Egg quality of Japanese quail in Serbia (Coturnix coturnix japonica)

Abstract

In the last years Japanese quail (Conturnix coturnix japonica) is becoming more popular as a source of meat and eggs. Information on egg quality characteristics has been limited mostly to chicken eggs. The aim of this paper is to enhance the knowledge on the quality of quail eggs. In this study external and internal quality traits of quail eggs from three different commercial farms will be presented. For egg mass, shape index, shell thickness, shell mass no significant difference was found between farms. For yolk colour, yolk and albumen mass, statistically significant differences were found between the three farms. The difference in shell breaking strength between farms A and B was not significant and significant differences were found between eggs from farm C. Yolk, albumen and shell percentage were in the same relation as the mass of these parameters. The worst albumen quality was recorded in eggs from farm A. The parameters yolk colour, Haugh Unit and egg proportions (albumen, yolk and shell) do not differ between chicken and quail eggs. On the other hand, parameters which differ are egg mass (about five times smaller at quail eggs), shape index, shell breaking strength and shell thickness, which was to be expected. The external and internal egg quality traits of quail eggs from three farms in Serbia do not differ from the results of quality traits from other countries. On the other hand, this investigation contributes the development of science, because it includes some parameters, which have so far not been published in literature by other researchers from this area.

EFFECT OF ROSELLE BY-PRODUCT (Hibiscus sabdariffa L.) SUPPLEMENTATION ON THE PRODUCTION AND QUALITY OF JAPANESE QUAIL EGGS

“…Similar result was recorded on the yolk colour in the study of feeding with essential oil (Ding et al, 2017). Though, this result is contrary to the findings by Sahin et al (2008);Hammershoj et al (2010) and Djukic-Stojcic et al (2012) where their yolk colour had significant effect from their dietary treatments. Egg yolk comprises of water, lipids and proteins where yolk lipids exist mainly as lipoproteins (Hatta et al, 2007).…”

Huevos de tinamou (nothoprocta perdicaria): una nueva alternativa en Chile

“…Sin embargo, el huevo de tinamou presenta un menor porcentaje de extracto etéreo y proteína en yema que el rango reportado para gallina y codorniz. En relación a la clara, los nutrientes del huevo de tinamou se encuentran dentro del rango descrito para huevos de gallina y codorniz 3,13,14 .…”

“…Humedad 87,7 ± 0,3 87,6-88,2 14,46 87,8-88,2 13,14,38,43 Proteína cruda 10,5 ± 0,4 9,7-10,6 13,14, 46 10,4-10,5 13,14,38,43 Extracto etéreo 0,0 ± 0,0 0,0-0,2 26,46 0,1-0,2 18,38,43 Cenizas 0,7 ± 0,1 0,5-0,6 14,46 0,8-1,0 14,18,38,43 Fe (mg/100 g) 0,5 ± 0,1 0,1-0,2 16,32 0,2-2,6 16,17,18,45 Cu (mg/100 g) 0,2 ± 0,0 0,0-0,1 16,32 0,1-2,6 16,17,18,45 Zn (mg/100 g) 0,2 ± 0,2 0,03-0,04 16,32 0,1-1,0 16,17,18,45 huevos de tinamou son el ácido oleico > ácido linoleico > ácido palmítico, en cambio en yema de huevos de gallina son: ácido oleico > ácido palmítico > ácido linoleico y en codorniz: ácido oleico > ácido palmítico > ácido linoleico (Tabla 2). Aunque se den estas diferencias, la mayoría de los ácidos grasos presentes en la yema de huevos de tinamou se encuentran dentro de los rangos reportados en yema de huevos de gallina y codorniz, con excepción del ácido palmitoleico, que se encuentra bajo el rango y ácido α-linolénico que se encuentra sobre el rango.…”

“…Mientras que los de codorniz presentan una cáscara más delgada (0,23 mm) [33][34]38 . La cáscara de huevo de tinamou experimenta alta deformación en las pruebas de resistencia de cáscara (1330 g) 10 , pero es menos resistente a la ruptura que el huevo de gallina (2318-4314 g) 39,40 y similar al huevo de codorniz (1050-1720 g) 13,35,41 .…”

“…Las unidades Haugh son una medida de la calidad del huevo, de acuerdo a la relación de la altura de la albúmina con el peso del huevo, de esta manera valores más altos indican una mayor frescura del huevo. El huevo de tinamou presenta una unidad Haugh menor (47) 10 a la de los huevos de gallina (71-94) 39,42 y codorniz (84-89) 13,18,33,41 valor que puede estar asociado a la baja altura de la albúmina en relación al elevado peso del huevo de tinamou10.…”