scholarly journals Comparative study of hatchability rate and egg quality between different strains of Japanese Quail (Coturnix japonica)

2021 ◽  
Vol 6 (2) ◽  
pp. 68-72
Author(s):  
Muhammad Amiruddin Wahab ◽  
Khairiyah Mat ◽  
Mohamad Faiz Mohd Nor ◽  
Muhammad Aiman Adam ◽  
Muhammad Syazwan Ramli ◽  
...  
Keyword(s):  
Japanese Quail ◽  
Genetic Information ◽  
Egg Quality ◽  
Coturnix Japonica ◽  
Internal Quality ◽  
Commercial Strain ◽  
Chest Girth ◽  
Good Strain ◽  
Different Strains ◽  
Haugh Unit

The objectives of this study were to determine morphology of Japanese quail strains andhatchability rate and egg quality between commercial strain which is Poultry Progress Institute(IKTA) strain and White Texas strains of Japanese Quail (Coturnix japonica) rear in Malaysia. Atotal of 300 quails were randomly picked and the breastbone length, chest girth, body weight,body length, shank length and drum length were measured for the morphology. Then, 270 eggs ofCommercial and White Texas strains were used to test the hatchability rate (n=150) and eggquality (n=120). The ratio of the parents of the quails between male and female of each type ofstrain were 1:3. The cleanliness, shape, weight, and texture of the eggshell were observed,weighed and measured. The eggs were incubated for 17 days (37.6 °C, 65% humidity). The shapeindex, egg weight, egg volume and eggshell surface were weighed and measured for the exteriortrait of eggs. For interior trait, the albumen index, Haugh units, and internal quality units (IQU)were measured. Significant findings were observed in all of the features (P<0.05), except for thewing length in morphology. For hatchability rate, there was a high significant in the percentage ofhatchability of incubated eggs, hatchability of fertile eggs and smoothness texture of the eggshell.In egg quality there was high significant in Haugh unit but low significant internal quality unit.The significant variability might be due from the genetic information that inherited from theparents. The IKTA and White strains were not the same in morphology, hatchability rate andinterior trait of eggs but same exterior trait of eggs. In conclusion, this research is important ingiving information about Japanese quail strain in Malaysia and more genetic study should be donein the future to determine good strain and increase understanding about quail strain.

scholarly journals Increasing Quantity and Internal Quality of Japanese Quail (Coturnix coturnix japonica) Eggs by Shooting Laser Puncture at Reproductive Acupuncture Points

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Sunaryo Hadi Warsito ◽  
Tatang Santanu Adikara ◽  
Septiana Megasari ◽  
Ilham Radifan Pratama ◽  
Mirni Lamid ◽  
...  
Keyword(s):  
Japanese Quail ◽  
Egg Production ◽  
Egg Quality ◽  
Acupuncture Point ◽  
Coturnix Japonica ◽  
Internal Quality ◽  
Acupuncture Points ◽  
Coturnix Coturnix Japonica ◽  
Coturnix Coturnix ◽  
Haugh Unit

This study aims to determine the effect of laser puncture shooting on the reproductive acupuncture points of Japanese quail (Coturnix coturnix japonica) egg quantity (egg production) and internal egg quality (Haugh unit, yolk index, and yolk colour). This research was conducted for 30 days using a sample of Japanese quail aged 4 weeks because for the first 2 weeks, the quail did not produce and it was in production in the last 2 weeks. There were 4 treatments and 25 replications each. So, there were a total of 100 quails. Laser puncture shooting was carried out at 3-day intervals at the Ova point and 6-day intervals at Hu Men, Bei Ji, and Wei Gen points. So, on the first day, laser puncture shooting was carried out at 4 points, on the 4th day, only at 1 point, and then, on the 7th day, it returned to 4 points. And so, it was carried out for 4 weeks. T0 (−) was considered as a negative control because quails are not given laser puncture shooting; T0 (+) was considered as a positive control because quails are treated with laser puncture shooting which is deactivated or a dose of 0 Joule; T1 was a group treated with laser puncture shooting at a dose of 0.2 Joule, and T2 was a group treated with laser puncture shooting at a dose of 0.5 Joule. Then, the research results were analyzed using Analysis of Variance and followed by Duncan’s Multiple Range Test. Laser puncture shooting at the reproductive acupuncture point of Japanese quail (Coturnix coturnix japonica) can increase the quantity of eggs ( p < 0.05 ). While the results of the egg internal quality in the form of the Haugh unit value and the yolk index increased ( p < 0.05 ), the value of the yolk colour did not change compared to the control ( p > 0.05 ). Laser puncture shooting at the reproductive acupuncture point of Japanese quail (Coturnix coturnix japonica) can increase egg quantity (egg production) and internal egg quality (Haugh unit and yolk index) with the best dose of 0.5 Joule.

scholarly journals Effect of Different Dietary Electrolyte Balance Values at High Temperature Peaks on Performance and Egg Quality of Japanese Quail (Coturnix coturnix japonica)

2019 ◽  
Vol 28 (4) ◽  
pp. 1234-1239 ◽  
Author(s):  
Marcelo Tadeu Thomaz de Moraes ◽  
Chayane da Rocha ◽  
Tatiane Brandão Moreno ◽  
Diego Surek ◽  
Sebastião Aparecido Borges ◽  
...  
Keyword(s):  
High Temperature ◽  
Japanese Quail ◽  
Egg Quality ◽  
Coturnix Japonica ◽  
Electrolyte Balance ◽  
Coturnix Coturnix Japonica ◽  
Coturnix Coturnix

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 Use of soybean gum as an emulsifier in diets for commercial laying hens

2019 ◽  
Vol 54 ◽  
Author(s):  
Rosemary Pereira de Pedro Souza ◽  
Antonio Carlos de Laurentiz ◽  
Glaucia Amorim Faria ◽  
Rosemeire da Silva Filardi ◽  
Érica do Santos Mello
Keyword(s):  
Oxidative Stability ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Quality Parameters ◽  
Internal Quality ◽  
Average Weight ◽  
The Cost ◽  
And Storage ◽  
Haugh Unit

Abstract: The objective of this work was to evaluate the influence of the inclusion of soybean (Glycine max) gum in the diet of laying hens on egg production, egg external and internal quality, and economic viability, as well as of temperature and storage time on the oxidative stability of eggs. One hundred and eighty 40-week-old Lohmann-LSL layers were fed 0, 1, 2, 3, 4, and 5% soybean gum in the diet. In the economic analysis, the average productive performance of the layers and the cost of feed were considered. In order to evaluate oxidative stability, eggs were stored at room temperature (~30oC) or refrigerated (5oC) for 0, 7, and 21 days. The inclusion of soybean gum in the diet increased feed intake and also egg production, average weight, and mass. Soybean gum improved external and internal egg quality parameters, but reduced the Haugh unit. Oxidative stability was higher in eggs from hens fed 4% gum, at 5oC, for 21 days; however, the largest economic return was with 1% gum. The inclusion of soybean gum promotes improvements in the production, external and internal quality, and oxidative stability of eggs from commercial laying hens.

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