Technological quality of meat type Japanese quail eggs
2004
Baumgartner, J.,Vyskumny ustav zivocisnej vyroby, Ivanka pri Dunaji (Slovak Republic) | Kopecky, J.,Slovenska polnohospodarska univ. v Nitre (Slovak Republic) | Koncekova, Z.,Vyskumny ustav zivocisnej vyroby, Ivanka pri Dunaji (Slovak Republic) | Benkova, J.,Vyskumny ustav zivocisnej vyroby, Ivanka pri Dunaji (Slovak Republic)
The objective of this work was a complex analysis of technological quality of eggs in 2 meat lines of Japanese quail. These lines are used because of their very good egg production and are used for meat and eggs production lately. In the experiment we used S9 generation of the meat line 08 and non-selected control meat line 09 from the experimental herd of Japanese quails at RIAP Nitra. We analysed fresh eggs of quail layers at the age of 42 weeks, number of eggs per one line was 120. Analyses were performed in the laboratory of eggs quality at the Faculty of Poultry and Small Farm Animals Breeding, SAU Nitra. We evaluated 22 traits in total. Traits of egg are evaluated in table I, of egg-white in table II, egg-yolk in table III and egg shell in table IV. Results pointed out the statistically significant differences between lines 08 and 09 in most of the studied traits. Selection for live weight at the age of 28 days influenced also the technological quality of eggs. Selected meat line 08 had more elongated eggs, the weight of egg, egg-white and yolk as well as shell was higher than in the non-selected line 09. Shell thickness and firmness was greater in line 09. Weight of eggs, egg-white and yolk was higher in meat lines compared with eggs from quails of laying type, however, weight of shell was higher in laying lines. As far as the proportion of individual components in egg is concerned higher proportion of white and lower proportion of yolk and shell out of the egg weight were in meat quails compared with laying quails. Index of egg shape in laying lines was almost the same as in the control meat line 09 and markedly different from meat line 08.
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Эту запись предоставил Slovak Library of Forestry and Wood Sciences
