Naslov
The quality of table eggs in relation to the age of laying hens

Autori
Pavičić, Nera ; Hell-Kurevija, Ana ; Frohlich, Mario ; Kralik, Zlata ; Škrtić, Zoran

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 7th International Scientgific and Expert Conference of the International TEAM Society / Sedmak, Aleksandar ; Kirin, Snežana ; Radaković, Zoran ; Sedmak, Simon - Beograd : Mašinski fakultet Univerziteta u Beogradu, 2015, 11-15

ISBN
978-86-7083-876-5

Skup
7th International Scientgific and Expert Conference of the International TEAM Society

Mjesto i datum
Beograd, Srbija, 14.10.2015. - 16.10.2015

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
layers ; age ; temperature ; egg quality

Sažetak
In this research, the influence of age and temperature on quality of layer eggs was observed. Parameters included were egg weight, albumen weight, yolk weight and shell weight (g), widht and lenght of eggs (mm), shape index, firmness and thikness of egg shell (mm), pH value of yolk and albumen and yolk color. Number of eggs used was 360, from Lohmann Brown laying hen hybrid. Age of hens were 25. Weeks (young) and 69. Weeks (old). Quality of eggs was determined in fresh eggs, 7 days and 14 days of keeping. Temperature of keeping was room temperature (22°C) and fridge temperature (4°C). Young layers lay lighter, shorter and narrow eggs. Shell weight, albumen and yolk weight is lower in younger layers. Older layer have softer, and younger have thinner egg shell. In fresh eggs yolk is lighter in younger layers. Also they have higher pH of albumen and yolk. Temperature of keeping statisticaly significant (P<0.05) influence yolk color, pH value of albumen and yolk, as on shell weight and albumen weight. Longer keeping lowers egg quality, that is influenced by temperature in relation to layers age.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA