Haugh Unit Values Research Articles

Effects of dietary levels of sun-dried sheep manure on productive performance and egg quality parameters of Shika-brown layers

An experiment was conducted to test the effect of dietary levels of sun-dried sheep manure (SSM) on egg quality parameters and productive performance of Shika-Brown layers. Six isonitrogenous and almost isocaloric diets were formulated to contain SSM at 0.0, 1.0, 2.0, 3.0, 4.0 and 5.0 % level of inclusion. Diet I, which had no sheep manure, served as the control. White maize was used for the formulation of the diets. Each of the six diets was replicated four times with five birds per replicate in a completely randomised design experiment. The birds were housed singly in cages. The laying hens were first maintained on the control diet which contained very little or no yolk pigmenting factor for a depigmentation period of twenty-one days. During this period, samples of eggs were broken out and yolk colour scores were determined using the Roche Yolk Colour Fan (RYCF). By the twenty-first day, the (RYCF) scores had dropped to the lowest value of one. The hens were then placed on the experimental diets for the study, which covered a period of twelve weeks. Parameters measured for the egg quality included egg yolk colour, Haugh unit value, yolk index and shell thickness. For the performance characteristics, parameters measured included percent hen day and hen housed egg production, percent peak egg production, feed intake, feed conversion efficiency (kg feed/12 eggs) and feed cost per /2 eggs produced. Results obtained indicate that dietary levels of SSM had a significant (P<0.05) effect on RYCF scores and feed intake but had no significant (P>0.05) effect on other parameters such as egg weight, Haugh unit, yolk index, shell thickness, shell weight, percent shell, feed conversion efficiency, feed cost (N/12 eggs), percent hen day, hen housed and peak egg production.

A COMPARISON OF THE PERFORMANCE OF CAGED LAYERS FED SORGIIUM GRAIN OR PEARL MILLET*

Two 280-day trials, each involving 468, 22-week-old caged commercial egg-strain pullets were conducted to Compare millet and sorghum grain as the main source of energy in laying diets. Diets containing 59.2 and 0, 41.0 and 24.0, 31.2 and 36.3 and 0 and 72.5% of sorghum grain and pearl millet, respectively, were studied in both trials The diets containing millet supported egg production, egg weight, feed conversion and egg shell thickness equivalent to those of the all-sorghum diet. Except in Trial 1, feed consumption of the pullets fed the millet-containing diets was not significantly lower than that of the pullets fed the all-sorghum diet. Haugh unit values tended to decrease as the level of millet was decreased. Feeding millet at a level as high as 72.5% Of the diet may have adverse effects on egg specific gravity and haugh units

Effect of dietary protein level on egg production and egg-quality characteristics of Japanese quail (

Context Quail production is increasingly emerging as a low-capital, cheap, alternative source for supplementing protein intake among peoples in tropical countries such as Nigeria. Aims To increase animal protein sources, promote their availability to rural people, and reduce the unit cost of protein to the people, the effect of dietary crude protein on feed consumption, egg productivity and egg-quality characteristics of quail in the high-altitude Ekiti area of Nigeria was evaluated. Methods In total, 142 mature Japanese quails, divided into four groups with four replicates per group, were fed with four diets differing in dietary protein concentration with a near-isocaloric maize–groundnut cake–soybean meal-based diets for 10 weeks. Three experimental diets (18%, 22% and 24% crude protein (CP)) were tested and compared with a control 20% CP diet, in a completely randomised design of four replicates per treatment. Each consisted of 10 quails/cage at 5 weeks of age. Parameters measured on each quail included feed intake, egg number and egg-quality characteristics. Data were subjected to general linear model, regression and Duncan multiple-range procedures for means separation by SAS®v9.4 (2013). Key results Increasing dietary protein from 18% to 24% in the diet of experimental quails decreased daily feed intake, hen-day egg production (HDP) and average egg mass (AEM; P < 0.05) during egg lay, whereas egg weight and diameter, egg shell weight, albumen weight, height and percentage, and yolk height increased significantly (P < 0.05). The 18% CP diet produced the highest HDP and AEM responses (P < 0.05). The 20% CP diet produced the highest numerical shell and yolk percentages (P > 0.05). Birds on 22% CP diet consumed the lowest quantity of feed (daily feed intake, P < 0.05) and had the lowest feed conversion ratio (FCR, P > 0.05). Birds on 24% CP diet produced the highest egg weight and diameter, egg shell weight, albumen weight, height and percentage, and yolk height (P < 0.05). Haugh unit values were high and uninfluenced by an increasing dietary protein concentration (P > 0.05). The high and above-threshold environmental temperature–humidity index value of the test station resulted in heat stress during egg production, and was considered major cause of the generally low productivity and low egg-trait values obtained. Conclusions The 18% CP diet produced the highest HDP and AEM, while the 22% CP diet was the most efficiently utilised diet, and 24% CP diet stimulated higher egg-weight and egg-quality traits. Implications Massive quail egg production could be sustained among rural people with the 18% CP diet, with adequate energy level, and without adverse effects on egg quality.

