellent ability in egg physical index prediction under normal atmospheric conditions. The root means square error of prediction (RMSEP) values of Haugh unit, yolk index, and weight loss from predictive Si-PLS models were 4.25, 0.031, and 0.005432, respectively.

Surface decontamination of whole eggs using pulsed light technology and shelf life study of combined pulsed light and vaseline coating during room temperature storage

It has been proved that pulsed light (PL) technology could effectively inactivate bacteria on egg surface. However, shelf life research on eggs after PL inactivation was limited. In this study, the decontamination effect of PL and interior quality of eggs during storage were investigated. In the decontamination study, shell eggs were inoculated with Escherichia coli ATCC 8879 strain and treated by PL for different intensities and pulse numbers. In the shelf life study, the non-inoculated eggs were treated by 4 procedures: untreated, PL treated, washing + vaseline coating and PL + vaseline coating. The interior qualities of the eggs were evaluated every week during storage at 25 °C for 6 weeks. The results revealed that maximum of 3.77 log CFU/egg of E. coli inactivation was achieved at PL fluence of 1.32 J/cm2 without causing significant effect (P > 0.05) on the temperature of the eggs. As storage time increased, the overall Haugh unit value and yolk index decreased, the albumen pH and weight loss increased. PL didn't affect albumen quality and there were no significant differences (P > 0.05) between washing + coating and PL + coating in the interior quality of eggs. These results demonstrate that PL has promising potential for surface decontamination of whole shell eggs as a possible industrial application.

The quality of Isa-Brown chicken eggs given isoflavone from soy sauce pulp in feed

This study aims to examine the effect of giving isoflavones from soy sauce pulp on feed to the Haugh Unit value, yolk index, yolk color, and yolk cholesterol level. 100 laying of Isa-Brown hens aged 32 weeks were included in this study. The experimental design used was Complete Random Design involving 4 levels treatments repeated 5 times namely T0 (control feed without giving isoflavones from soy sauce), T1 (feed with 4% isoflavones from soy sauce), T2 (feed with 8% isoflavones from soy sauce), and T3 (feed with 12% isoflavones from soy sauce). The treatments were given for 10 weeks. Then, the quality of eggs was observed from their Haugh Unit (HU) value, egg yolk index, egg yolk color, and egg yolk cholesterol level. The obtained data were analyzed using variance analysis. The results indicate that the administration of isoflavones from soy sauce in the feed had no significant effect (P>0.05) on HU value, egg yolk index, and egg yolk color. However, it had a significant effect (P<0.05) on the egg yolk cholesterol level. Thus, the administration of isoflavones from fermented soybean as much as 80mg/100g (equivalent to the addition of 12%) in laying hens feed can maintain the HU value, yolk index, and yolk color as well as reduce egg yolk cholesterol level.

Genetic variations for egg internal quality of ducks revealed by genome-wide association study.

Egg internal quality traits are important traits related to egg production in poultry industry. To better understand the genetic architecture of egg internal quality traits in ducks, we performed genetic parameters estimates and a genome-wide association study (GWAS). The phenotypic values of egg weight, yolk color, albumin height (AH), yolk weight, and Haugh unit (HU) were collected individually from 352 F2 laying ducks produced by reciprocal crosses between mallards and Pekin ducks, and their genotypes were assayed by whole genome re-sequencing. The results showed that the AH and HU traits have a clear coefficient of variance, around 15% for both mallards and Pekin ducks. The pedigree-based genetic parameters estimates rane from 0.26 to 0.71 for all eight egg quality traits, while the highest heritability was 0.71 for egg weight. The GWAS showed that a clear signal was associated with AH and HU traits. The locus zoom analysis and conditional GWAS helped to narrow the candidate region to ~5.8-Mb spanning from 14.7 to 20.5Mb on Chromosome 5, which harbored 111 candidate genes. MUC6 and LDLRAD3 were finally promised as the major candidate genes affecting albumen composition. Our data revealed the egg internal quality traits for the first time in ducks, which provides a theoretical basis and technological support for improving duck egg internal quality.

On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning

Despite having an affordable price, several reports of egg mislabeling are published annually, which involves selling stale eggs as fresh . NIR spectroscopy has been successfully used for the prediction of eggs' freshness. In recent years, a new generation of low-cost, portable NIR sensors has been investigated for on-line and in situ food analysis. The main goal of this work was to investigate the performance of one of the smallest and cheapest NIR spectrometer for on-line estimation of egg freshness. Spectral data obtained was processed using different combinations of pre-treatment, and machine learning methods have been assayed to predict the Haugh unit (HU) value (PLS-R and SVM-R) and to classify fresh and stale eggs (PLS-DA and SVM-C). PLS-R and SVM-R regression showed similar performance, but SVM-R model in the spectral region of 1300–1690 nm showed the best results with a relative error of 7.32% and RPD of 2.56. PLS-DA presented better results than SVM-C for the classification of fresh and stale eggs, with an accuracy of 87.0%, with higher sensitivity for identification of stale eggs. The results show that a small portable NIR spectrometer is a cost-effective and reliable device to predict the freshness of hen's eggs with prediction accuracy comparable to benchtop devices. This could help food control agencies implement portable NIR sensors at different egg supply chain stages. • Low-cost miniature NIR spectrometer was used for on-line prediction of egg freshness. • Performance of portable NIR device is comparable to reported benchtop devices. • Validated PLSR model for prediction of HU showed a relative error <9% and RPD >2.5 • PLS-DA showed a correct classification of 87% for grading fresh and stale eggs. • Portable NIR spectrometer is suitable for online monitoring of egg freshness.

