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Comparative Evaluation of Egg Quality Characteristics of Broiler Parent Stock and Synthetic Broiler

K. Nahar
Department of Poultry Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

S. Ahmed
Department of Poultry Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M. M. Monir
Department of General Animal Science and Animal Nutrition, Barisal Government Veterinary College, Barisal, Bangladesh.

M. S. Rahman
Department of Poultry Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The present research work was aimed at comparing the egg quality characteristics of broiler parent stock and synthetic broiler. Equal number of eggs (n = 30) were collected from Kasila broiler parent stock (K-BPS) and synthetic broiler (SB) to compare their egg quality characteristics. Specific gravity (SpG) was significantly higher in K-BPS than that of SB. Both type of birds showed significant results on egg weight, dry shell weight, shell surface area, breaking strength and shell DM (P<0.05). Data for Kasila were higher for dry shell weight, shell surface area, breaking strength and shell DM than that of SB (P<0.01). On the other hand, no significant difference was found for Haugh unit, shape index, shell thickness, percent shell, yolk DM (%), yolk index and yolk colour score between the eggs of Kasila and synthetic broiler. From the results it was concluded that values of both external and internal egg quality characteristics of some of the traits although differed significantly were within the normal ranges and therefore, may be acceptable.

Keywords: Egg quality, Kasila, Synthetic broiler, Yolk index

Location: Department of Poultry Science, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Egg

Objectives:

To compare the egg quality characteristics of broiler parent stock with that of synthetic genotypes grown up to laying period.

Methodology:

The experiment was carried out to evaluate the egg quality of Kasila broiler parent stock (K-BPS) and Synthetic broiler parent stock (SBPS) (F₂ generation of Kasila). The birds were supplied with breeder feed containing 18% CP, 2850 (kcal/kg) ME, 3% Ca, 0.45% available P, 0.35% methionine and 0.85% lysine. Each bird was provided 1500 cm² floor space and an average amount of feed close to 155 g/h/d was supplied during experimental period. Other management and environmental conditions were kept close to as far as possible to standard achieve optimum breeder performance. A total number of 60 fresh eggs were collected randomly of which 30 from Kasila and the rest from synthetic broiler breeder from the hens of 30-32 weeks of age. Immediately after collection eggs were weighed. The shape index was measured as the ratio of maximum breadth to maximum length multiplied by 100. On the day of determination, salt solutions were made by adding @ 350, 400 and 450g common salt each amount in 20 litre of water for preparing specific gravity solutions of 1.070, 1.075 and 1.080, respectively. The specific gravity were checked by using hydrometer and water or salt was added as required. First each egg was dipped with the lowest specific gravity solution gradually to the higher and the eggs were classified into three different relative specific gravity groups on the basis of floating or sinking. The percent of eggs at each specific gravity level were determined. After the evaluation of specific gravity, the eggs were rinsed with egg sanitizer solution, and were carefully broken out. The height and width of albumen and yolk were calculated to measure albumen index. Average height of albumen was divided by average diameter of albumen for measuring albumen index. On the other hand, the yolk index was calculated as the ratio of yolk height to yolk width without the yolk being removed from the albumen. The determination of the weights of wet yolk, dried" yolk, wet albumen, dried albumen and dried shells were carried out. Instead of fresh weights of shell and shell membrane, dry wets were considered in this calculation. Since shell and its membrane together contain approximately 2% water, it did not contribute any appreciable error. Percent data for albumen DM, yolk DM, shell and other components were obtained by calculation. The Haugh unit was calculated for each egg from the weight and albumen height using the egg quality scale. Yolk colour score was determined by comparing with the Roche Yolk Colour Fan having the score of 1 to 15 for light to dark colour. The shell thickness was measured by the use of a shell thickness meter. Three readings were taken from three pieces of each egg shell. One reading was taken from the waist region and one from each end and then average thickness was determined. The shell surface area (SSA) was determined by using the following formula, SSA (cm²) = 3.9782x(EW)⁰⁷⁰⁵⁶ where, EW = Weight of egg (g). The breaking strength (BS) was determined by using the following formula, BS (kg) = 50.86x(EW)⁰⁹¹⁵ where, EW = Weight of egg (g).

Source of Information: Bangladesh Journal of Animal Science, Vol- 36 (1 & 2) : 82-87, 2007, (ISSN 0003-3588)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It may be concluded from the results of the comparison between broiler parent stock and its synthetic stock that values of both external and internal egg quality characteristics of some of the traits although differed significantly were within the normal ranges and therefore may be acceptable.

Knowledge Management: Journal