Effects of Storage Period, Marketing Channels and Season on Internal and External Quality of Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

ABSTRACT Very sparse information is available regarding quality of commercial Table eggs marketed in Riyadh city. The objective of the current study was to evaluate egg quality by determining the internal and external traits of commercial Table eggs marketed in different marketing channels during the summer and winter. Commercial eggs (n = 1440) were bought from four different supermarkets and groceries during the winter and summer season 2018- 2019. A total of 30 eggs were collected monthly from each marketing channel in the winter and summer. Then, individually numbered, weighed and randomly broken down into three empirical groups and stored for 0, 7 or 14 days. The outcomes show that seven and fourteen days of storage led to significant decrease in Haugh unit values, yolk index, specific gravity, shell thickness and shell weight per unit of surface area, and increase in yolk color grade, yolk albumin ratio, yolk and albumin pH and air cell depth. Eggs acquired from supermarkets had significantly higher Haugh unit values and yolk index, and lower yolk color grades, shell density and air cell depth, than those bought from groceries. Eggs that were collected in winter season are found to have significantly higher Haugh unit values, yolk index, specific gravity, shell thickness, shell density, shell weight per unit of surface area and yolk color, and lower, yolk albumin ratio, air cell depth, albumin and yolk pH than those acquired in the summer season eggs. This study showed that the storage period, marketing channels and season play a significant role in affecting quality traits of Table eggs, also those procured from supermarkets and in the winter presented better quality than those found in groceries or in the summer, respectively.

Turmeric powder in the diet of Japanese quails improves the quality of stored eggs

SUMMARY This study evaluated the effect of turmeric powder (TP) on the productivity and egg quality of quails and on the quality of eggs stored at different temperatures for 7 or 14 d. Quails were distributed in three treatments that consisted of sorghum-based diets with 1.5% and 3% TP or zero TP inclusion, with five replicates for 84 d. Eggs were stored at ambient temperature or refrigerated for 7 or 14 d in a 3 × 2 × 2 factorial arrangement with three TP levels × two storage temperatures (ST) × two storage periods (SP). Inclusion of TP did not affect the performance of the quails or egg quality at 84 d. Interaction SP × ST influenced the height and diameter of yolk and albumen, and the Haugh unit value. Eggs of quails with a diet supplemented with 3% TP and stored for 14 d showed specific gravity similar to the eggs stored for 7 d, despite the TP supplementation. It was concluded that diets with 3% TP did not affect the performance and quality of fresh eggs but improved the quality of eggs stored for 14 d at ambient temperature.

Comparison of the Properties of Egg Coating Materials Formulated by Blending Cassava Starch with Methyl Celluloses and Waxes and Their Effects on Egg Quality

An egg coating material was developed by blending cassava starch (CS) with gelling agents and wax. Hydroxyl propyl methyl cellulose and carboxymethyl cellulose (CMC) were added. Two waxes, beeswax and paraffin wax, were selected. 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) conferred suitable mechanical and water-resistance properties on the coating material to maintain the quality of the coated eggs at AA grade with low weight loss for 4 weeks.

