Egg Quality Research Papers - Academia.edu (original) (raw)

The present study investigates the possibility of the non-destructive prediction of the main quality indices of commercial eggs by calculating the ultrasound phase velocity within the egg material. The phase velocity of the ultrasound signal in the egg material was determined by analysing the recorded ultrasound signals using the Fast Fourier Transform. Three hundred commercial eggs (Boris Brown, 33 weeks age) from the first day of egg laying were purchased from a farm and divided in two groups. The first group was kept at the room temperature (22–25°C) and the second group was kept in a refrigerator (5°C). Every week, 25 eggs from both the room and the refrigerator were first submitted to the non-destructive ultrasound test at weekly basis at the room temperature. Immediately after testing, the air cell, the thick albumen heights, the Haugh unit and the yolk index of the eggs were also determined destructively for the comparison purposes. The results were analysed to find any possi...

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- Agricultural Engineering, Materials Science, Ultrasound, Egg Laying

Carillo, M., Bromage, N., Zanuy, S., Serrano, R., and Prat, F., 1989. The effect of modifications in photoperiod on spawning time, ovarian development and egg quality in the sea bass (Dicentrarchus labrux L.). Aquaculture, 81: 351-365. Under simulated natural conditions female sea bass (Dicentrurchus labrax) in eastern Spain (latitude 4O"N and longitude 0" ) spawned over a 6-8-week period in February and March, with 0044-8486/89,'$03.50 0 1989 Elsevier Science Publishers B.V. M. CARRILU) ET AL.

- by Manuel Carrillo
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- Zoology, Aquaculture, Fisheries Sciences, Dicentrarchus Labrax
- by Jose Vergara
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- Zoology, Aquaculture, Fisheries Sciences, Fatty Acid

This study investigated the effect on egg quality of dietary supplementation of Atlantic cod broodstock with the carotenoid astaxanthin (ASTA). Duplicate groups of farm-reared Atlantic cod broodstock were fed either a control diet with no added ASTA, or an ASTA supplemented diet (73.7 mg/kg dry weight; Carophyll Pink®) for 2 months prior to peak spawning. The results indicated that ASTA uptake into eggs from the broodstock diet was highly efficient. Fish fed the diet supplemented with ASTA produced fewer batches of eggs, but the mean number per batch of eggs spawned/kg female was higher, and numbers of floating eggs and numbers of fertilised eggs per kg female in each batch were also significantly improved. A correlation between the egg ASTA content and fertilisation success of individual batches was identified. This improvement in egg quality demonstrated the potential value of ASTA supplementation of broodstock diets for cod. ASTA supplementation produced a 20% increase in the number of eggs per batch spawned, a 37% increase in the number per batch of floating eggs per kg female and a 47% increase in the number per batch of fertilised eggs per kg female. These results clearly demonstrate significant benefits of ASTA supplementation of cod broodstock feeds in terms of improved egg quality and larval production.

- by Jarin Sawanboonchun
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- Zoology, Nutrition, Aquaculture, Atlantic cod

RESUMO -O fornecimento de diferentes teores de cálcio para poedeiras semipesadas durante a fase de pré-postura e seus efeitos nas quatro semanas subseqüentes foram avaliados neste experimento. Foram utilizadas 288 aves da linhagem Isabrown com 16 semanas de idade, distribuídas em um delineamento inteiramente casualizado, com quatro tratamentos, oito repetições e nove aves por unidade experimental. As rações, à base de milho e farelo de soja, foram formuladas para atender às exigências nutricionais das aves, à exceção dos níveis de cálcio. O experimento teve duração de seis semanas, nas quais as aves receberam quatro rações pré-postura contendo diferentes teores de cálcio (0,6; 1,2; 1,8; e 2,4%) no período de 16 a 17 semanas de idade. Nas quatro semanas subseqüentes, foi fornecida uma ração de postura contendo 3,8% de cálcio para todas as aves. Não foi observado efeito dos tratamentos sobre o ganho de peso, a idade ao primeiro ovo e o teor de matéria mineral nas cascas dos primeiros ovos. Contudo, verificou-se efeito linear sobre a quantidade de cálcio depositado na casca. Nas quatro semanas subseqüentes, os diferentes teores de cálcio fornecidos na fase pré-postura não afetaram o consumo de ração, a produção de ovos, a conversão alimentar, os pesos dos ovos e da casca, a espessura da casca e a concentração de cálcio na casca, mas influenciaram linearmente o peso da casca em relação ao peso do ovo, o peso da casca por unidade de superfície de área e a quantidade de cinzas na casca. Os níveis nutricionais de cálcio nas rações pré-postura não afetaram a qualidade interna e externa dos ovos no início da postura. O nível nutricional de 0,6% de cálcio nas rações foi adequado para frangas semipesadas na fase pré-postura.

- by Christiane Vilela
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- Soybean, Mushroom Nutrient Requirement, Soybean Meal, Egg Quality

Fresh eggs are natural and inexpensive source of high quality micronutrients. Egg products are used widely by the foodservice industry in a variety of forms with white, yolk and whole liquid. Thermal processing remains the most commonly used method for achieving safe and convenient these food products including eggs. However, the high temperatures cause detrimental effects on nutritional components such as coagulation and also changes in taste and texture. It is necessary for fresh eggs products to reach the final consumer with high quality. Ultrasonication is a one of the fast, versatile, emerging, and promising green technology used in the food industry from last few years with extended the shelf life including egg processing.

- by Muhammed Yüceer
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- Quality, Food Engineering, Ultrasound, Food Processing

Global Egg Processing Trends - Production of Egg and Egg Products Worldwide - Morphological Structure of Eggs - Chemical Composition of Eggs - Changes in Eggs Quality attributes during Storage - Egg Preservation/Processing Methods - Functional Properties of Egg Products and Egg White - Factors Affecting Egg's Quality - Processing of Egg products Overview - Commercial Egg Processing and Practices - Enzymes Applications in Egg Processing - Laboratory Analysis Methods & Applications and other topics of egg processing science are covered in this book.

- by Muhammed Yüceer
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- Albumin, Eggshells, Egg Quality, Egg Products Market Report

The effects of different ultrasound powers (150 W and 375 W) and exposure times (3 min and 6 min) on physico-functional properties of liquid whole eggs were investigated. Whipping capacity, foaming stability, pH, L*, a*, b* color, package... more

- by Muhammed Yüceer
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- Ultrasound, SHELF LIFE, Color, Ultrasonics

Eggs of vertebrates contain steroid hormones of maternal origin that may influence offspring performance. Recently, it has been shown that glucocorticoids, which are the main hormones mediating the stress response in vertebrates, are transmitted from the mother to the egg in birds. In addition, mothers with experimentally elevated corticosterone levels lay eggs with larger concentrations of the hormone, which produce slow growing offspring with high activity of the hypothalamo-adrenal axis under acute stress. However, the effects and function of transfer of maternal corticosterone to the eggs are largely unknown. In the present study, we injected corticosterone in freshly laid eggs of yellow-legged gulls (Larus michahellis), thus increasing the concentration of the hormone within its natural range of variation, and analyzed the effect of manipulation on behavioral, morphological, and immune traits of the offspring in the wild. Eggs injected with corticosterone had similar hatching success to controls, but hatched later. Mass loss during incubation was greater for corticosterone-treated eggs, except for the last laid ones. Corticosterone injection reduced rate and loudness of late embryonic vocalizations and the intensity of chick begging display. Tonic immobility response, reflecting innate fearfulness, was unaffected by hormone treatment. Elevated egg corticosterone concentrations depressed T-cell-mediated immunity but had no detectable effects on humoral immune response to a novel antigen, viability at day 10, or growth. Present results suggest that egg corticosterone can affect the behavior and immunity of offspring in birds and disclose a mechanism mediating early maternal effects whereby stress experienced by females may negatively translate to offspring phenotypic quality. D

- by Mauro Fasola and +1
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- Biological Sciences, Growth, Stress response, Corticosterone

The effects of anthropogenic activities combined with the lack of technical solutions for sewage treatment have lead to serious contamination problems in the coastal ecosystems of East Africa. However, not all contaminants can be considered pollutants. Determining when contamination results in pollution requires not only chemical but also biological measurements. Because benthos integrates conditions over time, macrobenthic organisms are considered good bioindicators to assess local environmental quality. Crabs constitute one of the most important macrofauna taxa in terms of abundance, species richness and biomass in mangrove ecosystems. In the present study, the reproductive potential and quality of Uca annulipes population inhabiting a peri-urban mangrove, subjected to domestic sewage discharges, was compared to populations inhabiting pristine mangroves. Fecundity, egg quality (fatty acids composition) and potential fertility were evaluated and compared by sampling a representative fraction of ovigerous females captured in each of the mangrove habitats at two seasons (February to March, 2006wet season; and August to September, 2006dry season). Most of the measured reproductive parameters of U. annulipes were different at Maputo peri-urban mangrove when compared to nearby pristine locations. Although we cannot prove that sewage discharge done at Costa do Sol mangrove was the main factor influencing the reproductive dynamics of U. annulipes populations, at this peri-urban mangrove this fiddler crab species extended its reproductive season, increased fecundity, as well as improved embryo quality, mainly regarding the concentration of SFA and MUFA, in relation to the pristine mangrove populations.

- by Luis Narciso and +1
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- East Africa, Biological Sciences, Seasonality, Environmental Sciences

Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using β-cyclodextrine, treated with α-amylase, and low-cholesterol mayonnaise produced. The flow behavior of cholesterol-reduced mayonnaise was investigated at different cholesterol-reduced egg yolk and xanthan gum content. The aim of this study was to evaluate the effects of different formulations at various percentages of egg yolk (EY; 4 and 6 percent by weight) and xanthan gum (XG; 0.5 and 0.7 percent by weight) on flow behavior and physicochemical properties of reduced-fat and low-cholesterol mayonnaise prepared with cholesterol-reduced liquid egg yolk and to obtain suitable model for mayonnaise formulations. The aim of the study was to develop a reduced-fat and lowcholesterol mayonnaise with properties similar to those of typical mayonnaise in the market. For this purpose, four reduced-fat and low-cholesterol mayonnaise formulations were prepared in the laboratory using cholesterol-reduced EY. They were compared with a commercial mayonnaise from a local market as a control sample. According to results, color parameters and flow behaviors of the samples compared with the control sample indicated that the samples had higher values of lightness and yellowness, and presented lower values of yield stress and flow behavior index and higher values of consistency coefficient with respect to the commercial product, except recipe that included 6% of EY and 0.7% of XG, which exhibited similar values to the typical commercial one in the market. The Herschel Bulkley model was employed in order to evaluate the effect of EY and XG ratios on mayonnaise rheological behavior. In general, the results obtained suggest that the recipe with EY (6 wt%) and XG (0.7 wt%) had better rheological characteristics and physicochemical properties those prepared with various formulations, maintaining the reduced-fat and low-cholesterol mayonnaise prepared with βcyclodextrine-treated cholesterol-reduced EY. It can be interpreted that the developed product may have potential use in industrial application.

- by Beraat Ozcelik
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- Food Engineering, Food Science and Technology, Color, Cholesterol

The impact of Pulsed Light (PL) technology on the safety and quality of eggs has been evaluated by studying Salmonella inactivation on eggshells as well as sensory and rheological properties on egg white. Maximum detectable Salmonella inactivation (5 log CFU eggshell − 1 ) was induced at low fluences (2.1 J cm − 2 ) with minor increase in eggshells temperature. Eggs exposure to 2.1 J cm − 2 led to dead Salmonella cells on the eggshells since no Salmonella was detected in egg rinses kept at 23°C during 6 days. In addition, PL process up to 10.5 J cm − 2 did not cause penetration of Salmonella cells from the eggshell into the egg contents (white and yolk). Concerning the impact on the sensory and rheological properties of treated eggs, no significant adverse effect on the quality of egg albumen was observed. Eggs safety (Salmonella related hazard) could be therefore improved by PL without compromising their sensory and functional properties. Industrial relevance: Results obtained in the present work show that PL is an efficient non-thermal technology for surface decontamination of eggshells. Although further research is needed before an efficient application in full-scale production, PL appears as a promising process to scale up and minimize Salmonella risk in eggs and egg products without adverse changes in their sensory, rheological and functional properties.

- by Juan Carlos Arboleya
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- Engineering, Rheology, Biological Sciences, Eggshell

Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using β-cyclodextrine, treated with α-amylase, and low-cholesterol mayonnaise produced. The flow behavior of cholesterol-reduced mayonnaise was investigated at different cholesterol-reduced egg yolk and xanthan gum content. The aim of this study was to evaluate the effects of different formulations at various percentages of egg yolk (EY; 4 and 6 percent by weight) and xanthan gum (XG; 0.5 and 0.7 percent by weight) on flow behavior and physicochemical properties of reduced-fat and low-cholesterol mayonnaise prepared with cholesterol-reduced liquid egg yolk and to obtain suitable model for mayonnaise formulations. The aim of the study was to develop a reduced-fat and lowcholesterol mayonnaise with properties similar to those of typical mayonnaise in the market. For this purpose, four reduced-fat and low-cholesterol mayonnaise formulations were prepared in the laboratory using cholesterol-reduced EY. They were compared with a commercial mayonnaise from a local market as a control sample. According to results, color parameters and flow behaviors of the samples compared with the control sample indicated that the samples had higher values of lightness and yellowness, and presented lower values of yield stress and flow behavior index and higher values of consistency coefficient with respect to the commercial product, except recipe that included 6% of EY and 0.7% of XG, which exhibited similar values to the typical commercial one in the market. The Herschel Bulkley model was employed in order to evaluate the effect of EY and XG ratios on mayonnaise rheological behavior. In general, the results obtained suggest that the recipe with EY (6 wt%) and XG (0.7 wt%) had better rheological characteristics and physicochemical properties those prepared with various formulations, maintaining the reduced-fat and low-cholesterol mayonnaise prepared with β- cyclodextrine-treated cholesterol-reduced EY. It can be interpreted that the developed product may have potential use in industrial application.

