Effects of egg shell color and storage duration on the external and internal egg quality traits of ATAK-S layer hybrids

The present study was conducted to investigate the effects of storage duration and egg shell color on external and internal egg quality traits. Eggs were obtained from 29-week--old ATAK-S layer hybrids reared in a traditional cage system. Storage durations were set as 0, 7, 14, 21 and 28 days. Shell...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Şekeroğlu,Ahmet, Gök,Hamdiye, Duman,Mustafa
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2016
Materias:	ATAK-S brown egg hen poultry quality characteristics
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000200015
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0718-16202016000200015
record_format	dspace
spelling	oai:scielo:S0718-162020160002000152016-10-07Effects of egg shell color and storage duration on the external and internal egg quality traits of ATAK-S layer hybridsŞekeroğlu,AhmetGök,HamdiyeDuman,Mustafa ATAK-S brown egg hen poultry quality characteristics The present study was conducted to investigate the effects of storage duration and egg shell color on external and internal egg quality traits. Eggs were obtained from 29-week--old ATAK-S layer hybrids reared in a traditional cage system. Storage durations were set as 0, 7, 14, 21 and 28 days. Shell color was classified as dark (59.00-67.99); moderate (68.00-70.99) and light (71.00-79.99) using the ΔΕ values of the eggs. The storage duration significantly affected the egg weight (P≤0.01), specific gravity (P≤0.01), breaking strength (P≤0.01), shell thickness (P≤0.01), shell weight (P≤0.01), surface area (P≤0.01), albumen index (P≤0.01), yolk index (P≤0.01), Haugh unit (P≤0.01), yolk color (P≤0.05) and albumen pH (P≤0.01). The egg shell color significantly affected the specific gravity (P≤0.01), breaking strength (P≤0.01), shell thickness (P≤0.01), shell weight (P≤0.01), albumen pH (P≤0.05) and albumen blood-meat spots (P≤0.05). The current findings revealed that the eggs should be transported to consumers as soon as possible, and further studies should be performed to darken egg shell colors. It was concluded that newly laid dark colored eggs had the best quality.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.43 n.2 20162016-05-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000200015en10.4067/S0718-16202016000200015
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	ATAK-S brown egg hen poultry quality characteristics
spellingShingle	ATAK-S brown egg hen poultry quality characteristics Şekeroğlu,Ahmet Gök,Hamdiye Duman,Mustafa Effects of egg shell color and storage duration on the external and internal egg quality traits of ATAK-S layer hybrids
description	The present study was conducted to investigate the effects of storage duration and egg shell color on external and internal egg quality traits. Eggs were obtained from 29-week--old ATAK-S layer hybrids reared in a traditional cage system. Storage durations were set as 0, 7, 14, 21 and 28 days. Shell color was classified as dark (59.00-67.99); moderate (68.00-70.99) and light (71.00-79.99) using the ΔΕ values of the eggs. The storage duration significantly affected the egg weight (P≤0.01), specific gravity (P≤0.01), breaking strength (P≤0.01), shell thickness (P≤0.01), shell weight (P≤0.01), surface area (P≤0.01), albumen index (P≤0.01), yolk index (P≤0.01), Haugh unit (P≤0.01), yolk color (P≤0.05) and albumen pH (P≤0.01). The egg shell color significantly affected the specific gravity (P≤0.01), breaking strength (P≤0.01), shell thickness (P≤0.01), shell weight (P≤0.01), albumen pH (P≤0.05) and albumen blood-meat spots (P≤0.05). The current findings revealed that the eggs should be transported to consumers as soon as possible, and further studies should be performed to darken egg shell colors. It was concluded that newly laid dark colored eggs had the best quality.
author	Şekeroğlu,Ahmet Gök,Hamdiye Duman,Mustafa
author_facet	Şekeroğlu,Ahmet Gök,Hamdiye Duman,Mustafa
author_sort	Şekeroğlu,Ahmet
title	Effects of egg shell color and storage duration on the external and internal egg quality traits of ATAK-S layer hybrids
title_short	Effects of egg shell color and storage duration on the external and internal egg quality traits of ATAK-S layer hybrids
title_full	Effects of egg shell color and storage duration on the external and internal egg quality traits of ATAK-S layer hybrids
title_fullStr	Effects of egg shell color and storage duration on the external and internal egg quality traits of ATAK-S layer hybrids
title_full_unstemmed	Effects of egg shell color and storage duration on the external and internal egg quality traits of ATAK-S layer hybrids
title_sort	effects of egg shell color and storage duration on the external and internal egg quality traits of atak-s layer hybrids
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2016
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000200015
work_keys_str_mv	AT 350ekero287luahmet effectsofeggshellcolorandstoragedurationontheexternalandinternaleggqualitytraitsofatakslayerhybrids AT gokhamdiye effectsofeggshellcolorandstoragedurationontheexternalandinternaleggqualitytraitsofatakslayerhybrids AT dumanmustafa effectsofeggshellcolorandstoragedurationontheexternalandinternaleggqualitytraitsofatakslayerhybrids
_version_	1714202172740075520

Effects of egg shell color and storage duration on the external and internal egg quality traits of ATAK-S layer hybrids

Ejemplares similares