Acta Univ. Agric. Silvic. Mendelianae Brun. 2020, 68, 49-56

https://doi.org/10.11118/actaun202068010049
Published online 2020-02-27

Comparison of Basic Internal and External Egg Quality Traits of Brown and White Egg-laying Hens in Relationship to their Age

Adam Kraus1, Lukáš Zita1, Ondřej Krunt1, Zdeněk Volek2, Milan Tyller3, Vojtěch Anderle3

1Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
2Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
3DOMINANT CZ, Voleč 119, 533 41 Lázně Bohdaneč, Czech Republic

Received August 12, 2019
Accepted December 5, 2019

This study was focused on the comparison of the brown and white eggs from two laying hybrids. The objective was to assess basic quality traits of eggs from both groups of hens and compare them. The impact of how age influences the technological value of eggs was also observed. The most important correlations were calculated. Products of Czech original genetic programmes, Dominant Brown D 102 and Dominant Leghorn D 229 hens were included. A total of 1500 eggs were analysed. The egg collection was made for three consecutive days when the hens were at the 28, 35 and 59 weeks of age. The results showed that eggshell weight, yolk weight and yolk share increased with the age, while egg shape index, yolk index and albumen share decreased in both hybrids. Eggshell weight and share fluctuated with the age in both hybrids. Other traits differed within the hybrids. Interactions between age and hybrid were non-significant (P > 0.05) only in eggshell and yolk weight. The heaviest eggs were from 59-week-old Dominant Brown D 102 hens (68.89 g) and the lightest eggs were from 28-week-old Dominant Leghorn D 229 hens (57.76 g). Highly significant (P ≤ 0.001) positive correlations were found between egg weight and all individual egg components weights and between eggshell weight and yolk and albumen weight and eggshell thickness in both laying hybrids.

Funding

The funds for this research come from an ,,S” grant of the MEYS of the Czech Republic. This study was accomplished with the assistance of the Demonstration and Experimental Center of the Faculty of Agrobiology, Food and Natural Resources. We would like to thank to Mr. Richard Hardy and to Mrs. Anna Chalašová for the help with the English language correction.

References

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