Influence of homeopathy on the quality of eggs of quails stored

This study aimed to evaluate the influence of homeopathic products in diets of quails in the egg quality when submitted to different storage periods. In the trial we used 200 Japanese quails in a completely randomized design with 4 diets: reference diet, vehicle used in homeopathic products and 2 homeopathic products - Fertsigo® and Ovosigo® with ten replicates of three eggs in each. Egg quality parameters were evaluated during 3 storage periods. Data were evaluated as repeated measures in time, the effects of the interactions between treatments and time as well as their isolated effects were verified. There was the interaction between homeopathic products and storage time in the parameters of albumen and yolk height, Haugh unit, and yolk index, in which a reduction was obtained over time. For egg weight, yolk, albumen and shell, percentage of albumen, and percentage of eggshell there was a significant effect only for homeopathy. The inclusion of homeopathic additives increased egg weight. It is indicated the addition of the product with homeopathic basis Ovosigo® and FertSigo® in diets of Japanese quails in the laying phase resulting in better egg and components but did not influence the quality maintenance of eggs of Japanese quails in the periods evaluated.

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Bobot, Indeks Kuning Telur (IKT), Dan Haugh Unit (Hu) Telur Ayam Ras Setelah Perlakuan Dengan Pembungkusan Pasta Rimpang Temulawak (Curcuma xanthorrhiza Roxb).

Bioma Berkala Ilmiah Biologi ◽

10.14710/bioma.18.2.7-13 ◽

2016 ◽

Vol 18 (2) ◽

pp. 7

Author(s):

Dyah Ayu Maharani Putri ◽

Muhammad Anwar Djaelani ◽

Siti Muflichatun Mardiati

Keyword(s):

Egg Quality ◽

Real Difference ◽

Nutritional Adequacy ◽

Egg Weight ◽

Randomized Design ◽

Key Word ◽

Curcuma Xanthorrhiza ◽

Completely Randomized Design ◽

Haugh Unit

Eggs are farm products that provide the greatest contribution to the achievement of community nutritional adequacy. The aims of the research was to an analyzed the quality of eggs in treatment without and with a temulawak rhizome pasta stored at 6,12, and 24 days. This research used 35 eggs consists of 7 treatment and 5 replication, namely PtT0 : as control, a group of eggs without packing temulawak rhizome pasta and without storage, PtT6 : a group of eggs without packing temulawak rhizome pasta after 6 days storage, PdT6 : a group of eggs with packing temulawak rhizome pasta after 6 days storage, PtT12 : a group of eggs without packing temulawak rhizome pasta after 12 days storage, PdT12 : a group of eggs with packing temulawak rhizome pasta after 12 days storage, PtT24 : a group of eggs without packing temulawak rhizome pasta after 24 days storage, and PdT24 : a group of eggs with packing temulawak rhizome pasta after 24 days storage. This research was analyzed used a completely randomized design (CRD). Variables measured were egg weight, yolk indeks, and Haugh Unit (HU). Data obtained from this study were analyzed using analysis of variance (ANOVA) if there is a real difference then continued further test using Duncan test at the level 95 %. The result egg weight reducted and yolk index shows was significantly different in PtT6, PtT12, PtT24, and PdT24 and Haugh Unit (HU) shows was significantly different in PtT6, PtT12, PtT24. Conclusion of this research is gived temulawak rhizome pasta are able to maintain the quality of eggs were observed on days 6, 12, and 24. Key Word : Chicken egg, Temulawak rhizome, Egg quality

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

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012054 ◽

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

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Limestone particle sizes and lighting regimens on egg and bone quality of laying hens

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2015000800010 ◽

2015 ◽

Vol 50 (8) ◽

pp. 718-725 ◽

Cited By ~ 1

Author(s):

Regina Patrícia de Souza Xavier ◽

Ednardo Rodrigues Freitas ◽

Nádia Melo Braz ◽

Nadja Naiara Pereira Farias ◽

Raffaella Castro Lima ◽

...

