Comparative characteristics of eggs of chickens of domestic and foreign selection in their diverse age
DOI:
https://doi.org/10.5219/1501Keywords:
egg, line, physical quality, morphological quality, lipidAbstract
At this juncture, more and more attention is drawn to the preservation of the gene pool of local breeds of poultry, which have a set of valuable features, including high-quality eggs. In this study, the quality parameters of eggs (egg weight, weight, and proportion of yolk, weight, and proportion of albumen, yolk-albumen ratio, energy value, lipid and fatty acid content in the yolk) of chickens of Ukrainian selection(such hybrids as Plymouth white, Poltava Clay, Birkivska Barvysta and their interbreed hybrids) and foreign commercial crosses (Tetra SL, Tetra H, Super Harko, Lohmann Brown, Highsex White and Brown, High Line W36), at different ages (26, 34, 44 weeks of age) were studied in the comparative aspect. The average egg weight of Ukrainian breeds and hybrids was 51.9 g, 56.5 g, and 61.2 g at the age of 26, 34, and 44 weeks, respectively, in foreign crosses it was much higher - 59 g, 61.2 g, and 64.5 g, respectively (p <0.01). At the same time, there was a probable advantage of the Ukrainian selection bird over the foreign selection bird in the proportion of yolk (by 4.3%, 2.9%, and 4.1% at the age of 26.34 and 44 weeks, respectively), the yolk-albumen ratio (by 0.12, 0.07 and 0.08, respectively) and the energy value of the egg (76, 48 and 60 kJ, respectively). Higher lipid content was found in the egg yolks of domestic chickens in comparison with the foreign hybrid Tetra SL. The total content of saturated and unsaturated fatty acids in the egg yolks in hens of local breeds is higher than in foreign cross. High-quality characteristics of eggs of local breeds and populations are evidence of the presence of a valuable set of genes that require comprehensive study, preservation, and use in the creation of new selectively significant forms.
Downloads
Metrics
References
Antova, G. A., Gerzilov, V. T., Petkova, Z. Y., Boncheva, V. N., Bozhichkova, I. N., St. Penkov, D., Petrov, P. B. 2019. Comparative analysis of nutrient content and energy of eggs from different chicken genotypes. Journal of the Science of Food and Agriculture, vol. 99, no. 13, p. 5890-5898. https://doi.org/10.1002/jsfa.9863 DOI: https://doi.org/10.1002/jsfa.9863
Bhattacharyya, A., Majumdar, S., Bhanja, S. K., Mandal, A. B., Kadam, M. 2018. Effect of maternal dietary manipulation and in ovo injection of nutrients on the hatchability indices, post-hatch growth, feed consumption, feed conversion ratio and immunocompetence traits of turkey poults. Journal of Applied Animal Research, vol. 46, no. 1, р. 287-294. https://doi.org/10.1080/09712119.2017.1296843 DOI: https://doi.org/10.1080/09712119.2017.1296843
Bunea, A., Copaciu, F. M., Paşcalău, S., Dulf, F., Rugină, D., Chira, R., Pintea, A. 2017. Chromatographic analysis of lypophilic compounds in eggs from organically fed hens. Journal of Applied Poultry Research, vol. 26, no. 4, p. 498-508. https://doi.org/10.3382/japr/pfx022 DOI: https://doi.org/10.3382/japr/pfx022
Danchuk, V. V., Trach, V. V. 2017. Shliakhy pidvyshchennia vyvodymosti i zhyttiezdatnosti perepeliv za umov khimichnoi obrobky yaiets v inkubatsiinyi period [Ways of improving the vividness and viability of quail in the conditions of chemical treatment of eggs in the incubation period]. Naukovyi visnyk NUBiP Ukrainy. Kyiv : NUBiP. vol. 265, р. 217-274. (in Ukrainian)
Di Rosa, A. R., Chiofalo, B., Lo Presti, V., Chiofalo, V., Liotta, L. 2020. Egg quality from Siciliana and Livorno Italian autochthonous chicken breeds reared in organic system. Animals, vol. 10, no. 5, p. 864. https://doi.org/10.3390/ani10050864 DOI: https://doi.org/10.3390/ani10050864
Duh, O., Vovk, S., Martsynovskyi, V. 2017. Fatty acids profile in the egg yolks and liver of embryos at different levels of carotenoids in the diet of chickens. Acta Sci. Pol. Zootechnica., vol. 16, no. 2, р. 3-8. https://doi.org/10.21005/asp.2017.16.2.01 DOI: https://doi.org/10.21005/asp.2017.16.2.01
Franco, D., Rois, D., Arias, A., Justo, J. R., Marti-Quijal, F. J., Khubber, S., Manuel Lorenzo, J. 2020. Effect of breed and diet type on the freshness and quality of the eggs: A comparison between MOS (Indigenous Galician breed) and Isa brown hens. Foods, vol. 9, no. 3, p. 342. https://doi.org/10.3390/foods9030342 DOI: https://doi.org/10.3390/foods9030342
Goldberg, E. M., Ryland, D., Gibson, R. A., Aliani, M., House, J. D. 2013. Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality. Food Sci. Nutr., vol. 1, no. 4, р. 324-335. https://doi.org/10.1002/fsn3.47 DOI: https://doi.org/10.1002/fsn3.47
GOST 30418. 1996. Vegetable oils. Method for determination of fatty acid content.
