Natasha Gjorgovska

EXTERNAL AND INTERNAL QUALITY OF EGGS PRODUCED FROM AGED HENS

Natasha Gjorgovska, Kiril Filev, Vesna Levkov

Abstract
An experiment was conducted to evaluate the quality of eggs produced from two genotypes aged hens, in specific points in molting period. In this study quality of eggs produced from ISA brown 88 weeks aged hens was compared with eggs produced from Hisex Brown 91 weeks aged hens. The values of external quality characteristics significantly decreased during the stress period in egg weight for 8.6% (p<0.05) and 14.16% (p<0.01) and become a little higher in second laying cycle (p>0.05). The same trend was found in shell weight which was decreased for 70.36% and 69.36% (p<0.01) and slowly increased in the second laying cycle 1.00% and 1.08% (p>0.05) in the first (ISA Brown) and second (Hisex Brown) group. Shell thickness was decreased during stress period for 62.38% and 62.32% (p<0.01) and still lower in the second cycle for 13.86% and 13.30% (p<0.01) in first and second group. Internal characteristics in yolk weight were changed for 14.58% (p<0.01) and 1.15% in stress period equalized closely 4.81% and 2.31% which was insignificant (p>0.05). The yolk colour significantly decreased during stress period (p<0.01) and equalized during the second cycle (p>0.05). The yolk index between different specific points of molting in first group was improved in the second egg laying cycle for 6.5% and 6.3% (p>0.05), but in the second group there was not found difference between preparing and second laying period, but it was found significant difference between stress period and preparing and second laying period for 12.4% and 12.8% (p<0.01). Albumen height and Haugh units did not changed their quality during the stress period (p>0.05), but in second laying period it was improved for 10% and 11% (p<0.01) in first (ISA Brown) and second (Hisex Brown) group.

Key words: quality, eggs, aged hens


CALITATEA EXTERNĂ ŞI INTERNĂ A OUĂLOR PRODUSE DE GĂINI ÎNAINTATE ÎN VĀRSTĂ

Natasha Gjorgovska, Kiril Filev, Vesna Levkov

Rezumat
Experimentul a fost organizat cu scopul de a evalua calitatea oualor produse de doua genotipuri de pasari īmbatrānite, īn unele momente specifice ale perioadei de napārlire. Īn acest studiu, a fost comparata calitatea oualor produse de gaini ISA Brown īn vārsta de 88 saptamāni, cu cea a oualor produse de gaini Hisex Brown īn vārsta de 91 saptamāni. Valorile pentru calitatea externa a oualor a scazut semnificativ pe parcursul perioadei de stress, respectiv cu 8.6% (p<0.05) si 14.16% (p<0.01) pentru greutatea oului si a revenit usor pe parcursul celui de-al doilea ciclu de ouat (p>0.05). Aceeasi tendinta s-a observat pentru greutatea cojii, care a descrescut pāna la 70.36% si 69.36% (p<0.01), revenind usor īn al doilea ciclu de ouat, cu 1.00% si 1.08% (p>0.05), īn primul grup (ISA Brown), respectiv īn al doilea (Hisex Brown). Grosimea cojii a descrescut pe perioada perioadei de stres, pāna la 62.38% si 62.32% (p<0.01) si a continuat sa scada īn al doilea ciclu de ouat, cu 13.86% si 13.30% (p<0.01), īn cele doua grupuri. Caracteristicile interne, ca de exemplu greutatea galbenusului, a descrescut cu 14.58% (p<0.01) si cu 1.15% īn perioada de napārlire, apoi s-a apropiat la descresteri de 4.81% si 2.31%, īnsemnānd diferente nesemnificative (p>0.05). Culoarea galbenusului s-a diminuat pe parcursul napārlirii (p?0.01) si si-a revenit pe parcursul ciclului II de ouat (p>0.05). Indicele galbenusului s-a īmbunatatit la reluarea ouatului īn ciclul al doilea, comparativ cu valorile din perioada de napārlire, respectiv cu 6.5% si 6.3% (p>0.05). Totusi, nu au existat diferente īntre perioadele de pregatire a ouatului si cea de ouat din ciclul 2, dar s-au gasit diferente semnificative īntre perioada de stress pe de o parte si cea de pregatire, respectiv de ouat din ciclul 2, cu 12.4% si 12.8% (p<0.01). Īnaltimea albusului si indicele Haugh nu si-au modificat calitatea pe parcursul perioadei de stress (p>0.05), dar īn al doilea ciclu de ouat s-au īmbunatatit cu 10% si 11% (p<0.01) īn cadrul primului grup (ISA Brown) si īn cadrul celui de-al doilea (Hisex Brown).

Cuvinte cheie: calitate, oua, gaini īmbatrānite