Internal Quality Characteristics Research Articles

Meat and Blood Spots as a Quality Trait on Table Eggs: Causes and Solutions

Eggs are considered one of the most complete foods in the human diet, with their composition particularly rich in vitamins, minerals, fatty acids, and excellent biological value proteins. With widespread use in the food industry due to both its nutritional value and functional properties, the production of quality eggs is critical in terms of food safety and therefore consumer health. However, egg quality has different meanings for consumers and consumers' perception of quality varies depending on the purpose of use and their own preferences. One of the most important defects affecting consumer preferences in terms of internal quality characteristics in eggs is meat and/or blood spots. Although the formation of meat and blood spots depends on factors such as the hen age, health status, feeding and management, it also emerges as a hereditary trait, especially in brown layers. According to different breeding systems, producers try to reduce the formation of meat-blood spots in eggs with care and feeding measures to alleviate environmental stress. In addition, thanks to the developments in genetics and biotechnology, researchers and breeding companies have started to focus on the genetic background of meat-blood spot inclusions and to identify the genes affecting their formation. In this review, the occurrence and causes of meat-blood spots, one of the internal quality characteristics affecting consumer preferences in table eggs, were explained and suggestions to reduce the incidence were presented.

Effect of Turmeric Powder Supplementation on Egg Production, Hatchability and Internal Egg Quality Characteristics of Quail Eggs

Effect of Turmeric Powder Supplementation on Egg Production, Hatchability and Internal Egg Quality Characteristics of Quail Eggs

Productive Performance of Layer Chickens Fed Diets Containing Enzyme Fortified Feather Meal

The research was conducted to investigate the replacement value of enzyme fortified feather meal (EFFM) for fish meal in the layer chicken diets. A total of one hundred and fifty (150) ISA Brown birds of thirty-five (35) weeks old were used for this study. The birds were randomly assigned to five treatment groups in a completely randomized design. Each treatment was replicated three times. In each experiment, 1, 2, 3, 4 and 5 layer diets were formulated such that diet one (1) contained 0% of enzyme fortified feather meal, while diets 2, 3, 4 and 5 contain 1, 2, 3 and 4% levels of EFFM respectively. Each level of EFFM was used to partially replace fish meal in the experimental diet, while treatment effects were assessed over the experimental period. Results obtained showed that the initial weights were similar (P>0.05) between the treatment groups. However, final weight, weight gain and average daily feed intake differed significantly (P<0.05) between treatment groups. Birds on diet T5 had significantly lower egg number than the control, while maintaining similar egg length and shell weight with the control. The egg internal quality characteristics showed that the treatment effects for the yolk height and albumen weight were significantly (P<0.05) reduced in T5 and T4 birds compared to the other groups, while the rest were similar (P>0.05) with each other. Feeding of EFFM forced down (P<0.05) the cost of producing the layer diet per kg of feed with the lowest cost being recorded for T5 (4.00% EFFM). Similar trend was also observed for feed cost/kg of egg produced which was also reduced with increasing inclusion of EFFM in the diets. Thus, the returns from sales were increased as EFFM increased in the poultry diet.

Effect of hen age on egg quality, hatching performance and chick quality in Chukar Partridges (Alectoris chukar)

Aim: This study was aimed to investigate the effect of different hen ages on egg quality characteristics, hatching performance and chick quality in chukar partridges. Materials and Methods: A total of 510 eggs obtained from chukar partridge flocks were used to determine the effects of different hen age on hatching performance, egg quality traits and chick quality. Daily collected 20 eggs from each age group (1, 2 and 3 years of age) were assessed for internal quality characteristics. A total of 150 eggs per each age group were set into incubator and hatcher set. After hatching, unhatched eggs were broken to determine hatching performance and embryonic mortality. Hatched day-old chicks were scored to determine chick quality characteristics. Results: Internal egg quality traits were not statistically affected by different breeding ages. Different breeding ages did not affect hatchability, early and middle embryonic mortality while late embryonic mortality and fertility of eggs were statistically affected. The evaluated chick quality traits were affected by the different hen age. Conclusion: Despite decreasing fertility rate with age, the results of this study suggest incubating eggs of chukar hens with 3 years age for optimum chick quality and being raised chukar hens up to 3 years of age.

