scholarly journals Physical quality of eggs of four strains of poultry

2021 ◽  
Vol 43 ◽  
pp. e52738
Author(s):  
Guilherme Resende de Almeida ◽  
Michele de Oliveira Mendonça ◽  
Lidianne Carolina de Castro Weitzel ◽  
Tatiana Marques Bittencourt ◽  
Anderson Soares de Matos ◽  
...  
Keyword(s):  
Shell Thickness ◽  
Egg Quality ◽  
Specific Weight ◽  
Shell Weight ◽  
Physical Quality ◽  
Significant Difference ◽  
Great Relevance ◽  
Egg Diameter ◽  
Important Activity

The layer poultry is an important activity for food production with high biological value. Measuring egg quality has great relevance to ensure safety and quality products for consumers. Thus, the objective was to evaluate the egg physical quality of four laying hen’s strains. Were used 864 eggs from four laying hens’ lines (Hisex Brown®, Hy-Line Brown®, Isa Label®, and Lohmann Brown®). The experimental design was completely randomized composed of four treatments (strains) with nine replications with four eggs each. Egg weight, egg diameter, egg length, specific gravity, yolk, albumen and shell weight and percentage, Haugh units, and shell thickness were evaluated. There was a significant difference for all parameters evaluated. The Hisex Brown® strain showed the best results for egg diameter, egg length, specific weight, albumen height, Haugh units, yolk weight, albumen%, shell weight, shell%, and shell thickness, while the Hy-Line Brown® produced bigger and heavier eggs, and Isa Label® presented the highest yolk%. The Hisex Brown® strain showed the better physical quality of eggs when compared to the other studied lines, the strain being indicated when the objective is to produce eggs with better internal and external quality.

scholarly journals Physical Quality of the First Egg of Japanese Quail (Coturnix japonica L.) after Given Liquid Herbal Concoction

Mangifera Edu ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 121-130
Author(s):  
Hasan Basri ◽  
Meilinda Pahriana Sulastri
Keyword(s):  
Drinking Water ◽  
Quality Index ◽  
Egg Quality ◽  
Egg Yolk ◽  
Coturnix Japonica ◽  
Control Group ◽  
Shell Weight ◽  
Egg Weight ◽  
Physical Quality

This study aims to determine the first egg's physical quality in Coturnix japonica L. after being given a liquid. The study is an experimental study with a Completely Randomized Design. In this study, the test animals were 24 Coturnix japonica L. randomly selected from 42 quail with 12 days old and average body weight of ± 37.67 g. They have been selected are divided into four treatment groups, i.e., P0: a control group with untreated drinking water, P1: 3 ml/liter water, P2: 6 ml/liter water, P3: 9 ml/liter water. Each treatment group consisted of 6 replications. Variables analyzed included egg weight, eggshell weight, yolk weight, albumen weight, egg yolk index, and egg quality index. The results showed that the addition of herbal concoction with the treatment of 3 ml, 6 ml, and 9 ml per 1 liter of drinking water on the physical quality of the first egg of Coturnix japonica L. including egg weight, yolk weight, albumen weight, shell weight, egg quality index, and yolk index statistically showed results were not significantly different (P>0.05 ), but the addition of herbal concoction did not have a negative effect on the physical quality of the first eggs of Coturnix japonica L.

scholarly journals The Characteristics and Quality of Egg from Commercial Laying Hens Fed with Garlic (Allium Sativum) Supplemented Ration

2020 ◽  
Vol 21 (2) ◽  
pp. 98 ◽  
Author(s):  
Jein Rinny Leke ◽  
Erwin Wantasen ◽  
Florencia Sompie ◽  
Femy Hadidjah Elly ◽  
Ratna Siahan
Keyword(s):  
Shell Thickness ◽  
Allium Sativum ◽  
Laying Hens ◽  
Egg Quality ◽  
Laying Hen ◽  
Negative Effects ◽  
Shell Weight ◽  
Egg Weight ◽  
Garlic Powder

The research aimed to determine the characteristics and quality of egg of commercial laying hens fed ration supplemented with garlic (Allium sativum) powder. The research used Completely Randomized Design (CRD) with five treatments and four replicates (5 hens each) for a total of 100 brown laying hens strain MB 402. Garlic powder contained 24.62% crude protein, 38.81% fat, and 1.74% crude fiber. The treatments of garlic powder ration were 0, 2, 4, 6, and 8%. The treatments performed were dietary, with R0 = 100% based diet (BD); R1= 98% based diet (BD) + 2% garlic meal (GM); R2= 96% based diet (BD) + 4% GM, R3 = 94% based diet (BD) + 6% GM, R4 = 92% based diet (BD) + 8% GM. The study was conducted during eight (8) weeks. Collected data were quality, weight, shell weight, albumen weight and shell thickness of eggs. Data was analyzed with Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT). The results showed that 8% garlic powder ration increased weight and albumen weight of eggs. There were no significant effect of treatments in yolk weight, shell weight and shell thickness of eggs. Garlic powder supplementation on laying hen ration affected egg weight and albumen weight. The addition of garlic powder on laying hen ration of up to 4% increased egg weight. Albumen weight increased until garlic powder supplementation of up to 8%. It is recommended the use of 8% garlic powder supplementation on lying hen ration without negative effects on egg quality.

