Engineering Properties of Japanese quail Eggs in Different Levels of Dietary Calcium

The eggshell of birds, as a natural shield and package, protects the tissues inside it from microbial and mechanical damages. Proper intake of calcium, as an important and effective factor in increasing the strength and quality of the eggshell, could reduce complications. In this paper, the effect o...

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Autores principales:	M. H Aghkhani, M Baghani
Formato:	article
Lenguaje:	EN FA
Publicado:	Ferdowsi University of Mashhad 2020
Materias:	calcium eggshell mechanical properties physical properties strength Agriculture (General) S1-972 Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/3001126a78904dfbb06d098b8258f433
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spelling	oai:doaj.org-article:3001126a78904dfbb06d098b8258f4332021-11-14T06:35:16ZEngineering Properties of Japanese quail Eggs in Different Levels of Dietary Calcium2228-68292423-394310.22067/jam.v10i1.73027https://doaj.org/article/3001126a78904dfbb06d098b8258f4332020-03-01T00:00:00Zhttps://jame.um.ac.ir/article_34096_40781688c2d04a7236ec197ff7044061.pdfhttps://doaj.org/toc/2228-6829https://doaj.org/toc/2423-3943The eggshell of birds, as a natural shield and package, protects the tissues inside it from microbial and mechanical damages. Proper intake of calcium, as an important and effective factor in increasing the strength and quality of the eggshell, could reduce complications. In this paper, the effect of dietary calcium at five different levels on engineering features of Japanese quail eggs in a in their first laying period was investigated. The values for an average of mass, volume, specific mass, shell thickness, major diameter, central diameter and rupture force along the longitudinal and transverse axes were measured. Rupture energy or toughness, slope of the rupture curve (hardness), deformation along the longitudinal and transverse axis to the point of rupture as well as longitudinal and transverse deformation of 450 tested quail eggs (3 period of time, 5 treatment of calcium, 5 replication, 6 observation) were measured. The characters of the specific mass, shell thickness, rupture force, and slope of the rupture curve of quail eggs indicate the strength of quail egg. In this study, variations in all parameters indicating shell strength at different levels of dietary calcium were consistent with each other. Five different treatments with 1.5%, 2%, 2.5%, 3%, and 3.5% calcium content were supplied for the study. By increasing the calcium content of the quail diet from 1.5 to 3 wt%, the volume and weight of quail eggs dropped and shell thickness was reinforced. According to the results, the shell strength of quail eggs along the transverse axis was slightly less than the longitudinal axis, but the flexibility and energy required for quail egg rupture were much greater across the longitudinal axis.M. H AghkhaniM BaghaniFerdowsi University of Mashhadarticlecalciumeggshellmechanical propertiesphysical propertiesstrengthAgriculture (General)S1-972Engineering (General). Civil engineering (General)TA1-2040ENFAJournal of Agricultural Machinery, Vol 10, Iss 1, Pp 93-102 (2020)
institution	DOAJ
collection	DOAJ
language	EN FA
topic	calcium eggshell mechanical properties physical properties strength Agriculture (General) S1-972 Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	calcium eggshell mechanical properties physical properties strength Agriculture (General) S1-972 Engineering (General). Civil engineering (General) TA1-2040 M. H Aghkhani M Baghani Engineering Properties of Japanese quail Eggs in Different Levels of Dietary Calcium
description	The eggshell of birds, as a natural shield and package, protects the tissues inside it from microbial and mechanical damages. Proper intake of calcium, as an important and effective factor in increasing the strength and quality of the eggshell, could reduce complications. In this paper, the effect of dietary calcium at five different levels on engineering features of Japanese quail eggs in a in their first laying period was investigated. The values for an average of mass, volume, specific mass, shell thickness, major diameter, central diameter and rupture force along the longitudinal and transverse axes were measured. Rupture energy or toughness, slope of the rupture curve (hardness), deformation along the longitudinal and transverse axis to the point of rupture as well as longitudinal and transverse deformation of 450 tested quail eggs (3 period of time, 5 treatment of calcium, 5 replication, 6 observation) were measured. The characters of the specific mass, shell thickness, rupture force, and slope of the rupture curve of quail eggs indicate the strength of quail egg. In this study, variations in all parameters indicating shell strength at different levels of dietary calcium were consistent with each other. Five different treatments with 1.5%, 2%, 2.5%, 3%, and 3.5% calcium content were supplied for the study. By increasing the calcium content of the quail diet from 1.5 to 3 wt%, the volume and weight of quail eggs dropped and shell thickness was reinforced. According to the results, the shell strength of quail eggs along the transverse axis was slightly less than the longitudinal axis, but the flexibility and energy required for quail egg rupture were much greater across the longitudinal axis.
format	article
author	M. H Aghkhani M Baghani
author_facet	M. H Aghkhani M Baghani
author_sort	M. H Aghkhani
title	Engineering Properties of Japanese quail Eggs in Different Levels of Dietary Calcium
title_short	Engineering Properties of Japanese quail Eggs in Different Levels of Dietary Calcium
title_full	Engineering Properties of Japanese quail Eggs in Different Levels of Dietary Calcium
title_fullStr	Engineering Properties of Japanese quail Eggs in Different Levels of Dietary Calcium
title_full_unstemmed	Engineering Properties of Japanese quail Eggs in Different Levels of Dietary Calcium
title_sort	engineering properties of japanese quail eggs in different levels of dietary calcium
publisher	Ferdowsi University of Mashhad
publishDate	2020
url	https://doaj.org/article/3001126a78904dfbb06d098b8258f433
work_keys_str_mv	AT mhaghkhani engineeringpropertiesofjapanesequaileggsindifferentlevelsofdietarycalcium AT mbaghani engineeringpropertiesofjapanesequaileggsindifferentlevelsofdietarycalcium
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Engineering Properties of Japanese quail Eggs in Different Levels of Dietary Calcium

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