CORRELATION BETWEEN THE MASS AND CHARACTERISTICS OF EGG STRUCTURE IN DIFFERENT AGE GROUPS OF LAYING HENS
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Датум
2019
Наслов журнала
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Наслов волумена
Издавач
Biotechnical Faculty of the University of Montenegro
Апстракт
In order to determine the characteristic structure of consumer eggs of light line hybrids Isa Brown, and the correlation links between the eggs mass and the examined characteristics, the research was conducted on the eggs taken from the private farm "Poljoprom" in Vojkovici, Bosnia and Herzegovina. The eggs were taken from three periods of production cycle, 20th, 28th and 48th week of age of laying hens. In these periods, using random sample method, the appropriate number of eggs was taken for a detailed examination, analysis and statistical processing of eggs structure characteristics. During the production cycle the hens were raised in modern facilities and adequate technology was used for each particular aspect of production with all technological phases automatically regulated.
Along with the age of laying hens, the absolute value of the eggs structure (the mass of the shell and the membrane, egg whites and egg yolks) are usually statistically increased at the level of P < 0.01, except at the mass of the shell of laying hens in 48th week of age, where the significance was absent. The largest relative share of shell (14.41%) was in full production, 28th week of age (WA28), and the smallest (11.80%) in the middle of the production (WA48). Between WA20 and WA28, the differences in relative part of the shell were not statistically confirmed, while other differences were statistically significant at the level of P < 0.01. The largest share of egg whites in the mass of the egg was in WA48 (62.56%), and the lowest in WA28 (60.89%). The largest share of egg yolk (26.80%) was at the peak of production (WA48), and the smallest (22.50%) at the beginning of the production (WA20). All differences in terms of the share of egg yolks and egg whites were statistically confirmed
Опис
Кључне речи
eggs weight; egg structure; yolk; egg whites; correlation