Keyword(s):

Bone Quality ◽

Laying Hens ◽

Egg Quality ◽

Mineral Matter ◽

Artificial Light ◽

Particle Sizes ◽

Randomized Design ◽

Completely Randomized Design ◽

Haugh Unit

Abstract:The objective of this work was to evaluate the effect of limestone particle sizes in the diet and of lighting regimes on the egg and bone quality and on the performance of commercial laying hens. Three hundred Hissex White layers, at 18 weeks of age, were distributed in a completely randomized design, in a 5×2 factorial arrangement (coarse limestone in the diet at 0, 25, 50, 75, and 100%; with or without artificial light), with five replicates of six birds. No significant interaction was observed between particle sizes and lighting regime for the evaluated parameters. There was no significant effect of coarse limestone level in the diet on the performance and egg quality of hens; however, bone deformity (3.23 to 4.01 mm), strength (5.19 to 6.70 kgf cm-2), and mineral matter (51.09 to 59.61%) improved as the proportion of coarse limestone increased. For lighting regime, the treatment with artificial light yielded higher Haugh unit values (87.17 vs. 85.54) than that with natural light only. Greater limestone particles improve bone quality of laying hens, and the use of artificial light can benefit the albumen quality of the eggs.

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Paprika and/or marigold extracts in diets for laying hens

Revista Brasileira de Saúde e Produção Animal ◽

10.1590/s1519-99402017000200008 ◽

2017 ◽

Vol 18 (2) ◽

pp. 293-302 ◽

Cited By ~ 3

Author(s):

Maria Cristina de OLIVEIRA ◽

Wanessa Dutra da SILVA ◽

Higor Castro OLIVEIRA ◽

Eduardo de Queiroz Barros MOREIRA ◽

Larissa de Oliveira FERREIRA ◽

...

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Specific Weight ◽

Control Treatment ◽

Control Group ◽

Egg Mass ◽

Randomized Design ◽

Completely Randomized Design ◽

Haugh Unit

SUMMARY This study was performed to evaluate the effect of the inclusion of paprika and marigold extracts in sorghum-based rations on the productivity and egg quality of laying hens. One hundred sixty laying hens were distributed in a completely randomized design in five treatments and in a factorial arrangement (2 × 2 + 1), one control ration based on corn, two levels of paprika extract (0 and 6 g/kg diet), and two levels of marigold extract (0 and 1 g/kg diet) in sorghum-based rations. There was no effect (P > 0.05) of the treatments on the weight, specific weight, and Haugh unit of the eggs and productive performance, but the inclusion of paprika extract resulted in eggs with lower egg pH. The interaction between the control group and the factorial was significant (P < 0.05) to the laying rate, egg mass, and yolk color, whose values were lower with sorghum-based diets with no pigment compared to control treatment. The interaction between the paprika and marigold extracts was significant increasing the height (P < 0.03) and color (P < 0.0001) of the yolk when paprika extract was used, with or without marigold extract. Marigold extract inclusion reduced the percentage (P < 0.02) and thickness (P < 0.01) of the eggshell. As conclusion, the inclusion of paprika extract in sorghum-based diets for laying hens is viable for improving the egg quality.

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Egg quality of laying hens fed diets with plant extracts

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v41i1.43801 ◽

2019 ◽

Vol 41 (1) ◽

pp. 43801

Author(s):

Debora Duarte Moraleco ◽

Jean Kaique Valentim ◽

Larissa Gonçalves Silva ◽

Heder José D'Ávila Lima ◽

Tatiana Marques Bitencourtt ◽

...

Keyword(s):

Specific Gravity ◽

Storage Time ◽

Laying Hens ◽

Egg Quality ◽

Shell Weight ◽

Flower Extract ◽

Randomized Design ◽

And Storage ◽

Haugh Unit

The objective of this study was to evaluate the effect of marigold flower extract and paprika on egg quality of Black Avifran laying hens in different periods of storage. A completely randomized design study with a 3x3 factorial scheme with three diets (control, paprika, and marigold flower extract) and three storage periods (0, 7, and 14 days) was carried out. The following metrics were evaluated: egg weight, yolk weight, shell weight; yolk color, albumen height, specific gravity, and Haugh unit as well as the yolk, shell, and albumen percentage relative to the total weight of the egg. There was no significant interaction between additives and storage time (p > 0.05) for most of the parameters evaluated. The only exception was observed for yolk color, in which the interaction effect between treatments was significant (p < 0.05). The effect of storage time was significant (p < 0.05) for albumen weight, albumen percentage, yolk color, albumen height, specific gravity, and Haugh unit, with reduction of these parameters over the evaluation period. The use of paprika and marigold flower extract in the diets of Black Avifran laying hens does not influence egg quality.

