Egg Composition as Influenced by Breeding, Egg Size, Age and Season

Marion, W. W.; Nordskog, A. W.; Tolman, Hubert; Forsythe, Richard H.

doi:10.3382/ps.0430255

Cited by 88 publications

(32 citation statements)

References 12 publications

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“…Much of the research conducted during the past 50 years confirms the findings of Romanoff and Romanoff (1949), in terms of the proportional changes in the components with increasing egg weight and hen age (Marion et al, 1964;Fisher, 1969;Fletcher et al, 1981Fletcher et al, , 1983Harms and Hussein, 1993;Hussein et al, 1993;Reidy et al, 1994;Rossi and Pompei, 1995;Applegate and Lilburn, 1996;Ahn et al, 1997;Applegate et al, 1998;Hartmann et al, 2000;Johnston, 2004). At a given hen age, larger eggs contain greater absolute amounts of the three components than smaller eggs, but relatively less yolk and more albumen.…”

Section: Introductionsupporting

confidence: 69%

Modelling the changes in the proportions of the egg components during a laying cycle

Johnston

Gous

2007

British Poultry Science

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1. As hens age, egg weight increases but the eggs contain proportionally more yolk and less albumen and shell. However, at a given age, larger eggs contain proportionally more albumen. When modelling the nutrient requirements of the hen over a production cycle, based on the daily outputs of each nutrient, egg weight needs to be predicted as the sum of the three components, since each has a unique chemical composition, and these proportional changes will therefore influence the nutrient requirements of the hen. 2. Yolk weight is related to hen age and may be calculated using a logistic or Gompertz function. Allometric functions are used to predict albumen weight from yolk weight and shell weight from the weight of the egg contents. 3. A mechanistic, stochastic population model for layers may be used to verify that these functions correctly reflect the proportional changes in the egg components with advancing hen age and at a given age, over a range of egg weights. 4. The various parameters used in the equations need to be defined for the available genotypes.

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Section: Introductionsupporting

confidence: 69%

Modelling the changes in the proportions of the egg components during a laying cycle

Johnston

Gous

2007

British Poultry Science

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“…The influence of age on the composition of the egg is already reported by numerous studies (Marion et al, 1964;Akbar et al, 1983;Fletcher et al, 1983;Nys, 1986;Rossi and Pompei, 1995;Hartmann et al, 2000;Dolgokorova, 2006).…”

Section: Carcass Characteristics and Meat Qualitymentioning

confidence: 57%

Egg and meat production performances of two varieties of the local Ardennaise poultry breed: silver black and golden black

Moula

Michaux

Philippe

et al. 2013

Anim. Genet. Resour.

