Excellence in Research and Innovation for Humanity
%0 Journal Article
%A Hani N. Hermiz and  Sukar H. Ali
%D 2012 
%J  International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering
%B World Academy of Science, Engineering and Technology
%I International Science Index 68, 2012
%T Effect of Strain and Storage Period on Some Qualitative and Quantitative Traits of Table Eggs
%U http://waset.org/publications/10764
%V 68
%X 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
%P 613 - 617