The aim of this research was to study S-ovalbumin as a reference index for the freshness of commercial shell eggs in terms of equivalent egg age. The S-ovalbumin content, yolk index, albumen pH, and Haugh units were determined at the storage temperature of 25 and 37°C, respectively, using 85 fresh-laid eggs. A correlation analysis showed a high correlation coefficient of S-ovalbumin content to ...

An unusually popular index reflecting the quality of egg contents and known as Haugh unit (HU) score is empirical in nature. Because that, a number studies appeared that contradict or try to improve this index. In regard, we set study pursued several goals: (i) trace rationale for developing HU give it theoretical reassessment; (ii) based on assumptions previous field, revisit refine by increas...

Current egg washing practices use wash water temperatures averaging 49 degrees C and have been found to increase internal egg temperature by 6.7 to 7.8 degrees C. These high temperatures create a more optimal environment for bacterial growth, including Salmonella Enteritidis if it is present. Salmonella Enteritidis is the most common human pathogen associated with shell eggs and egg products. I...

(P < 0.05) was found in detectable force required to break the vitelline membrane between treatments. This difference was less than 0.05 g. The elasticity of the vitelline membrane decreased during storage (P < 0.01) remaining low after 6 wk. Significant differences were detected for L*, a* and b* values. While numerically these differences existed, they were below the degree detectable by the ...

Physical-mechanical properties of egg constituents and their modifications during storage and poststorage greatly influence the efficiency of food processing, such as the separation of white and yolk by mechanical shelling. Thick albumen height, Haugh unit, yolk index and vitelline membrane-yolk system strength of eggs from Hy-Line White and Lohmann Brown hens were analyzed during 7 mo of stora...

Production performance and egg quality characteristics of pullets and spent layers were compared in this study. Forty birds, each from the flocks of pullets (24 weeks old) and spent layers (76 weeks old) were selected as experimental birds. The birds from each age group were divided into five replicates, each comprising of eight birds. All the experimental birds were fed a commercial layer rati...

An experiment was carried out using 200 hundred Athulya birds divided into 10 treatments (T1-T10) to find out the effect of phytase enzyme on egg quality traits supplemented at 0, 500 and 1000 units/kg in low energy, low protein and low energyprotein layer chicken diets containing available phosphorus of 0.30 per cent from 21 to 40 weeks of age. A standard layer ration was offered to birds in T...

The study was carryout to show the effects of layer age at (30, 34 and 38 weeks), egg storage period (2, 4, 6 days) their interactions on quality traits hy-line eggs. experiment included measurements characteristics in laboratory. Results from this were summarizing as: layers had significant effect (p ≤ 0.05) some eggs such weight, albumin yolk Haugh unit height; Also, unit, height.

The project was carried out to compare the performance of molted layers by aluminium oxide supplementation in cages and on litter floor system. Seventy two Single Comb White Leghorn commercial layers (60 weeks old) were divided into six experimental units of 12 layers each. These experimental units were randomly divided into two groups, each consisting of three experimental units, one group was...