Influence of sire on internal egg quality and linear body traits of Japanese quail raised in the humid tropical environment

A total of 270 pedigreed-hatched day old chicks of three strains of Japanese quail generated from a base population of 36 adultswere used in a randomized complete block design to estimate the influence of sire on the internal egg quality and linear body traits of the birds. Parameters measured were internal egg quality traits - albumen height, yolk height, albumen weight, yolk weight, albumen diameter, albumen length, yolk width, yolk length, yolk index, and haugh unit, and growth traits - body weight, thigh length, breast length, body length, keel length, wing length, and shank length. Results showed that linear bodyparameters were significant (P<0.05) except body weight at week 9. Panda white x Cinnamon brown (PWxCB) progenies out-performed the progenies of the other strains mainly at week 9. The PWxCB strain had the highest values in the following: body weight (159.30), thigh length (4.76), breast width (7.40), body length (11.94), keel length (6.77), and shank length (3.44). The haugh unit value was significantly (P< 0.05) different among the three strains mainly at week 8 with CBxCB strain having higher value of (89.07) followed by PWxCB strain (89.03). The phenotypic correlations between the linear body parameters andinternal egg quality traits in Cinnamon brown x Cinnamon brown (CBxCB) strain were significant (P<0.01) in keel length and yolk weight (0.534) and between shank length and yolk weight (0.473) at week 9. For PWxCB strain, high significant (P<0.01) correlation were seen between shank lengthand albumen length (0.631) at week 8, body weight and yolk index at week 9. Silver brown x Cinnamon brown (SBxCB) strain also showed high positive significant (P<0.01) correlation between shank length and yolk weight (0.541), breast width and albumen weight (0.537) and between body length and albumen weight (0.625) at week 9.These positive correlations imply that by direct selection for any linear body trait for increased meat production, there will be a remarkable genetic improvement in the internal egg quality trait. It can be concluded that PWxCB is a strain of choice for improved growth and internal egg quality characteristics.

Effect of Laying Time and Age-Related Change on Egg Characteristics in Brown Layer Pure Lines

In this study, the Brown Layer Pure Line that housing as individual cage system at the Poultry Research Institute in Ankara was used. Eggs obtained from 24, 28, 32, 36 and 40 weeks old eggs were collected 3 times a day in the morning (10:00), noon (12:00) and evening (15:00). On a total of 427 eggs; Shape Index (SI), Egg weight (YA, g), Albumen height (AY, mm), Roche scale (RS), Haugh unit (HB), Egg Quality Classes (YKS), Shell strength (KM, N) and Shell thickness (KK, Micron) features are emphasized and colour parameters (L*, a*, b*, Hue, Ch and ΔE) of egg shell were determined. The effect of oviposition time was found significant on the Shape index, Egg weight (g), Haugh unit and Shell thickness (micron) values. However, Albumen height (mm), Egg Quality, Roche scale and Shell strength (N) were not affected by oviposition time. Among the egg shell colour parameters, a*, b*, Hue and Chrome values were affected by the oviposition time, and the calculated difference was found to be statistically significant.

Fermentation of Carrot Juice Waste (Daucus carota L) with Probiotics and Utilization in Races of Chicken Layers on Egg Production and Quality

The aim of this study was to test the use of carrot juice fermentation with probiotics in rations with different levels on the production performance and quality of egg-laying hens. The material used was Lohman Brown strain of laying hens, 27 weeks old with an average initial body weight of 1.69 kg, as many as 45 birds. The research was conducted with experimental methods and used a Complete Design Acal (CRD). The treatment tested was the use of Carrot Extract Fermentation (FLSW) with probiotic SOC in the feed consisting of T1 = 100% basal ration, T2 = basal ration (97.5%) + FLSW (2.5%): T3 = basal ration ( 95%) + FLSW (5%); T4 = basal ration (92.5%) + FLSW (7.5%); T5 = basal ration (90%) + FLSW (10%). The variables observed were production performance (consumption, egg production (HDA / Hen Day Average), egg weight, egg mass, feed conversion and income over feed cost) and egg quality variables (albumin index, yolk index, Haugh Unit (HU), yolk color, albumin pH, yolk pH). The results of the analysis of variance showed that the use of carrot extract fermentation (FLSW) with different levels had a significant effect on feed consumption (Sig.115) and HDA (Sig.063), yolk index value (Sig.087) and yolk color (Sig. 000). , and not significantly different on feed conversion (Sig. 403), albumin index value (Sig. 522), and Haugh Unit (Sig. 259). The conclusion of the research showed that the use of fermented carrot juice waste (FLSW) in the feed of laying hens had an effect on feed consumption, egg production (Hen Day Averag / HDA), yolk index and yolk brightness (yolk color), but had no effect on conversion. feed, Haugh unit and albumin index value. Key words : probiotics, fermentation, carrot juice waste, production performance, egg quality