A Comparative Study of the Internal and External Quality Characteristics of Table Eggs and the Effect of Storage Periods and Layer Strain on them under Summer Conditions

Background: Eggs are a rich source of protein and a portion of food that satisfies human demands and supplies the body with amino acids, metal elements and vitamins that are beneficial for general health. This research aimed to determine the influence of storage duration and hen breed on the internal and external quality characteristics of brown- and white-shelled eggs under different domestic storage circumstances. Methods: A total of 240 eggs from the two species were randomly selected. They were stored at a humidity of 65% and temperatures of ±1°C for 0, 15 and 30 days. All eggs were cracked to determine the egg coefficient, egg weight, egg weight loss and air chamber depth. Egg-specific density, Haugh unit values, yolk color, the presence of flesh and blood spots, white weight, yolk weight, shell integrity, white weight percentage, percentage of shell weight, yolk weight ratio and yolk weight ratio. Shell thickness, density, cleanliness, surface area and weight relative to shell area. Result: The Haugh unit, specific density, air chamber depth and shell thickness were all significantly (P£0.05) affected by the length of time eggs were stored. It had a favorable influence on shell density and weight for brown and white-shell eggs, but the Huff unit values of the eggs were negatively affected the longer they were stored. This effect was more pronounced the longer the eggs were stored. Due to the difference in shell color and the extended period of storage, there was a major change in all of the components of the egg. This was caused by the storage duration.

Effects of housing systems and laying phases on external and internal egg quality characteristics of indigenous guinea fowl hens.

The study investigated the effect of housing system and laying phases on the internal and external qualities of guinea fowl eggs laid in three different housing systems. The trial involved the use of 117, 34-wk-old guinea fowl hens which were assigned to three housing types, which were battery cages, deep litter, and deep litter housing systems with free runs, which had the same dimensions as deep litter houses but with free run and open-air space to allow the birds to have free access to soil and exhibit natural behavior. The laying phases of the birds were partitioned into three (36 to 40, 41 to 45, and 46 to 50wk of age). The data collected were subjected to analysis of variance (ANOVA) using a 2×3 factorial design. The findings demonstrated that both housing type and laying period significantly influenced egg quality parameters, with deep litter housing exhibiting higher egg weight, egg breadth, and shell surface area. Battery cage housing had thicker shells and a higher percentage of shell weight than total egg weight. As the birds aged, most parameters increased, while shell thickness decreased. The interaction between housing type and laying period played a crucial role, with egg weight, breadth, and egg shape index increasing as the birds aged. The shell thickness decreased as the laying period progressed across all housing systems. During the 40 to 45wk period of lay, they exhibited the highest albumen height, haugh unit, and % yolk weight. The study's findings highlight how the interaction between the housing system and the laying period impacted the internal quality of guinea fowl eggs.

Calculation of some internal quality characteristics of goose eggs with mathematical formulas

Calculation of some internal quality characteristics of goose eggs with mathematical formulas

A study of egg quality characteristics for two Asiatic (Coturnix japonica) and two European (Coturnix coturnix) quail lines

The present study was carried out at the Dept. of Animal Production, College of Agricultural Engineering Sciences, University of Duhok, Kurdistan Region, Iraq. A total of 64 female quails from four lines involved two European (White and Dark Ukrainian) and two Asiatic (White and Dark Local) aged 56 days old, were equally distributed into four trial groups containing 16 birds for each. The aim was to investigate both external and internal egg quality characteristics. The following traits were measured; weights, lengths (high) and diameters of egg, yolk, albumen and shell; and the indices of shape, yolk and albumen were computed; also, Haugh units and percentages of yolk, albumen and shell were calculated. The results revealed the significant (p<0.01) superiority of European quails on Asiatic ones in egg quality characteristics; also, the white Ukrainian line appeared a significant difference (p<0.01) compared to the rest lines for egg weight and yolk percentage; however, Haugh units resulted in almost the same values for both European lines which surpassed significantly (p<0.01) both Asiatic ones; the same trend was found for albumen index. Most correlation coefficients between egg quality characteristics were significant (p<0.01), and the highest coefficient was between Haugh units and albumen index (0.89); therefore, the regression analysis derived an effective equation between them for future prediction with a high coefficient of variation (R2= 0.8). In conclusion, Ukrainian-European quail surpassed in its egg quality Asiatic ones, and Haugh units as a major quality indicator can be predicted from the albumen index for quail’s eggs.

