Gelecek Sayı: Haziran 2024
pISSN 1309-6958
eISSN 2146-1953
| 2015, Cilt 31, Sayı 4, Sayfa(lar) 235-241 |
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| Determination of some external and internal quality traits of Japanese quail (Coturnix coturnix japonica) eggs on the basis of eggshell colour and spot colour |
| Sema Alaşahan1, Gülşen Çopur Akpınar2, Sibel Canoğulları3, Mikail Baylan4 |
| 1Department of Animal Sciences, Faculty of Veterinary Medicine, University of Mustafa Kemal, Hatay, Turkey 2Department of Animal Sciences, Faculty of Agriculture, University of Mustafa Kemal, Hatay, Turkey 3Animal Production and Technologies, Agricultural Science and Technologies Faculty, Nigde University, Niğde, Turkey 4Department of Animal Sciences, Faculty of Agriculture, Çukurova University, Adana, Turkey |
| Keywords: Quail, eggshell and spot colour, external and internal quality |
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Aim: In this study was aimed to determining internal and
external quality of quail eggs with different eggshell colour,
spot colour and spottiness.
Material and Methods: In this study, daily collected 318 eggs were used. The treatment groups were classified as those with very large brown spots on greyish white eggshell colour (I), black spots of varying size on greyish white eggshell colour (II), large brown spots on brown eggshell colour (III), widely distributed brown spots on brown eggshell colour (IV), and blue spots of varying size on greyish white eggshell colour (V). The eggs were individually numbered. External quality characteristics were identified before egg broken out. After eggs were broken out, long and short diameter of albumen, albumen height, yolk diameter and yolk height were evaluated. Results: The differences for value of eggshell percentage and shell index between groups were statistically significant (P<0.01). The differences for albumen index, yolk index and Haugh unit between groups were significant (P<0.01, P<0. 001). Conclusion: It may be expressed that eggshell colour and spot colour in quail eggs are significantly affected egg quailty characteristics like eggshell percentage, shell eggs index, albumen index, yolk index and haugh unit. |
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