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PENGARUH KONSENTRASI DAUN BELIMBING WULUH (Averhoa bilimbi L.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS FISIK TELUR PUYUH

Jurnal Ilmiah Inovasi ◽

10.25047/jii.v20i3.2319 ◽

2020 ◽

Vol 20 (3) ◽

Author(s):

SARI WIJI UTAMI ◽

Silfiatus Saadah ◽

Fatimatuz Zuhro

Keyword(s):

Egg White ◽

Egg Weight ◽

Physical Quality ◽

Star Fruit ◽

Randomized Design ◽

Interaction Treatment ◽

Completely Randomized Design ◽

Haugh Unit

The purpose of this research was to analize physical quality of quail eggs which has soaked with wuluh star fruit leaves extract and has storaged for some weeks. This research used 108 quail eggs, 0 day old. This research used a Completely Randomized Design with 6 leaves extract concentrastion treatments (0%, 10%, 15%, 20%, 25%, and 30%) and 6 durations of storage treatments (0, 1, 2, 3, 4, and 5 weeks) with three replication. The data were analyzed by ANOVA 5% and continued with Duncan test. The result showed that leaves extract concentrastion treatments gave significant effect to egg weight, eggshell weight, egg white weight, yolk score, albumin pH, Haugh Unit (HU), and the shell thick of quail eggs. The interaction treatment gave significant effect to eggshell wheight, albumin pH, and the shell thick of quail eggs.

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Evaluasi Kualitas Telur Itik Talang Benih dengan Jenis Daun dan Lama Penyimpanan yang Berbeda

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i3.6382 ◽

2019 ◽

Vol 6 (3) ◽

pp. 294

Author(s):

Jekson Fresli ◽

Wismalinda Rita ◽

Nur Hidayah

Keyword(s):

Storage Time ◽

Egg Quality ◽

Egg Yolk ◽

Egg Consumption ◽

Randomized Design ◽

Egg Storage ◽

Guava Leaves ◽

And Storage ◽

Haugh Unit

ABSTRAK Tujuan penelitian ini mengetahui jenis daun dan lama penyimpanan terbaik pada kualitas telur itik talang benih konsumsi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) pola faktorial dengan 2 faktor dan 3 kali ulangan. Faktor pertama yaitu jenis daun (daun sirsak dan jambu biji) dan faktor kedua yaitu lama penyimpanan (0, 15, dan 30 hari). Parameter yang diamati yaitu warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Data dianalisis menggunakan ANOVA dan perbedaan antara perlakuan diuji lanjut dengan uji DMRT. Hasil penelitian menunjukan bahawa tidak ada interaksi antara jenis daun dan lama penyimpanan terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Daun sirsak lebih mampu mempertahankan warna kuning telur dibandingkan daun jambu biji (P<0,05), namun tidak berbeda nyata (P>0,05) terhadap albumen indeks, yolk indeks, dan haugh unit. Lama penyimpanan sangat berpengaruh nyata (P<0,01) terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Dapat disimpulkan bahwa daun sirsak memiliki kemampuan lebih baik dalam mempertahankan warna kuning telur itik talang benih. Penyimpanan telur sebaiknya dilakukan sampai batas 15 hari karena albumen indeks, yolk indeks, dan haugh unit memiliki mutu 2.Kata Kunci: daun, itik talang benih, kualitas telur, lama penyimpananABSTRACTThe amis of this study to determine the type of leaves and the best storage time for the quality of talang benih duck’s egg consumption. The research was design in factorial completely randomized design with 2 factors and 3 replications. The first factor is type of leaves (soursop and guava) and the second factor is storage time (0, 15 and 30 days). Variables observed were yolk color, albumen index, yolk index, and haugh unit. Data were analyzed using ANOVA and differences between treatments were tested by DMRT test. The results showed that there was no interaction between leaves type and storage time for yolk color, albumen index, yolk index, and haugh unit. Soursop leaves are more able to maintain the color of egg yolk than guava leaves (P <0.05), but not significantly different (P>0.05) to the albumen index, yolk index, and haugh unit. Storage time had strong significant effect (P<0.01) on egg yolk color, albumen index, yolk index, and haugh unit. It is concluded that soursop leaves have a better ability to maintain the color of duck egg yolk. Egg storage time should be carried out up to 15 days because albumen index, yolk index, and haugh unit had quality 2.Key words: egg quality, leaves, storage time, talang benuh duck

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Glycerin from biodiesel in the feeding of red-egg layers

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n2p1009 ◽

2017 ◽

Vol 38 (2) ◽

pp. 1009 ◽

Cited By ~ 1

Author(s):

Grazielly Stefany Pinto Fontinele ◽

Silvana Cavalcante Bastos Leite ◽

Carla Nágila Cordeiro ◽

Cláudia De Castro Goulart ◽

Adailton Camêlo Costa ◽

...