Actual time determination of egg freshness: A centroid rate based approach

• The centroid rate changed synchronously with egg freshness during storage. • The egg yolk position continually changed with redistribution and diffusion of water. • The centroid position of eggs directionally moved towards the blunt end. • A rapid, actual-time approach to nondestructively determine egg freshness was reported. Developing rapid and nondestructive technologies to evaluate egg quality is meaningful for both industrial and consumer application. In this work, a novel determination technology based on centroid rate was explored. Egg samples were stored at 25 °C and 50–60 % relative humidity. With increasing of storage time, the water states of eggs changed with an increase in immobilized water and a decrease in free water. The egg yolk continuously moved to the air chamber with redistribution and diffusion of water, causing the centroid position of eggs directionally to move towards the blunt end. Accordingly, the correlation between the centroid rate and Haugh unit (HU) value has been established, and the coefficient of determination (R 2 ) in the predictive model reached 0.961. This suggested that the approach possessed a high accuracy and had a potential to be applied in evaluating egg quality in actual time during storage.

Conservation of the internal quality of eggs using a biodegradable coating

This study aimed to evaluate the effect of a pectin biofilm on the preservation of refrigerated and unrefrigerated eggs during 5 wk of storage based on egg weight loss, albumen height, Haugh unit (HU), and the yolk index (YI). A total of 1,200 nonfertile eggs from GLK Bankiva laying hens (40 wk of age), which were freshly laid and came from a single collection, were obtained from a model poultry rearing system (Planaltina, Federal District, Brazil) that meets all animal welfare criteria. The experimental outline was entirely randomized, with 20 treatments in a factorial scheme of 2 × 2 × 5, with 2 biofilm treatments (with and without) × 2 storage temperatures (refrigeration: 5°C and ambient: 25°C) × 5 storage periods (7, 14, 21, 28, and 35 d), with 12 repetitions per treatment. Starting from the third storage week, increased weight loss (%) was observed in noncoated eggs (4.46 ± 1.06; 5.61 ± 1.37; 6.93 ± 1.66%) compared with biofilm-coated eggs (3.57 ± 1.26; 4.74 ± 1.8; 6.05 ± 2.21%), respectively. The HU variation in the pectin-coated eggs (86.84–78.02) was smaller than that in the noncoated eggs (83.01–64.36) between the beginning (7 d) and the end (35 d) of the experimental period. Eggs with and without biofilm stored in the refrigerator presented average HU values of 91.26 ± 6.27 and 88.35 ± 6.96, respectively. In contrast, when kept at room temperature, eggs with the coating presented higher HU values (71.27 ± 10.78) than eggs without the coating (59.11 ± 15.97). Coated eggs (0.37 ± 0.16) showed higher YI values than noncoated eggs (0.35 ± 0.16). A pectin-based biofilm effectively maintained egg quality during the 35 d of storage.

Dietary supplementation with sodium humate improves egg quality and immune function of laying hens

The aim of this study was to evaluate the influence of the dietary addition of sodium humate (HAS) on performance and immune response of laying hens during peak lay, over an eight-week period. Laying hens, aged 24 weeks old, were randomly allotted to four dietary treatments: a basal control diet or the basal diet supplemented with 0.1, 0.3 or 0.5% HAS. Each treatment had six replicates with 15 layers per replicate. Egg production, egg quality, serum antioxidant parameters and immunity indexes were measured. HAS had no significant effect on egg production or egg and shell quality, but all supplemental levels significantly improved Haugh unit values and egg yolk colour. Supplementation with all levels of HAS significantly increased serum immunoglobuline (Ig) level compared to the hens fed the control diet. Feeding either 0.1 or 0.5% HAS significantly increased serum IgM levels. The results indicated that dietary supplementation with HAS can enhance egg albumin quality and improve immunity in laying hens.

