Changes in the quality of eggs during storage depending on the housing system and the age of hens

Vlčková, Jana; Tůmová, E.; Míková, K.; Englmaierová, M.; Okrouhlá, Monika; Chodová, Darina

doi:10.3382/ps/pez401

Cited by 66 publications

(53 citation statements)

References 30 publications

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“…Albumen pH was significantly higher (P<0.01) in quail and partridge eggs, and lower in the chicken and pheasant eggs, while yolk pH was significantly higher (P < 0.01) in partridge and pheasant eggs, and lower in the chickens. Similar results was obtained by Vlčková et al (2019) who stated that chicken eggs yolk ratio (%) was lower than quails eggs yolk ratio (%). Egg quality was affected by strains, age, nutrition and environment (Hocking et al, 2003;Roberts, 2004;Aygun and Yetişir, 2014;Sekeroglu et al, 2014).…”

Section: Resultssupporting

confidence: 89%

Comparison of egg quality, yolk cholesterol and fatty acid contents of chicken, quail, partridge and pheasant eggs

Aygün

Olgun

2019

Akademik Ziraat Dergisi

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This experiment was conducted to compare the cholesterol concentrations of yolk and some internal and external quality chicken, quail, partridge and pheasant eggs. Chickens, quails and partridges are housed in cages and pheasants are housed floor pens. Egg quality traits were determined for 20 eggs per poultry species. Egg weight, egg shape index, eggshell strength, albumen ratio, yolk ratio, yolk index, albumen pH, yolk pH, shell ratio, albumen and yolk color characteristics were examined as egg quality analyzes. Ten eggs from each species were used to determine total cholesterol and triglyceride levels of yolks. The highest egg shape index and eggshell strength values were obtained in the pheasant and chicken eggs. The lowest yolk ratio value was obtained in hen eggs. The shell ratio and yolk index of partridge eggs were higher than the other species. Chicken egg had a lower proportion of cholesterol compared with other species. Partridge eggs have a lighter yolk color than other species. There was no statistically significant difference between the other species in terms of egg yolk cholesterol content, while the lowest egg yolk cholesterol value was detected in chicken eggs.

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Section: Resultssupporting

confidence: 89%

Comparison of egg quality, yolk cholesterol and fatty acid contents of chicken, quail, partridge and pheasant eggs

Aygün

Olgun

2019

Akademik Ziraat Dergisi

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“…Our research also showed a relationship in that some egg quality traits deteriorated with age, which was also reported by other authors (Calik, 2011;Krawczyk and Calik, 2018;Vlčková et al, 2019;Kowalska et al, 2020). In our study, regardless of bird genotype, eggs from young layers exhibited significantly higher Haugh units and albumen height, which is indicative of their better quality.…”

Section: Discussionsupporting

confidence: 90%

Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Krawczyk

Lewko

Calik

2021

Annals of Animal Science

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The objective of the study was to evaluate the quality of eggs laid by native breed hens of different ages (33 and 53 weeks of age), with particular consideration of the lysozyme parameters. Eggs were collected from 6 breeds/strains of laying hens under the genetic resources conservation in Poland, i.e. Greenleg Partridge (Z-11), Yellowleg Partridge (Ż-33), Rhode Island Red (R-11), Rhode Island White (A-33), Sussex (S-66) and Leghorn (H-22). The yolks of eggs from older hens had a more favourable, intense colour, but the freshness parameters (albumen height and Haugh units) of these eggs were lower. The albumen of eggs from older hens showed greater content and higher enzymatic activity of lysozyme in both thin and thick albumen. Among the six strains of hens, lysozyme content and enzymatic activity were highest in the egg albumen of strains Ż-33, Z-11 and R-11, and lowest in that of strain H-22. The analysed eggs showed statistically significant correlations between some interior egg quality traits (albumen weight, albumen height, Haugh units, yolk colour) and the discussed enzyme parameters. These traits are influenced by genotype and age of the hens.

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“…Therefore, during the entire laying period, improving the sustainability of egg quality (especially eggshell strength) is very important for the poultry industry. Many factors, including health status, age, nutrition, and housing system, affect the productive performance and egg quality of laying hens [4]. Eggs with low eggshell strength are easily damaged during collection, storage, and transportation.…”

Section: Introductionmentioning

confidence: 99%

Integrating the transcriptome and proteome to identify important functional genes for laying hens with hard- or weak-shelled eggs

Wu¹,

Pi²,

Zhang³

et al. 2020

Preprint

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Background Eggshell strength and thickness are critical factors for reducing the egg breaking rate and preventing economic losses. The calcite biomineralization process is very important for eggshell quality. Therefore, we employed transcriptional sequencing and proteomics to investigate the differences between the uteruses of laying hens with high- or low-breaking-strength shells. Results We identified 1028 differentially expressed genes (DEGs) and 270 differentially expressed proteins (DEPs). The analysis results of GO terms and KEGG pathways showed most of the DEGs and DEPs were enriched in vital pathways related to such processes as calcium metabolism, hormone and amino acid biosynthesis, and cell proliferation and apoptosis. Some DEGs and DEPs that were coexpressed at mRNA and protein levels were verified. Conclusion in summary, this study confirmed that during normal calcification, there are differences in ion transport between the uterus of hens producing high-breaking-strength and those producing low-breaking-strength eggshells, which may help to elucidate the eggshell calcification process.

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Changes in the quality of eggs during storage depending on the housing system and the age of hens

Cited by 66 publications

References 30 publications

Comparison of egg quality, yolk cholesterol and fatty acid contents of chicken, quail, partridge and pheasant eggs

Comparison of egg quality, yolk cholesterol and fatty acid contents of chicken, quail, partridge and pheasant eggs

Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Integrating the transcriptome and proteome to identify important functional genes for laying hens with hard- or weak-shelled eggs

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