scholarly journals The effect of local-based feed ration on the production and quality of duck eggs in Tanjungpinang, Riau Islands

2021 ◽  
Vol 306 ◽  
pp. 02024
Author(s):  
Salfina Nurdin Ahmad ◽  
Yeni Yusriani ◽  
Apriyani Nur Sariffudin ◽  
Khoiru Rizqy Rambe ◽  
Annisa Dhienar Alifia ◽  
...  
Keyword(s):  
Shell Thickness ◽  
Egg Production ◽  
Sampling Method ◽  
Quality Parameters ◽  
Survey Method ◽  
Shell Weight ◽  
Physical Quality ◽  
Duck Egg ◽  
Determine Effect

The aim of the study was to determine effect of local feed on the production and quality of duck eggs in Tanjungpinang, Riau Islands. This study was conducted in Juli 2020 in Dompak Village, Tanjungpinang City. The material of research were Mojosari duck ages 38-48 weeks and local feed (feed A, B and C). This study used a non-experimental design using a survey method. Sampling using purposive sampling method. The parameter measured were egg weight, shell weight, shell thickness, yolk color and egg production. The data obtained were then compared to the average using the Mann-Whitney test. The results showed that the ration A treatment was not significantly different from ration B (P>0,05) but both were significantly different from ration C (P<0,05) in the physical quality parameters of eggs, while the parameters of egg production of the 3 treatments local feed had no significant effect (P>0,05). The highest duck egg production was obtained from ration B, which was 80 eggs per day. The conclusion of this study is that the treatment of local feed-based rations can affect the physical quality of Mojosari duck egg.

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 Kualitas Fisik Beras (Oryza sativa L.) Mutan M4 Hasil Iradiasi Sinar Gamma

2020 ◽  
Vol 4 (1) ◽  
pp. 32-42
Author(s):  
Nanda Funna Ledita ◽  
Efendi Efendi ◽  
Rita Hayati
Keyword(s):  
Oryza Sativa ◽  
Gamma Ray ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Mutant Line ◽  
Milled Rice ◽  
Physical Quality ◽  
Significant Difference ◽  
Gamma Ray Irradiation

Abstrak.  Beras (Oryza sativa L.) merupakan salah satu tanaman pangan yang berfungsi sebagai tanaman pokok selain gandum dan jagung di Indonesia, dikarenakan mengandung nutrisi yang dibutuhkan tubuh seperti karbohidrat, protein, air  dan lemak. Meningkatnya jumlah penduduk maka permintaan terhadap beras semakin meningkat. Permintaan tersebut sangat ditentukan oleh selera konsumen yang dipengaruhi oleh kualitas beras yaitu mutu fisik (ukuran dan bentuk butiran, rendemen dan pengapuran), mutu tanak (kadar amilosa dan suhu gelatinisasi) dan mutu rasa (tekstur dan aroma). Penelitian ini bertujuan untuk mengetahui kualitas beberapa galur padi mutan M4 hasil iradiasi sinar gamma. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Benih, Laboratorium Analisis Pangan dan Hasil Pertanian, Laboratorium Ilmu Nutrisi dan Teknologi Pakan dan Laboratorium Fisiologi Tumbuhan Fakultas Pertanian Universitas Syiah Kuala, serta Laboratorium Departemen Ilmu dan Teknologi Pangan Fakultas Teknologi Pertanian Institut Pertanian Bogor, yang berlangsung pada bulan April hingga Juli 2018. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) pola non faktorial dengan 3 ulangan. Perlakuan penelitian ini berupa galur (G) dengan 5 taraf, yaitu i-Snb (G0) kontrol, O-39e (G1), O-57d (G2), O-57e (G3) dan O-88j (G4). Parameter yang diamati yaitu sifat fisik beras (densitas kamba, derajat sosoh, dimensi beras rendemen beras giling, dan warna). Hasil penelitian menunjukkan bahwa galur  mutan M4 berpengaruh sangat nyata terhadap kualitas sifat fisik rendemen beras giling dan warna nilai L (kecerahan). Rendemen beras giling terbaik galur O-39e (70,33%) dan warna nilai L (kecerahan) galur O-88j (117,90).  Perlakuan terbaik secara kumulatif  untuk sifat fisik beras yaitu pada i-Snb.. Physical Quality of Rice (Oryza sativa L. ) M4  Mutant Results of Gamma Ray IrradiationAbstract. Rice (Oryza sativa L.) is one of main food which the function is to be staple food beside wheat and corn in Indonesia because it contains nutrients such as carbohydrates, protein, water, and fat. Towards the increasing populations, the demand of rice is increasing as well. The demand is largerly depends on the consumer taste affected by the quality of rice which are physical quality (size and grain shape, rendemen, and calcification), cooked quality (amylose content and gelatinization temperature) and flavor quality (texture and smell). The purpose of this research was to investigate the quality of rice from several M4 mutant line resulting from gamma ray irradiation. This research was conducted at the Laboratory of Seed Science and Technology and Laboratory of Food and Agricultural Analysis, Faculty of Agriculture, Syiah Kuala University, Banda Aceh, from the month April to July 2018. The design used in this study was based on a non-factorial completely randomize design with 3 replications and continued with the Least Significant Difference Test (LSD) level of 5% on a significant F test results. The results showed that the M4 mutant line had a very significant effect on the quality of physical properties, the yield of milled rice and the best color L (brightness), namely on the O-88j and O-39e line.