Egg quality characteristics of layer hens fed varying levels of yellow cocoyam corm meal (<i>Xanthosoma sagittifolium</i>) as energy source

This experiment was carried out to determine the effect of sun-dried cocoyam corm meal (SDCCM) on the performance and egg quality characteristics of layer hens. Poultry industry in Nigeria is faced with numerous challenges among which is the scarcity and high cost of poultry feed fueled by high cost of energy and protein feed feedstuffs such as maize, sorghum, oat, millet etc. Cocoyam corm meal has been discovered as cheaper energy source than grains such as maize or wheat and was used to formulate layer hens’ diets as energy source at 0.0%, 10.0%, 15.0% and 20% levels of inclusion respectively. These were used to feed a batch of one hundred and twenty (120) Isa brown pullets starting at their point of lay for a fifty-six (56) days feeding trial. The birds were grouped into four treatments of 30 hens per group and replicated three times with 10 birds per group in a Completely Randomized Design (CRD). Proximate composition of the experimental material was evaluated while the laying hens performance and egg quality characteristics were determined. The results obtained showed no treatment effect (P>0.05) for all the performance characteristics except for feed cost and hen – day egg production which were significantly reduced (P<0.05) in the test diets at 20% dietary levels. Similarly, all the external egg quality characteristics measured in this study were similar (P>0.05) in all the treatments means except for egg shell weight which was reduced significantly (P<0.05) in T4 (20% DCCM). However, all the treatment groups retained similar (P<0.05) egg shell thickness and were within the range of 0.30 – 0.36mm reported for egg shell thickness. However, for internal egg quality characteristics, results obtained in all the treatment means were similar (P>0.05). Albumen height and haugh unit values were, 7.19, 7.36, 7.13, and 7.23cm and 83.75, 83.79, 82.53 and 83.80 respectively. It was therefore concluded that dried cocoyam corm meal is an ideal feed ingredient in layer hen’s diets at 20% inclusion level.
 Keywords: Performance, egg quality characteristics, layer hens and sun-dried cocoyam corm meal.

Produksi Telur dan Kualitas Telur Ayam IPB D-1 G7 serta Pendugaan Nilai Ripitabilitasny

IPB-D1 is a chicken cross between male F1 PS (PelungxSentul) with F1 female (Kampung x parent stock cobb). The establishment of chicken IPB-D1 aims to produce commercial meat type local chicken with semi-intensive maintenance management. The aim of this research to observe study assesses the performance of egg production and the quality of IPB D-1 chicken eggs and estimates the value of repeatability of production and haugh units of IPB D-1 chicken eggs. The chicken was observed as many as 30 hens IPB D-1 G7 aged 24-36 weeks and eggs as many as 288 eggs. The production and egg quality data were analyzed descriptively and the repeatability values were analyzed with Anova. Egg weight 40 g, Haugh unit value 87 (Very good), egg production 49.22%. The repeatability value of egg production is 0.2 (Moderate) and the repeatability value of the haugh unit is 0.31 (Medium). IPB D-1 Chicken has the potential to be a good dual-purpose chicken.

Effects of dietary guar meal with or without beta-mannanase on performance and egg quality traits in laying hens

In this study, the effects of beta-mannanase supplementation to laying hens? diets with different guar meal GM ratios on performance and egg quality traits were investigated. The experimental period lasted 126 days. Ninety-six Lohman Brown hens at the age of 56 weeks were kept in individual cages. They were divided into 8 treatment groups as follows: 0% guar meal GM0 control ; 0% GM + 0.05% beta-mannanase GM0E ; 8% GM GM8 ; 8% GM + 0.05% beta-mannanase GM8E ; 16% GM GM16 ; 16% GM + 0.05% beta-mannanase GM16E ; 24% GM GM24 ; and 24% GM + 0.05% beta-mannanase GM24E . A photoperiod of 16.5 h light and 7.5 h dark was applied throughout the experiment. The present treatments had significant effects on changes in final live body weight, feed consumption, feed efficiency, egg production, egg weight, shell thickness, eggshell weight, shape index, yolk index, Haugh unit, and yolk pigmentation values P 0.05 . According to our results, guar meal might be used maximally at 16% in laying hen diets, because of its negative effects on laying performance and egg quality traits.

