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

2021 ◽  
Vol 3 (1) ◽  
pp. 45-54
Author(s):  
Natalius Abi ◽  
Charles Venirius Lisnahan ◽  
Theresia Ika Purwatiningsih
Keyword(s):  
Egg Quality ◽  
Egg Yolk ◽  
Mean Value ◽  
Chemistry Laboratory ◽  
Internal Quality ◽  
Fruit Extract ◽  
Egg Weight ◽  
Unit Value ◽  
Foam Index ◽  
Haugh Unit

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.

scholarly journals Combination Effect of Golden Snail Powder and Fermented Coconut Cake on Quality of Duck Eggs

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Nurmauliah Syaharuddin ◽  
Rasdyanah Rasdyanah ◽  
Dwi Kesuma Sari ◽  
Waode Santa Monica ◽  
Abdul Wahid Jamaluddin
Keyword(s):  
Egg Quality ◽  
Animal Husbandry ◽  
Egg Yolk ◽  
Egg White ◽  
Raw Material ◽  
Egg Weight ◽  
White Index ◽  
Eggshell Quality ◽  
Haugh Unit

This study aims to determinate the effect of combination golden snail powder and fermented coconut cake on quality of duck eggs. We were using experimental feeds combination form golden snail powder and fermented coconut cake as raw material for livestock rearing for duck. This research was conducted in July - September 2018 in Mangkoso Village, Barru Regency and continued with sample testing at the Laboratory Animal Husbandry Faculty of Livestock Product Technology University of Hasanuddin. This study used 16 female duck who are 20 weeks old with four types of treatments consists of four replications of each treatment. The egg quality was carried out using a sample of 16 eggs from Ducks which was maintained and treated with different rations. The data obtained were analyzed using variance analysis with a Completely Randomized test for significant different results. The results of the combination of golden snail powder and fermented coconut cake on egg color, egg white index, egg yolk index, haugh unit (HU) value of egg units. All treatments (P1, P2, P3) gave effect to three parameters, namely eggshell quality, egg yolk index and egg yolk color, while the other three parameters namely egg weight, egg white index and Haugh Unit (HU) value did not differ significantly from negative controls. The best treatment was shown by treatment P3 which gave an effect on the heavier egg weight than other treatments, eggshell quality grade A, Egg White Index and Egg Yolk Index showed good quality and bright golden egg yolks. 

scholarly journals Egg quality and fatty acid profile of yolk in eggs from Athulya, native and IWN x native crossbred layers under backyard system

2021 ◽  
Vol 52 (4) ◽  
Author(s):  
Devavratha S. ◽  
Binoj Chacko ◽  
Anitha P. ◽  
Harikrishnan S. ◽  
Ramnath V.
Keyword(s):  
Fatty Acid ◽  
Shell Thickness ◽  
Egg Quality ◽  
Fatty Acid Content ◽  
Consumer Preference ◽  
Egg Yolk ◽  
Internal Quality ◽  
Poultry Production ◽  
Polyunsaturated Fatty Acid Content ◽  
Haugh Unit

Backyard poultry production forms the basis for transforming the rural poultry sector from subsistence to a more economically productive base. The current study was conducted to evaluate the egg quality of eggs produced by Athulya, native and IWN x Native crossbred layers under backyard system. At 36 weeks of age, one egg from each group of birds was collected for fatty acid estimation of egg yolk and 20 eggs from each group was collected at 40 weeks of age for assessing the haugh unit score, yolk colour, shell thickness and shell colour. The beneficial polyunsaturated fatty acid content was higher in native bird eggs. The eggs from Athulya and native chicken had better internal quality in terms of haugh unit and yolk colour score. The shell thickness of eggs was similar among three groups. The egg shell colour was white in Athulya, tinted to brown in native and tinted in IWN x Native crossbreds and the shell colour in native and crossbreds exhibits more consumer preference.

scholarly journals The Potency of Giving Turmeric (Curcuma domestica Val.) Flour to The Quality of Quail (Coturnix coturnix japonica) Eggs

2020 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Astrid Annisya Adhy Putri ◽  
Agus Widodo ◽  
Ratna Damayanti ◽  
Tri Wahyu Suprayogi
Keyword(s):  
Essential Oil ◽  
Egg Quality ◽  
Egg Yolk ◽  
Coturnix Japonica ◽  
Coturnix Coturnix Japonica ◽  
Egg Weight ◽  
Coturnix Coturnix ◽  
Good For ◽  
Haugh Unit