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SummaryThe Ardennaise breed is emblematic of the Belgian poultry diversity. We compared two varieties of the breed, the golden black and the silver black. The comparison encompassed: (i) the morphology of adult birds, (ii) the growth, carcass characteristics and meat quality of broilers 22 weeks old, (iii) the laying rate during 52 weeks and the egg quality. Significant differences were observed in the size of mature males and females: body weight, diameter and length of the tarsus, size of the comb and wattles. The two varieties did not differ concerning the carcass and meat quality traits. The golden black has a higher laying rate and a higher yolk / albumen ratio, but lays lighter eggs. It could be interesting to complete this study by molecular markers analysis to evaluate the degree of genetic diversity between the two varieties.Keywords: Ardennaise breed, poultry diversity, morphology, breeding, broiler and laying performances Résumé La poule Ardennaise est une race emblématique de la biodiversité avicole belge. Cette étude est consacrée à la comparaison de deux variétés de la race Ardennaise (Noire dorée et Noire Argentée). La comparaison est réalisée par le biais de trois études: (1) caractérisation morpho-biométrique des deux variétés; (2) caractérisation de la croissance et de la qualité de la carcasse et de la viande; (3) suivi du taux de ponte pendant 52 semaines et étude de la qualité des oeufs à 30, 45, 60 et 75 semaines d'âge. Des différences significatives ont été enregistrées entre les deux variétés au niveau des poids corporels, du grand diamètre du tarse, de la longueur du tarse et de la taille de la crête. La variété de la poule Ardennaise n'influence significativement aucun des caractères quantitatif et qualitatif de production de viande (rendement, poids après abattage, pH, couleur de la viande). Cependant, elle influence significativement le poids de l'oeuf entier, le poids du blanc, le pourcentage du blanc, le pourcentage du jaune, le rapport jaune/blanc et le pH du blanc ( p < 0.05). Il serait intéressant de compléter cette étude par une analyse moléculaire permettant de préciser le degré de similitude génétique entre les deux variétés et éventuellement avec les autres variétés de la race.Mots-clés: race Ardennaise, diversité aviaire, morphologie, sélection, poulet de chair et performances de ponte Resumen La raza Ardenesa es una raza emblemática dentro de la diversidad avícola belga. Se han comparado dos variedades de la raza, la negra dorada y la negra plateada. La comparación comprendió (i) la morfología de aves adultas, (ii) el crecimiento, características de la canal y calidad de la carne de pollos broiler de 22 semanas de edad, (iii) la tasa de puesta durante 52 semanas y la calidad del huevo. Se observaron diferencias significativas en el tamaño de machos y hembras maduros: peso corporal, diámetro y longitud de los tarsos, tamaño de la cresta y de las barbillas. Las dos variedades no difirieron en lo que respecta a parámetros de la canal o de calidad de carne. La variedad negra do...

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“…Nevertheless, Rodda et al (1977) and Friars et al (1978) reported significant differences between strains selected for high egg production and unselected control strains in albumen percent solids and in percent albumen of the whole eggs but no strain effects on the yolk percent solids. Hafez et al (1955), Marion et al (1964), Varadarjulu and Cunningham (1972), and Rodda et al (1974) also have observed significant strain effects for various egg composition traits. Friars et al (1978) also found that the relative weight of yolk, thin albumen, yolk percent solids, and thick albumen percent solids were increased, whereas the 1 Animal Research Centre Contribution Number: 1111.…”

Section: Introductionmentioning

confidence: 85%

Composition of Eggs by Commercial Size Categories: Effects of Genetic Group, Age, and Diet

et al. 1983

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Effects of genetic group, age, and dietary protein level on composition of eggs within the commercial size categories were studied in two Leghorn control strains formed in 1950 and 1958, two corresponding strains selected for high egg production and related traits, their reciprocal crosses, and a commercial Leghorn stock.Mean hen-housed egg production to 385 days was 154, 184, 197, and 191 eggs, and 385-day egg weight was 59.4, 63.1, 64.4, and 62.0 g for the control strains, selected strains, strain crosses, and commercial stock, respectively. In the eggs graded as large, wet and dry yolk weights, percent of yolk, and dry yolk/albumen ratio increased while wet albumen weight and percent of albumen decreased as dietary protein level increased from 15 to 19%. No such effects were observed in the medium or extra large eggs.Within each egg size category, wet and dry yolk weight and percent of yolk increased and wet and dry albumen weight, percent of albumen, albumen percent solids, and shell weight decreased with age. These trends were reversed by forced molting between the sixty-fourth and seventy-first weeks of age but they resumed afterwards.There was no heterosis for any egg composition trait and no genetic group effects on yolk percent solids. Within the same commercial size category, eggs of the control strains had lower albumen percent solids than those of selected strains or the commercial stock and contained more yolk and less albumen and shell. These differences reflect changes in the composition of the eggs from hens that have been under selection for increased production since the control strains were formed. (

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Egg Composition as Influenced by Breeding, Egg Size, Age and Season

Cited by 88 publications

References 12 publications

Modelling the changes in the proportions of the egg components during a laying cycle

Modelling the changes in the proportions of the egg components during a laying cycle

Egg and meat production performances of two varieties of the local Ardennaise poultry breed: silver black and golden black

Composition of Eggs by Commercial Size Categories: Effects of Genetic Group, Age, and Diet

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