- by Muhammed Yüceer
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- Food Engineering, Food Science and Technology, Cholesterol, Egg Quality

... Molly AH Webb, Joel P. Van Eenennaam, Serge I. Doroshov * and Gary P. Moberg. ... (1996b). The antibody was a gift from Dr. Y. Nagahama (Institute of Basic Biology, Tokyo). ... Pankhurst et al. (1996) found that rainbow trout,... more

- by Joel Van Eenennaam
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- Zoology, Aquaculture, Seasonality, Fisheries Sciences

In many cultured fish species, particularly in those new for aquaculture, unpredictable and variable reproductive performance is an important limiting factor for the successful mass production of juveniles. An improvement in broodstock nutrition and feeding has been shown to greatly improve not only egg and sperm quality but also seed production. Gonadal development and fecundity are affected by certain essential dietary nutrients, especially in continuous spawners with short vitellogenic periods. Thus, during the last two decades, more attention has been paid to the level of different nutrients in broodstock diets. However, studies on broodstock nutrition are limited and relatively expensive to conduct.

- by Rodrigo de Souza
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- Zoology, Nutrition, Reproduction, Aquaculture

Bu çalışma, Japon bıldırcınlarının yumurtlama dönemi rasyonlarında soya küspesi (SFK) yerine değişik düzeylerde katılan ekstraksiyon pamuk tohumu küspesinin (PTK) verim özelliklerine etkisini belirlemek amacıyla yapılmıştır. Denemede yumurta dönemi için altıncı haftada yumurtaya giren hayvanlardan 180 dişi ve 45 erkek bıldırcın kullanılmış ve 20 haftalık yaşa kadar %20 HP ve 3000 kcal/kg ME içeren karmalarla yemlenmişlerdir. Mısır-SFK esasına dayalı bazal rasyona SFK'nin (kontrol) sağladığı proteininin yerine sırasıyla %0, 30, 58, 86 ve 100 oranlarında PTK ikame edilerek oluşturulan 5 farklı rasyon kullanılmıştır. Yumurta dönemine ait yumurta verim özellikleri, yem tüketimi ve yaşama gücü bakımından ise PTK'nin karmalara ikame oranına bağlı değişimler gözlenmemiştir. Yumurta dış kalite özelliklerinden en yüksek kuru kabuk oranı ve kabuk kalınlığı sırasıyla 5. gruptan ve 1. gruptan elde edilmiştir. Sonuç olarak yumurta döneminde SFK yerine PTK ikamesi yumurta verim ve kalitesinde farklılaşmaya neden olmamıştır.

- by Arda Yildirim
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- Poultry Science, Cottonseed, Quails production, Egg Quality

The aim of this study was to evaluate the effect of different levels of rapeseed expeller cake (RC) in the diet of laying hens on egg performance, egg quality, retention and excretion of nitrogen, calcium and phosphorus, and metabolizability of energy. The experiment was carried out with 72 Bovans Brown hens, from 28 to 53 weeks of age. Experimental treatment consisted of four isonitrogenous and isocaloric corn-soybean diets (as calculated: 17% crude protein, 11.6 MJ/kg metabolizable energy, 0.81% lysine, 0.36% methionine, 3.60% calcium and 0.37% available phosphorus), containing 0, 4, 6 or 8% RC. The RC used was produced from double zero rapeseed and contained 29.3% crude protein, 17.4% crude fat, 10.8% crude fibre, 0.63% calcium, 0.97% phosphorus, 1.91% lysine and 0.84% methionine. During the experimental period, the dietary level of RC had no significant effects on egg performance and egg quality parameters. Boiled eggs from hens fed a diet with 8% RC were characterized by an inferior flavour to those from other groups. There were no treatment effects on nitrogen balance or metabolizability of energy, though the highest dietary level of RC negatively affected retention and excretion of calcium and phosphorus.

- by Sylwester Świątkiewicz
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- Poultry Science, Poultry Nutrition, Egg Quality, Laying hen

Bromage, N., Jones, J., Randall, C., Thrush, M., Davies, B., Springate, J., Duston, J. and Barker, G., 1992, Broodstock management, fecundity, egg quality and the timing of egg production in the rainbow trout ( Oncortrynchus my&s).... more

- by john jones
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- Zoology, Aquaculture, Fisheries Sciences, Rainbow trout

Three experiments were carried out to determine whether dietary wood (oak) charcoal applied during entire or phase feeding period would affect growth performance, abdominal fat weight, carcass weight, carcass yield, carcass composition and nutrient excretion of broilers and to determine whether dietary wood charcoal supplementation would affect laying performance and egg quality of laying hens. In the first experiment, different inclusion levels (0, 25, 50 and 100 g/kg feed) of wood charcoal in the diet were examined for a 6-week-period using broiler chicks of initial age 1 week. Dietary wood charcoal significantly increased feed intake (P<0.001), body weight gain (P<0.001) and improved feed conversion ratio (P<0.05) up to 28 days of age. However, at 49 days of age, charcoal inclusion did not significantly (P>0.05) affect body weight gain, feed intake, carcass weight and carcass yield, but increased (P<0.05) feed conversion ratio, carcass ash content, fat excretion, while reducing (P<0.05) mineral excretion in a dose dependent manner. In the second experiment, a phase application of dietary wood charcoal for a 6-week-period broiler chicks of initial age 1 week was assessed. During the first 28 days of age wood charcoal improved feed conversion ratio significantly (P<0.05). At 49 days of age, the groups receiving charcoal in the starter and/or finisher diets showed significantly (P<0.05) higher body weight gain and carcass weight than the control group receiving no charcoal. In the third experiment, different levels (0, 10, 20 and 40 g/kg feed) of wood charcoal supplementation to a layer diet were examined for a 7-week-period using laying hens of initial age 34 weeks. Dietary charcoal supplementation did not have a significant effect on any parameters related to performance and egg quality, but significantly reduced number of cracked eggs and the reduction was dose dependent (P<0.01). These data demonstrate that wood charcoal inclusion to the diet could be of value in improving broiler performance during the first 28 days of fattening period. In later ages, the positive effects of wood charcoal are limited. However, in laying hens dietary supplementation of wood charcoal reduces number of cracked eggs.

