Effect of Strain and Storage Period on Some Qualitative and Quantitative Traits of Table Eggs
This study include the effect of strain and storage
period and their interaction on some quantitative and qualitative traits
and percentages of the egg components in the eggs collected at the
start of production (at age 24 weeks). Eggs were divided into three
storage periods (1, 7 and 14) days under refrigerator temperature (5-
7)0C. Fifty seven eggs obtained randomly from each strain including
Isa Brown and Lohman White. General Linear Model within
SAS programme was used to analyze the collected data
and correlations between the studied traits were calculated for each
strain.Average egg weight (EW), Haugh Unit (HU), yolk index (YI),
yolk % (HP), albumin % (AP) and yolk to albumin ratio (YAR) was
56.629 gm, 87.968 %, 0.493, 22.13%, 67.74% and 32.76
respectively. Egg produced from ISA Brown surpassed those
produced by Lohman White significantly (P<0.01) in EW (59.337 vs.
53.921 g) and AP (68.46 vs. 67.02 %), while Lohman White
surpassed ISA Brown significantly (P<0.01) in HU (91.998 against
83.939 %), YI (0.498 against 0.487), YP (22.83 against 21.44%) and
YAR (34.12 against 31.40). Storage period did not have any
significant effect on EW and YI. Increasing the storage period caused
a significant (P<0.01) decrease in HU. A non-significant increasing
in YP and significant decreasing in AP % due to increasing storage
period caused a significant increasing in YAR. The interaction
between strain and storage period affect EW, HU and YI significantly
(P <0.01), while its effect on YP, AP and YAR was not significant.
Highest and significant (P<0.01) correlation was recorded between
YP with YAR (0.99) in both strains, while the lowest values were
between AP with YAR and being -0.97 and -0.95 in ISA Brown and
Lohman White, respectively. The conclusion: increasing storage
period caused a few decreasing in egg weight and this enabling the
consumer to store eggs without any damage. Because of using the
albumin in many food industries, so it is very important to focus on
its weight. The correlations between some of the studied traits were
significant, which means that selection for any trait will improve
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