Effects of Poultry Genotypes on Physico-Chemical Properties of Eggs

Present research investigates the physico-chemical properties of eggs from four poultry genotypes, namely indigenous chicken, hybrid white-shelled chicken, hybrid brown-shelled chicken, and duck. The study aims to comprehensively analyze the effects of poultry species on various parameters associated with egg quality. Physical properties, including egg weight, shell characteristics, and dimensions, were examined. Additionally, color determination of yolk, albumen, and shell, along with chemical properties such as moisture content (MC), crude protein (CP), ether extract (EE), and ash content (AC) were assessed. Physical properties of eggs were conducted by the digital slide calipars and digital weight machine. On the other hand chemical properties were conducted using oven, muffle furnace, ether extraction machine etc. And the data were analyzed by Statistix 10 software. Results revealed significant variations in physical properties of eggs among different poultry genotypes. Ducks exhibited the highest egg weight (64.02g), while indigenous chickens had the lowest (38.34g). Shell weight was highest in the egg of chicken hybrid brown shelled (6.243g) and lowest in indigenous chickens (3.653g). Duck eggs displayed the highest yolk weight (21.23g), whereas indigenous chickens had the lowest (11.13g). Chicken hybrid white shelled egg exhibited the highest albumen weight (35.05g), while indigenous chickens had the lowest (22.29g). Duck eggs were characterized by the longest length (61.90mm), whereas indigenous chicken eggs were the shortest (52.22mm). Similarly, duck eggs had the widest width (42.83mm), while indigenous chicken eggs had the narrowest (36.82mm). Color determination of yolk revealed variations in L* (lightness), a* (redness), b* (yellowness), c* (chroma), and h* (hue angle) among the genotypes. Duck eggs showed the highest L* and a*, while chicken hybrid white shelled eggs had the highest h*. Color determination of albumen and shell also exhibited significant differences among the genotypes. Chemical properties of albumen and yolk indicated variations in MC, CP, EE, and AC. Chicken hybrid white shelled egg showed the highest MC in albumen (89.25%) and yolk (49.277%), while duck eggs exhibited the highest CP (13.377%) and EE (0.3900%) in albumen and yolk, respectively. AC was highest in duck eggs (1.3367%). This study provides valuable insights into the intricate relationships between poultry species and egg quality, offering guidance for poultry management, breeding programs, and meeting consumer expectations for nutritious and high-quality eggs.

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