Sensory Characteristics, Nutritional Composition, and Quality of Eggs from Different Chickens

Abstract

The present study evaluated the sensory, composition, and quality of eggs from Cosmopolitan (C), Improved Horro (H), ♂ Improved Horro * Cosmopolitan ♀ (HC), ♂ Cosmopolitan * Improved Horro ♀ (CH), Indigenous(L), and Koekoek (KK) genotypes. A completely randomized design was used in the study. A total of 108 (18/genotype), 180 (30/genotype), and 90 (15/genotype) eggs were used for the sensory, composition, and egg quality tests, respectively. All data were analyzed following the GLM model using SAS software. The boiled and scrambled eggs from L, H, and C were (P ≤ 0.001) preferred followed by CH, HC, and KK. Results showed that KK, HC, CH, and C eggs were higher in moisture, crude fat, crude ash, and crude fiber, but these traits were found lower in H and L genotypes. A significantly highest crude protein was observed in L (21.19 ± 0.19) genotype, with higher in H (20.62 ± 0.26), intermediate in HC (19.96 ± 0.29), C (19.85 ± 0.10), and CH (19.40 ± 0.37), whereas the eggs from KK genotype had the lowest crude protein content (18.69 ± 0.20). The egg quality was (P = 0.001 -0.01) affected across traits except for eggshell indices (P > 0.05). The genotypes with a negative significant correlation with crude protein had a positive significant correlation with almost all composition and egg external quality traits. The genotypes with positive significant correlations of egg weight had positive significant correlations with most internal egg quality traits except that of yolk weight ratio, yolk albumen ratio, and yolk color. Conclusively: the eggs of L, H, and C genotypes were best favored followed by CH and C, but the KK genotype was the least favored, and these differences were deemed due to genetic variations, and

Insulin-like Growth Factor-1 Gene Polymorphism and Its Effect on Egg Quality Traits of Funaab Alpha, Kuroiler and Sasso Chicken Reared in Hot Humid Tropics

“…The difference obtained from the weight of the egg, sum of the yolk weight and dry egg shell was taken as albumen weight and this was expressed as a percentage of the total weight of egg. Haugh Unit (HU) = 100log (AH+7.5-1.7We 0.37 ), (Haugh, 1937;Atsbaha et al, 2022). AH = Albumen height (mm), We = weight of egg Blood Collection, DNA extraction and PCR-RFLP and Analysis one (1) ml of blood sample was collected per chicken using a needle and syringe from the wing vein.…”

“…Similar to these exterior qualities, internal egg quality is represented by albumen quality and yolk quality, which are in charge of the nutritional content of breed-speci c eggs and decide whether or not consumers would accept them. (Zita et al, 2009;Sinha et al, 2017;Atsbaha et al, 2022). The qualities of an egg are what determine whether a consumer will accept it.…”

Insulin-like growth factor-1 (Igfi) gene polymorphism and its effect on egg quality traits of three chicken genotypes reared in hot humid tropics

“…Haugh Unit (HU) = 100log (AH+7.5-1.7We 0.37 ). (Haugh, 1937;Atsbaha et al, 2022). AH = Albumen height (mm), We = weight of egg Blood Collection, DNA extraction and PCR-RFLP and Analysis One (1) ml of blood sample was collected per chicken using a needle and syringe from the wing vein.…”

“…According to many researchers, the external egg quality is demonstrated by the egg's weight, shape, percentage of eggshell, and thickness, all of which depend on the species, breed, variety, nutrition, management, and environment (Atsbaha et al, 2022). Similarly, internal egg quality is represented by albumen quality and yolk quality, which are in charge of the nutritional content of breed-specific eggs and decide whether or not consumers would accept them.…”

“…Similarly, internal egg quality is represented by albumen quality and yolk quality, which are in charge of the nutritional content of breed-specific eggs and decide whether or not consumers would accept them. (Zita et al, 2009;Sinha et al, 2017;Atsbaha et al, 2022). The qualities of an egg are what determine whether a consumer will accept it.…”