- by Hasan Kutlu
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- Performance, Animal Production, Growth, Body Composition

This study was focused to analyze the effects of different concentrations (0.5, 1.0, 1.5 w/v) of protease hydrolyzed liquid egg white (LEW) on meringues batter and cookies. The color (L*, a*, b*, ΔE), physical and aeration properties (batter specific density (BSD), cooked meringues specific volume (MSV)), water activity, texture analysis and sensorial profiles of the meringues during three months of extended storage at ambient temperature (23 ± 2 • C) was investigated. Additionally, the creep recovery compliance parameters, colors, and physicochemical characteristics of freshly whipped meringue batter were also evaluated. Protease hydrolyzed samples exhibited higher L* and lower b* parameter. The BSD values (g/cm 3) for control-0 % (0.51 ± 0.01) was significantly decreased (p < 0.05) after enzymatic treatment, lower values obtained in 1 % (0.37 ± 0.01) and 1.5 % (0.35 ± 0.01). The MSV values of cooked meringue was significantly increased (p < 0.05) depends on the protease concentrations. The strength of the meringue batter is increased after hydrolysis. However, the enzymatic hydrolysis reduced consumer satisfaction. This research points out the optimum (1.0 %) hydrolyzed LEW in preparation of meringue improved functionality, such as BSD and MSV parameters.

- by Muhammed Yüceer
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- Food Science, Nutrition, Rheology, Food and Nutrition

O setor produtivo brasileiro de ovos tem apresentado, nos últimos anos, significativas taxas de crescimento o que tem contribuído para o sucesso do agronegócio no país e para a ascensão das exportações do setor. A conquista do mercado internacional vem lastreada por crescentes exigências na nutrição, manejo e medidas de controle sanitárias por parte dos produtores.

- by Caio Ouros
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- Poultry Science, Egg Quality

European sea bass (Dicentrarchus labrax) and gilthead sea bream(Sparus aurata) are amongst the most important finfish speciescultured in the Mediterranean region. Production of these species isnowadays a well-controlled process, but knowledge of their nutritionalrequirements is still very limited. Nevertheless, a considerable amountof data has been accumulated in recent years, and the purpose of thispaper is to review the recent advances on the nutritional requirementsof sea bass and sea bream. The optimum protein to energy ratio of thediets of sea bass and sea bream seem to be higher than for salmonids,and there is some evidence that high dietary lipid levels have nobeneficial effects on fish performances. Although the essential aminoacid requirements were estimated by the ideal protein method, data basedon the dose-response method is only available for a few amino acids.Essential fatty acid requirements were estimated for sea bream juvenilesbut data is lacking for sea bass. Vitamin and mineral requirements ofthese species are practically unknown. Although the importance ofbroodstock nutrition on gonadal development, spawning and egg quality isrecognized, few studies were done to elucidate these aspects. The recentdevelopment of microparticulate diets for larvae will contribute to theaccurate evaluation of their nutritional requirements.

- by Aires Oliva-Teles
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- Aquaculture, Fisheries Sciences, Dicentrarchus Labrax, Sea bass

The aim of this review article is to discuss the results of experiments on the use of microalgae as the feed material in poultry nutrition. Microalgae are unicellular, photosynthetic aquatic plants. They are introduced to poultry diets mainly as a rich source of n 3 long chain polyunsaturated fatty acids, including docohexaenoic and eicosapentaenoic acid, but can also serve as a protein, microelements, vitamins, and antioxidants source, as well as a pigmentation agent. The results of the majority of experiments have shown that microalgae, mainly Spirulina and Chlorella, also as defatted biomass from biofuel production, can be successfully used as feed material in poultry nutrition. They can have beneficial effects, mainly on meat and egg quality, i.e. the increased concentration of n 3 polyunsaturated fatty acids and carotenoids in these products, but also in regards to performance indices and immune function. Positive results were also obtained when fresh microalgae biomass was used to replace antibiotic growth promoter in poultry diets. In conclusion, because of their chemical composition, microalgae can be efficiently used in poultry nutrition to enhance the pigmentation and nutritional value of meat and eggs, as well as a partial replacement of conventional protein sources, mainly soybean meal.

Egg composition, which is under maternal control, can have a profound effect on offspring fitness. The presence of maternal testosterone and carotenoids in avian egg yolk, for example, is thought to enhance the development and competitive ability of the offspring and protect the hatching and growing chick against oxidative stress. Egg quality often differs between females and such variation can be due to differences in maternal social environment, e.g. breeding density. However, this is confounded by the possibility that the quality of individuals breeding in high-or low-density areas may vary. We tested if maternal social environment influences egg composition in a colonial seabird, the lesser black-backed gull (Larus fuscus). To control for confounding effects of female quality, we experimentally manipulated maternal social environment during egg formation. We increased the frequency of intra-specific interactions (i.e. aggressive encounters with conspecifics other than nest mates) in which the females were involved, by placing an elevated platform in their territory. Females that took part in more intra-specific interactions produced a heavier last egg, but the yolk testosterone concentration in eggs laid by control and experimental females did not differ. Differences in yolk testosterone concentration in relation to embryo sex were found neither in the control nor in the experimental group. In contrast, within the control group, eggs with a male embryo contained more carotenoids than eggs with a female embryo. Moreover, experimental females that had been involved in more intra-specific interactions produced female eggs with higher carotenoid levels compared to female eggs of control birds. An experimental increase in carotenoid levels was not observed in eggs containing a male embryo. Our results suggest that intraspecific interactions experienced by female birds during egg formation can influence conditions for embryonic development.

- by Liliana Alba
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- Behavioral Ecology, Biological Sciences, Environmental Sciences, Social Environment

Yumurta bir insanın ihtiyaç duyduğu tüm bileşenleri içermesi açısından fonksiyonel gıda olarak tanımlanmaktadır. Yumurta ve yumurta ürünleri asırlardır insanlar tarafından tüketilmektedir. Günümüzde endüstriyel yumurta ürünleri gıda sektörü açısından fonksiyonel önem olan bir girdi olarak değerlendirilmektedir. Yumurta proteini (albümin) en iyi protein kaynağı olup, birçok işlenmiş gıdanın üretim prosesinde köpük oluşturma, jelleşme, bağlayıcı, hacim verme ve kabartıcı gibi farklı amaçlarla sıvı veya toz formunda kullanılmaktadır. Ancak yumurta fiyatlarının stabil olmaması ve haftalık değişkenlik göstermesi, kuş gribi bulaşıcı hastalığı riski ile karşı karşıya olması ve dönemsel olarak hastalık-kalıntı riskleri taşıması sebebiyle günümüzde yumurta ikameleri özellikle gıda endüstrisi tarafından yumurta girdisinin yerine kullanılabilmektedir. Yumurtanın yerini alabilecek birçok gıda alternatifi olmasına rağmen yumurtanın kendine has olarak oluşturduğu bağlama, köpük oluşturma veya lezzet gibi fonksiyonel özelliklerin tamamını sağlayan ikame bulunmamaktadır.