Phenotypic Correlation and Prediction of Body Weight from Body Linear Measurement of Nigerian Indigenous Pigeon in Akwanga Local Government Area of Nasarawa State

The study was conducted using one hundred and fifty matured domestic pigeons to measure body linear parameters as well as external and internal egg quality characteristics in other to determine phenotypic relationships and predict body weight from body linear measurements. Data were collected on body weight, shank length, breast girth, body length, wing length, tail length and beak length at maturity. Two hundred eggs were collected and analyzed for both external and internal quality characteristics. The data obtained were analyzed using the correlation and regression procedure of SPSS Statistical software. The result obtained from this study body weight correlate positively with all other body linear parameters. However, the relationships between beak length and other body parameters except body weight were negative and mostly low. The strongest relationship in this study was between body weight and shank length. The coefficient of determination was highest for shank length (0.710), followed by wing length (0.680), breast girth (0.630) while tail length had the least coefficient of determination (0.360). It was suggested that the best equation for predicting body weight from linear body measurement could be: BW = 40.9+1.96BL-0.84WL+3.98BG+0.112SL. From the findings of this study, it was concluded that shank length is the most suitable body measurement that could be used for selection of domestic pigeon due to its strongest phenotypic correlation with body weight and other body parameters.

Effects of supplemental dried wild leek (Allium scorodoprasum L. subsp. rotundum) leaves on laying performance, egg quality characteristics, and oxidative stability in laying hens

This study aimed to examine the effect of dietary supplementation of dried wild leek (Allium scorodoprasum L. subsp. rotundum) leaves on laying performance, egg traits, antioxidant status, and oxidative stability in laying hens. For this purpose, a total of 96 Lohmann White laying hens aged 22 weeks allocated into four treatment groups each containing 24 hens. Hens were fed a diet supplemented with 0 (control), 1 (WL1), 2 (WL2), and 3 (WL3) g/kg dried wild leek (DWL) leaves. During the 10-week trial, egg weight was increased and feed efficiency was improved with 2 and 3 g/kg DWL leaves. No significant differences were observed among groups for egg production, feed intake, internal and external egg quality characteristics, and egg yolk cholesterol concentration. Levels of malondialdehyde and total antioxidant-oxidant status of egg yolk were not affected from DWL supplementation. However, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was increased and oxidative stress index was decreased in egg yolk. Superoxide dismutase enzyme activity was increased in the group of WL3, and total antioxidant status levels were increased in the groups of WL2 and WL3 in serum. DWL supplementation reduced serum cholesterol concentration significantly. No marked changes were observed in other blood parameters. In conclusion, DWL is considered to be high antioxidant supplement due to having high antioxidant capacity and important bioactive compounds. Dietary supplementation of DWL leaves at 3 g/kg could be a viable and beneficial feed additive to improve egg weight and feed efficiency, increase DPPH radical scavenging activity in egg yolk and antioxidant status of hen. Therefore, the usage of DWL leaves in the laying hen diets will be beneficial for egg producers and poultry nutritionists to produce functional eggs having low cholesterol and high antioxidants.

