scholarly journals Effect of Moisture Loss on the Hatchability of Chicken, Duck and Quail Eggs

2017 ◽  
Vol 9 (2) ◽  
pp. 105-108
Author(s):  
T Hossain ◽  
ASS Hossain ◽  
A Roy ◽  
MAK Azad ◽  
MAR Hawlider
Keyword(s):  
Weight Loss ◽  
Natural Resources ◽  
Rhode Island ◽  
Japanese Quail ◽  
Moisture Loss ◽  
Egg Weight ◽  
Moisture Effect ◽  
Egg Hatchability ◽  
Effect Of Moisture ◽  
Chicken Eggs

The study investigated the effect of moisture loss on the Hatchability of chicken, Duck and Quail eggs. A total of 480 eggs; 120 from Rhode Island Red (RIR) chicken, 60 from Zending duck and 300 from Japanese quail were collected and set in the same incubator with 3 replications to compare hatchability results among the species. Moisture loss percentage was highest (P<0.01) in quail eggs (16.19%), intermediate in chicken eggs (7.76%) and lowest in duck eggs (7.24%). Among 3 genotypes, at all (0, 7 and 14 days) ages, eggs weight was highest (p<0.01) in Zending duck (60.50g), intermediate in RIR chicken (59.188) and lowest in quail (9.55g). Egg weight loss at 7 and 14 days of incubation were highest in quail, intermediate in chicken and lowest in duck. There was no appreciable differences of hatchability on set eggs and fertile eggs among species (p>0.05). Apparently, the hatchability on fertile eggs was similar and higher in chicken (58.3%) and quail (58.9%) and slightly lower in duck (53.7%). However, hatchability on set eggs was highest in quail (58.3%) intermediate in chicken (43.3%) and lowest in duck (40.7%). Chick weight at hatchings was highest (p<0.01) in duck (37.55g), intermediate in chicken (34.56g) and lowest in quail (5.61 g). Chick weight as per cent of egg weight was found highest (p<0.01) in duck (62.07%), intermediate in chicken (58.40%) and lowest in quail (54.24%). There were some relations among the different hatchability results depending on species. There were marked variations in moisture effect among the species. It was clear that hatchability not only affected by species but moisture loss also played an important role on hatchability. It was concluded that under similar environment, hatchability on fertile eggs were similar and higher in quail and chicken and lower in duck. But hatchability on set eggs was highest in quail, intermediate in chicken and lowest in duck. It imply that some losses of moisture with various level may be necessary to enhance egg hatchability is required to support hatching results in different species of poultry.J. Environ. Sci. & Natural Resources, 9(2): 105-108 2016

Effect of microwave irradiation (2.45 GHz, CW) on egg weight loss, egg hatchability, and hatchling growth of the Coturnix quail

1985 ◽  
Vol 6 (3) ◽  
pp. 271-282 ◽  
Author(s):  
David Byman ◽  
Sam P. Battista ◽  
Fred E. Wasserman ◽  
Thomas H. Kunz
Keyword(s):  
Weight Loss ◽  
Microwave Irradiation ◽  
Egg Weight ◽  
Egg Hatchability ◽  
Coturnix Quail

scholarly journals Effect of egg weight and oviposition time on hatchability and post hatch performance of Japanese quail (Coturnix coturnix japonica)

2020 ◽  
Vol 40 (1) ◽  
pp. 102-110
Author(s):  
L. T. Egbeyale ◽  
H. O. Fatoki ◽  
O. A. Adeyemi
Keyword(s):  
Weight Loss ◽  
Treatment Group ◽  
Factorial Design ◽  
Japanese Quail ◽  
Egg Size ◽  
Coturnix Japonica ◽  
Coturnix Coturnix Japonica ◽  
Egg Weight ◽  
Coturnix Coturnix ◽  
Ad Libitum

A total of three hundred (300) Japanese quail eggs were used to study the effect of oviposition time and egg weight on hatchability and post-hatch performance. The eggs were grouped into two (2) of 150 eggs based on the oviposition time of Morning and Afternoon. The eggs in each group (150) were further sub-grouped based on the egg weights of 8 to10 grams designated as small sized and 10.1 to 12 grams designated as big size in a 2 x 2 factorial design trial of 4 treatments. Each treatment had seventy five (75) eggs each with three replicates. The four treatments groups were; Big Morning, Small Morning, Big Afternoon, Small Afternoon. Each treatment group was replicated three times with each replicates consisting of twenty-five (25) eggs. Hatchability parameters were determined during incubation period of 18 days. The quail chicks were fed ad-libitum and the post- hatch performance was studied for eight (8) weeks. The data generated were subjected to a one-way analysis of variance. Oviposition time and size of the egg significantly (p<0.05) affected the average hatch weight. The effect of interaction of oviposition time and egg size on post-hatch performance did not have any significant (p>0.05) influence. Oviposition time had a positive correlation (p<0.05) with egg weight, egg weight loss, percent egg weight loss and fertility percentage but negatively correlated with average hatch weight and hatchability percentage. Meanwhile egg size had a positive significant (p<0.01) correlation with average hatch weight. It was concluded that eggs ranging between 10.1 to 12 grams will produce higher hatch weight. However, setting of Japanese quail eggs ranging between 8 to 12 grams irrespective of oviposition time could not affect post-hatch performance of the chicks.

EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT

1972 ◽  
Vol 35 (2) ◽  
pp. 98-101 ◽  
Author(s):  
P. P. Graham ◽  
T. N. Blumer
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Environmental Conditions ◽  
Water Loss ◽  
Moisture Loss ◽  
Internal Tissue ◽  
Surface Ph ◽  
Aging Period ◽  
Acceptable Quality ◽  
Fresh State

Hams were frozen, stored, and thawed before dry-curing to study the profiles of quality as related to environmental conditions. Quality appraisals and sampling were done after thawing, after curing, and after 30 days aging in an atmosphere where temperature and relative humidity were controlled at about 34.5 C and 62.5%, respectively. The pH, water, NaCl, and fat contents were determined. Surface pH of hams increased from the thawed fresh state to the unstored cured state, but decreased generally after the aging period (stored cured ham). The pH was higher on the surface than that of corresponding internal areas. The pH of the internal tissue was lower for thawed product than cured or aged product. The average percent water decreased during curing and aging periods. Water loss after curing and after aging in the prefrozen hams was greater than that reported for unfrozen hams. The quantity of water, NaCl, and fat varied among the several muscle areas and reasons for variation are discussed. All hams were of acceptable quality at each appraisal period. Decreasing moisture levels of hams were reflected by decreases in conformation scores throughout the processing periods. Increased firmness was accompanied by weight loss, moisture loss, and increased NaCl percentage.

scholarly journals A production trial with layers of four hybrids under different environmental conditions in the Eastern Province of Saudi Arabia.

1971 ◽  
Vol 19 (4) ◽  
pp. 204-210
Author(s):  
H. Appelman ◽  
B.J. Bonhof
Keyword(s):  
Saudi Arabia ◽  
Rhode Island ◽  
New Hampshire ◽  
Egg Production ◽  
Live Weight ◽  
Egg Mass ◽  
White Leghorn ◽  
Eastern Province ◽  
Egg Weight ◽  
Food Consumed

161 Australorp X Rhode Island Red (RIR) X New Hampshire (NH) and 166 White Leghorn (WL) imported fowls were kept in insulated housing; 161 Australorp X RIR X NH, 166 WL, 154 RIR X WL and 148 RIR X NH X RIR fowls were kept in open houses. In the 6 groups resp., live weight at 126 days of age averaged 1602, 1227, 1578, 1234, 1397 and 1539 g, food consumption 4.02, 4.49, 4.03, 4.47, 4.25 and 4.17 kg/kg gain, overall laying percentage 56.6, 56.4, 52.5, 53.4, 55.0 and 37.5, egg production/hen 202, 201, 188, 191, 196 and 134, and egg weight 56.3, 56.3, 55.0, 55.8, 55.0 and 57.5 g. Egg mass averaged 1335, 1323, 1191, 1151, 1126 and 796 kg and food consumed/kg eggs produced 3.68, 3.53, 3.71, 3.25, 3.37 and 4.74 kg. Live weight at 16 mth of age averaged 2894, 2040, 2665, 1874, 2132 and 2517 g, and mortality 12.8, 11.1, 33.6, 43.5, 52.8 and 50.4%. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Metabolomics Approach Reveals the Effects of Breed and Feed on the Composition of Chicken Eggs

Metabolites ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 224 ◽  
Author(s):  
Tatsuhiko Goto ◽  
Hiroki Mori ◽  
Shunsuke Shiota ◽  
Shozo Tomonaga
Keyword(s):  
Linoleic Acid ◽  
Environmental Factors ◽  
Rhode Island ◽  
Gas Chromatography Mass Spectrometry ◽  
Alcohol Content ◽  
Fermented Feed ◽  
Egg Traits ◽  
Genetic And Environmental Factors ◽  
Chicken Eggs

Chicken eggs provide essential nutrients to consumers around the world. Although both genetic and environmental factors influence the quality of eggs, it is unclear how these factors affect the egg traits including egg metabolites. In this study, we investigated breed and feed effects on 10 egg traits, using two breeds (Rhode Island Red and Australorp) and two feed conditions (mixed feed and fermented feed). We also used gas chromatography–mass spectrometry (GC–MS/MS) to analyze 138 yolk and 132 albumen metabolites. Significant breed effects were found on yolk weight, eggshell weight, eggshell colors, and one albumen metabolite (ribitol). Three yolk metabolites (erythritol, threitol, and urea) and 12 albumen metabolites (erythritol, threitol, ribitol, linoleic acid, isoleucine, dihydrouracil, 4-hydroxyphenyllactic acid, alanine, glycine, N-butyrylglycine, pyruvic acid, and valine) were significantly altered by feed, and a significant interaction between breed and feed was discovered in one albumen metabolite (N-butyrylglycine). Yolk and albumin had higher levels of sugar alcohols when hens were fed a fermented diet, which indicates that sugar alcohol content can be transferred from diet into eggs. Linoleic acid was also enriched in albumen under fermented feed conditions. This study shows that yolk and albumen metabolites will be affected by breed and feed, which is the first step towards manipulating genetic and environmental factors to create “designer eggs.”

0364 Repeatability of egg weight in Japanese quail

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 176-176
Author(s):  
O. T. Abanikannda ◽  
O. N. Ottun ◽  
A. O. Leigh
Keyword(s):  
Japanese Quail ◽  
Egg Weight
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