- by Muhammed Yüceer
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- Eggshells, Egg Quality

The modern poultry industry is not satisfied with the traditional system of the handling and processing of eggs which is based on candling and visual inspection of the eggs. Currently, the operator of the conveyer does not have the opportunity to inspect 120 000 eggs per hour and to estimate the freshness, weight, bacterial infection, presence of technical spoilage, eggshell

- by Bart Ketelaere and +1
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- Fluorescence Spectroscopy, Industrial Biotechnology, Near Infrared, Mid-Infrared

Temelde gıdada sahtecilik terimi, bir ürünün görünür değerini arttırarak veya üretim maliyetini azaltarak, finansal kazanç sağlamak amacıyla, bir ürün veya hammaddenin hileli ve kasıtlı olarak seyreltilmesi veya ekleme yapılması veya ürün veya malzemenin yanlış beyan edilmesi olarak ta-nımlanmaktadır. Bu açıdan değerlendirildiğinde gıda sanayiinde iki tür sahteciliğin yayın olduğu bilinmektedir. Bunlar; 1. Tüketimi uygun olmayan ve güvenli olmayan gıdaların satışı, 2. Gıdanın kasıtlı olarak yanlış etiketlenmesi ve ürün içerisindeki girdilerin orjini/menşei veya türü hakkında yanlış beyanlarda bulunmak bu kap-samda değerlendirilmektedir. Gıda sahteciliği kapsamında bazı tanımlamalar ise şunlardır: Tağşiş; ekonomik kazanç için bir gıda maddesine kayıt dışı malzemenin eklenmesi olarak ifade edilmektedir. Otantisite; gıda orjinalliği, satın alınan ve satışa sunulan gıda veya ham-maddelerin beklenen maddeden yapılmış, beklenen yapıda ve beklenen kalitede olmasını sağlamaktadır.

- by Muhammed Yüceer
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- Organic agriculture, Albumin, Food adulteration, Adulteration
- by abbas ali Gheisari
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- Materials Science, Quality Management, Copper, Farming
- by Nguyen Thanh Vu
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- Coral Reef Fishes, Egg Quality, Hormonal Stimulation, Abudefduf

Günümüzde tarımsal atık yönetimi, gıda işletmecilerinin en sık karşılaştıkları sorunlarından biridir. Birleşmiş Milletler Gıda ve Tarım Örgütü (Food and Agriculture Organization, FAO)’e göre üretilen/meydana çıkan atık miktarı ve atık bertaraf maliyeti ülkemizde ve dünya genelinde her geçen gün artmaktadır. Türkiye Dünya tavuk yumurtası üretiminde 10. sırada yer almaktadır. Avrupa’da ise 3. sırada yer almaktadır. Yumurta üreticileri için, yumurta kabuğu atıklarının bertaraf edilmesi sorunuyla yüzleşmek bir zorluk olarak güncelliğini korumaktadır. Bazı yumurta işleyicileri, çöp sahalarındaki atıklarından kurtulmak için ciddi bir meblağ öderken, diğerleri yumurta kabuğu atıklarını öğütüp yakarak hayvan yemine ve düşük katma değerli ürünlere dönüştürmek için işlemektedir. Yumurta kabuğu atık olarak çevresel problemler oluşturmakta ve bunun geri dönüşümünün kolay olmadığı ve birçok karmaşık yöntem gerektirdiği bilinmektedir. Bu nedenle kabuk atıklarındaki zarın etkin ayrımı konusundaki çalışmalar ve çözüm pratikleri sınırlı kalmıştır. Bununla birlikte, yumurta kabuğu, mineral kabuk ve iç zar ayrılabildiğinde diğer materyallerin değerli bir kaynağıdır. Kabuğun kendisinden elde edilen kalsiyum karbonat, kâğıt üretiminde, gübre veya boyamada kullanılabilmektedir. Ancak en değerli kısım ise iç zar/membrandır (yumurta kabuğu zarı), çünkü ilaç, kozmetik, tıp için, özellikle kolajen ve hyaluronik asit içeriği nedeniyle önemli bir ürün kaynağı olabilmektedir. Ayrıca yumurta kabuğu zarı biyobozunur ve yenilenebilir malzeme olarak sürdürülebilir ambalajlamada da kullanımı yanında kişisel bakım ürünleri olan yüz maskesi, yüz yıkama jeli, yüz kremi, diş macunu ve diş parlatıcısında değerlendirilmektedir.

A study was conducted to determine the effect of live weight of partridges on egg production and egg quality characteristics. A total of 144 Rock Partridges were divided into control, heavy, middle, and light BW groups at 32 wk of age. Live weights averaged 512.78 g for the control group, 576.18 g for the heavy group, 523.49 g for the middle group, and 473.83 g for the light group. Egg production rates of these groups were 41.

- by Orhan Çetin
- •
- Poultry Science, Animal Production, Galliformes, Oviposition

The current system of checking and grading egg quality in the Philippines was done manually one by one using the traditional way where graders exert great effort that resulted in graders’ visual stress. To address the problem identified the researchers proposed a scientific way of checking and grading the egg quality by using image processing based non-destructive and cost- effective technique to detect various cracks, dirt, and defect in eggs. Upon testing, the system obtained a total of 91.33% as high-quality eggs and the presence of either crack or dirt while 8.66% were inspected as low quality. For the internal part of each egg, the system achieved 100% detection of the yolk. The main results achieved have been quite promising; the researchers are encouraged to continue the labor of improving the generation of internal and external egg detection.

- by Alvin Sarraga Alon
- •
- Image Processing, Egg Quality

— This experiment was carried out to determine the effect of addition of different levels of phytase containing low phosphorus diets on performance, eggshell quality and bone characteristics in laying Japanese quail (Coturnix japonica). In the experiment, a total of 162 7-week-oldlaying Japanese quail were fed two different diets containing 0.33 % available phosphorus (AP, control) and 0.15 % AP supplemented with phytase 0, 500, 1000, 1500, 2000 phytase unites/g feed. Each diet was feed to groups having three replicates, each cages nine quail, in completely randomized design. Feed and water supplied for ad-libitum. Light was provided 17 hours daily. Egg production, egg mass, average daily feed consumption, viability, fat-free dried tibia weight were improved, as phytase level increased in the diet. However, final live weight, carcass weight, body weight gain, feed efficiency, tibia ash (%) and deformed egg ratio (%), some eggshell quality parameters measured in eggs collected at the end of the first period, were not affected by treatments. With regard to measured parameters, the responses of laying quail, to the increasing phytase levels, were not linear. The performance and bone parameters of the group fed with 1500 units were very close to that of the control group, even higher than the control group in some traits. Decreasing in shell weight of eggs collected at last three days of the experiment were not prevented any of the phytase levels. At the same period, shell thickness and breaking strength of the eggs of groups fed with 1500 and 2000 units phytase, were significantly lower than that of the control group. Manure ash percentage of phytase added groups were significantly lower than the control group.