The Effect of Storage Periods on the Internal and External Quality Characteristics of White and Brown-Shell Table Eggs in Saudi Arabia

Background: The eggs of hens are an essential source of protein, a food that meets human needs and provides the body with amino acids, metallic elements and vitamins that promote its health. The research aims to study the influence of storage period and strain and the interaction between them on components and internal and external quality traits of commercially produced brown and white-shell eggs. Methods: A total of 180 eggs were randomly collected from both types. It was kept for 0, 15 and 30 days at temperatures ranging from 5±2°C to a humidity level of 60%. All eggs were broken to measure the egg coefficient, egg weight, egg weight loss and depth of the air chamber. shell thickness, shell density, shell cleanliness, shell surface area, shell weight relative to shell area unit, egg specific density, Haugh unit values, yolk color, presence of flesh and blood spots, white weight, shell weight, yolk weight, shell integrity, white weight percentage, percentage of shell weight, yolk weight ratio and yolk weight ratio. Result: White eggs weighed more than brown eggs and storage periods had a significant (P less than 0.05) effect on the Haugh unit, specific density, air chamber depth and shell thickness. It has a positive effect on shell density and shell weight for both brown and white-shelled eggs. The storage period also led to a significant increase in weight loss, a significant decrease in white, yolk and shell and significant changes in all parts of the egg because the shell color changed.

Effect of dried orange peel on egg production and quality of laying hen

Utilization of agricultural by-products in animal nutrition is a practice as old as the domestication of animals. The dried orange peel (DOP), by-product of citrus industry is a promising source of diversified bioactive ingredients with beneficial effects on health. Therefore, this study was carried out to assess the dietary effect of DOP on production and, internal and external egg quality characteristics of laying hens. A total of 60 layers of 25 weeks of age were segregated into three dietary treatment groups using a completely randomized design and reared up to 42 weeks. The dietary treatments were control (basal diet), 5% DOP (basal diet + 5% DOP), and 10% DOP (basal diet + 10% DOP). The study revealed that dietary DOP significantly decreased the feed consumption and feed conversion ratio of layers (p &lt; 0.05) without having any significant effects on egg production, egg weight and egg mass. None of the exterior egg quality parameters were significantly affected by the dietary supplementation of DOP (p &gt; 0.05). Among interior egg quality attributes, the albumen height, albumen index, yolk color, and Haugh unit were all considerably elevated through supplementation of 10% DOP (p &lt; 0.05). Nevertheless, the yolk index was raised by both 5% and 10% DOP supplementation (p &lt; 0.05). The relative weight of ovarian grape and oviduct did not affect by the supplementation of DOP with layer diet (p &gt; 0.05). In summary, it may be said that layer diets can be supplemented with DOP up to 10% level to improve FCR, albumen index, yolk index, yolk color and Haugh unit without compromising egg production or exterior egg quality. Further studies are recommended with layer diets supplemented with DOP at levels higher than 10% to determine the ideal DOP dose during other production periods in various layer strains.&#x0D; Bangladesh Journal of Animal Science 51 (3): 98-106, 2022

Marketing triggers of efective team building as factors of ensuring the quality of education

Education is the field of activity that forms and lays down skills in the subject field of knowledge, psychological and social foundations of communication and promotes self-development and self-expression of individuals. The main goal of the study is to determine the marketing triggers of team building in ensuring the quality of education according to internal and external quality characteristics. Systematization of literary sources and approaches to solving this problem showed that the issue of marketing triggers as a tool for effective team building and quality of education is relevant. The urgency of solving this scientific problem lies in the fact that teamwork will bring better results in terms of ensuring the quality of education than individual aspirations of individuals. The study of the problem was carried out in the following logical sequence: first, the main problems of ensuring the quality of education were analyzed, marketing triggers were grouped according to two groups of factors (external and internal), then the characteristics of the team were outlined, the Drexler-Sibbet model was built, marketing triggers of team building in ensuring the quality of education were proposed. The methodological tools of the study were the following approaches and methods: systematic approach, logical generalization and comparison - for grouping marketing triggers of team building to ensure the quality of education, methods of analysis and synthesis - for evaluating the characteristics of the quality of education. Marketing triggers for ensuring the quality of education were chosen as the research object, and the quality of education as the subject. The article establishes that team building is the main tool that will contribute to the quality of education. The process of team building itself should take place in 7 stages, the main ones of which are orientation, gaining trust, specification of the goal, commitment, distribution of roles, high performance, reboot. These stages are predicted by the Drexler-Sibbet model. The methodology of team building based on the model provides an answer at each stage to one of the questions: What am I doing here? Who are you? What are we doing? How are we doing it? Who, how, what, when?, Why continue? At each of them, depending on the answers of a potential team member, trust, goals and common perspectives, agreement in actions, clarity of decisions, clarity of processes are formed, discipline, synergy, unexpected interactivity, joint spending of time are growing. However, in the event of a team member's lack of answers to questions or hesitation and uncertainty, caution, difficulty communicating, pretense, mistrust, apathy, skepticism, unhealthy competition, confusion, danger, resistance, silence, resistance, lack of interest, shallow thinking, conflict may occur. , breaking deadlines, inequality, avoiding one's obligations, envy, disharmony, fatigue and tension, exhaustion, boredom and decay. At each of the stages, there are marketing triggers and trigger words, thanks to which you can stimulate team building, which will increase the quality of education. It is known that teamwork creates a synergy effect that contributes to achieving higher results than individual results. The main triggers are: fear and danger, herd instinct, individuality, greed, mutual gratitude, trust, limitation, ambiguity, scarcity, time constraints, loyalty, fear, storytelling, news, price comparison, guarantees, relevance. Trigger words are: free, immediate, today only, news, secret, open, increase, exclusive, because, only. The study results can be useful in developing a methodology for improving the quality of education with marketing tools

