Shell Characteristics of Eggs from Historic 
 Strains of Single Comb White Leghorn Chickens and the Relationship of Egg 
 Shape to Shell Strength

Anderson, K. E.; Tharrington, JB; Curtis, P. A.

doi:10.3923/ijps.2004.17.19

Cited by 104 publications

(15 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the other hand, higher albumen pH values make it easier to peel hard-boiled eggs (57). Changes in the physical characteristics of the eggs that occurred over time, i.e., with the aging of the hens, were predictable and in line with the findings of other researchers [e.g., (58)(59)(60)]. In order to determine whether any odor absorption as related to repellent treatments had been imparted to the eggs, a descriptive sensory test was used.…”

Section: Physical and Sensory Properties Of The Eggssupporting

confidence: 85%

Effects of Dimethyl Anthranilate-Based Repellents on Behavior, Plumage Condition, Egg Quality, and Performance in Laying Hens

et al. 2020

View full text Add to dashboard Cite

Feather pecking is a behavior that occurs in order to cope with a constrained environment and is a serious problem in the egg production industry. This longitudinal study was conducted under commercial conditions to investigate whether the application of two repellent mixtures, previously suggested as aversive to wild birds, to the plumage of Prelux-R hybrid egg layers is a viable alternative to beak trimming as a solution to discourage feather pecking among laying hens. A total of 180 untrimmed hybrid layers was reared together in a floor pen. At 18 weeks of age they were allocated randomly to three treatments (repellent P, repellent T, control), each consisting of 6 replicated enriched cages with 10 hens in each cage. Hens were evenly sprayed once every 2 weeks for 54 weeks with solution P (dimethyl anthranilate and methyl phenylacetate), solution T (dimethyl anthranilate and geraniol), or distilled water (control). Body weight, plumage condition, behavior, feed intake, and egg quality measurements were taken at five time periods from 26 to 76 weeks of age. Egg production and mortality were recorded daily. The treatments did not affect feather pecking behavior. Hens treated with repellent T tended to perform less cage pecking than the control hens. The use of the repellents did not reduce feather pecking, the plumage was even more significantly damaged in the hens given the repellents compared to the control hens. This suggests the chemicals in the repellents worsened the plumage. No differences in feed intake and daily egg production between treatments were found. Raw and hard-boiled eggs were highly uniform in odor/flavor/taste and no offensive odor absorption related to the chemicals in the repellents was detected. In conclusion, in the present study we did not find any beneficial effect of dimethyl anthranilate-based repellents on feather pecking frequency and plumage/feather condition. Therefore, we do not encourage their use in wider commercial settings.

show abstract

Section: Physical and Sensory Properties Of The Eggssupporting

confidence: 85%

Effects of Dimethyl Anthranilate-Based Repellents on Behavior, Plumage Condition, Egg Quality, and Performance in Laying Hens

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Shape index (SI) was then calculated according to following formulation (No. 1), that has been previously described by several scholars (Anderson, 2004).…”

Section: External Egg Quality Parametersmentioning

confidence: 67%

Comparison of Egg Quality Characteristics of Different Poultry Species

Wijedasa¹,

Wickramasinghe²,

Vidanarachchi³

et al. 2020

JAS

View full text Add to dashboard Cite

This study was conducted to compare external and internal quality attributes and some functional property parameters of eggs from five different poultry types/species namely, Sri Lankan village chicken & commercial chicken (Shaver brown), duck (Vigoa), quail (Japanese quail) and turkey (Turkey white). In addition, the impacts of cold storage (10 ºC), on commercial chicken eggs and Sri Lankan village chicken eggs, over a period of three weeks were evaluated. Yolk color, shape index, egg weigh and shell thickness values of the freshly laid eggs were significantly difference among the four species (P < 0.05). Yolk color of the village chicken egg was 7.30 which is significantly higher (P < 0.05) than that of other species. Quail egg had the highest (P < 0.05) shape index value (80.90±0.01) and the lowest egg weight (9.47±5.64 g). Whereas, turkey egg had the lowest (P < 0.05) shape index value (69.20±0.02) and the highest egg weight (71.48±5.21 g). Village chicken eggs and quail eggs had significantly lower (P < 0.05) eggshell thickness than that of other poultry species. The lowest eggshell thickness (0.008±0.00 mm) was shown by quail eggs. Duck egg white had the highest (P < 0.05) viscosity and foam stability whereas, commercial egg had the lowest viscosity. Further, internal quality and functional quality traits from Sri Lankan village chicken eggs and Shaver brown eggs were decreased with the increasing storage period (3 weeks) at 10 ºC. Quail egg has the highest shape index and duck egg white has the highest viscosity and foam stability. Some of the egg quality traits are significantly affected by type/species of the bird and the storage time.