scholarly journals Paprika and/or marigold extracts in diets for laying hens

2017 ◽  
Vol 18 (2) ◽  
pp. 293-302 ◽  
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.

scholarly journals Effect of different phosphorus levels on the performance and egg quality of laying hens fed wheat- and maize-based diets

2010 ◽  
Vol 55 (No. 10) ◽  
pp. 420-427 ◽  
Author(s):  
M. Skřivan ◽  
M. Englmaierová ◽  
V. Skřivanová
Keyword(s):  
Feed Intake ◽  
Shell Thickness ◽  
Egg Quality ◽  
Negative Impact ◽  
Quality Parameters ◽  
Available Phosphorus ◽  
Egg Weight ◽  
Diet Type ◽  
Phosphorus Levels

The effects of diet type (wheat- or maize-based) and concentration of available phosphorus (AP; about 4, 3 and 2 g/kg) on the parameters of hen performance and egg quality as well as shell calcium (Ca) and phosphorus (P) contents were examined. Two experiments were carried out in which 240 and 120, respectively, older ISA Brown hens were housed in enriched cages. The interaction of diet type and AP concentration was ascertained for all evaluated characteristics except the amount of Ca and P deposited in shells in the first experiment. In the second experiment, the interaction of diet type and AP concentration was found for feed intake, egg weight, shell thickness and weight as well as the albumen quality parameters. Furthermore, Ca deposition in shells increased (P &lt; 0.001) with the wheat diet. Hens fed a maize-based diet (P &lt; 0.001) laid heavier eggs. The highest level of AP (4.1 g/kg) in the wheat-based diet significantly (P &lt; 0.001) decreased albumen height, albumen index and Haugh units (HU). These trends were the same in both experiments. The results indicate that 0.27% AP in wheat-based diet and 0.30% AP in maize-based diet are adequate for hens with the intake 115 g of feed with 3.5% of Ca without a negative impact on performance or egg quality.

scholarly journals Egg quality of laying hens fed diets with plant extracts

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.

scholarly journals Non-Parametrical Canonical Analysis of Quality-Related Characteristics of Eggs of Different Varieties of Native Hens Compared to Laying Lineage

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 153 ◽  
Author(s):  
Antonio González Ariza ◽  
Francisco Navas González ◽  
Ander Arando Arbulu ◽  
José León Jurado ◽  
Cecilio Barba Capote ◽  
...  
Keyword(s):  
Egg Quality ◽  
Age Groups ◽  
Individual Identification ◽  
Internal Quality ◽  
Control Group ◽  
External Quality ◽  
Shell Weight ◽  
Almost All ◽  
Different Levels

The aim of the present study is to characterize the productive capability of Utrerana and to compare the relationships among parameters determining the internal and external quality of the egg, through canonical correlation analysis. A flock of 68 Utrerana hens and a control group of Leghorn hens (n = 17) were housed individually to allow individual identification of eggs and for the assessment of egg quality characteristics. Almost all variables showed differences when both breeds were compared, except for white height, yolk diameter, yolkL* and yolk pH (p > 0.05). Only minor diameter, white height, yolkL*, yolka*, and shell weight reported significant differences between laying age groups. White height, yolk color, and almost all yolk color coordinates were significantly different (p < 0.05) for period and month. Egg and white weight reached highest significantly different levels for the fourth and fifth time that the hens laid an egg. External quality-related traits are better predictors of internal quality-related traits than vice versa, enabling the implementation of an effective noninvasive method for internal quality determination and egg classification aimed at suiting the needs of consumers.

scholarly journals Vegetable pigments in sorghum-based diets for laying hens

2020 ◽  
Vol 12 ◽  
Author(s):  
Donaldo Antônio Nunes Junior ◽  
Heder José D’Avila Lima ◽  
Jean Kaique Valentim ◽  
Laura Aline Zanelatto Souza ◽  
Nayara Emanoelle Matos e Silva ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Energy Sources ◽  
Natural Pigment ◽  
Randomized Design ◽  
Significant Difference ◽  
Egg Yolks ◽  
Completely Randomized Design

The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot).  Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

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