- by Agriculture Journal IJOEAR
- •
- Agronomy, Performance, Agriculture, Research

This study elucidated the effects of replacing soybean meal with silkworm meal on production performance, apparent total tract digestibility of nutrients, blood profile, and egg quality traits in white leghorn layers. A total of 150 white leghorn laying birds (52 weeks of age) were randomly divided into fifteen replicate groups (n=10 per replicate), and reared on five experimental diets having three replicates allocated to each treatment group for a period of six weeks. Five iso-nitrogenous and iso-caloric diets (D) were utilized as; 0 (D1), 25 (D2), 50 (D3), 75 (D4) and 100% (D5) as replacement of soybean meal with silkworm meal in commercial layer rations. The weight of the bird, daily feed intake (g/day/bird), hen day production (%), average egg weight
(g), and feed conversion ratio did not differ significantly (P>0.05) among the dietary groups. Apparent total tract digestibility of nutrients was not different in the control group compared to treatment groups. Blood profile and egg quality parameters also showed no significant (P>0.05) differences among dietary groups. The egg weight, albumen height, yolk weight and shell thickness were not affected (P>0.05) by dietary treatments. Based on our results, it could be concluded that silkworm meal can be effectively used as an alternative protein sourceto soybean meal without any adverse effects on the layers.

The present study was aimed at the investigation of egg quality characteristics of different poultry species by digital image analysis. The material of the study was comprised of eggs of the Japanese quail (Coturnix coturnix japonica), rock partridge (Alectoris graeca), ring-necked pheasant (Phasianus colchicus) and cross-chickens (Denizli x Leghorn F1). Values pertaining to egg quality characteristics were obtained using the conventional method and digital image analysis. Egg length, egg width and shape index values measured by digital image analysis were shown to correspond closely with values measured using the conventional method, within an accuracy range of 98.44-98.54%. As regards internal egg quality characteristics, high error rates were determined for albumen height (32.24%) and yolk diameter (13.44%) values measured by digital image analysis, in comparison to values obtained with the conventional method. In result, it was demonstrated that egg quality characteristics could be determined by digital image analysis, in close correspondence with the conventional method, provided that devices equipped with measurement scales and images with reference points are used. Özet Bu çalışma, farklı kanatlı türlerinde yumurta kalite özelliklerinin sayısal görüntü analizi ile belirlenebilmesinin araştırılması amacıyla yürütüldü. Çalışmada bıldırcın (Coturnix coturnix japonica), kaya keklik (Alectoris graeca), halkalı sülün (Phasianus colchicus) ve tavuk (Denizli x Leghorn) türlerine ait yumurtalar kullanıldı. Yumurta kalite özelliklerine ait değerler klasik metot ve sayısal görüntü analizi metotlarıyla belirlendi. Sayısal görüntü analizi ile yumurta boyu, yumurta eni ve şekil endeksine ait değerler bütün yumurtalarda klasik metot değerine genel olarak %98.44-98.54 oranları arasında yakın saptandı. İç kalite özelliklerinden ak yükseklik (%32.24) ve sarı çapı (%13.44) değerleri sayısal görüntü analizi ile klasik metottan yüksek hata oranında belirlendi. Sonuç olarak sayısal görüntü analiz metoduyla ölçüm skalasına sahip düzenekler ve referans noktasına sahip görüntüler kullanılarak yumurta kalite özellik değerlerinin klasik metoda oldukça yakın olarak belirlenebileceği ortaya konuldu. Eggs not only constitute an important protein source for a balanced diet, but are also significant in terms of the reproduction and continuity of poultry species. In this context, the term " egg quality " refers to these two main features of eggs and their indicative criteria. Egg quality standards require that table eggs are clean such that their consumption does not pose any risk for human health and that they remain intact. On the other hand, the quality of hatching eggs bears significance for embryonic development. For, embryonic development depends on the presence of an egg shell of adequate thickness and porosity; the existence of an airspace at the blunt pole of the egg; the nutritional value (wholesomeness) of the egg yolk and the protection provided by the albumen 1,2. Therefore, egg quality and the mainte

- by S. Alasahan
- •
- Digital Image Analysis, Japanese Quail, Egg Quality, Partridge

