Determination of external, internal and eggshell quality parameters

Abstract

Eggs of class "L" produced of Isa Brown genotype were used for the research needs. The research aimed to determine the external (length, width, shape index and mass of eggs), internal (proportion of main parts of eggs, albumen height, Haugh units and yolk color) and eggshell quality parameters (purity, thickness and strength). The eggshell strength was determined by applying the direct method of puncture, using a specially constructed measuring and acquisition device. The results of the research showed that the average egg length was 58.33 mm, width 45.17 mm, and shape index 77.44. Of the average egg mass (65.79 g), the albumen proportion was 59.87%, yolk 27.33% and eggshell 12.90%. Albumen height ranged from a minimum of 4.42 mm to a maximum of 6.76 mm, with a coefficient of variation of 16.90%. Accordingly, values of the Haugh units ranged from 60.2 to 80.2 and the coefficient of variation of 10.96%. The average yolk color was 13 Roche. The purity of the eggshell was rated 4.44. The eggshell quality of the tested eggs was quite uniform because the average puncture force of the eggshell was 25.88 N, with a coefficient of variation of 4.20% and an average thickness of 0.40 mm. Knowledge of the values of external, internal and properties of eggshell quality can be used in a selection of laying hens hybrids with increased eggshell strength, as well as for cage construction, design of egg collection equipment and design of egg packaging.