Quality and weight grades classification of stored commercial Table eggs marketed in supermarket and grocery stores in Riyadh city during winter and summer seasons according to GCC standard

A total of 1440 eggs were obtained from two different marketing channels, four supermarkets and grocery stores located in different area of Riyadh city during summer and winter seasons of 2018/2019. Thirty eggs were collected from each marketing channel/ month during winter and summer seasons. Eggs collected from each marketing channel were numbered individually, weighed to the nearest 0.1 g. Thereafter, the eggs were randomly divided into three experimental groups of 30 eggs (replicates) each. The eggs in the different experimental groups were either immediately analyzed (Control, time zero), stored for 7 or 14 days in refrigerator at 4–6 °C and 40–60% relative humidity to simulate egg consumption pattern of Saudi Arabian's families. Egg weight, Haugh unit values, Albumin pH cleanness, and soundness grade percentages and egg price were determined for all individual eggs in each experimental groups at the end of storage period than egg quality and weight grades were classified according to GCC. The results indicated that seven and fourteen days of storage period led to a significant (p ≤ 0.05) decrease large egg weight, AA and A Haugh unit and albumin pH percentages grades, whereas moderate egg weight, B and C Haugh unit and albumin pH percentages grades increased with increased storage period. On other the hand, eggs purchased from supermarket stores had significantly (p ≤ 0.05) higher AA and A Haugh unit, albumin pH, moderate egg weight, broking of soundness grad percentage than those purchased from grocery stores. They also have lower B and C Haugh unit and albumin pH, very large, large and small egg weight, dirty of cleanness and cracked of soundness grades percentages than those obtained from grocery stores. Eggs obtained in winter season had significantly (p ≤ 0.05) higher AA and A. Haugh unit and albumin pH, large and large egg weight spots of dirt grades percentages but have lower B and C Haugh unit and pH and small weight grades percentages and egg price than those purchased in summer season. From the results reported herein, we conclude that storage period, marketing channel and season play a significant role in affecting quality traits of Table eggs marketed in Riyadh city. Table eggs purchased from supermarkets and in winter season showed better quality than those obtained from grocery stores and in summer season, respectively.

The effect from different level of Melinjo (Gnetum gnemon Linn) leaf extract and storage duration on the quality of duck eggs

Eggs are one of perishable food products and a very short shelf life. If the eggs are left in the opened air (room temperature), it is lasting only for about 10-14 days. After these days, the eggs undergo alteration of the damage such as evaporation of water content, foul smelling and changing taste. Efforts to overcome the damage, it is necessary to perform preservation. Preservation can be done by marinating. Marinating eggs can be conducted by soaking with various solutions such as lime water or vegetable tanners containing tannins. Melinjo leaves contain high levels of tannins 4.55% which are expected to be one of the vegetable tanning materials. The experiment was conducted in the Laboratory of Animal Technology. This study was used 176 duck eggs that were arranged using completely randomized design (CRD) of factorial pattern 4 x 4 with 3 replications, and consisting of 2 factors. The first factor was the levels of melinjo extract ( 0%, 30%, 40% and 50% ) and the second factor was storage duration (1, 14, 21 and 28 days, respectively ). The results of this study showed that higher levels of leaf melinjo extract, the Haugh unit (HU) value was increased and the depth of the air cavity was decreased. The longer of the storage duration, the lower of HU value of yolk index. On the other hand, the depth of air cavity, depreciation, were increased. In brief, Melinjo leaf extract (30%) can be used as a preservative of duck eggs.

