Differences on the Egg Composition and Quality Traits of Some Commercial Strains.
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概要
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Since an increasing proportion of eggs is being marketed, a demand may arise for a specific strain of hen which lays eggs with the composition suited to the various type of industry and family users. Hence, there is a need for information on the genetic parameters of egg compositional traits for effective selection. Considerable phenotypic and genetic variation of these traits has existed and it has been suggested that internal egg quality can be genetically improved through selection.The purpose of this study was to examine the characteristics of the egg-type commercial strains (CS) regarding various egg qualities and to compare with the results of similar work in 1975.Eggs sampled from thirteen CS at about seven to ten months of age were used for determining twenty-four egg traits. These CS were conveniently divided into white egg shell type and brown egg shell type groups. According to order of average egg weight in each group were coded WA to WH and BI to BM, respectively.The results obtained were as follows:1. Differences between estimated means of thirteen CS were significant (P<0.05) in the analysis of variance of the 24 egg traits determined in this study.2. The means of egg weight among CS were estimated 59.8g to 65.9g in white egg type group and 62.3g to 70.2g in brown egg type group. These values were not related with age of hen in each SC.3. The order of average albumen weight in each group were paralleled with egg weight. The means of yolk weight in middle egg weight CS were larger than the other strains in white egg type group.4. On egg component weight percentages, the high yolk percentage was estimated in smaller egg weight CS of brown egg type, and in middle egg weight CS of white egg type. The WG strain had the lowest mean of yolk percentage, and relatively high mean of albumen percentage in spite of small egg size strain.5. It was estimated that the albumen height and Haugh units of the high albumen percentage strain were higher means than the other strains. There were not observed apparent differences between white and brown egg type strains for the means of the shell thickness and the shell strength.6. It was noted that similar correlation coefficients were determined on these CS.Simple correlation matrixes of these CS were analysed by varimax rotation of principal composites. The structure vectors in the composite variables obtained were classified into five or six closely associated groups. Commercial strain differences of associated groups were slightly demonstrated by this analysis.7. When the results of this study were compared with the measurements in 1975, the means of egg weight and albumen weight were generally increased in the compared strains. It was demonstrated that the yolk weight of WE strain was remarkably decreased and the Haugh unit of WE strain and the egg shape index of WF strain were clearly increased.
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