풍기지역 6년근 홍삼의 등급별 외⋅내부 및 화학적 품질 비교

The purpose of this study was to analyze the correlation between the external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area. Red ginseng samples are graded as cheon (1st grade), ji (2nd grade), yang (3rd grade), gi (out of grade) by trained inspectors. External characteristics of red ginseng depend on weight, volume, density, length and color. Internal characteristics were expressed by length and occurrence ratio of inner white and inner cavity. Chemical characteristics were evaluated by crude saponin, ginsenoside (Rg1, Rb1, Rc), total sugar, acidic polysaccharide, and 50% ethanol extracts contents. Overall, this study showed that quality of external and internal characteristics was matched with grade, but chemical quality was not matched.

Comparison of Egg Quality Characteristics of Different Quail Lines

This study was carried out to investigate external and internal egg quality traits of different quail lines housed in a multitier cage system. The study was performed on eggs of three different lines of quail as wild type, recessive white and black cross-line stock raised for commercial production. All flocks in the experiment were housed in same environmental conditions for quail and fed same diets during the experiment. A total of 60 eggs from each quail lines were used to determine internal and external egg quality traits. Quail eggs were examined for both internal and external quality characteristics. The eggs from cross-line black coloured quails had significantly greater weight (P&amp;lt;0.01) and it needs more force to crack significantly than the other eggs to break (P&amp;lt;0.012). The black line of quails had significantly greater egg shell thickness than the other line quails (P&amp;lt;0.001). The white line quail eggs had significantly lowest egg length and highest shape index values (P&amp;lt;0.001, P&amp;lt;0.001). The egg yolk of white lines had a significantly lighter yellow than wild and black lines (P&amp;lt;0.003). In conclusion, it seems that the eggs of black coloured lines were relatively superior to wild and white coloured quail groups.

Egg Quality Traits, Chemical Analysis and Fatty Acid Composition in Chukar Partridges Supplemented with Garlic and Onion Powder

Background: This study was carried out to determine the effect of addition of 1% dietary garlic and onion powder on the internal and external quality characteristics and chemical and fatty acid composition of Chukar partridges eggs. Methods: A total of 240 Chukar partridges with 60-week age was assigned to four dietary treatment group: control, 1% onion powder, 1% garlic powder and garlic onion powder, respectively. Totally, 92 eggs obtained from partridges were used for the study. Result: The addition of onion powder had significant effect on yolk weight (P less than 0.05). Supplementation of the diets with garlic and onion powder did not significantly affect quality traits of chukar eggs (P greater than 0.05). Moisture, ash and protein contents and 16 fatty acid composition of chukar eggs were not statistically affected by the addition of garlic and onion powder either. In conclusion, the addition of 1% dietary garlic and onion powder did not cause a significant change in the internal and external quality characteristics and fatty acid composition of the Chukar partridge eggs. Increasing the rate of garlic and onion powder to the chukar ration may cause some significant differences on the egg parameters.