Influence of Dayak Onion Extract Concentration (Eleutherine palmi folia (L.) Merr) and Length Storage on Weight Decrease, Haugh Unit, and Albumen pH of Duck Egg

The purpose of this study was to study the effect of immersion on dayak onion extract and storage time and the interaction of these two factors on decreasing of egg weight, haugh unit value and albumen pH of duck egg. The study used a completely randomized design of factorial pattern 4 x 4 with 4 replications. The treatment is as follows: The first factor is the concentration of onion dayak extract (A), consisting of: A0 = Eggs storage placed at room temperature; A1 = 10% concentrated of dayak onion extract; A2 = 20% concentrated of dayak onion extract; A3 = 30% concentrated of dayak onion extract; The second factor is the length of storage (B) consists of: B0 = 7 days. B1 = 14 days. B2 = 21 days. And B3 = 28 days. Research data were analyzed using analysis of variance and continued by Tukey Test. The results showed that the concentration of dayak onion extract did not affect the reduction in egg weight, but did affect the haugh unit and albumen pH. Egg weight reduction ranged from 0.92-1.02. Haugh unit and pH of albumen at 10% and 30% concentration of dayak onion extract did not differ, while the 0% concentration differed from all other treatments. Interaction effects between concentration of dayak onion extract and length storage were also significant for egg weight loss, Haugh unit, and pH of albumen. It is recommended that for preserving duck eggs, it is better to use a concentration of 30% onion extract.

A comparison between the quality of eggs from indigenous chicken breeds and that from commercial layers

There is an increased interest in animal products from more sustainable farming practices, which may include using local breeds. In addition, maintaining biodiversity is important, and naturally, indigenous breeds of chickens are well adapted to the local environmental conditions. In the current study, 286 eggs from 4 Portuguese breeds of chickens (Branca, Amarela, Pedrês Portuguesa, and Preta Lusitânica) and from a commercial hybrid laying hen were used. Chemical and physical characteristics of the eggs and the egg components such as weights, Haugh units, yolk color, albumen protein content, yolk fatty acid content, and mineral content in the albumen and yolk were analyzed. The Branca breed produced eggs with a lighter brown shell color and lower Haugh unit values than the remaining native breeds (P < 0.05). The commercial hens produced eggs that were found to be more rounded shape than the ideal and with a darker colored shell and yolk than eggs from the 4 local breeds. In addition, the commercial hens also produced heavier eggs but with lower Haugh units than the Amarela, Pedrês Portuguesa, and Preta Lusitânica breeds (P < 0.05). The range of saturated fatty acids, monounsaturated fatty acids, and total polyunsaturated fatty acids between eggs from the 4 breeds was small and not significantly different. No differences were found in the percentage of albumen protein between breeds. Albumen and yolk ash content was not different between breeds. The overall analysis indicated that eggs from these native genotypes match the quality of a commercial product in many characteristics. In markets where eggs from local breeds are available, consumers are purchasing a high-quality product while aiding in the expansion of local genetic resources and investing in local farmers.

Assessment of Egg Quality in Native and Foreign Laying Hybrids Reared in Different Cage Densities

This study aimed to compare the eggs of the native-Turkish Atak-S (A-S) hybrid and the foreign brown layer Isa Brown (IB) and white layer Novogen White (NW) hybrids reared in two different cage densities (468.75 cm2/hen and 312.50 cm2/hen) in terms of the internal and external quality parameters of the eggs. A total of 540 hens including 180 from each genotype were used. To determine the egg quality characteristics, one randomly selected egg was taken out of each cage every 4 weeks in the yield period of 24-68 weeks, and analysis were carried out. A total of 648 eggs were used. In the study, the effect of genotype on all parameters was found to be significant. The shell thickness, Haugh unit and albumen index were lower in the Atak-S hybrid. In the white laying hens, the Haugh unit, albumen index and eggshell destruction strength values were higher, while the meat and blood spots and yolk color values were lower. Cage density did not create a significant effect on any parameter except for the blood and meat spot ratio. Age has a significant effect on the egg weight, shape index, Haugh unit, albumen index and yolk index. Consequently, as the native hybrid had similar destruction strength values to the others despite its lower shell thickness, and it had a Haugh unit showing good quality based on the food codex despite lower values than the others, it was concluded that it could compete with the foreign hybrids in terms of egg quality.