Yumurta doğal bir ambalaja (kabuk) sahip olsa da son derece kırılgan bir üründür ve kullanım ve taşıma sırasında kabuk hasarlarından dolayı ciddi kayıplar meydana gelebilir. Temel besin maddesi olan yumurtanın kabuk deformasyonuna karşı korunması ve tazeliğinin uzun süre muhafaza edilmesi ülke ekonomisi için büyük önem taşımaktadır. Nakliye ve depolama kaynaklı kayıpların azaltılmasında basit ve pahalı olmayan yeni metotlara ihtiyaç duyulmaktadır. Taze yumurtanın üstün kalitesinin depolama ve nakliye süresince muhafazası ancak yumurtanın birincil ambalajı olan ve depolama ile nakliyede kritik önemi olan yumurta kolisi olarak kullanılan ‘viyol’ kalitesinin arttırılması ile mümkün olabilmektedir.
Taze yumurta ekonomik değerinin yanı sıra, tüm besinler içerisinde sindirilebilirliği yüksek olan, anne sütünden sonra insanın ihtiyacı olan tüm besin öğelerini yapısında bulunduran en kaliteli proteine sahip tek besindir. Yumurtanın içerdiği kaliteli proteinin besleyici değeri de yüksek olup, insan vücudunda sentezlenemeyen ve dışarıdan vücuda alınması gerekli olan "elzem amino asitleri" yeterli ve dengeli miktarlarda içermektedir. Bu açıdan yumurta, yetişkin bir bireyin günlük olarak gereksinim duyduğu esansiyel besin öğelerini içeren fonksiyonel temel bir gıda maddesidir [1-3]. Sindirilebilirliği yüksek olup tamamına yakını vücut tarafından kullanılmaktadır. Yumurta, besin öğeleri ve yüksek biyolojik değere sahip protein içeriği ile birlikte esansiyel amino asitleri yeterli ve dengeli miktarda içermektedir [4]. Yumurta proteininin biyolojik değeri %93,7 iken, sütte %84,5 ve sığır etinde bu değer %74,3’dir. Yumurta, ticari olarak Gallus gallus var. domesticus cinsi evcil tavuklardan elde edilmekte ve sofralık veya yemeklik yumurta olarak adlandırılmaktadır [5]. Ortalama 60 g ağırlığında olan bir yumurtanın yaklaşık %9,5’ini kabuk, %63’ünü yumurta beyazı ve %27,5’ini yumurta sarısı oluşturmaktadır. Kabuksuz yumurtanın, %75’i sudan, %12’i lipitten, %0,72’si karbonhidrattan, %12’si proteinden ve %11,7’si mineral maddelerden oluşmaktadır. Akında protein oranı %10,6 iken yumurta sarısında ise bu oran %16,6’dır. Ancak, miktar olarak akında daha fazladır. Sarısında, protein miktarı 2,78 g olduğu halde akında 3,5 g’dır. Yumurta akının büyük bir bölümünü oluşturan ovalbüminde; glutamik asit, lösin, alanin ve aspartik asit gibi amino asitler yer almaktadır [6, 7]. Yumurta A, D, E ve B grubu vitaminleri ile demir ve çinko gibi mineralleri de bünyesinde bulundurmaktadır. Kabuklu yumurta, mayonez, pasta, kek ve makarna gibi birçok gıdanın hazırlanmasında ham madde olarak kullanılmaktadır [8]. İnsan beslenmesi ve ülke ekonomisi açısından önemli bir besin maddesi olan yumurta, tüketici tarafından kolay temin edilebilen ve besin değeri yüksek bir gıda maddesi olup çeşitli alternatiflerle kolaylıkla hazırlanıp tüketilebilmektedir. Özellikle taze tüketilen bu gıda maddesi tüketiciye sunulduğunda tazeliğinin en yüksek düzeyde olması istenmektedir. Bu kadar değerli bir besin olmasına rağmen, yumurtaya gereken önem ve ilgi henüz tam gösterilmemiştir. Yumurta sektörü Türkiye'de çok istikrarsız bir gidiş sergilediğinden yeni plan döneminde yumurta sanayiinin geliştirilmesine özel önem verilmesi gerekmektedir.

- by Muhammed Yüceer
- •
- Packaging, Food Science and Technology, Food Packaging, Package
- by Bart Ketelaere
- •
- Animal Production, Egg Quality

Yumurta, kek, poğaça, kurabiye, beze ve pasta kremasına kadar her pastacılık ve fırıncılık ürününde önemli bir rol oynamaktadır. Yumurta ürünlerinin köpük oluşturma, bağlayıcı özelliği, emülsi- fikasyon, pıhtılaşma ve yapışma gibi özel- likleri, fırıncılık sektöründe çok sayıda gıda ürününün üretiminin bir parçasıdır. Fırınlama veya pişirme, her malzemenin, yumurta da dahil olmak üzere bir amacı vardır. Bu maddelerin yağları, proteinleri ve diğer bileşenlerinin diğer elementlerle nasıl reaksiyona gireceği, ürün reçetesine ve uygulanan prosesin (ısıl işlem, çırpma vd.) sonucu belirlenecektir.

- by Muhammed Yüceer
- •
- Pastry, Egg Quality, Baking and Pastry, Functional Properties

- by Marisol Izquierdo
- •
- Zoology, Nutrition, Reproduction, Aquaculture

Glottal activity information can be very important in several speech processing applications, such as in speech therapy , voice disorder diagnosis, voice transformation and text-to-speech synthesis. However, the use of algorithms for estimating glottal parameters from the speech signal is very limited in those applications because of problems with robustness and accuracy. In singing synthesis, the glottal source representation is also very important because it is closely related with the emotions and singing style. This paper proposes a robust method to estimate the voice quality parameters of the glottal source by using both the electroglottographic signal and the acoustic recordings of singing voice for five vowels in three different voice qualities: modal, breathy and creaky. The analysis of the resulting measurements permitted to confirm that voice quality parameters of the glottal source are correlated with the type of voice. Moreover, another experiment was conducted to show that it is possible to transform the modal singing voice into breathy and creaky by using an analysis-synthesis method that incorporates a glottal source model.

- by Alexsandro Meireles
- •
- Singing, Singing, Vocal Techniques, Egg Quality, Singing voice synthesis

Rhode Island Red (RIR) and Fayoumi chickens were evaluated on-station in a college farm and on-farm in village farms, whereas local chickens were only tested under on-farm condition. Traits recorded are egg production and egg quality, body weight and feed efficiency at 4, 8 and 12 months of age. Significant age effect was found for most traits except for shell thickness, albumen height and egg length. Also, significant breed by management system interactions were found for all traits measured in both systems. Fayoumi chickens were higher in egg production in both management systems. Moreover, they were higher than RIR in feed efficiency. RIR were higher in most egg quality traits and had higher weight gain. Local chickens performed below the two exotic breeds in most of the traits, but had higher weight gain than Fayoumi. Chickens kept on-farm had poorer performance than those kept on-station in all traits except for yolk colour.

- by Fassill Bekele
- •
- Animal Science, Breeding, Diet, Ethiopia

SUMMARY Nutritional and environmental conditions influence broiler flock performance. Besides these factors, other less-well-understood factors, such as incubating egg characteristics, affect the embryonic life of chicks. This study demonstrated that egg storage depressed egg albumen Haugh units (HU) and chick quality; these effects of storage were greater in egg and chicks from old breeders. Absolute weight gains (AG) during the

- by Bart Ketelaere
- •
- Negative Affect, Environmental Conditions, Egg Quality, Weight Gain