Keyword(s):

Feed Intake ◽

Egg Production ◽

Egg Quality ◽

Control Diet ◽

Production Cycle ◽

Egg Mass ◽

Egg Weight ◽

Randomized Design ◽

Completely Randomized Design

The aim of this study was to evaluate the effects of vegetable glycerin on performance and egg quality of red-egg layers in the second production cycle. A total of 252 Hy-Line Brown layers weighing 1.919 ± 0.095 kg, at 90 weeks, were used in a completely randomized design with six treatments and seven birds per replication. The experiment lasted 84 days. Treatments consisted of a control diet (no glycerin) and five diets with increasing levels of vegetable glycerin (2, 4, 6, 8, and 10%). The following variables were evaluated: feed intake (g/bird/day); egg production (%); egg weight (g); egg mass (g/bird/day); conversion per egg mass (kg kg) and per dozen eggs (kg/dz); percentages of albumen, yolk, and shell; eggshell thickness (mm); and egg specific gravity. (Y = 67.69 + 54.23X, R2 = 0.78) and egg mass (Y = 44.84 + 42.87X, R2 = 0.66) improved linearly with the glycerin levels. A quadratic effect was observed (Y = 114.11 + 336.96 X – 3,169.6 X2, R2 = 0.52) on feed intake. In conclusion, glycerin can be used to partially replace corn in diets for layers in the second production cycle at inclusion levels of up to 10%.

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PENGARUH PERENDAMAN TELUR MENGGUNAKAN LARUTAN DAUN KELOR TERHADAP KUALITAS INTERNAL TELUR AYAM RAS

JURNAL ILMIAH PETERNAKAN TERPADU ◽

10.23960/jipt.v5i1.p1-7 ◽

2017 ◽

Vol 5 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Riawan Riawan ◽

Riyanti Riyanti ◽

Khaira Nova

Keyword(s):

Laying Hens ◽

Animal Husbandry ◽

Egg Laying ◽

Average Weight ◽

Egg Weight ◽

Trust Level ◽

Randomized Design ◽

Completely Randomized Design ◽

Haugh Unit

The purpose of this research was to find out interior quality of egg laying hens which immersion with moringa leaf solution and to find out the best moringa leaf solution. This research carried out on August 14--September 13, 2016 housed in the Laboratory Animal Production and Reproduction, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The material of research used 72 eggs laying hens strain isa brown from layer of 60 weeks old with the average weight 63,0±1,51 gram and coefficient of variation 2,40%. This research used a Completely Randomized Design with 4 treatments and 6 repetition. The treatments of research consists of immersion egg used moringa leaf solution 0% (w/v), 10% (w/v), 20% (w/v), and 30% (w/v). Analyzed data observation used variance with 5% trust level and continued with Least Significant Different test. The result showed that immersion egg with moringa leaf solution significant effect (P<0,05) increase albumin index and the haugh unit, and not significant effect (P>0,05) to yolk index and percentage egg weight lo. Concentration 30% of immersion moringa leaf solution to give the best treatment to interior quality of egg laying hens. Keywords : Albumin Index Moringa Leaf, Percentage Egg Weight Lost, Yolk Index, Haugh Unit.

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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

Indonesian Journal of Agricultural Research ◽

10.32734/injar.v2i3.2050 ◽

2020 ◽

Vol 2 (3) ◽

pp. 147-155

Author(s):

Aam Gunawan ◽

Muhammad Irwan Zakir ◽

Siti Dharmawati ◽

Muhammad Rasyidi

Keyword(s):

Egg Weight ◽

Onion Extract ◽

Unit Value ◽

Randomized Design ◽

Two Factors ◽

Duck Egg ◽

Completely Randomized Design ◽

Weight Decrease ◽

And Storage ◽

Haugh Unit

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.

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