show abstract

“…All parameter measurements were made for all eggs on determined days. The data obtained from the measurements were used to determine the following parameters: [13][14][15][16][17][18] . Microbiological analyses of eggs were performed from day 0 onwards and during the storage conditions.…”

Section: External Quality Parameters: Egg Shape Index Eggshellmentioning

confidence: 99%

Farklı Sıcaklıklarda Depolanan Tavuk Yumurtalarının Kalite Parametrelerinin Değerlendirilmesi

Altunatmaz¹,

Aksu²,

Bala³

et al. 2019

Kafkas Univ Vet Fak Derg

View full text Add to dashboard Cite

This study was carried out to evaluate the effect of temperature and time on the internal and external quality of chicken eggs stored at room and fridge temperature for 28 days. A total of 176 eggs of Lohmann Brown (LSL) laying hens were used for the study. The eggs from the same batch were stored at fridge (5°C) and room temperature (25°C), internal and external quality parameters and microbiological analyzes of eggs were evaluated on days 0, 1, 8, 18, 21 and 28. No coliform bacteria, E. coli and Salmonella spp. were detected. At the end of the evaluation, the eggs stored at room temperature were found to have been negatively affected in terms of albumen index and Haugh unit parameters from day 8 onwards. When a comparison was made between the eggs kept in the room and the fridge temperature, significant differences were found in terms of albumen index, Haugh unit, egg yolk index and egg yolk height parameters (P<0.05). As a result, it is predicted that the storage temperature and duration play an important role in preserving the freshness of the eggs and the eggs should be kept under the cold chain, especially from day 8 onwards after the egg laying date. ÖzBu araştırma oda ve buzdolabı sıcaklığında 28 gün depolanan tavuk yumurtalarında sıcaklık ve sürenin yumurtaların iç ve dış kalitesine etkisini değerlendirmek amacıyla yapıldı. Araştırma için Lohmann Brown (LSL) cinsi yumurtacı tavuklara ait toplam 176 adet yumurta kullanıldı. Aynı partiden alınan yumurtalar buzdolabı (5°C) ve oda sıcaklığında (25°C) muhafaza edildi. 0, 1, 8, 18, 21 ve 28. günlerde, yumurtaların iç ve dış kalite parametreleri ile mikrobiyolojik analizleri değerlendirildi. Örneklerin hiçbirinde koliform bakteri, E. coli ve Salmonella spp. tespit edilmedi. Değerlendirme sonucunda, oda sıcaklığında muhafaza edilen yumurtalar 8. günden itibaren yumurta akı indeksi ve Haugh ünitesi parametreleri açısından belirgin düzeyde olumsuz etkilendi. Oda ve buzdolabı sıcaklığında muhafaza edilen yumurtalar arasında kıyaslama yapıldığında; albumen indeksi, Haugh ünitesi, yumurta sarısı indeksi ve yumurta sarısı yüksekliği parametreleri açısından anlamlı farklar olduğu belirlendi (P<0.05). Sonuç olarak, yumurta tazeliğinin korunmasında depolama sıcaklığının ve sürenin önemli bir rolü olduğu, yumurtaların yumurtlama tarihinden sonra en fazla 8. günden itibaren soğuk zincirde muhafaza edilmesi gerekliliği öngörülmüştür.

show abstract

Shell Characteristics of Eggs from Historic Strains of Single Comb White Leghorn Chickens and the Relationship of Egg Shape to Shell Strength

Cited by 104 publications

References 11 publications

Effects of Dimethyl Anthranilate-Based Repellents on Behavior, Plumage Condition, Egg Quality, and Performance in Laying Hens

Effects of Dimethyl Anthranilate-Based Repellents on Behavior, Plumage Condition, Egg Quality, and Performance in Laying Hens

Comparison of Egg Quality Characteristics of Different Poultry Species

Farklı Sıcaklıklarda Depolanan Tavuk Yumurtalarının Kalite Parametrelerinin Değerlendirilmesi

Contact Info

Product

Resources

About