Hammershøj, M., Johansen, N. F. 2016. The effect of grass and herbs in organic egg production on egg fatty acid composition, egg yolk colour and sensory properties. Livestock Science, vol. 194, р. 37-43. https://doi.org/10.1016/j.livsci.2016.11.001 DOI: https://doi.org/10.1016/j.livsci.2016.11.001
Haron, A., Dahan, Y., Shinder, D., Druyan, S. 2017. Physiological effects of hypoxic conditions during the plateau period on the chicken embryo. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology, vol. 203, р. 32-39. https://doi.org/10.1016/j.cbpa.2016.08.015 DOI: https://doi.org/10.1016/j.cbpa.2016.08.015
Cherian, G., Quezada, N. 2016. Egg quality, fatty acid composition and immunoglobulin Y content in eggs from laying hens fed full fat camelina or flax seed. Journal of Animal Science and Biotechnology, vol. 7, p. 15. https://doi.org/10.1186/s40104-016-0075-y DOI: https://doi.org/10.1186/s40104-016-0075-y
Kermanshahi, H., Golian, A., Emami, N. K., Daneshmand, A., Tabari, D. G., Ibrahim, S. A. 2017. Effects of in ovo injection of threonine on hatchability, intestinal morphology, and somatic attributes in Japanese quail (Coturnix japonica). Journal of Applied Animal Research, vol. 45, no. 1, р. 437-441. https://doi.org/10.1080/09712119.2016.1206902 DOI: https://doi.org/10.1080/09712119.2016.1206902
Ko, E., Saini, R. K., Keum, Y., An, B. 2021. Age of Laying Hens Signif- icantly Influences the Content of Nu- tritionally Vital Lipophilic Compounds in Eggs. Foods, vol. 10, no. 1, р. 22. https://doi.org/10.3390/foods10010022 DOI: https://doi.org/10.3390/foods10010022
Kucheruk, M., Midyk, S., Zasekin, D., Ushkalov, V., Kepple О. 2019. Comparison of fatty acid content of organic and traditionally grown broiler chickens. Food Science and Technology, vol. 13, no. 4, p. 51-57. https://doi.org/10.15673/fst.v13i4.1570 DOI: https://doi.org/10.15673/fst.v13i4.1570
Li, F., Shan, M. X., Gao, X., Yang, Y., Yang, X., Zhang, Y. Y., Hu, J. W., Shan, A. S., Cheng, B. J. 2019b. Effects of nutrition restriction of fat-and lean line broiler breeder hens during the laying period on offspring performance, blood biochemical parameters, and hormone levels. Domestic Animal Endocrinology, vol. 68, р. 73-82. https://doi.org/10.1016/j.domaniend.2019.01.007 DOI: https://doi.org/10.1016/j.domaniend.2019.01.007
Li, F., Yang, Y., Yang, X., Shan, M., Gao, X., Zhang, Y., Hu, J., Shan, A. 2019a. Dietary intake of broiler breeder hens during the laying period affects amino acid and fatty acid profiles in eggs. Revista Brasileira de Zootecnia, vol. 48, p. e20180292. https://doi.org/10.1590/rbz4820180292 DOI: https://doi.org/10.1590/rbz4820180292
Lordelo, M., Cid, J., Cordovil C. M. D. S., Alves S. P., Bessa Rui J. B., Inês, C. 2020. A comparison between the quality of eggs from indigenous chicken breeds and that from commercial layers. Poultry Science, vol. 99, no. 3, р. 1768-1776. https://doi.org/10.1016/j.psj.2019.11.023 DOI: https://doi.org/10.1016/j.psj.2019.11.023
Mi, S., Shang, K., Zhang, C.-H., Fan, Y.-Q. 2019. Characterization and discrimination of selected chicken eggs in China’s retail market based on multi-element and lipidomics analysis. Food Research International, vol. 126, p. 108668. https://doi.org/10.1016/j.foodres.2019.108668 DOI: https://doi.org/10.1016/j.foodres.2019.108668
Orishchuk, O. S., Tsap, S. V., Mykytiuk, V. V. 2014. Lipidnyi sklad zhovtka yaiets kurei-nesuchok za vykorystannia kormovykh dobavok iz vkliuchennia palmovoho zhyru. Naukovo-tekhnichnyi biuleten Instytutu biolohii tvaryn i Derzhavnoho naukovo-doslidnoho kontrolnoho instytutu vetpraparativ ta kormovykh dobavok, p. 2-3.