RESUMO: O objetivo do estudo foi avaliar o desempenho produtivo e qualidade física dos ovos de poedeiras semipesadas criadas em regiões de clima quente, alimentadas com rações contendo óleo de soja ou sebo bovino. O período experimental teve duração de 63 dias, sendo dividido em três ciclos de 21 dias cada. Foram utilizadas 160 poedeiras semipesadas da linhagem Hisex Brown, com 50 semanas de idade e peso inicial de 1,755 ± 0,172 kg. As aves foram criadas em sistema de piso, sendo alojadas em boxes. O delineamento utilizado foi o inteiramente casualizado, composto por dois tratamentos e cinco repetições, com 16 aves por unidade experimental (boxe). Foram formuladas duas dietas experimentais a base de milho e farelo de soja, com a inclusão de óleo de soja e sebo bovino constituindo os tratamentos um e dois respectivamente. Os parâmetros avaliados foram: produção de ovos (%), consumo de ração (g/ave/dia), massa de ovos (g/ave/ dia), conversão alimentar por massa de ovos (kg/kg), conversão alimentar por dúzia de ovos (kg/dúzia), peso dos ovos, porcentagem da gema, albúmen e casca (%), gravidade específica (g/ cm 3), viabilidade das aves (%) e variação do peso corporal (g). Não foram observadas diferenças (P>0,05) em nenhum dos parâmetros avaliados. O uso de óleo de soja ou sebo bovino na ração, não influencia o desempenho produtivo e qualidade dos ovos de poedeiras semipesadas, criadas em regiões de clima quente. Palavras-chave: gordura, lipídios, peso do ovo, produção de ovos. ABSTRACT: The objective of this study was to evaluate the productive performance and physical quality of eggs from semi-heavy laying hens reared in hot climate regions and fed diets containing soybean oil or beef tallow. The experiment had a duration of 63 days divided into three cycles of 21 days each. A total of 160 semi-heavy Hisex Brown laying hens at 50 weeks of age and with an initial weight of 1.755 ± 0.172 kg were used. The birds were reared in a floor system and housed in boxes. A completely randomized design consisting of two treatments and five replicates was used, with 16 birds per experimental unit (box). Two experimental diets based on corn and soybean meal were formulated and soybean oil or beef tallow was added, corresponding to treatments 1 and 2, respectively. The following parameters were evaluated: egg production (%), feed intake (g/bird/ day), egg mass (g/bird/day), feed conversion per egg mass (kg/kg), feed conversion per dozen eggs (kg/dozen), egg weight, percentage of yolk, egg white and shell (%), specific gravity (g/cm3), animal viability (%), and body weight variation (g). No differences (P>0.05) were observed in any of the parameters studied. The dietary inclusion of soybean oil or beef tallow does not influence the productive performance or egg quality of semi-heavy laying hens reared in hot climate regions.

- by Boletim de Industria Animal
- •
- Animal Feed, NUTRIÇÃO ANIMAL, Egg Quality, desempenho produtivo

Ülkemizde baflta Güney Do¤u Anadolu Bölgesi olmak üzere bir çok bölgede, kanatl› yetifltiricili¤inde verimlili¤i düflüren en önemli çevresel faktörlerden birisi s›cakl›k stresidir. Çevre s›cakl›klar›ndaki de¤iflime karfl› kanatl›lar yaflamlar›n›n devam› için vücut s›cakl›klar›n› korumak zorundad›rlar. Kanatl›lar›n 25ºC'nin üzerindeki s›cakl›klarda, vücutlar›nda oluflan ›s›y› çevreye salmadaki güçlüklere ba¤l› olarak, yem tüketimi, canl› a¤›rl›k kazanc›, yumurta verimi ve kalitesinde, kan asit baz dengesi ile besin maddelerinin sindirilme derecelerinde azalma görülmektedir (1-4). Nitekim, Payne (2) çevre Turk J Vet Anim Sci 26 (2002) 453-462 Özet: Bu çal›flmada, s›cakl›k stresine maruz kalan yumurta tavuklar›nda, farkl› yo¤unluktaki rasyonlar (%15 HP 2700 kcal/kg ME, Rasyon N; %18 HP, 3025 kcal/kg ME, Rasyon Y) ile farkl› yemleme yöntemlerinin verim, yumurta kalitesi, kan asit baz dengesi, serum metabolitleri ve ham besin maddelerinin sindirilme derecesi üzerine etkileri incelenmifltir. Araflt›rma, 3 x 2 faktöriyel deneme düzeninde, her birinde 30 adet, 16 haftal›k Ross Brown yumurta tipi kahverengi melez tavuk bulunan 6 grupta yürütülmüfltür. Buna göre, geleneksel yöntemle her iki rasyon verilen grup Kontrol N ve Y; günün en s›cak oldu¤u saatlerde yemliklerin çekilip, karartman›n uygulanmad›¤› grup Yem Çekme N ve Y; günün en s›cak oldu¤u 14 00 -18 00 saatleri aras›nda yemliklerin çekilmeyip, kümesin siyah perdeler ile karart›ld›¤› grup ise Karartma N ve Y grubunu oluflturmufltur.

- by Nihat Osman
- •
- Experimental Design, Heat stress, Body Weight, Specific Gravity
- by Dominik Schweizer and +1
- •
- Oceanography, Statistical Significance, Netherlands, Fertility Rate

A total of 2001 un-sexed day-old chicks of each Desi, Fayoumi and Rhode Island Red (RIR) breeds were obtained from hatchery of Poultry Research Institute, Rawalpindi. The birds were maintained on deep litter system for a period of 72 weeks. In floor pens, each breed was reared separately in a single pen until seven weeks of age when 2001 birds were randomly distributed between pens, with 21 to 24 birds of the same breed per pen (2.00 to 2.50 ft2/bird). The results revealed that the average day-old weight was highest in RIR, intermediate in Desi and lowest in Fayoumi. The RIR breed consumed more feed and gained maximum (p<0.05) weight than those of Desi and Fayoumi breeds at all ages of growing phase. The feed conversion was poor (p<0.05) in Desi and better in RIR breed. Desi and Fayoumi chicks had lowest (p<0.05) mortality than RIR breed. The breast and thigh meat composition was found non-significant (p>0.05) amongst three breeds. The age of sexual maturity was lowest i...

- by Nasir Mukhtar
- •
- Zoology, Animal Production, Applied Animal Behavior, Blood Glucose

Insects are promising candidates as alternative sustainable sources of protein for poultry species. The present research studied the effect of a dietary inclusion of a defatted black soldier fly (BSF) larvae meal as an alternative protein source in the diets of laying quails, on productive performance, egg physicochemical quality, fatty acid profile, sensory traits and storage stability. A total of 225 laying quails were divided into 3 dietary groups (5 replicates/each). A conventional soybean meal-based diet was formulated (Control group), and two other diets were formulated including either 10% (BSF10) or 15% (BSF15) defatted BSF larvae meal. Laying quails showed satisfactory productive performance throughout the trial. BSF10 and BSF15 eggs had the highest shape index (p < 0.01), shell weight and percentage (p < 0.001) and the most intense yolk color (p < 0.001). Defatted BSF larvae meal increased the eggs’ saturated fatty acid content (p < 0.001) to the detriment of the polyunsaturated fraction (p < 0.001). Overall the eggs’ sensory profile was not affected by the dietary treatment, but BSF15 eggs had a higher feed off-flavor vs Control group (p < 0.05). At day 28 of storage, oxidative stability was higher in BSF10 vs. Control eggs (p < 0.01). Defatted BSF larvae meal can be considered a possible alternative ingredient to soybean meal in laying quail diets, up to the 15% inclusion level.

- by Yazavinder Singh
- •
- BLACK SOLDIER FLY, Japanese Quail, Alternative Protein Sources, Oxidation