Development of a spent cinnamon bark‐incorporated egg box and analysis of its effectiveness on internal quality characteristics of chicken eggs

In the present study, two types of egg boxes were manufactured using spent cinnamon bark (SCB) and cardboard pulp mixture (CPM) as 40%:60% and 50%:50%, respectively, and 100% CPM was considered as the control. Eggs (190) of Shaver Brown strain (56 weeks old) were packed in three types of boxes and stored for 3 weeks at room temperature (31 ± 0.55°C). The drop, lid, and lock tests were practiced and they had not difference (p > .05). The eggs stored in the control had the lowest (p < .05) weight loss (WL) (2.88%). In the case of Haugh Unit (HU) and Yolk Index (YI), eggs in three boxes could be stored up to the second week, and values were changed from 32.25–40.81 to 0.25–0.26, respectively, at that week of storage period. Sensory data revealed that eggs from 40% SCB-incorporated and control boxes had similar (p < .05) overall acceptability. Thus, SCB powder can be effectively used to replace 60% CPM in the production of egg boxes. Practical applications SCB has become an environmental issue in cinnamon distillation areas since it takes a long time to decompose. The replacement of CPM by SCB has not influenced changes in internal quality parameters (HU, YI, albumen, and yolk pH) of eggs stored in any boxes at high temperatures (31°C). Based on current results, a novel egg box can be produced by replacing 60% CPM without affecting the physical strength and usability of the egg boxes while utilizing an agricultural by-product which can be problematic to the environment.

Influence of edible oil coating on internal quality characteristics and shelf life of chicken eggs stored at room temperature

Freshness is a foremost contribution to the egg quality. The present study was conducted to find out the edible oil coatings on physico-functional properties and internal egg quality of chicken eggs during storage at room temperature in Sri Lanka. 300 eggs were randomly divided into five treatments were defined with three replications viz. ; Sesame oil coted eggs (T1), coconut oil coated eggs (T2), olive oil coated eggs (T3), mustard oil coated eggs (T4), and uncoated eggs (T5). Eggs weight loss (%), Haugh Unit (HU), Yolk index (YI), Albumen pH, Yolk pH and Air Cell depth were determined. The data were analyzed using Complete Randomized Design by making use of Statistical Analysis System (SAS 9. 4) and the Least S results proved that, olive oil coated eggs significantly maintained a lower Weight loss (%), lower albumen pH, lowest yolk pH and maintained a higher Yolk Index (%), highest Haugh Unit during the storage time at 32 °C than followed by T1, T2and T4. Uncoated eggs show significantly lower internal quality than other treatments. Therefore, it could be concluded that olive oil edible coating is most suitable to preserve eggs and extending the shelf life of eggs in Sri Lanka.

Influence of edible oil coating on internal quality characteristics and shelf life of chicken eggs stored at room temperature

Influence of edible oil coating on internal quality characteristics and shelf life of chicken eggs stored at room temperature

Determination of Egg Internal and External Quality Characteristics with Mathematical Formulas in Guinea Hens

This study was carried out to determine some internal and external quality characteristics of 378 eggs collected between March and July from 42-week-old Guinea Hens (Numidae meleagris) raised by the public in Erzincan province, using mathematical formulas. Egg external quality features include shape index 73%, elongation 1.37, egg surface area 55.65 cm2, egg volume 40.39 cm3, shell thickness 0.28 mm, shell weight 3.19 g, number of pores-1 6686.05, number of pores-2 5156.10, number of pores- 3 5043.33 pieces, pore density-1 120.22 pore number/cm2, pore density-2 92.62 pore number/cm2, pore density-3 90.52 pore number/cm2; The yolk weight and white weight of the egg were determined as 6.02 g and 30.89 g, from the egg internal quality characteristics. As a result, in this study, yolk weight, shell weight and shell thickness values of egg internal and external quality characteristics calculated using mathematical formulas based on egg weight without spoiling the egg integrity were found to be lower than the values in some studies determined by measurement, while the white weight value was found to be higher.