Ostryakova, A. Y., Podstreshnyi A. P., Breslavets, V. A. 2003. Physico-morphological indicators of egg quality of different lines and hybrids of chickens. Poultry: interdepartmental topic. Science. Сollection. Kharkiv, vol. 53, p. 93-106.
Rakonjac, S., Bogosavljević-Bošković, S., Škrbić, Z., Perić, L., Dosković, V., Petrović, M. D., Petričević, V. 2017. The effect of the rearing system, genotype and laying hens age on the egg weight and share of main parts of eggs. Acta Agriculturae Serbica, vol. 22, no. 44, p. 185-192. https://doi.org/10.5937/AASer1744185R DOI: https://doi.org/10.5937/AASer1744185R
Rizzi, C., Chiericato, G. M. 2005. Organic farming production. Effect of age on the productive yield and egg quality of hens of two commercial hybrid lines and two local breeds. Italian Journal of Animal Science, vol. 4, no. 3, p. 160-162. https://doi.org/10.4081/ijas.2005.3s.160 DOI: https://doi.org/10.4081/ijas.2005.3s.160
Singh, R., Cheng, K. M., Silversides, F. G. 2009. Production performance and egg quality of four strains of laying hens kept in conventional cages and floor pens. Poultry Science, vol. 88, no. 2, p. 256-264. https://doi.org/10.3382/ps.2008-00237 DOI: https://doi.org/10.3382/ps.2008-00237
Surai, P., Fisinin, I., Karadas, F. 2016. Antioxidant systems in chick embryo development. Part 1. Vitamin E, carotenoids and selenium. Anim. Nutr., vol. 2, no. 1, р. 1–11. https://doi.org/10.1016/j.aninu.2016.01.001 DOI: https://doi.org/10.1016/j.aninu.2016.01.001
Tkach, V. V., Danchuk, V. V., Midik, S. V., Ushkalov, V. A. 2018. The content of fatty acids in egg yolks and quails` embryos liver at different levels of tocopherol in feed. Visnyk of Dnipropetrovsk Agroeconomic University, vol. 1-2, no. 47, p. 143-148. (in Ukrainian)
Trach, V., Danchuk, V., Midyk, S., Ushkalov, V. 2018. The content of fatty acids in egg yolks and quail embryo liver at different levels of tocopherol in feed. Visnyk Dnipropetrovskoho ahrarno-ekonomichnoho universytetu. vol. 47, no. 1-2. р. 143-148. (in Ukrainian)
Tyshchenko, L., Shtonda, О., Pylypchuk, О., Menchynsk, A., Shakhvorostova, V. 2019. Poultry fats. Specific features of their composition and characteristics oxidation resistance. Food Science and Technology, vol. 13, no. 4, p. 69-75. https://doi.org/10.15673/fst.v13i4.1569 DOI: https://doi.org/10.15673/fst.v13i4.1569
Xiao, N., Zhao, Y., Yao, Y., Wu, N., Xu, M., Du, H., Tu, Y. 2020. Biological activities of egg yolk lipids: A review. Journal of Agricultural and Food Chemistry, vol. 68, no. 7, p. 1948-1957. https://doi.org/10.1021/acs.jafc.9b06616 DOI: https://doi.org/10.1021/acs.jafc.9b06616
Yadgary, L., Kedar, O., Adepeju, O., Uni, Z. 2013. Changes in yolk sac membrane absorptive area and fat digestion during chick embryonic development. Poultry Science, vol. 92, no. 6, р. 1634-1640. https://doi.org/10.3382/ps.2012-02886 DOI: https://doi.org/10.3382/ps.2012-02886
Zhu, W., Zhang, J., He, K., Geng, Z., Chen, X. 2020. Proteomic analysis of fertilized egg yolk proteins during embryonic development. Poultry Science, vol. 99, no. 5, р. 2775-2784. https://doi.org/10.1016/j.psj.2019.12.056 DOI: https://doi.org/10.1016/j.psj.2019.12.056
Zita, L., Tůmová, E., Štolc, L. 2009. Effects of Genotype, Age and Their Interaction on Egg Quality in Brown-Egg Laying Hens. Acta Vet. Brno, vol. 78, no. 1, р. 85-91. https://doi.org/10.2754/avb200978010085 DOI: https://doi.org/10.2754/avb200978010085
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
