The Effects of Age of Bird and Season of the Year on Egg Quality. II. Haugh Units and Compositional Attributes

Izat, A. L.; Gardner, F. A.; Mellor, David B.

doi:10.3382/ps.0650726

Cited by 10 publications

(4 citation statements)

References 4 publications

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“…Several investigators reported similar season effects regarding yolk color (Simeon et al, 2018) specific gravity, shell weight per unit of egg surface area (Izat et al, 1985) and shell thickness (Islam et al, 2001;Moula et al, 2013). In contrast to our results, Izat et al, (1985) reported that shell density was higher in the winter, but some other investigators reported no significant season effect regarding the Haugh unit values, (Izat et al, 1986;Simeon et al, 2018) yolk color grades and yolk albumin ratio (Moula et al, 2013). These differences might be due to different strains, age of the birds, size of the egg, nutrition, heat stress and egg poor handling on farm and marketing channels.…”

Section: Effects Of Storage Period Marketing Channels and Season On Internal And External Quality Of Commercial Table Eggs Marketed In Risupporting

confidence: 57%

Effects of Storage Period, Marketing Channels and Season on Internal and External Quality of Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

Alshaikhi

Abdullatif

Badwi

et al. 2021

Braz. J. Poult. Sci.

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Very sparse information is available regarding quality of commercial Table eggs marketed in Riyadh city. The objective of the current study was to evaluate egg quality by determining the internal and external traits of commercial Table eggs marketed in different marketing channels during the summer and winter. Commercial eggs (n = 1440) were bought from four different supermarkets and groceries during the winter and summer season 2018-2019. A total of 30 eggs were collected monthly from each marketing channel in the winter and summer. Then, individually numbered, weighed and randomly broken down into three empirical groups and stored for 0, 7 or 14 days. The outcomes show that seven and fourteen days of storage led to significant decrease in Haugh unit values, yolk index, specific gravity, shell thickness and shell weight per unit of surface area, and increase in yolk color grade, yolk albumin ratio, yolk and albumin pH and air cell depth. Eggs acquired from supermarkets had significantly higher Haugh unit values and yolk index, and lower yolk color grades, shell density and air cell depth, than those bought from groceries. Eggs that were collected in winter season are found to have significantly higher Haugh unit values, yolk index, specific gravity, shell thickness, shell density, shell weight per unit of surface area and yolk color, and lower, yolk albumin ratio, air cell depth, albumin and yolk pH than those acquired in the summer season eggs. This study showed that the storage period, marketing channels and season play a significant role in affecting quality traits of Table eggs, also those procured from supermarkets and in the winter presented better quality than those found in groceries or in the summer, respectively.

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Section: Effects Of Storage Period Marketing Channels and Season On Internal And External Quality Of Commercial Table Eggs Marketed In Risupporting

confidence: 57%

Effects of Storage Period, Marketing Channels and Season on Internal and External Quality of Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

Alshaikhi

Abdullatif

Badwi

et al. 2021

Braz. J. Poult. Sci.

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“…In agreement with a previous study ( Silversides and Scott, 2001 ), egg weight was observed to increase with age in the present experiment, and the higher weight ratio of yolk to white might contribute to this effect of aging on egg weight ( Ahn et al., 1997 ). In addition, probably due to the reduced albumen weight with increasing age ( Izat et al., 1986 ), a lower value of albumen height was observed in the aging birds from this study, which might in part account for the lower freshness of egg laid by the old birds. As for eggshell quality, the present study showed that eggs harvested from 525-d-old hens exhibited lower eggshell strength and thickness, implying the frangibility of eggshells from older laying hens.…”

Section: Discussionmentioning

confidence: 62%

A comparison of intestinal integrity, digestive function, and egg quality in laying hens with different ages

Chen

Jin

et al. 2021

Poultry Science

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Intestinal integrity, digestive enzyme activity, nutrient utilization, and egg quality of laying hens at different ages were evaluated and compared in this study. A total of 192 Hy-line Brown laying hens at 195-d-old (D195 group), 340-d-old (D340 group), and 525-d-old (D525 group) were allocated into one of 3 groups in accordance with their ages. Each group had 8 replicates of 8 birds each, and all birds were fed a maize-soybean meal basal diet for a 2-wk experiment. Compared with the D195 group, intestinal villus height and ratio of villus height to crypt depth, as well as serum D-lactate content increased in the D525 group ( P < 0.05). The sucrase and maltase activities in the jejunal mucosa, amylase activity in the pancreas, and trypsin activity in the jejunal chyme of 525-d-old hens were lower than their 195-d-old counterparts ( P < 0.05). In addition, there was a decline of trypsin and lipase activities in the ileal chyme of hens from D525 group in comparison with D195 or D340 group ( P < 0.05). Apparent retention of dry matter and crude protein of birds in D340 and D525 group decreased when compared with the D195 group ( P < 0.05). Moreover, birds in the D525 group exhibited a lower level of ether extract retention, and higher contents of several excreted amino acids than those in the D195 group ( P < 0.05). Compared with the D195 group, eggs harvested from D525 group exhibited lower albumen height, eggshell strength and thickness, and a higher egg weight ( P < 0.05). In conclusion, increased intestinal permeability (higher serum D-lactate content), compromised digestive function (lower digestive enzyme activities and apparent nutrient retention, and higher concentrations of excreted amino acids), and poor egg quality (lower albumen height, eggshell strength, and thickness) were observed with increasing age in the laying hens.

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“…Changing attitudes to human nutrition have found that as the age of hens increased, egg weight and percent yolk increased, whilst percent albumen decreased (Fletcher et al, 1981 andIzat et al, 1986).…”

Section: Introductionmentioning

confidence: 99%

The Relationship Between Age and Egg Production, Egg Components and Lipoprotein, Lipids and Fatty Acids of the Plasma and Eggs of Laying Hens

Shafey

1996

Journal of Applied Animal Research

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Shafey, T.M. 1996. The relationship between age and egg production, egg components and lipoprotein, lipids and fatty acids of the plasma and eggs of laying hens. J. Appl. Anim. Res., 10:The relationship was studied between the age of hens from 27 to 51 weeks and production, size and components of their eggs, the lipid and fatty acid content of the yolks and the lipid composition of very low density lipoproteins (VLDL)

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The Effects of Age of Bird and Season of the Year on Egg Quality. II. Haugh Units and Compositional Attributes

Cited by 10 publications

References 4 publications

Effects of Storage Period, Marketing Channels and Season on Internal and External Quality of Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

Effects of Storage Period, Marketing Channels and Season on Internal and External Quality of Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

A comparison of intestinal integrity, digestive function, and egg quality in laying hens with different ages

The Relationship Between Age and Egg Production, Egg Components and Lipoprotein, Lipids and Fatty Acids of the Plasma and Eggs of Laying Hens

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