Background: Supplementation of good feed on quail can improve its egg quality. One of the excellent supplement comes from herbs. Turmeric is one of the herbs which good for livestock because of its content, curcuminoid, and essential oil. Curcuminoid can increase quail egg yolk color, increase the appetite so that it can increase the weight of poultry. Purpose: To know the potential of giving turmeric flour to the quality of quail’s egg. Methods: The methods used 40 quails, divide into two groups. Groups P0: quail fed without turmeric flour, and group P1: quails fed with 1,07% turmeric fluor. Variables observed were egg weight, haugh unit, egg yolk index, white egg index, and yolk color. Result: The Egg weight, haugh unit, yolk index, and yolk color of P1 was higher than quails fed without turmeric. However, there was no difference between the egg whites index of both groups. Conclusion: The addition of turmeric on feed has the potential to increase the egg weight, haugh unit, yolk index, and yolk color. However, turmeric was not directly affected the formation of egg whites. 

scholarly journals Suplementasi Sari Belimbing Wuluh (Averrhoa bilimbi L.) dalam Air Minum terhadap Produktivitas Telur Puyuh

2020 ◽  
Vol 18 (2) ◽  
pp. 54-61
Author(s):  
Lylya Wahyuni ◽  
M R Ramdani ◽  
N O Imama ◽  
V E Larasati ◽  
A R Fahmi ◽  
...  
Keyword(s):  
Drinking Water ◽  
Egg Quality ◽  
Egg Yolk ◽  
Positive Control ◽  
Feed Conversion ◽  
Physical Quality ◽  
Randomized Design ◽  
Egg Shells ◽  
Haugh Unit

Supplementation of Averrhoa bilimbi L. juice which contains vitamin C and organic acid in drinking water has been proposed to reduce the effect of heat stress on the quail layer.  So this is expected to increase the productivity of quail and their egg quality. The aim of this research was to determine the effect of A. bilimbi juice supplementation in quail drinking water on quail performance,  physical quality of egg, and egg yolk antioxidant level. Two hundred and forty birds aged 4-5 weeks were maintained for 42 days. A Completely Randomized Design was used in this study with 4 treatments. Each treatment has 4 replications and 15 quails in each replications. Addition of Vita Chick (P0) to the drinking water was used as a positive control. The treatments given were the addition of A. bilimbi extract with different levels of 0% (P1), 2.5% (P2), and  5% (P3) respectively. The variables observed were quail performance, physical egg quality, and egg yolk antioxidant levels. The results showed that the  physical quality of quail eggs obtained were the weight of albumen and egg shells did not different all treatments. The  addition of A. bilimbi juice in drinking water  has affected on the weight and percentage of albumen, eggshell, and Haugh Unit. The addition of 2.5% of A.bilimbi juice (P2)  had the lowest feed conversion ratio (FCR). However it showed the highest Haugh Unit number of the egg. There was no different effect of the highest dose of A. bilimbi juice (5%, P3) on the egg yolk antioxidant  activity and capacity (41.54%  and 23.91 ppm respectively).  It was concluded that supplementation of A. bilimbi juice in drinker water  could  changed to antistress drug commercial.

scholarly journals Effects on egg production and quality of supplementing drinking water with calcium and magnesium

2021 ◽  
Vol 51 (4) ◽  
pp. 469-476
Author(s):  
X.J. Yi ◽  
A. Rehman ◽  
R.W. Akhtar ◽  
A. Abbas ◽  
K. Hussain ◽  
...  
Keyword(s):  
Drinking Water ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Performance ◽  
Egg Weight ◽  
Calcium And Magnesium ◽  
Eggshell Colour ◽  
Haugh Unit

This study was conducted to appraise the effects on egg quality and production performance of laying hens when drinking water was supplemented with calcium (Ca) and magnesium (Mg). A total of 384 (64-week-old) Hy-line Brown laying hens were assigned at random to four treatments, which consisted of CON: unsupplemented drinking water; T1: drinking water + 2 mg/L Ca + 250 mg/L Mg; T2: drinking water + 4 mg/L Ca + 510 mg/L Mg /10 L; and T3: drinking water + 5 mg/L Ca and 760 mg/L Mg. The experiment lasted six weeks. Water intake increased linearly in week 1 with the rising levels of Ca and Mg in the drinking water. Increasing the Ca and Mg levels improved eggshell strength (week 2 (P =0.01), week 5 (P =0.01), and week 6 (P = 0.03), and eggshell thickness (week 6) (P =0.02) and reduced the rate at which eggs were broken (week 4) (P =0.01). The supplemental Ca and Mg did not affect egg production, egg weight, Haugh unit, albumen height, eggshell colour, and yolk colour compared with CON. Nor did they influence the Haugh unit and albumen height after storing for 1, 5, 10 and 15 days. In conclusion, adding Ca and Mg to the drinking water increased the thickness and strength of the eggshells.

