Physical quality of eggs of four strains of poultry

The layer poultry is an important activity for food production with high biological value. Measuring egg quality has great relevance to ensure safety and products consumers. Thus, the objective was evaluate physical of four laying hen’s strains. Were used 864 eggs from hens’ lines (Hisex Brown®, Hy-Line Isa Label®, Lohmann Brown®). experimental design completely randomized composed treatments (strains) nine replications each. Egg weight, diameter, length, specific gravity, yolk, albumen shell weight percentage, Haugh units, thickness were evaluated. There a significant difference all parameters Hisex Brown® strain showed best results height, yolk albumen%, shell%, thickness, while produced bigger heavier eggs, Label® presented highest yolk%. better when compared other studied lines, being indicated produce internal external quality.