Heritability of Albumen Height and Specific Gravity of Eggs from White Leghorns and Barred Rocks and the Correlations of These Traits with Egg Production

Johnson, Amanda; Merritt, E. S.

doi:10.3382/ps.0340578

Cited by 51 publications

(24 citation statements)

References 10 publications

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“…이러한 환경적 요인들 중 보관온도와 저장 기간이 난질에 절대적인 영향을 미치는 것으로 알려져 있는 데, 저장기간이 길어질수록, 보관온도가 높아질수록 난황막 의 강도가 떨어지고, 난황 내 수분 함량이 높아져 급격한 난 질의 저하가 일어난다 (Silversides and Villeneuve, 1994;Walsh et al, 1995;Kirunda and McKee, 2000;Carraro and Antunes, 2001; Silversides and Scott, 2001;Jones et al, 2002;Jones and Musgrove, 2005;Samli et al, 2005;Jin et al, 2011;Shin et al, 2012;Lee et al, 2016). 한편, 계란의 품질에 영향을 미치는 유전적 요인으로서 품종이나 산란연령이 크게 영향 을 미치는 것으로 알려져 있다 (Johnson and Merritt, 1955;Ahn et al, 1997;Hartmann et al, 2003;Zhang et al, 2005;Wolc et al, 2012). 특히 산란연령이 난질에 미치는 영향에 대해서 닭의 연령이 증가할수록 난중, 난각무게 등은 증가하 나, 난백의 높이는 줄어들고, 난백의 pH는 상승하는 등 내부 난질은 뚜렷하게 저하되는 양상을 보인다고 하였다 (Hill and Hall, 1980;Williams, 1992;Silversides, 1994;Silversides and Scott, 2001;Suk and Park, 2001;Akyurek and Okur, 2009;de Menezes et al, 2012;Padhi et al, 2013 (Fig.…”

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The Effect of Hen Age on Egg Quality in Commercial Layer

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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Egg quality is a very important factor for both consumers and producers. Factors affecting egg quality include strain and age of hens; egg storage temperature, time, and humidity; laying season; and feeding. This study aimed to determine the effect of hen age and egg storage time on egg quality. A total of 700 eggs obtained from Hyline Brown commercial layers were used for this experiment, and they were separated into two hen age groups (30 vs. 60 weeks) with eight treatments and four storage times (day 0, 10, 20, and 30). The egg weight; shell color, thickness, and density; albumen height; Haugh unit (HU); yolk color; and the yolk and albumen pH and viscosity were measured for the egg quality assessment. The results showed that the age of the hen and egg storage time significantly affected almost all parameters of the internal and external egg quality. The shell thickness, albumen height, HU, yolk color, pH of yolk and albumen, and yolk viscosity significantly decreased with increasing hen age. The egg shell color was significantly lighter in eggs from 60-week-old hens than in those from 30 weeks-old hens. The egg weight; shell weight, thickness, and density; albumen height, HU; and albumen viscosity significantly decreased, but the yolk color and pH of the yolk and albumen increased with increasing egg storage time. The interaction effects between the storage time and hen age were significant in shell thickness, albumen height, yolk color, and yolk and albumen pH and viscosity. The eggs obtained from 60-week-old hens showed significantly lower shell thickness, albumen height, and HU values, which are considered typical egg quality measurements, than values of eggs from 30-week-old hens. Therefore, increasing hen age and egg storage time caused the deterioration of egg quality. In conclusion, this study demonstrated that hen age is the major factor affecting the quality of fresh eggs, whereas the storage time is the determinant factor affecting the quality of stored eggs.

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The Effect of Hen Age on Egg Quality in Commercial Layer

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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“…Albumen quality is influenced by genetic factors (Johnson, and Merritt, 1955;Ahn et al, 1997;Hartmann et al, 2003;Zhang et al, 2005;Wolc et al, 2012) and environmental factors such as temperature, humidity, the presence of CO 2 , and storage time (Walsh et al, 1995;Scott and Silversides, 2000;Silversides and Villeneuve, 1994;Samli et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of CO 2 and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures (2℃, 12℃, 25℃). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.(Key words : egg quality, storage period, storage temperature, Haugh units) † To whom correspondence should be addressed : shsohn@gntech.ac.kr

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“…Considering AH as well, cold storage had the highest value, followed by room storage while values for earthen pot were also lowest. Albumen quality is a standard measure of egg quality, and it is influenced by genetic (Johnson and Merritt, 1955) and environmental factors such as storage temperature and time (Samli et al, 2005). Changes seen in albumen qualities in this study may be attributed to moisture loss by evaporation through the shell pores and the escape of CO 2 from albumen (Robinson, 1987).…”

Section: Methods and Length Of Storage And Quality Of A Marginata Snamentioning

confidence: 99%

Effects of method and length of storage on egg quality of giant African land snail (A. marginata)

et al. 2013

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SUMMARYSeventy five giant African land snails were used to investigate the effect of method and length of storage on snail egg quality. Snail eggs were stored either in fridge (cold), in a container on a shelf (ambient) or in earthen pot (earthen) for 1, 2 3 and 4 weeks. Parameters measured were: external (egg length, egg weight, egg circumference, egg shape index, percentage egg weight loss, percentage egg volume loss) and internal (albumen weight, albumen height and egg pH). Storage method had no effect on external egg parameters measured but affected internal parameters (p<0.001). Length of storage had significant effect (p<0.01) on albumen height, and weight and volume percentage losses (internal parameters). Egg weight loss was highest in earthen pot and lowest in both cold and ambient for the first two weeks of storage, thereafter, it increases with length of storage. Egg volume loss was also found to be highest in earthen pot and lowest in cold storage. It can be concluded that room and cold storage can be used for snail egg (Archachatina marginata) between 1-2 weeks of storage for better egg quality. RESUMENSetenta y cinco caracoles gigantes africanos fueron empleados para investigar el efecto del método y duración del almacenamiento sobre la calidad de sus huevos. Los métodos de almacenaje fueron: refrigerador (cold), contenedor en una estantería (ambient) y olla de barro (earthen) durante 1, 2, 3 y 4 semanas. Se midieron características externas (longitud, peso, circunferencia, forma y pérdidas de peso y volumen) e internas (peso y altura del albumen y pH del huevo). El método de almacenamiento no tuvo efecto sobre las características externas, pero afectó a las internas (p<0,001). La duración del almacenamiento influyó (p<0,01) sobre altura del albumen, y pérdida de peso y volumen. La mayor pérdida de peso del huevo durante las dos primeras semanas de almacenamiento se registró en la olla de barro y aumentó con la duración del almacenamiento. La pérdida de volumen también fue mayor en la olla de barro y menor en el almacenamiento en frío. Se concluye, que el almacenamiento en frío o a temperatura ambiente de los huevos de (Archachatina marginata) durante 1-2 semanas permite mejor calidad.

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Heritability of Albumen Height and Specific Gravity of Eggs from White Leghorns and Barred Rocks and the Correlations of These Traits with Egg Production

Cited by 51 publications

References 10 publications

The Effect of Hen Age on Egg Quality in Commercial Layer

The Effect of Hen Age on Egg Quality in Commercial Layer

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

Effects of method and length of storage on egg quality of giant African land snail (A. marginata)

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