The effect of hydrogen peroxide prepared with silver ions on the qualitative traits of table eggs and reducing the dynamics of mycobiota growth

The quality and safety of raw materials and food products are inextricably linked. Table eggs are subjected to special monitoring due to the microbial hazards. So far, bacterial hazards have been monitored on table eggs. However, latest reports have pointed a threat that has not been considered for table eggs, which is microfungi. Microfungi can grow on the surface of eggshells and penetrate inside the eggs. Therefore, it is necessary to improve the microbiological state of the eggshells surface, which will guarantee the safety of egg consumption and also reduce spoilage. Therefore, the aim of the present work was to examine on how egg sanitation with prepared hydrogen peroxide (H2O2) containing silver ions affected the growth dynamics of microfungi and the production of mycotoxins during egg storage. The results showed that H2O2 with silver ions was effective against microfungi, while simultaneously inhibited production of mycotoxins. The egg sanitation treatment with a solution of H2O2 with silver ions reduced the count of microfungi and stopped growing after one week of storage. The effectiveness of lower concentrations of the prepared solution against the microfungi may have been caused by silver ions. There was a small decrease in Haugh unit value of eggs sanitised with H2O2 and silver ions in the final period of storage. The results showed that the treatment of eggs with H2O2 with silver ions slowed down the spoilage process and effectively reduced the content of microfungi and mycotoxins.

Increasing Quantity and Internal Quality of Japanese Quail (Coturnix coturnix japonica) Eggs by Shooting Laser Puncture at Reproductive Acupuncture Points.

This study aims to determine the effect of laser puncture shooting on the reproductive acupuncture points of Japanese quail (Coturnix coturnix japonica) egg quantity (egg production) and internal egg quality (Haugh unit, yolk index, and yolk colour). This research was conducted for 30 days using a sample of Japanese quail aged 4 weeks because for the first 2 weeks, the quail did not produce and it was in production in the last 2 weeks. There were 4 treatments and 25 replications each. So, there were a total of 100 quails. Laser puncture shooting was carried out at 3-day intervals at the Ova point and 6-day intervals at Hu Men, Bei Ji, and Wei Gen points. So, on the first day, laser puncture shooting was carried out at 4 points, on the 4th day, only at 1 point, and then, on the 7th day, it returned to 4 points. And so, it was carried out for 4 weeks. T0 (−) was considered as a negative control because quails are not given laser puncture shooting; T0 (+) was considered as a positive control because quails are treated with laser puncture shooting which is deactivated or a dose of 0 Joule; T1 was a group treated with laser puncture shooting at a dose of 0.2 Joule, and T2 was a group treated with laser puncture shooting at a dose of 0.5 Joule. Then, the research results were analyzed using Analysis of Variance and followed by Duncan's Multiple Range Test. Laser puncture shooting at the reproductive acupuncture point of Japanese quail (Coturnix coturnix japonica) can increase the quantity of eggs (p < 0.05). While the results of the egg internal quality in the form of the Haugh unit value and the yolk index increased (p < 0.05), the value of the yolk colour did not change compared to the control (p > 0.05). Laser puncture shooting at the reproductive acupuncture point of Japanese quail (Coturnix coturnix japonica) can increase egg quantity (egg production) and internal egg quality (Haugh unit and yolk index) with the best dose of 0.5 Joule.

EFFECT OF NONI FRUIT EXTRACT ON THE INTERNAL QUALITY, FOAM INDEX, AND HAUGH UNIT OF THE CHICKEN EGGS

This study aimed to determine the effect of noni fruit extract on the internal quality, foam index, and haugh unit of layers eggs. This research has been carried out at the Chemistry Laboratory of Widya Mandira University Kupang, and the Laboratory of the Faculty of Agriculture, University of Timor, Kefamenanu during February 12, until March 25, 2020. This study used eggs of layer chicken, each treatment using 25 eggs. The method used was a completely randomized design with a one-way pattern consisting of 5 treatments and 5 replications. The treatments given were T0 (control), T1 (2 ml noni fruit extract), T2 (4 ml noni fruit extract), T3 (6 ml noni fruit extract), and T4 (ampicillin). The variables observed were egg weight, air sac diameter, albumen height, egg yolk index, foam leakage, foam index, and Haugh unit. The results of statistical analysis showed the effect of noni fruit extract on egg weight, air sac diameter, foam leakage, foam index, and Haugh unit value. The mean value of each variable showed that the 6 ml (T3) noni extract treatment was better than the other treatments (T0, T1, T2, and T4). It was concluded that to maintain egg quality for up to 21 days, could be preserved with a concentration of 6% noni fruit extract.