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

2021 ◽  
Vol 888 (1) ◽  
pp. 012054
Author(s):  
A Jaelani ◽  
N Abelina ◽  
R Samudera ◽  
T Rostini ◽  
Masganti ◽  
...  
Keyword(s):  
Research Method ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Mass ◽  
Feed Conversion ◽  
Unit Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

Abstract 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

scholarly journals Effects of Different Dietary Calcium Levels on the Performance, Egg Quality, and Albumen Transparency of Laying Pigeons

Animals ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 110 ◽  
Author(s):  
Lingling Chang ◽  
Rui Zhang ◽  
Shengyong Fu ◽  
Chunyu Mu ◽  
Qingping Tang ◽  
...  
Keyword(s):  
Egg Quality ◽  
Optimal Level ◽  
Dietary Calcium ◽  
Production Performance ◽  
Eggshell Thickness ◽  
Egg Weight ◽  
Assessment Index ◽  
Treatment Groups ◽  
Egg Ratio ◽  
Haugh Unit

In order to confirm the dietary calcium (Ca) requirement to keep a balance of the production performance and the albumen transparency, the study examined the effects of different dietary Ca levels on the production performance, egg quality, and albumen transparency of laying pigeons. 1080 pigeon pairs were randomly allocated into six treatment groups, each consisting of six replicates of 30 pigeon pairs per treatment. Ca levels of 0.60, 0.90, 1.20, 1.80, 2.40, and 3.00% were fed. The results showed that the laying rate, average egg weight, and feed to egg ratio were significantly influenced by Ca levels (p < 0.05). Albumen percentage, albumen height, Haugh unit, and eggshell thickness at 8 w and 16 w were significantly influenced by Ca levels (p < 0.05). The L*, a*, b*, and c* values of cooked albumen at 8 w and 16 w were all significantly influenced by Ca levels (p < 0.05). After 16 w of feeding different Ca levels, the percentage of transparent eggs had an early increasing and later decreasing trend. In conclusion, taking the transparency of pigeon eggs as an assessment index and considering production performance secondly, the optimal level of dietary Ca for laying White King pigeons is 0.90%.

scholarly journals Egg quality assessment at different storage conditions, seasons and laying hen strains

2017 ◽  
Vol 41 (3) ◽  
pp. 322-333 ◽  
Author(s):  
Vivian Feddern ◽  
Marina Celant De Prá ◽  
Rúbia Mores ◽  
Rodrigo da Silveira Nicoloso ◽  
Arlei Coldebella ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Room Temperature ◽  
Egg Quality ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Laying Hen ◽  
Unit Weight ◽  
Internal Quality ◽  
Haugh Unit

ABSTRACT Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.

scholarly journals Quality of eggs from pasture rearing layers of different genotypes

2020 ◽  
Vol 36 (2) ◽  
pp. 181-190
Author(s):  
Zdenka Skrbic ◽  
Milos Lukic ◽  
Veselin Petricevic ◽  
Snezana Bogosavljevic-Boskovic ◽  
Simeon Rakonjac ◽  
...  
Keyword(s):  
Shell Thickness ◽  
Egg Quality ◽  
Egg Yolk ◽  
Vegetation Period ◽  
Shape Index ◽  
Quality Parameters ◽  
Egg Weight ◽  
Naked Neck ◽  
Quality Properties ◽  
Shell Quality

The comparison of physical quality properties of table eggs of commercial hybrid Tetra SL and two native indigenous breeds of hens, Banat Naked Neck and Svrljig hen, was performed in conditions of alternative production in the pasture system in portable cages without the floor. The experiment was conducted during the vegetation period, at the age of hens of 53-57 weeks. In order to produce good quality eggs, the diet was designed with a complete mixture based on maize and soybean. In addition, constant availability of pastures was ensured. Egg sampling was performed in the morning and the initial egg quality was examined based on egg weight, shape index, egg white, egg yolk and shell quality parameters. Layer hens of the commercial hybrid Tetra SL had significantly higher egg weight and better internal egg quality (p<0.01) compared to hens of Banat Naked Neck and Svrljig hens, except for the colour of the yolk, which was more intense in the same feeding and breeding conditions and the age of laying hens, in eggs of native breeds (p<0.01). Native breeds in relation to the commercial hybrid had lighter shell colour (p<0.01). Deformation and egg shell thickness differed (p<0.01) between all three genotypes. The determined rank of layer hen genotypes for shell thickness was: Tetra SL, Banat Naked Neck, Svrljig hen. However, the breaking force was without statistically confirmed difference between hen genotypes.

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

ZOOTEC ◽  
2020 ◽  
Vol 40 (1) ◽  
pp. 150
Author(s):  
Asrul Lamarang ◽  
A. Yelnetty ◽  
L.Ch.M Karisoh ◽  
N.N Lontaan
Keyword(s):  
Storage Time ◽  
Aloe Vera ◽  
Egg Yolk ◽  
Egg White ◽  
Egg Weight ◽  
White Index ◽  
Significant Difference ◽  
Chicken Eggs ◽  
Haugh Unit

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

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