The effects of hen age, genotype, period and temperature of storage on egg quality

Bu çalışmada genotip, tavuk sıcaklığı, depolama ısısı, depolama süresi ve bu faktörler arası interaksiyonların iç ve dış yumurta kalitesine etkilerinin belirlenmesi amaçlanmıştır. Araştırma 33-64 haftalık yaşlardaki ISA Brown ve 35-66 haftalık yaşlardaki Lohman White ticari yumurtacı hatlarından elde edilen toplam 3840 yumurtada gerçekleştirilmiştir. Yumurtalar 5 hafta boyunca 4 ve 24ºC sıcaklıklarında depolanmıştır. Yumurta ağırlığı ve ağırlık kaybı, albümin genişliği ve yüksekliği, albümin indeksi, sarı genişliği, sarı yüksekliği, sarı indeksi, Haugh birim, kabuk ağırlığı, kabuk kalınlığı, kabuk yoğunluğu ve birim yüzey alanına düşen kabuk ağırlığı incelenmiştir. Yumurta ağırlık kaybı, sarı yüksekliği ve kabuk yoğunluğu hariç genotip ve tavuk yaşı çalışmada incelenen tüm özellikleri önemli derecede etkilemiş, depolama sıcaklığı ve süresi sadece yumurta ağırlık kaybı ve iç kalite özelliklerini etkilemiştir. Yumurta ağırlık kaybı ve iç kalite özellikleri bakımından incelenen faktörler arası etkileşimlerin önemli olduğu saptanmıştır. Uzayan depolama sırasında yumurta iç kalite kaybı Kahverengi hatların ve genç tavukların yumurtalarında ve 24ºC’de depolanan yumurtalarda çok fazla idi. Bu nedenle, sofralık yumurtaların satışı sırasında kabuk rengi, depolama sıcaklığı ve süresi dikkate alınmalıdır.

Anahtar Kelimeler:

ağırlık kayıpları, yumurta tavuğu, genotip, tavuk, yumurta ağırlığı, yumurta kabuğu, yumurta kalitesi, yaş, depolama ömrü

Tavuk yaşı, genotip, depolama süresi ve sıcaklığının yumurta kalitesine etkisi

This study was planned to investigate the main effects of genotype, hen age, storage temperature, length of storage and their interactions on internal and external quality of table egg. A total of 3840 eggs from commercial ISA Brown (33 to 64 weeks old), and Lohman White (35 to 66 weeks old) hens were stored at 4°C and 24°C from 0 to 5 weeks. Egg weight, egg weight loss, albumen width, albumen height, albumen index, yolk width, yolk height, yolk index, Haugh unit (HU), shell weight, shell thickness, shell density and shell weight per unit surface were examined. Although genotype except egg weight loss, yolk height and shell density, and hen age significaltly affected all the traits were examined in the study, storage temperature and period affected egg weight loss and internal qaulity traits only. Interactions between different factors for egg weight loss and all internal quality traits were significant. It was concluded that internal egg quality loss during the extended storage was dramatic in eggs from Brown lines, laid by younger hens and stored at 24ºC. Therefore, the shell color, the hen age, the storage temperature and period should be taken into consideration during marketing of table eggs..

Keywords:

weight losses, hens, genotypes, fowls, egg weight, egg shell, egg quality, age, storage life,

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